Monthly Archives: March 2014
Muchos disfrutamos las gorditas como un antojito, pero en Jalisco, estas delicias son parte del desayuno cotidiano y se acompañan con champurrado. Manuel Rivera, de México de Mis Sabores, documentó esta joya. La receta le fue compartida por la señora Teresita Jesús Guerrero de La Cañada, Jalisco.
- 2 tazas de harina de maíz
- ½ cdta sal
- ½ cdta de polvos para hornear
- 2 tazas de agua
- Suficiente aceite para freír
- Mezcla la harina de maíz con la sal y el agua hasta formar una masa suave y homogénea.
- Forma bolitas pequeñas con la masa, aplánalas un poco para hacer las gorditas
- Pónlas a freír hasta que estén bien cocidas.
- Al servir, pellizca el centro, añade queso fresco, lechuga y salsa
- antojitos | Comida Mexicana | Comida regional mexicana | Culture | Food | Foodies | frituras | gorditas | gorditas de masa | Latino | Latinos | LaVitaminaT | Mexican | Mexican cuisine | Mexican Food | Mexicanos | Mexico | Mexico City | Pastel | polvorones | Postre | Recetas | Recipes | Vitamin T | VitaminaT | VitaminT
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La Vitamina T congratulates its very own friend and contributor Chef Aldo Saavedra, for his upcoming participation in the World Congress of Culinary traditions, an initiative to promote cuisine and culture, organized by the Romanian National Authority for Tourism, the Cultural Association Euro East Alternative and the World Association of Chefs Societies.
Saavedra, along with celebrated chefs José Bossuet and Paola Ramírez Campero, are part of the select group representing Mexico at the event to be held in Bucharest, Romania, March 13-17.
Bossuet held the position of Executive Chef for former Mexican President Vicente Fox, while Ramírez Campero has an impressive list of 5-star hotels under her belt, including the Ritz-Carlton and the Four Seasons.
Each participating country will present a dissertation of its culinary traditions and will make a starter, main course and a dessert. The dishes will be included in the first edition of the “Encyclopedia of World Culinary Traditions” to be published later this year in Luxembourg according to the event´s site.
The group won´t be traveling light- During a recent interview, Saavedra shared that the team has decided to cook a very traditional menu, for which folk tools are needed, including stone metates and molcajetes.
We will closely follow the event and will report on the work of these talented representatives of Mexico through the most delightful of its cultural treasures: its cuisine.
I have always said that like its people, Mexican food is mestizo- an amalgam of ingredients transformed by fire and knife into colorful, flavorful, complex creations. Dishes are particularly hyperlocal. They vary quite a bit even within one state, and incorporate anything from vegetables and cacti to meats and insects.
In Monterrey, Mexico’s most important city to the north, the mix of European, indigenous and Middle Eastern cultures have blended into rustic delicacies such as their famous Cabrito Asado (roasted baby goat). Usually served with tacos and salsa, the meat is braised over wood or coals, and basted with a mixture of lime juice, garlic, onion, sugar and even beer.
A must try if you visit Monterrey, you should have no problem finding it- here, large skewers with cabritos leaning against windows are quite a common sight.