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Si estás pensando en platillos creativos para esta cuaresma, el chef Aldo Saavedra nos trae esta deliciosa receta para preparar un inolvidable escabeche de camarón estilo San Felipe.
Este plato estuvo entre los manjares que el chef Aldo Saavedra junto con los chefs José Bossuet y Paola Ramírez prepararon para representar a México en el World Congress of Culinary Traditions en Rumania, en marzo del año pasado.
La receta es una recreación del platillo de la señora Salvadora Soberanes, una de las fundadoras del pueblo de San Felipe, Baja California.
- ½ taza aceite olivo
- 2 cebollas cortadas en rodajas
- 1 cabeza de ajo entera partida por mitad
- ½ kg de chiles jalapeños cortados en rajas sin semillas
- 4 zanahorias cortadas en rodajas
- 10 pimientas gordas
- 10 pimientas negras
- 5 clavos de olor
- hierbas de olor
- 1 cda orégano seco
- 1 tz vinagre de manzana
- 2 tz agua
- Sal de mar de san Felipe al gusto
- ½ kilo de camarones de buen tamaño
1. Calienta en una cacerola el aceite de olivo. Agrega la cebolla y los ajos. Sofríes durante 2 minutos aproximadamente.
2. Agrega los chiles, las zanahorias, las especias y las hierbas. Pon a sofreír por 5 minutos.
3. Incorpora el agua y el vinagre. Retira del fuego una vez que hierva.
4. Ya fríos, escurre y pasa los camarones al recipiente con el escabeche que aún esta caliente y dejar reposar por 12 horas. El proceso se puede hacer en el refrigerador.
¡Sirve y disfruta!
Blanco Colombard – Pasión Biba
Aqua – Alximia
Viko – Torres Alegre
El Chef Aldo Saavedra, dueño de Bonsanco Pasteleros en la Ciudad de México, ha cocinado para huéspedes de establecimientos como el conocido Hotel Condesa D.F. y ha contribuído con sus recetas en proyectos con marcas de la talla de Larousse y Danone. En “Nuestra Mesa”, el Chef comparte con los lectores de La Vitamina T, su pasión por la cocina y por México. Encuentra más información sobre el chef Aldo Saavedra en su página en Facebook Ruta Alma,
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Inocencio Carbajal becomes emotional as he shares a very personal story. In the late 70s, as a recent transplant from Uruapan, Michoacán, he had to make the decision to let go of his most precious possession- a medal of the Virgin of Guadalupe. “I asked Her to bless my choice,” says Inocencio, his eyes tearing up. “We bought our first piece of equipment with that money.”
Fast-forward four decades later, and Inocencio’s hardship has paid off. As we arrived at the Pilsen eatery, a long line of patrons had already assembled. Marcos Carbajal, Inocencio’s son, kindly invited us to tour the kitchen while we found a spot to talk.
The state of Michoacán in southwestern Mexico, is famous for its carnitas, one of Mexico’s favorite folk dishes. Usually cooked in large copper containers brought in from a specific neighboring town, it is not uncommon to find this treat also being prepared in large stainless steel pots. “In many villages, eating carnitas is a Sunday morning ritual,” said Marcos, who periodically visits family in Uruapan, his father’s birthplace. “People know to arrive early, as typically only one pig is prepared, and they gather to eat after church. Many of our customers still follow this custom, but we cook a fresh batch every two hours.”
Although he kept in his heart the desire to go back to Michoacán at some point, Inocencio’s family and his growing business kept him in Pilsen. “All of a sudden, Marcos was ready to go to college, and I was happy that he had the opportunity,” said Inocencio. For Marcos, the word “pigskin” is not merely a seasonal one- with a degree in Economics from the University of Michigan, and thinking of helping his dad, Marcos left his corporate job to work in the restaurant full time, while also pursuing a Master’s Degree in Entrepreneurship from Northwestern University.
Although Inocencio has not returned to Uruapan, he has brought Uruapan to Chicago with him. The path he chose was not easy but, he says smiling, “I would do it all over again”.
His eatery’s menu is perfectly simple, with many well-achieved crowd pleasers. From mouthwatering pork carnitas, to menudo, chicharrón en salsa de tomate ( chicharrón in tomato sauce, of which I took a big container home), cacti salad and even quesadillas de sesos (brain-stuffed quesadillas), this place is the real deal. In fact, the cueritos I tried here are the best I have ever had in both, texture and flavor.
Carnitas Uruapan did not disappoint. My stomach was full and happy, and after talking to Inocencio and Marcos, my heart was too.
1725 W 18th St Chicago, IL 60608
Claim your free carnitas taco with your to go order and and free order of chicharrón if you check-in on Facebook.
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We are very excited to launch our new column, Mex-O-Logy, a space dedicated to sharing recipes and tips so that you can mix your own Mexican-inspired libations.
By Myrna Rodríguez
Definitely a drink that makes us think of summer, and actually, one of my favorite cocktails, this Mexican classic is a crowd pleaser. Way before I knew tequila was made of agave, I already thought this cactus was fun: I remember traveling with my family to Guadalajara as a child, and being marveled at the endless fields of agave I could see in the distance.
Margaritas are perfect for your summer cookouts, and very easy to put together. Here is my favorite recipe:
1 ½ oz tequila
1 oz orange liquor
1 lime juice (freshly squeezed)
¾ oz agave syrup*
* Equal parts agave syrup/boiling water. Let it rest until cold, then use.
I usually shake the margaritas with big ice cubes so that they cool faster. Strain the mix into a rock glass then fill up the glass with fresh ice. Add a wedge of lime to garnish and enjoy!
A business woman by profession, and a mixologist by passion, Myrna Rodríguez holds a masters degree in business and is a certified mixologist. Inquisitive and creative, she keeps up with new techniques, while drawing inspiration from her two grandmothers (one Mexican and one Honduran). Raised and educated in Monterrey, Mexico, Myrna infuses her recipes with Latin American flavors and ingredients, and brings an exciting twist to traditional drinks.
Find Myrna sampling food around Chicago, or delighting her lucky friends and acquaintances with Mexican-influenced beverages.
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¨Pujol¨ Francisco Petrarca 254 Polanco, Mexico City (01 55) 5545-4111
Just like movies sketch the reflection of a society in celluloid, Enrique Olvera captures a piece of Mexico in every single one of his dishes. Complex, surrealistic and magical, his cuisine catches the soul of an ancestral culture, and artistically presents it through the lens of modern, world-class gastronomy.
For those fortunate enough to be familiar with the extraordinary array of delicacies that make up Mexican food, Olvera’s flagship restaurant Pujol, offers a haute-cuisine take on a culture that bends time and overlaps the past with the present. Pre-Hispanic ingredients such as insects and chiles, interact with other elements through the alchemy of modern techniques to delight guests with a piece of this fascinating country.
For those of you with the impression that Mexican food does not go far beyond your chain burrito establishment, a stop at Pujol is a must if you are interested in experiencing authentic Mexico in one single bite.
Pujol is the first restaurant in Mexico to be inducted into the prestigious San Pellegrino List of the World’s Fifty Best Restaurants, by Restaurant magazine. The private, understated establishment is a treasure to be found in the heart of Polanco, Mexico City’s financial district.