Chile de Agua Rajas – A Recipe from Oaxacan Culinary Ambassador Pilar Cabrera
Photo: Pilar Cabrera A food scientist turned chef and restaurateur, for over 20 years, Pilar Cabrera has delighted patrons at her La Olla restaurant in Oaxaca, Mexico. Also a culinary educator and ambassador, Chef recently spoke with us about her book, Casa de los Sabores, a compilation of some tradional Oaxacan recipes, and the written culmination of her work as a docent: Casa de los Sabores is chef Cabrera´s cooking school.
In her food, Cabrera captures the soul of traditional Oaxacan cooking, from local ingredients, to utensils and secret family recipes.
If you are in Oaxaca, you are in luck, as you can stop by and indulge in her dishes. If you are not, buy her book, and in the meantime, Chef was very generous to share with us a piece of Oaxaca, so that you can bring it to life in your own kitchen. Here’s her recipe to make chile de agua rajas al orégano. Enjoy!
*Our heartfelt thanks to chef Aldo Saavedra for making this interview possible.
Receta: Tostadas Raspadas con Pozole Seco – Nuestra Mesa
En esta época de pozole, el Chef Aldo Saavedra nos trae desde Ciudad Guzmán, Jalisco, una idea excelente y deliciosa para el recalentado.
Foto: Manuel Rivera para La Vitamina T Tostadas Raspadas con Pozole Seco
Ingredientes
- Pozole de cerdo de un día anterior
- Tostadas
- Col morada
- Rábano
- Cebolla
- Salsa de chiles secos
- Limón
Proceso
- Pon el pozole a fuego bajo. Mueve constantemente hasta que se espese.
- Cuando el pozole esté más espeso que un atole, retira del fuego y deja enfriar.
- Ya a temperatura ambiente, sirve el pozole espesado sobre las tostadas.
- Termina de montar la tostada con col, rábano, cebolla y carne.
- La salsa y el limón van al gusto.
¡Felices fiestas!
El chef Aldo Saavedra 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 Saavedra comparte con los lectores de La Vitamina T, su pasión por la cocina y por México. Encuentra más información sobre el chef Saavedra en RutaAlmaReceta Navideña: Buñuelos de Viento
Foto: Manuel Rivera Ingredientes:
- 2 huevos
- 1 cda agua
- 2 cda aceite
- 2 cdta vainilla
- 1 taza de leche
- 1 1/4 taza de harina trigo
- 1/2 cdta de sal
- 1/4 cdta polvo para hornear
- 1 1/2 cda azúcar
- aceite para freír
- azúcar para espolvorear
- 1 molde para buñuelos
Procedimiento:
1. En un recipiente hondo mezcla:
- harina
- azúcar
- sal
- polvo para hornear
- vainilla
- agua
- aceite
- huevo
2. Bate todo hasta que se disuelvan los grumos.
3. Integra la leche poco a poco para que no se quede ninguna parte de la masa sin revolver. Ya que todo se integra la masa, la consistencia será más ligera que la de un atole.
4. Calienta el aceite para freír.
5. Pon el molde para buñuelo en el aceite para que se caliente. Escurre un poco y mételo en la masa sin rebasar el borde.
6. Vuelve a llevarlo al aceite y suelta.
7. Retira el molde y voltea el buñuelo ( es un proceso muy rápido, como de 20 seg. aproximademente).
8. Saca el buñuelo y ponlo a escurrir.
9. Ya escurrido, espolvorea el buñuelo con azúcar.
Sirve y disfruta.
El chef Aldo Saavedra 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 Saavedra comparte con los lectores de La Vitamina T, su pasión por la cocina y por México. Encuentra más información sobre el chef Saavedra en su página de Facebook, Twitter o Instagram: Ruta Alma.First published on December 8, 2013
Follow Your Dreams. Literally. This is How Claudia Sandoval Won MASTERCHEF.
MASTERCHEF: Claudia (L) wins MASTERCHEF in the all-new “Team Gordon Ramsay/The Finale” two-hour season finale episode of MASTERCHEF, which aired Wednesday, Sept. 16 on FOX. Pictured L-R: Gordon Ramsay, Claudia, Christina Tosi and Graham Elliot. CR: Greg Gayne / FOX. © 2015 FOX Broadcasting. Claudia Sandoval, the first Latina to be crowned winner of home-cooking competition series MASTERCHEF, has a message that resonates universally- “follow your dreams”. But as a single mother living paycheck to paycheck, Claudia means this both, literally and figuratively.
First, she had to push herself to audition along with other tens of thousands of cooking enthusiasts. She said, “I put my dream off for a while. I was worried about not making any money, and about who would take care of my child. I wondered what would happen if I went away for potentially three months.” Finally, Sandoval, an events manager, decided to take a leap of faith one Wednesday. By Friday, she was cooking the signature dish that would secure her a spot on the show’s sixth season.
MASTERCHEF: Contestant Claudia in the two-hour season finale episode of MASTERCHEF. which aired Wednesday, Sept. 16 on FOX. CR: Greg Gayne / FOX. © 2015 FOX Broadcasting. As this aspiring gourmand advanced through the rounds, she found that sticking to her instincts always gave her good results. For the “Mystery Box Challenge”, in which participants receive only one ingredient to prepare an elevated dish, she had to work with a single tomato. Claudia won with a savory tomato Napoleon.
“I had a dream about it the night before,” she said.
Raised by a single mother herself, Claudia was taught how to cook by the Mexican matriarchs in her family. Fittingly, for the final challenge, she created a three-course meal featuring flavors and ingredients representative of her roots: an appetizer of huitlacoche tamal with pork chicharrón, cactus salsa and avocado crème; a main course of grilled swordfish with chayote, chickpeas and Mexican squash; and a poached pear with key lime custard, candied lime and pepita cinnamon brittle.
“Claudia was a strong competitor from the beginning,” said the show’s host, executive producer and judge Gordon Ramsay. “Her passion and unique dishes were what impressed us the most, and we look forward to seeing where her new culinary career will lead her.”
In addition to earning the MASTERCHEF title, Claudia walked away with a cookbook deal and the $250,000 grand prize.
Said Claudia, “I can’t wait to move my daughter and myself out of our one-bedroom apartment and get started on sharing our family collection of authentic Mexican recipes in my cookbook!
Meanwhile, we can’t wait to hear what Claudia will dream of next.
Click here to see a clip of the series finale (Video Courtesy of FOX Broadcasting)
https://www.youtube.com/watch?v=XbPsUqycf7Y&feature=youtu.be
La Vitamina T to Bring Baja Flavors to the World of Latino Cuisine!
La Vitamina T has joined forces with celebrity Chef José Bossuet Martínez to bring the flavors of Baja California to the east coast! Our team will be participating with a world-class culinary demo at the World of the Latino Cuisine Trade Show at the Latino Food Show. Chef Bossuet is the owner and chef de cuisine of famous Lozhka Bistrot de Cocina Local in Ensenada and Café Contento in Guanajuato, México. La Vitamina T will be showcasing its beloved San Felipe Salt, along with new exciting products, olive oil by Baja Olive and a few labels of Mexican wine from award-winning Monte Xanic winery! See you in New Jersey August 26-27!
Celebrity chef José Bossuet Martínez. Photo: Chef Bossuet Don Churro in Pilsen – Churros with a Soul
At Don Churro, in Pilsen, churros are an artform. I was touched by the sight of the churros that welcomed us, as if they had somewhow been coaxed into perfectly spelling out “La Vitamina T.” We were asked to arrive early since, like it is the case with any kind of magic, at Don Churro, these delicious fried-dough desserts can only be conjured up in the dark.
It was barely dawn when we got to the quaint Pilsen establishment, and the Molinas had been up all night. With no sleep and even in the the sweltering heat of the friers that have been going on for hours, the owners of Pilsen´s Don Churro, el Moro de Letrán (an homage to the iconic downtown Mexico City establishment) are extraordinary hosts.
María, the matriarch, speaks proudly and animatedly about how a mix of hard work and bravado landed her a business for which she had to fight every day to keep afloat. At first, she says, she would go out to sell churros on her bicycle. Fast-forward thirty years and Don Churro is making 5,000 pastries a day to keep up with a demand that spans beyond state lines, and has earned a spot as a community fixture.
The Molina family add passion and pride to their delicious churro recipe. Edwin Molina, one of María’s three children, gives us a quick glimpse at the struggle and sacrifice that have built both, the family business, and his character. Armed with a grateful attitude and a superhuman work ethic, Edwin works to find new opportunities to merchandise his product and to continue to innovate. This place is not called Don Churro in vain. Here, churros are serious business.
What makes Don Churro so special? These churros have a soul. And I am not just talking about the delicious guava, cream cheese, bavarian cream, strawberry or chocolate fillings that make these crispy and chewy bundles of goodness extra special.
These popular transplants have gone through fire to become who they are, and much like the Molina’s, they are a real success, and they will steal your heart.
Don Churro
Address: 1626 S Blue Island Ave, Chicago, IL 60608
Phone:(312) 733-3173
M-S 6:00 am to 7:00 pm
Get there early, churros are particularly tasty when hot.
La Vitamina T Joins Documentalist Crew in a Sampling of Mexico in Chicago
The With a Smile Films Team with La Diosa´s chef Martínez and Mauri Ortega. A few days ago, La Vitamina T was thrilled to participate in the project of Mexican documentalist crew, With a Smile Films. The group is working on an initiative that strongly resonated with our mission to harness the power of food to, among other goals, invoke memories, overcome distances and bridge cultures. La Vitamina T had the good fortune to spend a day with producer Alex Aguilar, director Danky Sáenz and tech wiz Santiago Casillas. The schedule, which was thoughtfully secured by our team, featured a tour of Chicago and included a few of the innumerable stops that highlight the pride, passion and talent of food experts and enthusiasts who bring a little bit of Mexico to our hearts and tables in Chicago.
It is easy to see that Sophie´s Ron Aleman cooks with a Mexican soul. It is a good thing we walked so much, because we were generously fed everywhere we went! Stay tuned for more information on this documentary as it’s being “baked”. It promises to be delicious!
María Molina proudly speaks about the passion behind “Don Churro” in Pilsen. Soraya Rendón’s Shaman: The Superpower of Will
Shaman and Chilam Balam´s owner, Soraya Rendón. Photo courtesy of Soraya Rendón Underneath the supernatural halo that surrounds the concept “Shaman”, you will find the fascinating meaning of a cross-culturally relevant word that some say can be traced back to Sanskrit: survivor.
Fittingly, Soraya Rendón, the owner of Chicago’s “Shaman” and “Chilam Balam” is that and more. Just like the concept, she has crossed countries and cultures. Beyond surviving, she has thrived. She has conquered.
Leaving her native Mexico in her teens, Soraya remembers how she was passed up for a job as a receptionist because she did not speak English. Unfazed, she told the hiring manager she would learn the language and then come back. A few months later, and faithful to her promise, she returned to land the job. Actually, Soraya negotiated a higher-paying position with a better title because, as she explained, she “was now bilingual.”
Consistently fearless, Soraya soon opened Chilam Balam, a Mexican restaurant focused on sustainable cuisine. “It survived, so we decided to open Shaman,” Soraya said about her second “child” as she calls each one of her establishments. “The name made perfect sense to me.”
True to form, Soraya would continue to challenge convention and predictability. Her BYOB eatery treats patrons to a dynamic menu featuring Mexican-inspired small plates. The dishes are a creative take on traditional recipes, and are thoughtfully brought to life by none other than chef Natalie Oswald, an Ohio-born chef who brace yourself, happens to cook fluently “in Spanish”.
But what is absolutely certain is that when you visit Shaman, you will be charmed by a fascinating out-of-country atmosphere that you could very well find in a restaurant in Coyoacán. The food is a reflection of the story behind it: bold, creative, passionate… Delightful.
Glorious porkbelly tacos at Chicago´s “Shaman” What we loved: If you visit, try the porkbelly tacos. I was impressed by the balance of textures and flavors packed in a small bite. The tortillas, by the way, were perfect.
Shaman by Chilam Balam
1438 W Chicago Ave, Chicago, IL 60642
(312) 226-4175
BYOB
Hours: Tue-Thu: 5pm-10pm Fri-
Sat: 5pm-11pm. Laura Martínez, First Blind Chef to Open a Restaurant in the US
La Diosa’s chef and owner, Luisa Martínez. Photo: Brenda Storch I accidentally stumbled upon La Diosa (Spanish for “goddess”), a little café in Lincoln Park that I did not remember having seen before. I was first curious about the name, and since we had already had lunch, we decided to go in for dessert.
I had no idea that I was really in for a treat.
We were greeted by La Diosa‘s owner Laura Martínez, a young Mexican chef trained at Le Cordon Bleu College of Culinary Arts. We exchanged pleasantries in Spanish (the restaurant had just opened in January). The pictures on the wall prompted more questions. I learned that Martínez honed her cooking skills while interning, and later working for Charlie Trotter.
As if these accomplishments were not already impressive, Laura Martínez happens to be the first blind chef to open a restaurant in the US.
The entire concept behind La Diosa, from the menu to the name, are both her idea and her dream. Losing her eyesight as a baby, Martínez is convinced that her condition pushed her to succeed. “Being a chef was not the easiest path for anyone in my situation, and I did not want anybody to tell me that I was not able to do something. I am the only one in my family with a degree,” she said.
Her kitchen is completely open and pristine, and watching her prepare empanadas with great precision, is nothing short of amazing. Her husband, Maurilio, doubles as both Martínez’s eyes and her sous chef. “Sometimes it can get frustrating, you wish you could see when it gets busy so that you can move faster,” she added.
Why La Diosa? Martínez said the name is a nod to her faith. As she spoke, I could not help but be reminded of her strength and resolve. Plus, if I could ever imagine of anyone embodying supernatural powers, it is her: Martínez masterfully wields a knife without sight.
Tequila pie is to die for a La Diosa in Lincoln Park If you visit La Diosa, please say hi to chef Martínez from us. We recommend that you try her tequila-cheese pie or the flan. The hot chocolate is heavenly indeed.
La Diosa
2308 N. Clark St.
773-372-5559
Open hours:
8 a.m.-7 p.m. Tuesday-Thursday
9 a.m.-9 p.m. Friday and Saturday
11 a.m.-6 p.m. Sunday
Margarita de Piña y Mezcal: La Receta
Para todo mal, mezcal, y para todo bien también, dice el dicho oaxaqueño. Del náhuatl “mezcalli” que significa “agave horneado”, esta bebida artesanal mucho menos famosa que el tequila, poco a poco ha ido conquistando paladares tanto mexicanos, como extranjeros. Esta semana y para darle la bienvenida a la primavera (aunque por estas latitudes no se deje) el chef Aldo Saavedra nos trae una receta para hacer una margarita de piña y mezcal.
Foto: Manuel Rivera para La Vitamina T INGREDIENTES
- 1 piña chica
- 15 cubos de hielo
- 2 ramitas de menta
- 1 cda sal de gusano de maguey
- 1 vaso jugo de piña
- 3 caballitos de mezcal o al gusto
PROCESO
- Lava la piña y rebana únicamente la parte superior.
- Saca la pulpa de la piña, teniendo cuidado de no romper la cáscara, ya que se usará como vaso
- Lavar y desinfecta la menta, deshójala
- Muele en la licuadora, la mitad de la pulpa de la piña, las hojas de menta, la sal de gusano, el mezcal y el jugo de piña. (Muélela muy bien para que no la tengas que colar.)
- Vierte la mezcla en la piña hueca y decora con hojas de menta, un trozo de piña y un chile.
- ¡Salud!
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 México de mis Sabores.
