Estampas de Mi Ciudad – Chocolate de Agua y Pan de Yema
Chocolate de Agua and Pan de Yema. Oaxaca, Mexico.
Photo Credit: Chef Aldo, Saavedra.Food is ubiquitous and readily available throughout Mexico, in settings both formal and informal. El Mercado 20 de noviembre, where this picture was taken, opened its doors in 1882 in the southestern city of Oaxaca, Mexico and is still in operation today. This delicious chocolate de agua is a concoction made with ground cocoa beans and sugar. Pan dulce (translated as “sweet bread” but closer to pastries) is a staple of any Mexican breakfast meal.
Nuestra Mesa – Recetas para Consentir a Papá: Chirmole de Queso
Foto: Chef Aldo Saavedra. Ciudad de México, México. ¿No sabes qué preparar para papá? Te tenemos una fácil y deliciosa receta para preparar una botana con mucho sabor a México: chirmole de queso.
El chirmole se acostumbra comer en el desayuno, como antecedente al plato principal y también se puede servir como una botana. Alternativamente, esta salsa se puede comer sola, sin el queso, y puede acompañar a platos más elaborados como la birria, los tacos de chicharrón, frijoles refritos o gorditas de masa y manteca, todos favoritos de papá.
Esta receta es de Ejutla, en la región de la costa del estado de Jalisco. Le agradecemos a la Sra. Teresita de Jesús Guerrero Villaseñor el que la haya compartido con nosotros. Debido a que en este estado la comida suele ser picante, puedes reducir la cantidad de chiles secos al gusto.
INGREDIENTES
6 jitomates asados
18 chiles de árbol secos (reduce la cantidad al gusto)
Sal al gusto
Suficiente agua para moler
1 cebolla morada chica
1 ramito de cilantro
400 gr. de queso que derrita, Oaxaca, Asadero o Chihuahua.
500gr de tortillas de maíz.
PROCESO
- Pon a asar los jitomates, hasta que queden bien quemaditos.
- Pon a tostar los chiles secos, cuidando que no se quemen ya que pueden amargar.
- Ya teniendo estos do ingredientes listos se ponen a moler los jitomates y los chiles con sal al gusto y un poco de agua, la suficiente para que puedan molerse bien.
- En una sartén pon aceite a calentar, y echa la salsa a dorar. Deja que se sazone y verifica que esté bien de sal.
- Ya que soltó el hervor, agrega el queso en cubos hasta que se derrita
- Ya que se haya derretido el queso, se sirve en un plato hondo al centro de la mesa, se le agrega en la parte de arriba la cebolla morada y el cilantro.
- ¡Haga tacos y disfrute! ¡Buen Provecho!
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 Aldo comparte con los lectores de La Vitamina T, su pasión por la cocina y por México.
Would you like to see this recipe in English? Let us know!
When Life Imitates Art – A dish inspired by Roy Lichtenstein
If you are in the Chicago area or plan to visit soon, The Roy Lichtenstein exhibition at the Art Institute in Chicago is definitely worth your time. When I first heard about it, a few of the artist’s cartoon-inspired pieces immediately came to mind.
For those of us who love Lichtenstein’s ability to speak to us with a surprisingly fun clarity (brush strokes representing grand gestures), as well as his knack for making art of the quotidian, the depth and breadth of the exhibit is a real treat. With more than 160 works, this is the artist´s largest exhibition to date.
For those who are not familiar with Lichtenstein’s work, the introduction to the artist is fun and easily relatable.
The exhibition thoughtfully spills into the food served at Terzo Piano, one of the eateries at the Museum, and a must-stop for lunch during your visit. I was happily surprised to find a dish inspired by the artist, which I decided to order. The meal hinted at the work of Lichtenstein in a delicious plate complete with the artist’s signature yellows and reds, lines and dots.
Let the magic of Lichtenstein make a true work of art out of an ordinary weekend . If you cannot make it before the exhibition ends on September 3, you can still stop by the restaurant for lunch. If weather allows it, consider sitting at the terrace. The views of Millenium Park are extraordinary.
If you have the opportunity to check it out:
Terzo Piano is open for lunch daily 11:00 a.m. – 3:00 p.m. and open for dinner on Thursdays 5-8 p.m. You do not need to pay admission to the museum to enter. Reservations: 312.443.8650
Tip: If you are a Bank of America® customer you can visit this museum and exhibition for free the first weekend of each month through the company’s Museums on Us Program®. Just show your credit or debit Bank of America card at the ticket counter.
From a Mexican Kitchen to Yours – Chiles Rellenos
Chiles Rellenos at El Cardenal Photo Credits: Gerardo Hernández Mexico City, Mexico As a follow up to our story on the chiles rellenos and other delicacies served at El Cardenal, here is a recipe straight from another Mexican kitchen for you to prepare your own while you get there. This is a great option for a vegetarian dish and you can be creative by adding your own sazón.
Verónica, a mom in México City, sent us a few ideas to create this family favorite:
Time Required: 30 minutes.
Serves 5
You will need:
- 10 peppers (fresh Guajillo, Anaheim or Poblano will do)
- 1 cup of refried beans
- 2 plantains
- 1 cup of sour cream
- 5 eggs
- ½ cup of flour
- ¼ lb. of cotija cheese
For the sauce:
- 5 medium Roma tomatoes,
- 1 clove of garlic
- ¼ chopped sweet onion
- Salt to taste
- Roast the peppers on a grill until skin is blistered. Remove from heat and let cool off. Once cool, peel the skin delicately not to tear the peppers. Handle very carefully as not to burn yourself! Some like to put the roasted peppers in a plastic bag as they cool to make the skin-peeling process easier. Alternatively, skip and boil the peppers
- Using a spoon, remove the seeds and white membrane. The membrane is the spiciest part of the pepper! Be careful not to touch your face or eyes.
- Fry the plantains and mix them with the beans and cheese. Stuff the peppers with this mixture.
- Whip one egg white per pepper to create a batter. Coat the peppers with flour and then dip them in the batter.
- Fry the peppers in a pan and drain.
If you chose to add a sauce:
- Boil the onions, garlic and tomatoes in salted water until soft, blanch and peel the tomatoes.
- Put in the blender and mix with a little bit of water.
Serve with the sauce and sour cream. Add a side of white rice.
¡Buen provecho!
Chiles Rellenos with a Twist
RUTA MEXICANA
Photo Credits: Gerardo Hernández
Mexico City, MexicoEl Cardenal in Mexico City, uses chipotle chilis instead of poblano peppers to create an absolutely remarkable chile relleno dish. The sweet and smoky taste of chipotle offers a very creative take on a traditional plate. The peppers are stuffed with a blend of two cheeses.This restaurant makes its own bread, tortillas, cheese and chocolate; its a wonderful place for breakfast and has many locations throughout Mexico City. This photo was taken at the Polanco location.Reservations are suggested, but not required.Not in Mexico City? No worries! Make your own chiles rellenos.Drink Your Veggies, Eat your Coffee
This coffee is actually a delicious dessert that should be eaten, not drank. Julio Cortázar is one of my favorite writers. I particularly enjoy the way in which he is able to unravel the story he made you believe he had woven, and then, in one or two sentences, he turns it around to put an entirely new book in your hands.
At the end of the meal, I was presented with an edible menu. This is the menu that I enjoyed. Literally. This came to mind when I visited Moto this weekend. If you have never experienced molecular gastronomy, a style that got notoriety in the land of Dalí, no less, I highly recommend it.
In the heart of Chicago’s meat-packing district, Moto Restaurant, seems understated. It should, as the food at this cozy, chic-yet-unpretentious establishment, is an incredibly stimulating multisensory event for both mind and palate.
From an edible zen garden, to a dessert that looks like egg drop soup complete with an egg yolk that is actually mango, the 15-course meal is an adventure that comes with specially-designed utensils that hold aromatic herbs, and a leather glove smoked with vanilla beans to accompany a treat called “smell the glove”. The aromas, while not in the food, are designed to enhance the flavor of the dish on the plate.
If you plan on going, forget everything you know about food. Really. Moto is like a short story by Cortázar; a place where you know you will be surprised- you will get to drink your veggies and eat your coffee.
Moto Restaurant, 945 W. Fulton Market, Chicago, IL 312.491.0058
Saliditos del Comal – Estampas de mi Ciudad
La Casa de las Sirenas, República de Guatemala No. 32, Centro Histórico, México City, Mexico
RUTA MEXICANA
Sopes and quesadillas fresh of the comal delight tourists and locals at “La Casa de las Sirenas”. At this restaurant, food comes with a side of history- the eatery is located inside a 16th century building.
Pura Vitamina T – Estampas de mi Ciudad
La Dosis Nuestra de Cada Día.
Tamalero. Photo Credits: Lissette Storch. Mexico City, Mexico.
Tamal-stuffed tortas or guajolotas are quite ubiquitous in Mexico City. These delicacies are served street-side, usually accompanied with atole, a corn-based drink.
Mexican Restaurant “Pujol” Among World’s Best
Find Chef Enrique Olvera´s Elotito Asado Recipe here and find out how you can purchase his new recipe book, “En la Milpa”. Photo Courtesy of ¨Pujol¨. ¨Pujol¨ Francisco Petrarca 254 Polanco, Mexico City (01 55) 5545-4111
[youtube http://www.youtube.com/watch?v=-qKNfxwDJZ0?feature=player_embedded&w=640&h=360]
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.
Receta del Chef Enrique Olvera: Elotito Asado
