Monday, March 30, 2015

PULQUE by Chef Jorge Gutierrez

Today another great recipe for ExpoMilan2015 getting to know more about our Mexican Cuisine in the world.

Pulque is a great beverage that you can make an endless amount of recipes with, specially with fruit such as pineapple, guava and mango as well as coffee beans and even oatmeal, etc. There are over 500 varieties of pulques mixed into Mexican drinks today. This beverage, greatly valued in the Mexica empire, is obtained by the Maguey leafs when the plant is mature. To create the Pulque, you extract the “honey water” by taking a container, (wooden is best for this) and leave the pulque to ferment for no less than 15 days, by this time, Our "Agua miel” or natural pulque will be ready. It will have a viscosity to it and it will taste a bit sweet. You can also get the agua miel as a juice you extract from the maguey. Today we are making Almond Pulque, and you will need: 3 or 4 Maguey leafs to extract the cured pulque (honey water) to create 1L of Pulque 150 g of almonds 3 oranges To start, Scratch the thickest part of the Maguey with a knife in order to get all of the juices out. Let it drip over a strainer for 3 days to get the juice and stop any debris from falling into it. Grind the almonds and mix with the orange juice. Mix this in with the Pulque and let it sit for half an hour. Strain the liquid (on a piece of cheesecloth is how Mexicans have been doing for ages) Add sugar and let it sit for 3 hours and then chill. That’s it, we have our Almond Pulque. In the pre-hispanic era, only the men of the house, the elderly or even retired women (over 52 years old) could consume Pulque; all of those who were going to be sacrificed in the temple of Huitzilopochtli would be given Pulque until they would get drunk. This beverage would also be administered as a stand-alone drink or mixed with herbs to the sick or the parturients, for it was known to be able to cure all types of ailments. This beverage has survived for centuries, it’s one of many recipes and traditions from Mexico and the pre-hispanic era that through-out time has survived thanks to it’s people and possibly thanks to the pre-hispanic indigenous gods form Mexico and South America. “When a man loses the knowledge of his roots or the interest in them, he loses everything” Jorge Gutierrez, Chef

Chef Jorge Gutierrez began his culinary journey in 1998 when he started as a dishwasher for a Restaurant in San Diego, California. His interest in the art of food allowed him to escalate rapidly by obtaining a position as food preparer and later as a cook. In the summer of 1999, Jorge was already familiar with the ingredients of each one of the dishes at the Restaurant where he worked. In the following years, he worked for several companies and positions within San Diego’s district, and it was then when he arrived in 2010 at Romesco Restaurant where he worked closely with Chef Javier Plascencia, learning and preparing himself for his next assignment. With great passion and continuity, on winter 2011 Jorge got promoted to Executive Chef and became an important key player for the Plascencia Group in the Tijuana – San Diego Region which boosted Mediterranean food in southern California by reaching more and more guests with his exquisite flavors. Jorge’s success relies on transmitting to diners his sophisticated touch and reminding them of their childhood. As he longingly remembers, when being a child he visited -each weekend and during vacation time- a place called El Hongo, a very small rural town located in the country side of the city of Tecate, Baja California and only a few miles away from the popular site of “La Rumorosa”. In that place, Executive Chef Gutierrez visited his great grandparents Felix and Leonarda Ibarra who owned a small ranch where their main activity was farming honey and different types of fruits and veggies, among them were maguey -plant from which Tequila is made- and nopal –cactus-, they also had a farm in which they grew chickens, cocks, rabbits, ducks, goats, among others and being this one of his first approach with farm-grown products.
Now days, Executive Chef Jorge Gutierrez combines experiences, flavors and memories which are captured in each dish that he prepares at Romesco, besides of marking his visionary path by giving diners new culinary experiences since they first step inside the Restaurant, pick a table, taste his dishes and conclude with a delicious dessert. As of today, one of the meals that Jorge enjoys the most is a ‘Salt Taco’ with fresh home-made corn tortilla. “Food joins people over the time through flavors and aromas”

Thank you Chef Jorge G for share today with us this amazing legendary recipe.

Thursday, March 12, 2015

Chiles en Nogada by Chef Priscilla Curiel

Chef Priscilla today collaborate with me representing the mexican cuisine Internationally at ExpoMilan2015 in Italy.  

Priscilla E. Curiel, never knew that cooking, would become her biggest passion. After working two years in her family’s restaurant Talavera Azul she realized that she wanted to do something more and decided to enroll in the Art Institute of San Diego to study culinary arts. She realized that the art of cooking involved rich cultures, art history and travel. Priscilla’s first passion is to travel. Since a young age she found herself loving and appreciating every country she got the opportunity to visit. It gave her the expansion to learn the mixture of cultures, art and cuisines. She has been involved at Talavera Azul since 2008 making the restaurant a very traditional place food diversity of flavors, colors and textures that make the Mexican Cuisine, her biggest inspiration. The tradition of this restaurant has been in Tijuana since 1990 with the famous La Espadana, owned by her family, a Tijuana restaurateur for more than 30 years, making it a city landmark. Talavera Azul brings to San Diego the traditional cuisine for the community to identify true Mexican food. The philosophy of her cuisine is to reinforce a stronger family and social bond which is the meaning of true Mexican cuisine. Ever since she took charge of Talavera’s kitchen, Priscilla has made the cuisine more of her style adding more vibrant colors and perfecting the flavors keeping it traditional but adding new menu items that are her signature dishes. For her the Mexican kitchen is considered one of the country’s most important activities predominant till this day for women.

Chef Priscilla provide this amazing recipe (one of my favorite mexican food) and she tell us how to she make the traditional Chiles en Nogada 

For 5 Chiles 

Chile filling

5 chiles poblanos ( peeled and fried)
1 green apple ( ficed)
1 pear ( diced)

1 peach ( diced)

3 Oz pine nuts

4 Oz raisins

3 Oz visnaga ( mexican sugar candy from cactus)

1/2 onion diced

4 garlic cloves minced 

1/2 ib. Of pork meat grounded 

1/2 of beef meat grounded 

Salt and pepper as needed

2 tomatoes diced

Walnut sauce
4 cups mexican cream

1 c of sugar

5 tbs sherry wine

10 walnuts

2 tbs cinnamon

Pomegranate (use as needed)

You start by frying the chiles around 5 minutes each chile. You put on ice after fryer. You peel the chiles in the water. While the chiles rest, you mice en place all the fruit. You start with a hot pan and oil. First you will caramelize the onion and throw the garlic in. After you do this step you trow in the pork and beef until almost cooked you put in the fruit and let them cook. Takes around 20 minutes all the picadillo process. 

For the sauce

You pour the cream in a hot pan and let it for 3 minutes until texture us more liquid to add the sugar and sherry. You add the walnuts and let them cook with the cream. Then you add 2 tbs of cinnamon. You use the blender for the cream and then a Chinoise to make the sauce smooth and not lumpy. When finished you fill in the chiles with the picadillo and pour the sauce over. You garnish with the pomegranate. 

Find Chef Priscilla on Instagram @le.chef.pris

Wednesday, March 11, 2015

Taxtihuil By Chef Alondra Maldonado

Chef Alondra  today collaborate with me representing the mexican cuisine Internationally at ExpoMilan2015 in Italy. 

Foto by Roberto Zepeda

Chef Alondra Maldonado Rodriguera (Tepic, Nayarit, 1975) studied English, Translation and Interpretation and made studies of Spanish literature and philology at the UAM and UNAM. Worked as an Interpreter-Translator and English teacher during many years. 
Being a born cook, decided to dedicate her life to do so. Begun as a cook owner of her restaurant La vita Delicatessen in Tepic, Nayarit, Mexico. Later on, in an effort to professionalize her passion, moves to Argentina to study in the culinary school Instituto Argentino de Gastronomía (IAG) in Buenos Aires; where she worked at different restaurants being the most important Thymus, belonging to Fernando Mayoral. Upon her return to Mexico by the end of 2010 has taught different culinary courses, participated on radio shows, has consulted restaurants and has decided to dedicate a part of her effort to research the ritual, cultural and identity bond in the culinary process of the different peoples. Her book Sabores de Nayarit is a direct fruit of this vital enterprise.

The book is filled of anthropological intuition, love of knowledge and research, but above all, a deep affection to every human being and their circumstances.
Foto by Roberto Zepeda 

Taxtihuil Recipe 

In Nahuatl language means “what is move”. It´s origins come from the Mexcaltitán Island, where according to some theories the Aztecs departure looking for their promise land. The sign was to find an eagle devouring a serpent; which was found where Mexico City lies. Taxtihuil can be consider as a light mole or a thick soup, made with shrimp broth, guajillo pepper and thicken with corn dough. The best taxtihuil I have ever tried is in Mariscos Chava, located in a small town named Sentispac. The founders of this restaurant were born in Mexcaltitan. Amparo Irene, Mr. Chava’s daughter taught me this wonderful recipe. It can be eaten either with shrimp balls or with boiled shrimps and nopales (cactus).

Ingredients for 6 people
1 kg  whole shrimp, including the heads (needed for broth)
3 lt water
2 pz/40 g guajillo dry pepper
120 gr corn dough
2 cloves of garlic
2 pinches of cumin 
3 pinches of black pepper freshly ground
Salt to a taste
4 tbps of oil
To serve
Avocado, in thick slices
Queso fresco (Fresh cheese, a type of Mexican cheese), in slices

  1. The first thing to do is the broth, so rinse very well the shrimp, peel off the shell, head and keep them separately. 
  2. Heat a pot and pour 2tbps of oil, once is very hot, add the shrimp heads and shells at ones, and move until they turn golden red without burning.
  3. Pour the 3 liters of water, cover it with a lid, turn the heat down and let it simmer for about 20 minutes.
  4. Bring to a boil about 2 cups of water along with the guajillo pepper. Turn it off and let them soak.
  5. Once the shrimp broth is ready, pour it through a colander into another pot or recipient. Press against the colander to extract the flavor from the heads. Let it cool.
  6. When the guajillo pepper is soaked, take the seeds and stick (rabo) out. We are ready.
  7. Blend 1 liter of cool shrimp broth (otherwise the corn dough will cook and not thicken) with guajillo pepper, garlic cloves, cumin, black pepper, corn dough, salt to taste.
  8. Heat a pot along with the other 2 tbps of oil, pour through a clean colander what is in the blender and add the other liter of broth.
  9. Move constantly to thicken, if it is not move it will stick in the bottom and burn.
  10. Once it is begging to thick, add the raw shrimps for them to cook inside.
  11. To serve
    Serve the taxtihuil in a bowl and on the plate put the slices of avocado and queso fresco. That´s the way it is traditionally served.
    I like to grill the shrimps, they taste totally different, but is not the way that it is traditionally serve.

Tuesday, March 10, 2015

Mole by Chef Mario Medina

In his childhood, Mario Medina spent many days in the kitchen with his mother in Mexico City. This instilled in him a deep passion for food that would in turn inspire his journey to become a chef. After completing a culinary program in his hometown, Mario left for the United States to follow his dream. Working and learning in some of the finer kitchens on the west coast, Mario quickly established a reputation for excellent food and sincere hospitality, driven by his desire to please every guest. His dream was soon realized when, in less than a year as Sous Chef at Chateau La Jolla Inn, he was offered the position of Executive Chef. Mario next took the helm at Paradise Grill in Del Mar, and is now leading the kitchen at Finch’s Bistro & Wine Bar in La Jolla.
Although still young, Mario has garnered significant critical acclaim through appearances in many print and television features. He has appeared in magazines Where, Riviera, Fine Ranch & Coast, and Mexico Aqui, as well as numerous local television news channels and programs. He has also been a participating chef for numerous fundraisers and events such as the 2014 Cooking for Cancer event in La Jolla, the Make-A-Wish Foundation, Mama’s Kitchen, 2014 Taste of the Cove, the La Jolla Art & Wine Festival, and the Latin Food Festival to name a few. He is featured in a cookbook showcasing San Diego’s top chefs, San Diego Chef’s Table: Extraordinary Recipes from American’s Finest City, and is a weekly recipe contributor to 860 AM Radio and Mexico Aqui magazine. Mario’s ongoing commitment to excellence and his genuine hospitality, paired with his passion and love of food, always ensures his guests leave happy.
Lately, he has been a featured Chef at the 2014 San Diego Wine & Food Festival as well as the Latin Food Festival. He finished an eventful 2014 by emerging victorious from an Iron Chef face-off hosted by Harvard Cooking Girl in La Jolla. He is a proud official member of the San Diego Chef de Cuisine Association.

Select Awards:

2014 Chula Vista Harbor Fest “Crowd Cravings” Award
ChefWorks Featured Chef of the Month, August 2014

Featured Chef: 2014 Latin Food Festival, 2014 San Diego Wine & Food Festival 

Chef Mario has a great contribution to my blog today with this recipe one of the most antics mexican dishes. "Mole" and he also representing the Mexican cuisine Internationally at ExpoMilan2015 in Italy.  

Mole poblano style Chef Mario Medina


2 lb dried mulato pepper

10 black peppercorns

1/4 cup Kosher salt

1/2 cup sesame seeds

2 bolillo bread 

1 cinnamon stick

1/2 teaspoon anise seeds

1/4 teaspoon coriander seeds

1 lb dried guajillo chile peppers

1 lb dried ancho chile peppers

6 tablespoons canola oil

2 yellow onion
2 garlic head
2 lb green plantain (platano macho)
1/4 cup raisins
5 cloves
1 pz ginger
2 lb apple
1 lb peanut
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6 -inch corn tortillas, torn into pieces
1 2 .7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar


Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.

Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.

Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.

Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.

Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.

Sunday, March 8, 2015

Lamb Shank with red wine chocolate sauce by Chef Martin San Roman

Chef Martin San Roman share with us this amazing recipe a great contribution to representing the Mexican cuisine internationally at the ExpoMilan2015 in Italy. 

Lamb shank with red wine chocolate sauce


4 - 1 lb lamb shanks
2 diced carrots
1 diced onion
2 celery sticks diced
1 bottle red wine
fresh rosemary
4 bay leaves
3 garlic cloves
ground black pepper
1 cup semisweet mexican chocolate
1 cup demi glace sauce

On a big roasting pan,add the lamb shanks, red wine,  glace sauce, rosemary, bay leaves, onions, carrots, celery, garlic, add 1 lt of water and salt, cover everything with aluminum foil and bake in the oven for 3 hours at 220 C,or until tender.
Take out the lamb shanks, strain the juice and then let it reduce to almos 3/4 of a liter, then add the chocolate and let it reduce at low heat for 20 minutes.
Season the sauce to taste and decorate as the picture. 

You can try this amazing dish at Terrasse San Roman in Valle de Guadalupe Mexico. 

Scampi with crust Chile ancho By Chef Martin San Roman

Chef Martin San Roman share with us this amazing recipe a great contribution to representing the Mexican cuisine internationally at the ExpoMilan2015 in Italy

Scampi with crust of chile ancho and honey beurre blanc sauce, 

Ingredients 4 person
16 scampi or Mexican shrimp 16/20
2 whole chile anchos
1/4 cup brown sugar
1 italian squash
1/2 cup dry white wine
3/4 cup heavy cream
2 tbs unsalted butter
2 tbs honey
1/4 cup olive oil
salt and pepper

Take seeds out of the chile ancho,roast them until dark brown in the oven for 7 minutes at 220 c,after is done and crispy ,on a rob au coupe blend the chiles until they look like ground coffee,take them out and mis with the brown sugar.
cover all the shrimp with the mix and let it set at room temperature for 10 minutes.
Sauted the sliced squash until gets a light dark color and it is aldente,then add the shrimp and cook until done ,about 5 minutes.
For the sauce ,reduce the white wine,honey and cream on low heat,to half,then season to taste and whisk the butter into the sauce,serve sauce on the side and decorate as the picture. 

Friday, March 6, 2015

Mexico en la Expo Milan 2015

Creo que por la importancia de este articulo y la audiencia que va dirigida haré una excepción y lo voy a escribir en Castellano. 

La presencia de el Pais Mexico en la Expo mundial de la alimentacion en Milan - Italia 2015 es muy importante. 

El tema de la participación de Mexico, es "la semilla por un mundo nuevo: Alimentos, diversidad y patrimonio". 

El concepto:
Mexico es una tierra que tiene una gran variedad de plantas, animales, y ecosistemas: una cultura con una propia cuna de la biodiversidad. Esta Riqueza es estrictamente ligada a la cultura milenaria una de las mas variadas y sofisticadas gastronomías, así pues en el 2010 la cocina mexicana fue declarada patrimonio cultural inmaterial de la Humanidad de la UNESCO. Cuenta con una historia hecha de sabores, un ejemplo que armoniza conjuntamente con la actividad agricola, rituales, sabiduría, practica tradicional, tecnicas y costumbres culinarias, utencilios únicos, como el metate, el molcajete, y comportamientos comunitarios. 

Con su participación en la Expo Milan 2015 Mexico desea mostrar a los visitantes su riqueza en términos de recursos naturales y de biodiversidad su empeño para encontrar soluciones para el mundo sin hambre, sin desnutrición y de las practicas no sostenibles de produccion de alimentos. Desea presentar ademas su contribucion a la producción global de un numero de alimentos con propiedades curativas. 

La experiencia al interno del Pabellon, que se extiende en una area de exposicion de 1,910 metros cuadrados, y consiste en una introduccion al mundo de la cocina mexicana y del calor de su gente. Los visitantes sentiran los perfumes, sabores y colores, la consistencia y los sonidos de Mexico en una atmosfera unica, ya famosa en todo el mundo. 

El proyecto del Pabellón  

A partir de la participación e una exposición mundial (en Philadelphia en 1876) Mexico ha sido siempre presentado como un pabillon capaz de impresionar y hacer hablar al mundo de si mismo. En la Expo Milano 2015 tiene como tema fundamental el sustento, así como responder a la nutrición de la población mundial, en cuanto al criterio  del  proyecto arquitectónico: sus características son material ecologico, facilidad de construcción y desmantelamiento, ha cumplido con excelencia con los programas propuestos. 
El Arquitecto Francisco Lopez Guerra Almada, junto con Jorge Vallejo y su asesor biologo Juan Guzzy, han creado la propuesta ganadora del concurso internacional basándose en el alimento mexicano mas característico del país, EL MAIZ. 

La forma de una gran mazorca de maiz se inspira la gran extructura externa, que cubre el pabellon de 1,910 metros cuadrados, colocado en una posicion privilegiada, atravezando dos de las vias principales de la Expo. Al interno se encuentra el espacio con la mas rica exposición privilegiada de productos típicos, rodeados de un flujo de agua que da vida a los jardines y acompañan a los visitantes en rampas elípticas, que pone al  descubierto la riqueza gastronomica, ecologica y cultural de Mexico. 

Con grande orgullo en los próximos días les voy a presentar 5 recetas mexicanas de 5 chef diferentes también mexicanos que representaran a travez de mi blog, nuestro país Mexico en la Expo Milan 2015 en el pabillon Mexico "virtual". 

Esta Expo es una de las mas largas de la historia en terminos de tiempo, su duración sera aproximadamente de 6 meses así que si desean programar una visita al territorio de Italia y conocer sus riquezas gastronómicas y visitar la Expo no dejen de contactarme a travez de Nostrale. Que yo les organizo su viaje. 

Fuente del material fotografico y editorial:
traducción por Cintia Soto