Guadalajara II

2016.Mar.02 Wednesday · 2 comments

in Food & Recipes, Life, Restaurants

We made so much food today in the second class of the trio…. Let’s start with the new ingredients:

160301tomatillos
Tomatillos. I’ve worked with them before, but not much.

160301nopales
Nopales – cactus pads. I’ve eaten them, but never worked with them.

160301bananaleaves
Banana leaves.

160301porkbrains
Pork brains. I’ve worked with beef ones, but never pork.

160301mamey1
160301mamey2
160301mamey3
Mamey. Never seen one, never eaten one, never worked with one. And we didn’t even use the fruit, which got stuck in the fridge for something else. We wanted the hueso, the “bone”, or inner part of the seed.

160301salsas
We made sauces. The spicy tomato sauce I mentioned yesterday, a roasted grasshopper and chile de arbol sauce, a pico de gallo, and, a salsa negra made from carbonized habaneros, onions, and garlic in oil and lemon.

160301enchiladas
But before we did anything, we made some quick enchiladas for early morning breakfast, filled with grilled chicken and topped with yesterday’s mole poblano, cheese, and onions.

160301carnitas
We got a pot of carnitas going on the stove – basically pig skin, meat, and tongue simmered in pork fat with herbs and oranges for a couple of hours.

160301tortaahogada
When it was ready we made tortas ahogadas – carnitas sandwiches “drowned” in tomato sauce, topped with onions, lime juice, and chile de arbol puree.

160301sesos
160301tamalesfrying
The brains got chopped up with a bit of ground pork, the tomatillos, serrano chilies, and more. Then wrapped in corn husks and fried, rather than steamed. But instead of eating the filling directly out of the husk as with most tamales…

160301tacos
…This is traditionally eaten in a tortilla topped with avocado. The other tacos are the carnitas, with the pico de gallo and some of a salad made from the nopales.

160301quesadillas
We also took the brains mixture and made it into quesadillas, which got fried along with the tamales – both, by the way, in pork fat, not oil. These were my second favorite thing of the day.

160301shrimp
The nopales got placed with shrimp, tortilla masa, and an adobo sauce (oh, there, we made another sauce) inside the banana leaves and steamed to come out as tamales barbones.

160301elotes
We made fresh corn tamales canarios.

160301huaraches
We had pots of pinto beans and dried fava beans simmering away from early in the morning. The fava beans got coarsely mashed, folded inside tortilla masa, and then griddled, topped with sour cream, avocado, cheese, onion, and tomato sauce as tlacoyo de habas. Some of the pinto beans got pureed, likewise folded into masa, only this time fried, and topped with sliced pork (that the restaurant had on hand) mixed with the adobo sauce we made, fresh cheese, onion, and tomato sauce, huaraches de res adobada.

160301charros
The remaining pinto beans got stewed with some of the pork skin from the carnitas, bacon, chicharrones (pork cracklings), onions, garlic, tomatoes, and serrano chilies, resulting in frijoles charros. My favorite dish of the day.

160301aguahueso
We made agua de hueso de mamey – basically sugar water with the inner seeds of the mameys grated into it. Tastes like amaretto!

160301rompope
And, we made rompope, basically, the Mexican version of eggnog. We also started on a dessert, but didn’t have time to finish it, having hit seven hours of steady work at that point, and so we left it to finish tomorrow.

You’d think I wouldn’t eat anything else all day, but again, I only tasted each thing, I didn’t eat everything. And, having finished around 3pm, by the time evening rolled around I needed something. A new friend from Mexico City whom I’ll be joining shortly, recommended La Docena, Sao Paolo 1491, in the very chi-chi Providencia neighborhood (so I got to see a very different slice of local life).

160301docena1
La Docena

160301docena2
A welcome sight on any table as far as I’m concerned.

160301docena3
Three different kinds of fresh Pacific oysters. Note, I only had a half dozen, normally I’d order a dozen.

160301docena4
And, a grilled young octopus, which I sprinkled liberally with chiltepin chili puree and went to town on. Two plates, bottle of water, bottle of their own beer, tip, $22.

Last class tomorrow.

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{ 1 comment… read it below or add one }

Kevin March 3, 2016 at 21:49

Beer and spicy octopus… what a day. What a cuisine!

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