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