Thursday, February 4, 2010

Latin NORTHERN Mexico

This week we killed it!

We made the best food of the night and had great presentation of our food.

We made pozole, tequila lime pears, green mole, mexican rice, stuffed poblano with walnut sauce, and pork.
Chef said everything tasted great and the pozole was seasoned perfectly. The pozole was made by utilizing chicken stock, adding hominy and blending guajillo chilies. You top the soup with shredded lettuce, thinly sliced radish, dried oregano, lime and avocado for garnish.
The stuffed peppers with walnut sauce was very tasty and was very creamy. The dish consists of a roasted poblano pepper filled with a sweet meat mixture and then topped with a nut sauce. The nut sauce consists of walnuts, milk, creme fraiche, queso fresco and sugar. This dish is baked for 10 minutes to make the pepper easy to cut and the flavors are developed.
Our fried pork (Chilorio) was awesome! Mike braised the pork for over an hour and used ancho chilies to make the sauce. I thought one of the best dishes of the night was our Guatape Shrimp. The shrimp are cooked in a puree of poblanos, green tomatoes, parsley and hierba santa. The Pears in molasses and tequila were very tasty and took a long time to make. Mexican rice was made by Henry and the taste was perfect. It didn't taste burnt or over-cooked. Overall a very good night and we missed Maria this week.

No comments:

Post a Comment

search bar

Custom Search