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Editor’s Note: This issue’s My Favorite Recipe feature takes a slightly different approach than usual, showcasing a unique, creative menu featured during the inaugural Women & Traditional Cuisine event January 30 – February 2 at the Grand Velas Riviera Nayarit on Mexico’s Puerto Vallarta coast.
Four internationally acclaimed Mexican female chefs shared some of their favorite dishes, which combined both traditional and modern Mexican flavors, during the Women & Traditional Cuisine event.
Created to spotlight Mexican women who focus on the art and business of food, the culinary event featured a multi-course dinner prepared by these renowned culinary professionals: Adria Marina, former chef of République in Los Angeles and Misión 19 and Georgina, in Tijuana; Maffer Klyota, owner of Domitila restaurant and Tropico food truck in Colima; Zahie Téllez, an Ambassador to Mexico City by the Mexico City Congress and founder of Parabere Forum, a nonprofit platform supporting the role of women in the food industry; and Xrysw Ruelas Díaz, co-owner of tortilla bakery and restaurant Xokol Antojería in Guadalajara, and formerly at famed El Delfin in Riviera Maya, La Leche in Puerto Vallarta and Hueso, the Alonso Cadena culinary workshop.
The meal started with the Hat of Seawater and Octopus and Beef Tail Noodles appetizers, followed by the Enmolada + Quelite (taquitos with mole, Mexican quelites and amaranth) and a Suckling Pig Terrine, and ended with a ground ice cream dessert called Escamoles with Cocoa Butter. Here we share two recipes from that menu.
Hat of Seawater
Created by Chef Xrysw Ruelas Díaz
Makes 2 servings
2 oysters
32 oz. water
1 oz. coconut water
½ cucumber
¼ onion
½ t. cilantro
1 t. serrano pepper
2 t. salt
Lemon, to taste
Add coconut water and salt to a pot with water. Bring to a boil. Finely chop the cucumber and onion to make the relish. Finally, combine the fermented water, lemon, serrano pepper and cilantro and add relish to oysters.
Octopus and Beef Tail Noodles
Created by Chef Adria Marina
Makes 2 servings
2 oz. beef tail
1 oz. octopus
½ t. chives
1 t. coriander sprouts
1 t. cambray onion tail
¼ lb. of noodles of choice
Butter
Cook beef tail with onion and salt until tender. Meanwhile, cook octopus in separate pot with onion and salt until soft. Finely chop onion and coriander sprouts. Cook noodles in separate pot.
Meawhile, add butter and sauces in a separate pan and let simmer. Once done, add beef tail and octopus and let cook for 5 minutes. Add chives, chambray onion tail and cilantro. Finally, decorate the dish with radishes and coriander sprouts.
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