Mexico revisited

When it comes to cooking (and other things too), I often wonder why I can’t do things half way, why it always has to be a multitude of dishes instead of the basic few. It probably has to do with two things: influences and experiences.

My upbringing has a lot to do with my influences, particularly in relation to offering the utmost level of hospitality. My family background is Lebanese and ever since I could remember sitting around a table, almost every meal was elaborate, varied and complete. Elaborate because dining is sacred, varied because not everyone likes the same thing and complete because one must tantalize with a starter, enjoy the main(s) and end off on a sweet note, dessert.

Experiences? Besides offering a satisfying meal, I feel it’s vital that I share my dining experiences with my guest and try to recreate with as much authenticity the dishes that I have indulged in. I have traveled to several countries and almost on every occasion emphasis has been paid to food ahead of sight seeing, and, souvenir shopping. From street food to fine dining, local markets to supermarkets, sipping on the local street beverages to the luxurious rooftop bars, I believe it’s a must that we delve deep into the gastronomical zone as it gives a greater understanding of the culture. It’s what makes us culturally different that is of great interest and food definitely forms a great part of people’s culture and must not be overlooked.

So what’s on Sunday’s menu? Pollo Pibil, Carne Cozida, Guacamole, Pico de Gallo, Corn Tortillas and Frijoles Refritas inspired of course by the streets of Mexico from Mexico City to Oaxaca and of course the Yucatan.

Starting point…

Dry fry cumin, black pepper and cloves then grind

Clockwise: Cinnamon, Achiote, Mexican Oregano, Rock Salt

Liquids: Orange, Lemon, White Wine Vinegar + garlic

Time to learn how to chop up a whole chicken

Voila!

Marinated chicken in background, Patron an essential addition 😉

And of course Habaneros

Marinate for 48hrs for best results

Banana leaves impart an amazing flavour

Prepare a bed of sliced onions and tomatoes

In goes the chicken with the marinade

1.5 – 2hrs at 180C/350F

Remove from oven then cut away the top layer of banana leaves

Return to the oven and grill for 10-15 minutes or until chicken skin is browned

Divine

Streaky bacon, onion and butter to the left and Black Beans to the right

Frijoles Refritas

A wise man once told me in Tulum “Guac is supposed to simple, don’t over do it”

Hass Avos, Coriander, Tomatoes, Onions, Lime Juice and Salt

Ripe and creamy Hass Avos don’t need sour cream

Shredded Beef soon to be tossed back in with the chipotle

Smoked Chipotle

Carne Cozida

Corn Tortillas are a must. Masa Harina mixed with water & salt.

Tortilla Press courtesy of a dear friend from Houston

In the skillet for 2mins each side.

Frijoles Refritas, Chipotle em Escabeche y Pico de Gallo

Time to feast.