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.
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Starting point…
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Dry fry cumin, black pepper and cloves then grind
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Clockwise: Cinnamon, Achiote, Mexican Oregano, Rock Salt
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Liquids: Orange, Lemon, White Wine Vinegar + garlic
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Time to learn how to chop up a whole chicken
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Voila!
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Marinated chicken in background, Patron an essential addition 😉
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And of course Habaneros
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Marinate for 48hrs for best results
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Banana leaves impart an amazing flavour
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Prepare a bed of sliced onions and tomatoes
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In goes the chicken with the marinade
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1.5 – 2hrs at 180C/350F
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Remove from oven then cut away the top layer of banana leaves
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Return to the oven and grill for 10-15 minutes or until chicken skin is browned
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Divine
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Streaky bacon, onion and butter to the left and Black Beans to the right
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Frijoles Refritas
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A wise man once told me in Tulum “Guac is supposed to simple, don’t over do it”
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Hass Avos, Coriander, Tomatoes, Onions, Lime Juice and Salt
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Ripe and creamy Hass Avos don’t need sour cream
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Shredded Beef soon to be tossed back in with the chipotle
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Smoked Chipotle
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Carne Cozida
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Corn Tortillas are a must. Masa Harina mixed with water & salt.
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Tortilla Press courtesy of a dear friend from Houston
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In the skillet for 2mins each side.
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Frijoles Refritas, Chipotle em Escabeche y Pico de Gallo
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Time to feast.
Tags: Beans, Black Beans, Carne Cozida, Corn tortilla, Corn Tortillas, Dos Equis, Dos XX, Escabeche, Frijoles Refritas, Guacamole, Masa Harina, Mexican, Mexico, Mexico City, Oaxaca, Pico de Gallo, Pollo Pibil, Refried Beans, Salsa, Travel, travel stories, Yucatan