Category Archives: Mexico travel

So you think you know Mexican food?

“Thankfully, we’re starting to pull away from the idea that all Mexican food means burritos as big as your head.” Chef Rick Bayless 1

Chef Luis Noriega’s Grilled Tuna topping Mint Scented Vermicelli
Chef Luis Noriega’s Grilled Tuna topping Mint Scented Vermicelli

American Chef Rick Bayless has built his celebrity status on both introducing Mexican regional cuisine to the United States as well as creatively reinterpreting its concepts to a 21st century palate. Naturally the word fusion comes to many people’s mind. Yet fused from where and with what – other ingredients from the Americas?

If you accept that concept – other ingredients from the Americas – than it’s not a fusion (a joining of unknowns) it’s creativity with native sources that form a cuisine of the Americas. It’s estimated that over 50% of commonly eaten foods by North American descendants of European immigrants were unknown to their ancestors prior to 1492 including vanilla, tomatoes, bell peppers, catfish and ducks.

tuna steak from Mexico's northwest coast
tuna steak from Mexico’s northwest coast

So if we can get beyond the self-imposed value judgment of authentic cuisine – aka a real Italian pizza is only made with (American) tomatoes…? – than perhaps we can revel in our human culinary diversity and sit down to an enjoyable meal full of terrific flavors.

When covering the recent 22nd Festival Gourmet International in Puerto Vallarta, Mexico, more than one first time visitor to both Puerto Vallarta and the festival commented how they had “no idea” cuisine in Mexico was so varied? The names of several popular American corporate chains of Tex-Mex food were often cited. The festival’s hallmark was highlighting Mexico’s ever-evolving New World cuisine.

Chefs Luis Noriega & Heinz Reize owner of Coco Tropical
Chefs Luis Noriega & Heinz Reize owner of Coco Tropical

Chef Luis Noriega’s illustrious international career has taken him from Acapulco to European capitals and Chef/Professor at leading Mexican culinary collages. He is chef/owner of Restaurant La Gula in the south central Mexican Pacific coast city of Zihuatanejo. At the November festival Chef Noriega conducted an in-depth daytime cooking workshop and lunch at Puerto Vallarta’s Coco Tropical on the beautiful beachfront Malecon.

Restaurant Coco Tropical, Puerto Vallarta Malecon
Restaurant Coco Tropical, Puerto Vallarta Malecon

Grilled sesame crusted tuna steak on a bed of mint scented vermicelli may not sound Mexican, but more than half the ingredients are indigenous to the Western Hemisphere and the remainder were introduced through European domination more than 500 years ago. So the recipe is as “American as apple pie” – apples are indigenous of central Asia.

Chef Luis Noriega’s Grilled Tuna topping Mint Scented Vermicelli

Ingredients for 4 servings:

  • 500 gr. (16 oz)  fresh tuna steaks
  • to taste                fresh ground sea salt & black pepper
  • 100 gr. (3 oz)     sesame seeds
  • 50 ml. (3½ tablespoons) olive oil
  • 100 gr. (3 oz)     rice vermicelli
  • 50 gr. (1½ tablespoons) unsalted butter
  • 10 each              finely chopped leaves of fresh mint
  • 2 each                small ripe avocados
  • 2 each                green chili piquin – very small HOT chilis – finely                                minced – or substitute ½ to 1 teaspoon (hot) hot                                 sauce
  • 50 ml. (3½ tablespoons) sour cream

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 Preparation:

  1. Cook the rice vermicelli according to package directions
  2. Mash the avocados and blend in the chili and sour cream to make either a chunky or a creamy guacamole.
  3. Place the sesame seeds in a bowl, season tuna with salt & pepper and coat the tuna steaks.
  4. Heat  (preferably) a cast iron pan, add the olive oil and sear the tuna steaks for a minute or 2 per side until browned but pink in the middle. Transfer to a cutting board.
  5. Drain the rice vermicelli and toss with butter and the mint.
  6. Divide the vermicelli among 4 plates, top with slices of tuna steak and decoratively add a generous garnish of guacamole.

Serve with a fine Rivero Gonzalez Scielo Blanco (Chardonnay) from Mexico’s Valle de Parras, Coahuila and enjoy New World cuisine.

When you go:

Puerto Vallarta is served by many international airlines.

The 23rd Festival Gourmet International will be held November 10 – 19, 2017.

Disclosure: the author was a guest of the Festival Gourmet International, Puerto Vallarta Tourism, Restaurant Coco Tropical, Villa Premiere Boutique Hotel and Hotel Cathedral.

Footnote:

1 “Let’s Talk to Rick Bayless About Mexican Food.” The National Culinary Review, Vol. 41, Num. 2, American Culinary Federation, February 2017, St. Augustine, FL

Additional Puerto Vallarta articles by Chef Marc d’Entremont:

Oysters two ways in Puerto Vallarta

Vegan Chef Christian Krebs wows Puerto Vallarta

Cruising Bahía de Banderas with Mike’s Fishing Charters

Discovering the meaning of pride in Puerto Vallarta

Villa Premiere: excellence by design in Puerto Vallarta

Mexican New World Cuisine at Festival Gourmet International

Angus Beef recipe, Chef Luis Noriega and Puerto Vallarta

Wagu Tatki and Japanese Mexican Fusion

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You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

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Oysters two ways in Puerto Vallarta

Oysters au gratin & Raw oysters with sea urchin & quail eggs
Oysters au gratin & Raw oysters with sea urchin & quail eggs

For twenty-two years Puerto Vallarta – a food tourism powerhouse – has hosted the Festival Gourmet International attracting an eclectic and enthusiastic mix of international and Mexican chefs eager to turn the nation’s premium food products into culinary art works. Among many highlights of the 2016 festival were cooking demonstrations, tastings and special festival menus created by guest chefs at A-list Puerto Vallarta restaurants.

Since I have a passion for oysters, two dishes created by Mexican chef Luis Noriega and Japanese-American chef Hiroshi Kawahito were particular favorites. Mexico’s northwest Pacific coast – particularly Puerto Vallarta’s Bay of Banderas and the Gulf of California – produce both excellent oysters and sea urchins.

Chef Luis Noriega
Chef Luis Noriega

Chef Heinz Reize has owned the beautiful oceanfront Coco Tropical on the Malecon for years and is a co-founder of Puerto Vallarta’s Festival Gourmet International. Coco Tropical’s guest chef Luis Noriega’s international career has taken him from Acapulco, Europe to owner of Restaurant La Gula in Zihuatanejo. His inspired festival menu for Coco Tropical included grilled oysters over wilted spinach with chipotle hollandaise sauce.

Oysters au gratin with Chipotle ­­Hollandaise Sauce

Ingredients for the oysters:

  • 12 each                   fresh oysters on the half shell
  • 5 tablespoons     unsalted butter
  • 8 ounces                fresh baby spinach leaves
  • 5 tablespoons    dry white wine
  • 1 each                     shallot, finely chopped
  • 1 each                    clove garlic, finely chopped
  • several drops    Worchester sauce
  • pinch                      black pepper
  • pinch                    salt

Ingredients for the Hollandaise Sauce:

  • 4 each                egg yolks
  • 10 ounces        clarified butter
  • 3 ounces           white wine
  • 1 each                chipotle chili liquefied in a blender with a small                                   amount of white wine
  • pinch                   salt

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Preparation:

for the oysters

  1. Shuck oysters but reserve bottom shell. Wash and dry the shells.
  2. Sauté spinach, onion and garlic with 4 tablespoons of butter, salt, pepper and Worchester sauce.
  3. Saute oysters in a seperate pan with the remaining 1 tablespoon butter for 1 minute. Add the white wine and reduce for 2 to 3 minutes.
  4. Remove both pans from the heat but keep warm.

for the Hollandaise Sauce

  1. In a stainless steel bowl set over another pan with hot water beat the egg yolks, white wine and salt with a wire whisk until slightly thickened and creamy.
  2. Slowly add the clarified butter in a thin stream whisking constantly until the sauce is smooth.
  3. Blend in the chili puree.

dsc06430Assemble

  1. Divide the spinach among the 12 reserved shells on a baking dish.
  2. Top each with an oyster.
  3. Cover with Hollandaise Sauce.
  4. If you have a gas torch, gently brown the top or place the oysters under the broiler until lightly browned.
Monte Xanic Sauvignon Blanc
Monte Xanic Sauvignon Blanc

Serve immediately with a crisp, dry white wine such as Monte Xanic Sauvignon Blanc from Mexico’s Guadalupe Valley.

 

 

 

 

 

Chef Hiroshi Kawahito
Chef Hiroshi Kawahito

Chef Hiroshi Kawahito of Restaurant Zoku in Mexico City epitomizes the international trend that’s creating Mexican New World Cuisine. Born in Japan, grew up in Los Angeles, Chef Kawahito returned to his home country after university studies in architecture. Drawn to Japanese cooking he honed his skills over a decade and a half before returning to Los Angeles.

Despite a successful Los Angeles restaurant experience, Mexico attracted Hiroshi, and Zoku offered a venue for his imaginative Japanese inspired cuisine. During the 22nd annual Festival Gourmet International held in Puerto Vallarta, Mexico, he was quest chef at Casa Magna Marriott’s Japanese/pan-Pacific Rim restaurant Mikado.

Chef Kawahito’s recipe for raw oysters with sea urchin and quail eggs is not for the faint of heart. Yet for a true lover of raw food, I enjoyed ever morsel. It’s imperative that the ingredients are as fresh as possible and purchased from shops selling the highest quality ingredients.

Fresh sea urchin is available at Japanese or other specialty seafood markets. If you can’t find fresh sea urchin but want to sample this dish simply double the quantity of salmon caviar, or substitute two tablespoons of golden caviar. Gently wash the quail eggs with warm water and dry before cracking them open.

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Raw oysters with sea urchin & quail eggs

Ingredients:

  • 12 each              fresh oysters on the half shell
  • 2 each                sea urchin tongues thinly slivered
  • 2 tablespoons    salmon caviar
  • 12 each              quail eggs

Preparation:

  1. Shuck the oysters and discard the top shell.
  2. Top each oyster with some sea urchin and ½ teaspoon caviar.
  3. Carefully break a quail egg over each oyster being careful not to break the yolks.
  4. Serve immediately.
Sawanotsuru Itsuraku Premium Grade Saki
Sawanotsuru Itsuraku Premium Grade Sake

I often don’t think of sake as a dinner wine, but Chef Kawahito dispelled that myth pairing the oysters with a glass of chilled Sawanotsuru Itsuraku Premium Grade Sake. It’s mild umami notes and dry finish were perfect.

 

 

 

When you go:

Puerto Vallarta is served by many international airlines.

The  23rd Festival Gourmet International will be held November 10 – 19, 2017.

Disclosure: the author was a guest of the Festival Gourmet International, Puerto Vallarta Tourism, Restaurant Coco Tropical, the Mikado at Casa Magna Marriott Puerto Vallarta Resort and Spa, Villa Premiere Boutique Hotel and Hotel Cathedral.

Additional Puerto Vallarta articles by Chef Marc d’Entremont:

Vegan Chef Christian Krebs wows Puerto Vallarta

Cruising Bahía de Banderas with Mike’s Fishing Charters

Discovering the meaning of pride in Puerto Vallarta

Villa Premiere: excellence by design in Puerto Vallarta

Mexican New World Cuisine at Festival Gourmet International

Angus Beef recipe, Chef Luis Noriega and Puerto Vallarta

Wagu Tatki and Japanese Mexican Fusion

Other oyster dishes in Puerto Vallarta: (clockwise from top left) raw, grilled with zarandeado sauce, grilled on coals with butter, fresh oysters on ice, raw served on the beach
Other oyster dishes in Puerto Vallarta: (clockwise from top left) raw, grilled with zarandeado sauce, grilled on coals with butter, fresh oysters on ice, raw served on the beach

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

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Wagyu Tataki and Japanese Mexican fusion

Chef Hiroshi Kawahito & Wagyu Tataki
Chef Hiroshi Kawahito & Wagyu Tataki

Chef Hiroshi Kawahito of Restaurant Zoku in Mexico City epitomizes the international trend that’s creating Mexican New World Cuisine. Born in Japan, grew up in Los Angeles, Chef Kawahito returned to his home country after university studies in architecture. Drawn to Japanese cooking he honed his skills over a decade and a half before returning to Los Angeles.

Restaurant Mikado at Casa Magna Marriott, Puerto Vallarta
Restaurant Mikado at Casa Magna Marriott, Puerto Vallarta

Despite a successful Los Angeles restaurant experience, Mexico attracted Hiroshi, and Zoku offered a venue for his imaginative Japanese inspired cuisine. During the incomparable 22nd annual Festival Gourmet International held in Puerto Vallarta, Mexico, he was guest chef at Casa Magna Marriott’s Japanese/pan-Pacific Rim restaurant Mikado.

The up-scale design of the restaurant with seating surrounding expansive cooking stations allowed participants at Mikado’s festival cooking demonstration an up front experience of Chef Kawahito’s imaginative preparations. Crispy panko crusted giant shrimp from Mexico’s northwest coast rested on a tartar sauce seasoned with Japanese 7 spice. A personal favorite was fresh-shucked local oysters topped with raw quail egg, caviar and sea urchin.

Wagyu rib eye steaks raised in Durango, MX
Wagyu rib eye steaks raised in Durango, MX

The key to Mexico’s New World Cuisine is pairing local ingredients with international preparations. Wagyu beef is now raised in Durango. Sea urchin is available in the Gulf of California.

Wagyu Tataki is quick to prepare. The tender barely seared beef blends well with the subtle brininess of sea urchin. It’s a beautiful dish for a special meal.

For the home cook, wagyu beef is available at good meat markets. Fresh sea urchin is available at Japanese or other specialty seafood markets. Salmon caviar can serve as a substitute.

ingredients for Wagyu Tataki
ingredients for Wagyu Tataki

Wagyu Tataki – 2 servings or 4 as a first course

Ingredients:

  • 2                               3-ounce Wagyu rib eye steak
  • 2 teaspoons       truffle oil
  • 2 slices                  fresh lime
  • 1/3rd teaspoon    Hawaiian black salt or sea salt
  • 2                                sea urchin tongues or 3 tablespoons salmon caviar
  • 2 tablespoons     Japanese ponzu sauce
  • 1                                  radish thinly sliced
  • 2 teaspoons         finely diced fresh chives
seared wagyu steaks
seared wagyu steaks

Preparation:

  1. Thinly slice the sea urchin tongue and set aside.
  2. Heat a cast iron pan until very hot – a couple drops of water should dance in the pan and quickly evaporate.
  3. Sear the two steaks for 1 to 1-1/2 minutes per side. The steak will be rare but not bleeding. Transfer to a cutting board. Thinly slice each steak and arrange on 2 to 4 plates.
  4. Sprinkle half the black salt on each steak and then 1 tablespoon ponzu sauce and juice from 1 lime slice.
  5. Arrange half the sliced sea urchin or caviar over each steak and drizzle each with 1 teaspoon truffle oil.
  6. Garnish with radish slices and fresh chives.

Although this dish is easy to prepare, why not enjoy a vacation in Puerto Vallarta and feast in the full range of New World Cuisine in Mexico’s culinary powerhouse.   A historic seaport, dining on the beach, the warm water of Bahia de Banderas, beautiful hotels and guest houses make Puerto Vallarta a safe and easy choice for the whole family.

Wagyu Tataki
Wagyu Tataki

When you go:

Puerto Vallarta International Airport (PVR) is served by many international airlines from major cities worldwide.

For the 23rd Festival Gourmet International in November 2017 check the web site: http://www.festivalgourmet.com/en/

Disclaimer: the author was a guest of the 22nd Festival Gourmet International, Puerto Vallarta Tourism, and the Mikado at Casa Magna Marriott Puerto Vallarta Resort and Spa.

More Puerto Vallarta articles by Chef Marc d’Entremont:

Vegan Chef Christian Krebs wows Puerto Vallarta

Cruising Bahía de Banderas with Mike’s Fishing Charters

Discovering the meaning of pride in Puerto Vallarta

Villa Premiere: excellence by design in Puerto Vallarta

Mexican New World Cuisine at Festival Gourmet International

Angus Beef recipe, Chef Luis Noriega and Puerto Vallarta

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

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Vegan Chef Christian Krebs wows Puerto Vallarta

Quinoa sushi with wasabi panna cotta
Quinoa sushi with wasabi panna cotta

Swiss Chef Christian Krebs is not personally 100% vegan. But you know the old saying, “happy wife, happy home.” His vegan spouse, Vera Webber, is a second generation owner of the historic and renowned Grand Hotel Giessbach. Among its three restaurants is the vegetarian/vegan Le Tapis Rouge for which Chef Krebs serves as culinary consultant.

(left) Chef Thierry Blouet, (right) Chef Christian Krebs
(left) Chef Thierry Blouet, (right) Chef Christian Krebs

Based on the enthusiasm Chef Krebs displayed during the 22nd Festival Gourmet International in Puerto Vallarta, Mexico, for vegan cuisine his wife is a successful influence. As guest chef at Café des Artistes, considered by many to be Puerto Vallarta’s premiere restaurant, Christian Krebs took the challenge of proving vegan dishes are not simply a platter of steamed vegetables. He enthralled guests at both his vegan cooking demonstration and the sold-out themed dinner attended by Puerto Vallarta’s food aficionados.

(left) Chef Thierry Blouet, (right) Chef Christian Krebs & staff at the Café des Artistes festival vegan dinner
(left) Chef Thierry Blouet, (right) Chef Christian Krebs & staff at the Café des Artistes festival vegan dinner

Yet in a country known for its meat, fish and seafood, Café des Artistes owner/chef Thierry Blouet was not the only one who gave center stage to vegan cuisine during the festival. One of the original founders of Puerto Vallarta’s Festival Gourmet International, this multi lingual Puerto Rico born French expat has made Mexico and Puerto Vallarta his home for decades. The quality of his restaurants have justifiably gained Chef Blouet celebrity status leading with his flagship Café des Artistes located in the heart of historic Puerto Vallarta.

Smiling broadly at the Café des Artistes cooking class Chef Krebs conducted for the festival he stressed that all dishes are fascinating if they start with a good recipe and preparation. Like all excellent chefs, he uses multiple ingredients creating layers of flavor in recipes such as delicate rice flour crepes which held a fragrant filling of sautéed tofu and spinach seasoned with vegetable and herb reductions. Thin slices of sautéed eggplant, onions, tomato and herbs were arranged in individual timbale molds and baked melding the flavors into an eye-appealing dish.

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His twist on a vegan sushi roll of seasoned quinoa, papaya, mango and avocado paired with a wasabi scented soya based panna cotta is refreshing and not at all difficult to prepare.

Quinoa sushi with wasabi panna cotta – 4 rolls

Note: make the wasabi panna cotta one day ahead since it needs 24 hours to gel. Use agar not traditional gelatin which is made from animal ingredients.

Special equipment: bamboo sushi mat for rolling

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Ingredients for the sushi:

  • 16 ounces (2 cups) water
  • ½ pound (1 cup) quinoa
  • 5 ounces (1/3rd cup) rice wine vinegar
  • 2 tablespoons sake
  • salt and pepper to taste
  • 1 mango peeled and sliced lengthwise into sticks
  • 1 avocado peeled and sliced lengthwise into sticks
  • 1 small papaya peeled and sliced lengthwise into sticks
  • wasabi paste to taste
  • 4 nori seaweed sheets

Ingredients for wasabi panna cotta:

  • 4 ounces ( ½ cup) soy milk
  • 4 ounces ( 1/2 cup) soy cream
  • 1 teaspoon agar powder (or 1 tablespoon agar flakes or ½ bar agar)
  • 3 tablespoons wasabi paste
  • drop or two of green vegetable coloring
  • chopped fresh herbs (to use as garnish and/or add to panna cotta)

dsc06158

Preparation of sushi:

  1. Cook quinoa in 2 cups simmering water, covered, for 15-20 minutes until water is absorbed and the white “tails” are visable.
  2. Gently stir in rice vinegar, saki, salt and pepper. Cool to room temperature.
  3. Place one sheet of nori on the bamboo mat and gently spread with ½ cup seasoned quinoa.
  4. Spread a line of wasabi paste lengthwise across the quinoa and arrange sticks of sliced avocado, mango and papaya.
  5. Using the bamboo mat, roll the nori tightly. Allow the roll to rest for several minutes before slicing.

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Preparation for the panna cotta:

  1. Slowly heat the soy milk and soy cream for 2 minutes, stirring, until the agar melts. Remove from the heat. Add the wasabi paste and combine.
  2. Add the food coloring if desired.
  3. Line 4, 4-ounce custard cups with plastic wrap and fill with panna cotta. Refrigerate for 24 hours.
  4. Unmold each panna cotta onto a plate. Garnish with fresh herbs and arrange the sushi slices.

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When you go:

Puerto Vallarta International Airport (PVR) is served by many international airlines from major cities worldwide.

For the 23rd Festival Gourmet International in November 2017 check the web site: http://www.festivalgourmet.com/en/

Disclaimer: the author was a guest of the 22nd Festival Gourmet International, Puerto Vallarta Tourism, and Café des Artistes.

Puerto Vallarta
Puerto Vallarta

Additional articles on Puerto Vallarta by Marc d’Entremont

Cruising Bahía de Banderas with Mike’s Fishing Charters

Discovering the meaning of pride in Puerto Vallarta

Villa Premiere: excellence by design in Puerto Vallarta

Mexican New World Cuisine at Festival Gourmet International

Angus Beef recipe, Chef Luis Noriega and Puerto Vallarta

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

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Angus Beef recipe, Chef Luis Noriega and Puerto Vallarta

Among the five course festival menu Chef Luis Noriega created for Coco Tropical, the Angus short ribs marinated in a fragrant mixture of sautéed dried peppers, herbs and spices then wrapped in banana leaves and slow braised  was something I never tasted north of the Rio Grande.

Barbecued Beef Guerrero Style
Barbecued Beef Guerrero Style
Chef Luis Noriega
Chef Luis Noriega

Chef Luis Noriega’s illustrious international career has taken him from Acapulco, European capitals to Chef/Professor at leading Mexico culinary collages. He is chef/owner of Restaurant La Guia in the south central Mexican Pacific coast city of Zihuatanejo. Recently Chef Noriega conducted an in-depth daytime cooking workshop and lunch at Puerto Vallarta’s Coco Tropical for the 22nd Festival Gourmet International.

Unlike many culinary festivals, Festival Gourmet International in Puerto Vallarta stretches over eleven days with dozens of events among one-time theme dinners and brunches, wine and tequila tastings to daytime cooking classes and lunches with guest chefs throughout the city. Additional participating restaurants offered nightly festival menus created by their sponsored guest chefs.

More than one first time visitor to both Puerto Vallarta and the festival commented how they had “no idea” cuisine in Mexico was so varied. The name of one popular American icon of Tex-Mex food was often cited. The breadth of the 22nd annual Festival Gourmet International ranged from Pakistani to Austrian fusion menus.

Yet the festival’s hallmark was highlighting Mexico’s ever evolving New World  cuisine.

Chef Heinz Reize & Chef Luis Noriega
Chef Heinz Reize & Chef Luis Noriega

Chef Heinz Reize has owned the beautiful oceanfront Restaurant Coco Tropical on Puerto Vallarta’s Malecon for years and is a founder of Puerto Vallarta’s Festival Gourmet International. This is not the first time Chef Noriega has teamed with his old friend.

Barbecued Beef Guerrero Style – 4 servings

Ingredients:

  • 1 to 1-½ pounds Angus beef short ribs
  • 2                                 dry Guajillo chili peppers
  • 2                                 dry Ancho chili peppers
  • 1/2                                     medium white onion diced
  • 2 medium             ripe tomatoes diced
  • 2                                garlic cloves diced
  • 1 tablespoon      ground cumin
  • 1 tablespoon      ground clove
  • 1 tablespoon      ground cinnamon – preferably fresh ground stick
  • 1 tablespoon      fresh ground black pepper
  • 1 pinch                  dry thyme
  • 1 pinch                  dry marjoram
  • zest from one    medium naval orange
  • 2 each                    hojas de (leaves of) aquacate & guayaba (at Latino food markets)
  • 1/4th cup              apple cider vinegar
  • 2 each                    large fresh banana leaves (at Latino food markets)
  • or
  • 1                               12” X 18” sheet of parchment paper
  • 24 ounces diced fresh yellow sweet potatoes (not yams)
  • 3 tablespoons     sugar
  • 7 tablespoons     fresh squeezed orange juice
  • 7 tablespoons     sour cream
  • pinch          freshly grated nutmeg
Angus short ribs
Angus short ribs

Preparation:

  1. Wearing gloves, remove the veins from the chilies and as many of the seeds you wish – they contain much heat – and sauté in a hot cast iron pan with one tablespoon oil for 5+ minutes. Add the onions and saute 5 more minutes. Add the tomatoes and cook additional 2 minutes. dsc06456
  2. Remove pan from the heat and add one cup boiling water – slowly or else it’ll splatter on you. Add the leaves, if available, and soak for 20 minutes.
  3. In a dry small hot cast iron pan quickly toast the ground spices and orange zest stirring constantly for a minutes or until fragrant.  Remove from heat.
  4. dsc06470In a blender add the vinegar, chilies, soaking water, toasted spices and dry  herbs. Blend until liquefied. Transfer to a small saucepan and, over medium-low heat, simmer until reduced to a sauce.
  5. dsc06472In a very hot cast iron pan brushed with just a touch of olive oil sear the Angus beef on both sides for two minutes.
  6. Remove the pan from the heat and brush both sides liberally with the chili sauce.
  7. dsc06480Line a baking dish large enough for the beef with the banana leaves or parchment paper and fold the leaves over encasing the short ribs. dsc06478
  8. Cover and bake in a pre-heated 240° Fahrenheit oven for 4 hours.
  9. During the last hour gently simmer the diced sweet potatoes with the orange juice, sugar and 1 cup cold water in a sauce pan for 30 to 40 minutes until fork tender. Mash along with the sour cream. Serve with slices of beef.vade-vinos

The dish was superbly paired with a Spanish petit verdot imported by Va de Vinos. This new import company is quickly adding to Mexico’s reputation for embracing fine wines. The deep berries of the petit verdot melded with the rich natural sauce of the braised beef.

Keep in mind, this was a major international festival, but Puerto Vallarta’s culinary scene is smoking every day.

 

When you go:

Puerto Vallarta is served by many international airlines.

For the 23rd Festival Gourmet International in November 2017 check the web site: http://www.festivalgourmet.com/en/

Disclaimer: the author was a guest of the 22nd Festival Gourmet International, Puerto Vallarta Tourism, Restaurant Coco Tropical, Villa Premiere Boutique Hotel and Hotel Cathedral.

spice mix
spice mix

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

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Cruising Bahía de Banderas with Mike’s Fishing Charters

The yacht Achlli
The yacht Achlli

The Bahía de Banderas is a sport fisherman’s dream and Puerto Vallarta is heaven for lovers of fish and seafood. At the shelf of the Sierra Madre Mountains and the mouth of three fresh water rivers the bay is an ecological reserve for whales, manta rays, coral reefs and sea birds. At it’s deepest points not far from the shore it plunges thousands of feet. From mid-November to April it’s the popular breeding ground for both humpback and grey wales – seems all mammals like to escape cold weather.

Marina Vallarta
Marina Vallarta

Bonita, skipjack, jack crevalle, sierra mackerel, pargo, red snapper, grouper and mahi mahi are all available for sport and at Puerto Vallarta’s restaurants and street vendors. Among the many charters available Mike’s Fishing Charters offers a wide variety of daily options and multi-day trips. A day excursion on Mike’s Fishing yacht Acalii embarks from Puerto Vallarta’s trendy Marina Vallarta residential and resort district.

Capitan Jose & first mate/tour guide Hassam
Capitan Jose & first mate/tour guide Hassam

Capitan Jose and mates Hassam and Jueith offer a relaxing day. Hassam provides running commentary of Puerto Vallarta sites as the yacht sails the coast – far more picturesque than from a bus. The Sierra Madre Mountains provide a dramatic backdrop to view this city that hugs the beaches of the Bahía de Banderas.

Vallarta historic zone from the Acalli
Vallarta historic zone from the Acalli

The elegant yacht Acalli has a spacious air conditioned lounge and ample deck space. A covered top deck is perfect for the bay’s natural wonders while avoiding sunburn. Two well appointed cabins and a modern bath would make an overnight trip a true luxury cruise.

Jueith with one of her excellent Margarettas
Jueith with one of her excellent Margarettas

Jueith is an accomplished mixologist. Her margarita of cucumber, basil, lime, golden tequila with a dash of orange liquor is outstanding. It’s refreshing, not overly sweet and free from ice laden artificial flavor mixes. Jueith uses only real fresh ingredients in her cocktails. It’s common in Puerto Vallarta to rim a margarita with a mix of salt and chili pepper adding an additional flavor note.

Los Arcos Marine Park
Los Arcos Marine Park
sea birds nesting on cliffs of the islands, Los Arcos Marine Park
sea birds nesting on cliffs of the islands, Los Arcos Marine Park

The prize destination in the Bahía de Banderas is the national preserve of Los Arcos Marine Park. Dramatic granite outcroppings topped with a profusion of plant life are the breading grounds for dozens of sea birds that make their nests precariously (it seems to humans) on the sheer rock cliffs. Bedecked with plants as if designed by gardeners, this series of small rock islands have arched tunnels carved by the pounding surf. Their environs are a favorite for snorkelers and divers.

snorkling at Los Arcos Marine Park off the Acalli
snorkling at Los Arcos Marine Park off the Acalli

Mike’s Fishing Charters provides all the equipment needed for guests wishing to explore the islands.

dsc05022Not too many miles south of Puerto Vallarta the lush foothills of the Sierra Mardre tumble into the bay. Villas and boutique hotels cling to the hillsides while thatched palapas dot secluded beaches. Secluded is the operative term because the single north/south highway along the coast is at points up to a mile and a half inland. Many beach locations are accessible only by boat.

Mike's Beach Club
Mike’s Beach Club

Mike’s Fishing Charter’s private beach restaurant – Mike’s Beach Club – is one such venue. The long thatched roof restaurant hugging a white sand beach is a quintessential retreat from the modern world – although wifi is available. Among the menu offerings is superb seafood ceviche, made to order wood fired tortillas with grilled meat fillings and a variety of salads.

Mike's Beach Club
Mike’s Beach Club

After lunch it’s siesta time. Guests can enjoy the clear blue waters of the bay, lounge under a beach palapa or, best yet, nap in one of the colorful hammocks. A day on board a Mike’s Fishing Charter yacht is a relaxing time warp into days before mass tourism.

Disclaimer: the author was a guest of Puerto Vallarta Tourism, Villa Premiere Boutique Hotel,  Latitude and Mike’s Fishing Charters.

You can read more by Marc d’Entremont on Puerto Vallarta:

Discovering the meaning of pride in Puerto Vallarta

Villa Premiere: excellence by design in Puerto Vallarta
Mike's Beach Club
Mike’s Beach Club

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

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