Mexico City

Mexico City: my visit to Casa Azul

0 · Aug 4, 2010 · 14 Comments

Calle Londres-Pan800px — the corner of calle Londres & Allende in Coyoacán

At 247 calle Londres, where Londres meets Allende in a colorful old part of Mexico City called Coyoacán, lies the Casa Azul – the place where Frida Kahlo once lived and that is now a museum in her honor. I imagine that the blue walls both inside and out have probably been repainted several times over to maintain the vibrant shade of cobalt blue that I’ve never quite seen replicated outside of Mexico City, but I still had this eerie feeling when I stepped inside like I was stepping back in time. It’s a feeling I often get when visiting Mexico City – and in some strange way, it’s one of the reasons it feels like home to me. I had to suppress the urge to touch the paint, as if I might be lucky enough that a little bit would rub off and I could take a little piece of that cobalt blue home to Chicago with me.

I’ve lost count of how many times I’ve actually traveled to Mexico City by now, but the one thing I haven’t lost track of is how many historical and cultural places I still haven’t yet visited. Until a few weeks ago, Frida’s Casa Azul was one of them. I’d passed by it before, both walking and driving, on my way to the mercado in Coyoacán. Someday, I’ll visit every last one on my list. But this day was dedicated to Frida.

frida house 1-500px — view of Frida’s bedroom, studio and library from the garden

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¡Feliz Cumpleaños, Frida!

2 · Jul 6, 2010 · 7 Comments

Today, July 6, marks the 103rd birthday of one of Mexico’s most famous female artists of all time: Frida Kahlo. Born in Mexico City in 1907, this talented woman is also one of the most influential artists of Latin American descent of the twentieth century. Frida, who became well-known in her teenage years, would later marry another famous Mexican artist, Diego Rivera – who was also 21 years her senior.

I know I haven’t posted lately, mostly due to technical glitches that have prevented me from moving my site over to a self-hosted space and implementing a new design to make your experience at The Other Side of The Tortilla a much richer one. But I couldn’t let dear Frida’s birthday pass without any kind of fanfare.

LasFiestas-Cover-Frida — "Las Fiestas de Frida y Diego: Recuerdos y Recetas"

You see, to me, Frida is much more than just a painter. Among many other things, Frida was also a cook. On my last trip to Mexico City, I visited a local bookstore where I scored a copy of a book I’d been trying to find for more than a year, to no avail. After I was elated to find not one, but several, copies of the book I had been coveting for so long, I began perusing the shelves for other books that I’d undoubtedly be unable to find at home in the U.S. or on Amazon. I spotted a navy blue spine in the stack that said “Las fiestas de Frida y Diego” – and given my curiosity and lack of a schedule to be anywhere any time soon, I sat down among the stacks of books and paged through what was to become one of my favorite cookbooks. I sat there paging through it, soaking up the images and the stories for more than a half hour.

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December in Mexico City

0 · Dec 11, 2009 · 1 Comment

If you hadn’t already heard, The Tortilla is turning into a traveling food blog for the month of December (and part of January)! I arrived here in Mexico City late Tuesday night, narrowly escaping blizzard-like conditions that hit Chicago shortly after my plane took off in the early afternoon. As I claimed my luggage, I began to feel a little trickle of sweat down the back of my neck. It’s been warm here, with highs in the upper 70s during the day (or around 25 degrees C if you use the metric system) and about 50 degrees F at night (10 degrees C). I’m not used to such warm temperatures in Mexico City in December because I usually don’t get here until Christmas Eve when it’s already chilly. Last year on Christmas Eve I remember wearing a winter coat.

Obviously, the first stop after leaving the airport was at a taquería for tacos al pastor. Knowing I had 10 more days ahead of me, most of which would end up taco-filled, I held back a bit and didn’t overindulge like I normally would. Last time I failed to pace myself with the tacos, I ended up with a case of killer indigestion that only a box of Onotón and some Melox could subdue.

Wednesday was my birthday, and if you’ve been a reader long enough you’ve probably already guessed I went to one of my favorite places for sopa de tortilla, La Guadiana in San Ángel. I also was treated to some delicious taquitos de chicharrón prensado and Sábana Azteca, a very thin piece of steak over a bean sauce, covered with cheese and topped with rajas con crema. I was in heaven.

While here, I’ve been dreaming up what recipes to share with you in the coming months. I’m working on learning a few holiday recipes from my suegra–including one of my favorites, ponche Navideño. It’s a Christmas fruit punch, served warm. The recipe comes from José’s abuelita.

For lunch yesterday, we made empanadas with a picadillo de carne molida (ground beef) that had jitomate (red tomato), cebolla (onion) and chile. Thought we cheated and used pre-made dough, they tasted just like they were made from scratch. I’m in the process of obtaining and translating the recipe, which I hope to share here very soon. In the meantime, here’s a sneak peek of what they look like:

I’ll be posting more soon from Mexico once I’ve got more photos and stories to share. ¡Hasta luego!

CHURROS

25 · Oct 26, 2009 · 12 Comments

This recipe for homemade churros will have you excited that you don’t have to go all the way to Mexico anymore to get an authentic churro!

In the U.S., I’ve seen several different versions of churros. Make no mistake: none of them is very authentic. Some make my stomach churn at the thought (think theme park churros filled with chocolate or fruit-flavored goo), while others are passable for some quick cinnamon-sugar satisfaction during a desperate moment. It’s important to fry the pastry dough just right because if they’re over-fried, they’re just no good.

When José and I were still dating, I made my first trip to the legendary Churrería El Moro in Mexico City. Founded in 1935, this cultural culinary gem is more than just a 75-year-old churro depot. It’s an incredible experience. The storefront has a big glass window so you can watch the churros being made. That alone makes it worth the trip. In fact, even famous Chicago-based chef Rick Bayless is rumored to have stood outside El Moro for hours upon hours when planning the concept for his street food-inspired quick eatery, Xoco.

The waitresses at El Moro wear mustard-yellow diner uniforms with white trim and aprons. The blue, white and yellow patterned tiles, stained glass and yellow stucco walls inside are elements of any dream I have had dealing with churros ever since. (Yes, I dream about churros.) It’s all a part of the experience. With four types of hot chocolate to choose from and for the equivalent of a few dollars, you can’t go wrong when ordering churros y chocolate, especially in the chilly winter months. …

CHILES EN NOGADA

2 · Sep 28, 2009 · 10 Comments

Cinco de Mayo is not Mexican Independence Day—a statement that usually surprises my non-Mexican friends. Every September, I practically go on a two-week blitz campaign to educate my friends about the real Mexican Independence Day.

The celebration technically begins on September 15th, La Noche del Grito. People all over Mexico gather in their town squares and many watch on television as the clock strikes eleven and the president shouts “Viva Mexico,” and the crowd echoes back the same. “Viva la independencia!”

It’s a grand display of national pride; much like the Fourth of July with the fireworks, parades and parties. I always love watching it on TV, seeing the zócalo in Mexico City filled to the brim with people.

This year, I was standing in my living room with a hand full of queso fresco as I watched El Grito. I was in the middle of making a special sauce, and just as the clock struck eleven, I was about to put the cheese into the blender with milk and walnuts. I didn’t want to miss the big moment, so there I was, cheese in hand, watching my TV and trying not to drip on the floor.

If you’ve never seen El Grito before, here’s your chance:

For 2009, I decided to make my own chiles en nogada, a very typical (and somewhat labor intensive) dish served around this time of year that showcases the colors of the Mexican flag. When I told my suegra my plans weeks before, she asked if I’d be able to find all the ingredients. I had to go to a few stores in order to get everything, and actually, the only ingredient that was difficult to find was a decent-looking pomegranate.

This recipe is from a traditional Spanish-language cookbook by Susanna Palazuelos I received as a gift from my suegra a few years ago, and is adapted to our liking. The original recipe calls for some ingredients I don’t care for so I adjusted portions and some substitutions, but the core of the recipe is still the same. The results were excellent and I even shared some with a few Mexican friends here in Chicago who had never before tasted this very traditional dish.

RECETA:

10 chiles poblanos
2 tbsp salt
1 tbsp white vinegar
1 pomegranate, seeds reserved
A few sprigs of parsley to decorate each chile

NOGADA

1 ½ cup walnut halves
1 ¼ cup milk (2% or whole; you will use 1 cup of the milk to soak the walnuts)
1 ½ cup Mexican cream (crema de leche espesa)
10-12 ounces of queso fresco
2-3 tbsp cane sugar
a big pinch of salt

PICADILLO

1 lb pork loin, cut into a few sections
6 cups water
about 1/3 of a white onion (a big slice)
7 cloves of garlic (3 whole, 2 crushed for the pork broth; 2 crushed for the picadillo)
1 bunch of fresh flat parsley, divided (3/4 will go in the broth, ¼ will go in the picadillo)
1 to 1 ½ tbsp salt
¼ cup of vegetable oil
¾ of a cup of white onion, finely chopped
1 large red tomato, peeled, seeds removed and finely chopped
1-2 apples, peeled and finely chopped (yields about 1 cup)
1 large pear, peeled and finely chopped (yields about ¾ of a cup)
1 large peach, peeled and finely chopped (yields about ½ a cup)
¾ cup golden raisins
¼ cup almonds, blanched, peeled and finely chopped

THE NIGHT BEFORE: Blanch the walnuts for about 5-7 minutes, let cool slightly and peel the skins off. This is the most important part of the recipe not to cheat on, because the skin is bitter. It will take you awhile to do it, but trust me, you don’t want to leave the skins on. Put the skinned walnuts into a measuring cup and cover with 1 cup of milk, cover with saran wrap and leave in the refrigerator overnight. It took me about 1 hour from start to finish with prepping the walnuts.

Measure out ¾ of a cup of golden raisins and rehydrate them by covering with water (room temperature). Let them rehydrate overnight. Drain the water in the morning and reserve the rehydrated raisins until you are ready to use them.

DAY OF:
Using a slotted spoon, transfer the walnuts out of the milk and into a blender. Pour about ¾ of the milk into the blender. Discard the rest. Add the Mexican cream, fresh milk, sugar and salt to the blender. Crumble the queso fresco over the ingredients in the blender so it is easier to incorporate (you want the sauce to be completely smooth with no lumps). Blend until very smooth. Pour into a container and refrigerate.

To prepare the relleno, fill a pot with 6 cups of water and add the slice of onion, 3 whole cloves of garlic (peeled but not chopped), 2 cloves of peeled and crushed garlic, the little bunch of parsley and ½ tbsp of salt. Bring to a boil and add the pork loin piece by piece. Allow it to boil gently for about 15 minutes and then let it simmer for about 40 minutes or until the pork is fork-tender. Remove the meat from the broth and let cool a bit. Shred by hand or with a fork and set aside. Reserve about 1 cup of broth. (Use the rest for another recipe like soup if you wish—you just made pork stock.)

I suggest you chop everything for the picadillo first.

Start with the garlic: crush 2 cloves and add to a large pan. Chop ¾ of a cup of white onion and add to pan. Peel and remove the seeds from the tomato and then finely chop. Set aside in a prep dish. Chop the ¼ of a bunch of parsley left and add to prep dish with tomatoes.

Peel and finely chop the apple, pear, peach and blanched almonds. Set aside in another prep dish.

Heat your pan on the stove with the ¼ cup of oil. Add the garlic and onion and cook for about 4-5 minutes on medium heat or until the onion is transparent, but be careful not to burn it. Add the chopped tomatoes and parsley (distribute evenly in pan) and let cook for about 5 minutes without stirring it. (That’s why you need to distribute it evenly in the pan.)

Stir the oil, garlic, tomatoes and parsley briefly. Incorporate the rest of the salt (1/2 to 1 tbsp), the apple, pear, peach, raisins and almonds and cook over medium heat for about 5 minutes. Add the shredded pork loin and the reserved broth. Continue cooking at medium heat for 7-10 minutes or until the fruit has cooked and the mixture looks thickened. Let the picadillo come to room temperature and reserve.

RoastedPoblano WEB Roast the chiles over an open flame and peel them. Make a large cut down the side of each chile, making sure to not break them or rip the skin. (I suggest using latex gloves for the next step.) Using your fingers, carefully remove the seeds from inside the chile and then use the knife to remove any large veins. If you need a full tutorial with step by step instructions on how to roast them, you can reference my post on how to roast poblano chiles.

In a large bowl, dilute 2 tbsp of sea salt and 1 tbsp of white vinegar with water to completely cover the chiles. Let them soak for 40-60 minutes. This will take a little bit of the heat out of them if they are too spicy. After soaking, rinse the chiles with cool water and pat them dry as much as possible with paper towels. With a spoon, add a little bit of the relleno to each chile, being careful not to overfill them.

While the chiles are soaking in the salt, water and vinegar solution, cut the ripe pomegranate and reserve the seeds in a prep dish. To remove the seeds without making a mess, slice the pomegranate with five cuts but don’t slice all the way through. Submerge in a bowl of cool water, pull apart the slices and remove the seeds gently by hand. Rinse gently.

Pour the nogada over the chile filled with picadillo and sprinkle the pomegranate seeds on top. Garnish each chile with parsley and serve at room temperature.

CAFÉ DE OLLA

63 · Aug 24, 2009 · 25 Comments

I vividly remember the first time I really tasted café de olla. It was a sunny summer morning in Mexico City’s upscale Polanco district and I was eating brunch with my then-boyfriend and his parents at a well-known restaurant (side note: I would later marry him). I say “really tasted” because I know that a few times earlier in my life I’d had some bastardized versions—God-knows-where in the Midwest—that just had cinnamon in it and were called “Mexican coffee,” or worse, actually passed off as café de olla by name on the menu.

In terms of food and beverage experiences, this first taste of real café de olla was a pivotal moment in the way that I viewed coffee. It suddenly became more than a morning caffeine fix, laced with milk and sugar. The restaurant, El Bajío, has become one of my all-time-favorite places and is known for its truly traditional Mexican fare. They serve their café de olla in a beautiful tiny earthenware mug that resembles a larger olla. If you’ve never seen one, an olla is a big lead-free clay pot that is glazed on the inside for cooking and typically painted with a folk art design on the outside.

How to make authentic Mexican café de olla - recipe via theothersideofthetortilla.com

El Bajío also introduced me to many traditional foods that I’d never eaten before and changed the way I felt about Mexican cooking. So, I suppose to say it changed my view of coffee is certainly an understatement. It introduced me to a host of new flavors and ideas; it made me want to learn to cook traditional Mexican food and toss out any Americanized recipe I’d ever made. It is for the above reasons that I chose café de olla as the first recipe to share here.

If you’ve not been to Mexico City, you likely haven’t heard of El Bajío. Founded in 1972 by Raúl Ramírez Degollado and Alfonso Hurtado Morellón, the restaurant is now run by Carmen “Titita” Ramírez Degollado, who took over when her husband passed away in the late 1970s. El Bajío has six locations: the original, Cuitláhuac, and five others. Of the many times I’ve had the pleasure to eat there, I’ve only ever visited the Polanco location but my husband has been to both the Cuitláhuac and Polanco dining rooms. Usually when we go to El Bajío with family, it’s to the one in Polanco.

To read more about the restaurant and to view their menu, you can visit El Bajío online.

When I returned to Chicago that summer, one of the first things I did was make the trip to a Mexican grocer in Pilsen to find piloncillo and start experimenting. Named for its cone shape, piloncillo is unrefined brown sugar, a result of the crystallization of two types of sugar cane. It’s also known as panela or panocha, though I wouldn’t walk into a store and ask for it using those names; you may get some strange looks due to the slang meanings.

Some people like to flavor their café de olla with whole cloves, aniseed or allspice. I did a bit of research and there are even some weirdos who put semi-sweet chocolate in their café de olla—guacala. (A Spanish expression reserved for a supreme form of icky.) Not me; I like to keep it pretty simple.

Now, every time I drink café de olla, I close my eyes with the first sip and remember the start of my journey into traditional Mexican cooking. I hope you’ll enjoy my recipe below, and please feel free to leave comments with your thoughts, fond memories of café de olla or what you do differently in your recipe.

TIP: If you don’t have an olla (and most people don’t have this traditional clay pot) you can steep the coffee directly in the saucepan and strain before serving. I often use a 32-ounce French press to avoid spilling while straining the loose coffee grounds and cinnamon sticks from an olla; the instructions below are for steeping with a French press. If you use a saucepan or an olla, it is best to use a fine mesh sieve over a serving carafe to filter out the coffee grounds and cinnamon sticks. If you don’t have a fine mesh sieve, you can use a regular-sized sieve with some cheesecloth to catch the grounds.

Café de olla

Yield: Yields 2 servings if you use big mugs or 4 servings if you use small coffee cups.

Café de olla

How to make authentic Mexican café de olla with a French press.

Ingredients

3 ¼ cups water
½ cup whole coffee beans
2-3 sticks of Mexican cinnamon
3-4 small cones of piloncillo (about 1 ounce each)
1 teaspoon unsulphured molasses (optional, but adds a nice depth)

Instructions

Boil the water in a medium saucepan. When the water is at a rolling boil, add the cinnamon sticks and piloncillo. Allow it to boil for a few minutes and then reduce to medium heat, stirring until the piloncillo is completely dissolved and you can smell the cinnamon.
Remove from heat and let it sit to steep the cinnamon for 3-5 minutes.
Grind the coffee beans to a medium-coarseness (make sure not to grind too fine or you’ll get sludge at the bottom of your cup). It’s important that the coffee is as freshly-ground as possible.
Remove the cinnamon sticks and reserve.
Pour the liquid mixture into the French press carafe. Pour coffee grounds over the liquid and push the press down just enough to fully wet the grounds, then pull up so the grounds are released and begin to steep. Allow it to steep for about 5 minutes.
Pour into a small coffee cup. If you’d like, add a cinnamon stick to your cup for a little extra cinnamon flavor.

https://theothersideofthetortilla.com/2009/08/cafe-de-olla/