Thursday, May 8, 2014

SMA Shorts

Is Cinco de Mayo celebrated in Mexico?

Not so much. It's mainly celebrated in the state of Puebla where the actual battle took place.

In the United States however, Cinco de Mayo has become a major celebration.The holiday is celebrated with parades and traditional music and foods. And of course drinks.

Did I Celebrate? Still Celebrating and this Pineapple Margarita was a good start.

From Casa Mezcal in New York City

11⁄2 oz mezcal
1 oz fresh pineapple juice
3⁄4 oz fresh lime juice
1⁄2 oz triple sec
1⁄2 oz diluted agave syrup (1 part syrup, 1 part water)

Combine in a shaker with ice.

Did you know?

The more fat a dish has in it, the more salt you need to make the flavors really shine.


Wine: Antares from Chile 2013 Chardonnay 60 pesos.

I didn't think this was bad until I found out that I could but the entire bottle at La Europa for 58 pesos.

Can you believe it? A Chardonnay I love for 58 pesos.

Oh Happy Day! My treat.

La Pozoleria:
Calzada de Luz 51A
12:00 Noon - 9:30 PM
Closed Monday

Dulce and Maria were in the open kitchen cooking up the magic. And magic it was.

40 pesos for a bowl of red Pozole with pork. I asked for extra pork and they took me seriously. I was full half way through my helping and I ordered the small.

At this point, I can't decide if I like the red or green better.

The Pozole came with lots of condiments - both on top of the soup and on the table to add - and a small tin of crispy tortillas which I managed to polish off in short order.

Yes, after eating this a second time I'm convinced that it does have medicinal qualities. This Mexican comfort food got rid of my summer cold in a single dose.

Conserva de Pimenta
Brazilian Pickled Chiles
From Saveur

These Brazilian pickled chilies are a classic condiment alongside rice and beans, roast pork, or fish.

1 lb. mixed Scotch bonnet, habanero, jalapeño, serrano, or other chilies
½ cup red wine vinegar
½ tsp. fennel seeds
3 bay leaves
2 whole cloves
2 whole star anise
2 juniper berries
2 sticks cinnamon
¾ cup canola oil
¾ cup white wine vinegar
1 tbsp. sugar
1 tsp. kosher salt

Bring a 6-qt. saucepan of water to a boil, and add chilies; cook for 1 minute. Drain, and transfer to a bowl of ice water; let sit for 1 minute. Drain and dry chilies; set aside. Mix red wine vinegar, fennel, bay leaves, cloves, star anise, juniper, and cinnamon in a bowl and let sit for 15 minutes. Drain, reserving spices, and save vinegar for another use. Place spices in a sterilized 8-cup glass jar, and add chilies. Whisk oil, white wine vinegar, sugar, and salt in a bowl until sugar dissolves; pour over chilies and spices. Cover jar with lid and let sit at room temperature for 1 week before serving. James Oseland Photo Credit


Like food, drinks can benefit from quality ingredients. Fresh herbs, fruit, fine salts, and chilies are all great additions to your mixing stations.

Bon Appetit's How to Make Beurre Blanc
Because Everything Tastes Better with Butter!

Simmer ½ cup white wine with a small chopped shallot in a medium skillet until there’s just a little liquid left (about 2 Tbsp.; eyeball it).

Over low heat, whisk in 1½ sticks chilled cubed unsalted butter, a few pieces at a time, until the sauce is glossy and emulsified.

Season with salt and pepper and add a handful of chopped fresh herbs (tarragon is très classique), a little lemon juice, or both.

LOVE a good swim up bar!

In the middle of the Caribbean
AFAR Magazine

How Has Your Day Been?

Easy Day, Rough Day, Don't Even Ask"
wine glass $15.00 on Etsy.

Hotel Sautto's Bacco

Southern Italian Delicious: Amatriciana is made with fresh tomatoes, smoked pancetta, garlic, onion and basil. 85 pesos.

Enough for two to split.

Frying An Egg...

Forget everything you know about frying eggs.

The secret is adding a few drops of water to the pan and covering while the egg cooks.

The water creates steam which slightly poaches the top of the egg while the bottom remains crispy.



I just discovered one of the culinary delights of Michoacán. A brandy? A rum? How about a raw rum.

Charanda is prepared using sugar cane juice, brown sugar, molasses, and various techniques of distillation of fermented musts.

This was a one shot deal for me. Not sure what the survival rate is for any more.

You be the judge. Available at Mivida at Hernandez Macias 97.

More on the markets in Oaxaca next week.

Salud and Feliz Cinco de Mayo!