Notes: For risotto rice is used due to the amount of starch it gives off thickening the liquid surrounding the rice and creating a very creamy sauce. Though barley has less starch a similar result and an equal amount of delicious flavor can be produced by using it instead of rice. To help with the creaminess we are looking for and to add a great flavor a puree is made from caramelizing mushrooms is mixed with barley as well. We then top things off with a salad of fresh zucchini and Bagaces cheese. If we remove the cheese we can have an amazing vegan dish for our guests.
Preparation: A stock is made from vegetables and mushrooms scraps. Barley is cooked in the stock until it is 90% finished. Mushrooms are cut and sauteed until they are very brown and caramelization is achieved. The mushrooms are then pureed with vegetable stock and set aside until ready to use. When we are ready to make it the nearly cooked barley, mushroom puree and vegetable stock is heated up in a pan. When its ready and creamy its placed onto the plate and topped off with sauteed mushrooms, bagaces cheese and a salad of fresh zucchini.
Country: Mexico, Nicaragua, Venezuela, Panama, Colombia, Peru, Chile, Ecuador, Costa Rica, Puerto Rico, Dominican Republic, El Salvador, Honduras
Notes: The cake consists of a cake soaked with three types of milk: evaporated milk , cream of milk and condensed milk, which give it its name. It is usually accompanied with a meringue of egg whites and with maraschino cherries and sprinkled with cinnamon powder. Usually the recipe does not have butter and therefore has a spongy texture. The decoration may vary depending on the region or the taste of the diner. You can use fondant, chantilly or meringue .
It can be prepared in different ways, for example you can add chocolate to the decoration or add dulce de leche (cajeta / manjar / arequipe), or some alcoholic beverage ( rum, brandy, anise, etc.) to the mixture of the three milks.
We have specialized ours to have espresso to the milks mixture. We then top ours with a merengue and toast it tableside with Flor de Cana rum.
Preparation: The cake is baked off in individual portions and left to cool. The cakes are then soaked in the coffee and milk mixture until very wet. The merengue is spread on top and then tableside the flor de cana is heated and then lit on fire. While the rum is on fire it is spooned on top of the merengue which starts to blacken the merengue.
Story: Sikil P’ak (Sikil = Pumpkin Seeds and P’ak = Tomato) is a puree that originates from the Yucatan Peninsula in Mexico. The recipe is ancient and simple to produce but the flavor is bold and complex. The process involves grinding roasted pumpkin seeds into a flour and using a molcajete to make a puree with charred onions and tomatoes, chili’s, cilantro, orange juice and sesame seeds.
Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique is popular because of easy-to-use sous vide precision cooking equipment called a circulator. The circulator heats water to a specific temperature that you choose which is determined by what you are cooking. Sous vide, which means “under vacuum” in French, refers to the process of sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Preparation: Sikil P’ak puree is spread over a crispy corn tortilla in a thin layer. The Octopus is slow cooked for hours in sous vide until is is tender with olive oil, garlic and herbs. When finished, the Octopus is then grilled, cut into bite sized pieces and coated in the Ancho puree. A salad is mixed together of Palmito, Tomate cherry, Cebolla morada, Pina, Naranja and Culantro Coyte. The salad is placed on top of the crispy tortilla holding the Sikil P’ak puree and then finished with the octopus pieces.