New York – New York

My last stop in the USA was New York City. The bus drive from DC to NYC was roughly 4 hours. As a cliché as it sounds, my first glance of the city was its skyline. As we crossed through Jersey into the Lincoln Tunnel I got a perfect view of the its skyscrapers.

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NYC view from the Rockefeller Centre

I got to the city around 4pm on Thursday, so as soon as I got off the bus I walked my way up to Harlem (where my Airbnb hosts were waiting for me).

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On my way through Central Park I passed by Broadway, Times Square, the Museum of Modern Art and a lot of tourists. After leaving my bag at my room, I decided that I’d get to know the city just by walking around it. My hostess told me to buy a one week subway pass, around USD 32, super helpful in order to hop on and off the subway if needed.

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Harlem, near Central Park, my temporary ‘Hood’

 

Little China and Little Italy were obliged spots to visit. Little Italy had all these restaurants and grocery stores that would drive any cooking enthusiast like me crazy. I sat down at Sofia’s Little Italy and had a glass of white wine and a wee plate of seafood, as if trying to “blend in” with the locals. Well, the Italians know how to interact with the peasants, it was funny and creepy at the same time how this middle age restaurant host talked to a group of tourists trying to convince them to have a bite at his establishment.

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However, Little China was something else, it was crowded and louder, full of aromas and colours, with produce, meat, fish and other goods literally protruding from their stores into the streets. After almost four years, I finally had a steamed bun with lamb just like the ones I had in Auckland, NZ, soft, tender and full of flavour (as you can tell, food is always the highlight of my trips). Go to Grand St and Chrystie St, and just get in the Ken Hing Food Market or Nam Son, that’s a good taste of China Town’s foundations of its cuisine.

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On Friday night I met up with my friend Patricio (another Mexican abroad) at East Village. We had dinner at Cafe Katja, lots of food, great prices and lounge-ish ambiance. Right after we went to the Il Laboratorio del Gelato where I had an amazing vanilla-cinamon-lavender something gelato, glorious.

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Little Italy

 

Of course, as an International Relations enthusiast (and that’s saying little, I’m passionate about human rights and international relations), I had to got the United Nations building, Ground Zero, Trump Tour (aye, you bet your arse I said “Hi” to the orange dude), the Natural History Museum, among other historical places.

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New York City indeed amazed me, it is bright, loud, flamboyant, liberal, multicultural, epic. In times of Trump and desperation (Aye, those words do go together), NYC, just like San Francisco, Boston, Los Angeles, Chicago, Seattle, DC, serves as a beacon of solidarity, diversity, tolerance and freedom.

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Aye, go to Joe’s pizza, it is famous for a reason.

Ps. Trump finally became the 45th president of the USA… I have a bad feeling about this.

 

 

Washington D.C, Burgers and Mezcal

After my cousin’s wedding I decided that crossing the border into the “US and A” could be a great idea. And it was.

So I took the bus from Toronto to DC (and it was a hell of a long drive),  where I’ll spend at least a day, and then I’ll find my way to New York City by bus or train. Sure thing, greyhound seemed like a good option, but Megabus was far much cheaper, reliable and had more runs, so that’s my recommendation.

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I got to DC on a Wednesday morning at its beautiful Union Station, my first impression about DC is that it was built by and for giants. Must confess that I’ve never been fond of my American neighbours and their nationalistic love for overwhelming monuments and beacons of their glorious history; however, DC is a gorgeous example of grand architecture devoted to enhance the past.

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My good old Mexican friend from University, Sergio, picked me up from the Station and took me to one of Obama’s favourite burger places in DC, Good Stuff Eatery. I helped myself with a “Hillary”, because at that time, mid October, the elections were still on. Beautiful burger, you should definitely try the Prez Obama Burger or their Good Stuff Melt. Serious stuff.

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After that “breakfast” I was on my own, Sergio told me to walk down from The Capitol all the way to the Lincoln Memorial, going around the Tidal Basin by the Thomas Jefferson Memorial.

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Jefferson Memorial at Tidal Basin

This is such a great path if you don’t have enough time in DC, as no matter where you are at the National Mall, literally you get to enjoy a great view of everything!

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The Lincoln Memorial is magnificent, as it crowns the National Mall bringing a sublime balance to the whole landscape, overwhelming Capitol Hill as it aligns in perfection to the Washington Monument. It was at the stairs of the Memorial where  I sat down to rest, while hundreds of tourists like me were doing their best to capture a picture of Lincoln’s statue, trying not to hit each other with their selfie-sticks. After a while, I headed to the White House, choosing to walk by the Lincoln Memorial Reflecting Pool.

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I look so full of freedom and democracy

That afternoon I had beers and burgers (DC loves its burgers) with a great friend of mine. She is a smart-ass good looking journalist, one of the few people who appreciate my nerdy sense of humour and laughs at pretty much most of my jokes. That was the night of the last debate, mezcal was mandatory in order to hear Trump’s now famous quotes of “Bad Hombres” and “Nasty Woman” (which we all agree are great names for rock bands). Spoiler alert: Trump won the election.

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Or a great Eau de Toilette brand name

Washington DC showed me a different and refreshing face of the “US and A”. Even though I’m a Mexican used to the American “culture”, experiencing something different from LA, Minnesota, or Texas, was needed.

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On Thursday morning I had this wee piece of heaven at the Pretzel Bakery – gorgeous

All that happened in one day. On Thursday morning I was again at Union Station, ready for NYC, and that’s for another post.

Charro Beans (Or Mexican Soup)

I was born and raised in the North of Mexico, Tampico is my hometown and I’ll will always cherish my childhood and youth spent there. However, right when I turned 19 I moved to Monterrey, Mexico. So from 10 good years I studied, lived, worked and ate grilled meat (“carnes asadas”) at the City of Mountains and hard working Mexicans.

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While there I learnt to cook “Frijoles Charros” or as I later called it in NZ “Mexican spicy bean soup”. So, don’t be shy, grab pen and paper and write down the following recipe for some kick ass spicy bean soup that will definitely be the final entrée at your home made BBQ this summer (or Fall… screw it, you know I went on holidays, so this is great for Winter too, ok? just be cool with it). Remember, this is not “Chilli”, this is a Mexican spicy bean soup, alright?

Ingredients

  • 2 cans of Cannellini or Red Kidney beans in brine
  • 1 small onion, diced
  • 1 garlic, chopped
  • 3 stripes of smoked bacon (the real deal, you know what I mean)
  • 1 piece of Spanish chorizo in squares
  • Red, yellow and green capsicums squared (1 each)
  • 1 bratwurst roughly sliced (I do prefer either Argentinian sausage or Polish burst)
  • Fresh cilantro (just a handful)
  • 1 smoked chipotle chilli
  • Salt and Pepper to taste
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These are chipotles 

What to do? 

Use a large and deep pot, add the bacon and chorizo, stir around, let those juices cover the wall of the pot, add the onions, garlic and capsicums, stir-fry. Throw in the bratwurst (no pun intended), stir around again, oh yeah, that’s it, you know it. Finally, add the tomatoes, and after a couple minutes put in the beans, brine and all.

bayos

Finally, put the chipotle and the cilantro in. The idea of using the whole chipotle, without chopping it or slicing it is because you don’t want to make this a hot soup, you just want the flavour of this smoked chilli, that’s it.

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Let all the ingredients mix in the pot, now pour in 3 cups of water, let it boil. Salt and pepper to taste.

This my friends, is a great confort food. You can even not put any extra water in it and it is a great side dish for a roast (like pork or lamb).

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In Mexico we can also just buy these and everybody will be ok with that. Kidding, we are not ok with this, go for the real deal

Ps. The year is almost over and we are soon to know who is going to become president of the USA. Aren’t we all excited? Not really, nor of the two options are great for my neighbours, but that shouldn’t be of my business, right? Now, if you excuse me, I have a wall to build.

 

Oaxaca and Mezcal

 

IMAG2351last March I went to Oaxaca City for a wedding, no big deal, it was my second time in that beautiful city, but this weekend I committed myself to get to know a little bit more of this amazing place in the southwest-centre-ish part of Mexico.

First things first, I took a bus from Mexico City to Oaxaca on a Friday. A bus trip surprisingly enjoyable, I must say.

I traveled with ADO as my bus carrier at the 23 hrs service to Oaxaca City, leaving from the Central del Norte (the Northern Bus Terminal in Mexico City), costing around USD25 to 45. The terminal was super crowded as it was prior a long weekend, but nothing to worry about.

We arrived to Oaxaca around 7 am, and from the bus terminal in Oaxaca it takes you no more than a 25 minute walk to get to pretty much anywhere in the city. And believe me, anywhere in the city, so if you are only carrying a backpack, well, before getting to your hotel  go and explore a little.

 

For instance, from the bus terminal to Oaxaca City’s main square (commonly known as Zocalo), it’s about a 20 minute walk, but a taxi could take you there in 5 minutes for USD$3.

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At the wedding there were plenty of friends from my hometown, Tampico, it was very interesting to see all these lads in this part of the country. The wedding’s reception was on that very day, at Tule, Oaxaca, a wee town located 9kms East of the city. Santa Maria del Tule is famous for a tree that lives there, according to a lot of studies, this tree could be up to 3,000 years old, 14 metres in diameter, and often referred to as the “Tree of Life”. IMAG2303Then, we finally got the Hacienda for the celebration, found my table and decided to enjoy a magnificent feast. As entré we had pork crackling, longaniza and Oaxaca cheese, while each table had at least two bottles of mezcal, which was “silky-smooth”, simply beautiful.

As a main we had mole negro (black mole), a typical local dish, which by the way, is the  Pièce de résistance in Mexican cuisine, and the most representative of Oaxaca’s gastronomy.

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On Sunday I woke up craving some market food after a wedding with plenty of mezcal, well, Oaxaca had just the right place for me: the Juarez and 20 de noviembre markets.

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There I had a quesadilla with pumpkin flower and a tlayuda with chorizo. Both markets were loud and alive, like any other market in Mexico, however, the ambiance was different as the aromas were unique and, regardless of the new look the food stands had,the cooking technique used there was refined as a result of years of experience.

Oaxaca City seems to be the right place where to go for a weekend off, a peaceful town where to forget, at least for a couple days, the loud and over polluted Mexico City. I highly recommend it, it has awesome food, great weather, but most of all, it gives the tourist a broader insight of Mexican identity and ethnicity.

Cheers…

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Paella by Mexicans

As part of many things The Americas inherited from the Spanish settlers, I reckon, the most important one was new ingredients and cooking techniques. Not only we got some great Spanish recipes, but this “Mestizaje” resulted in new and thrilling cooking methods, the incorporation of exotic ingredients, flavours and textures. The The Latin American cuisine was born as a rich, exuberant,and voluptuous (I always wanted to use to that word to describe food, far out!) pallet of flavours and emotions.

It was actually rougher than this. A very bloody and violent cultural assimilation.

It was actually rougher than this. A very bloody and violent cultural assimilation.

… Anyway, so, a few days ago, we decided not to go for the traditional Mexican dish, nor a North American craving (remember, we are from the north, close to the border with the US and A, so, aye, we love HEB and Texan massive portions), instead we went for freaking Spanish food.

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Why Spanish? Well, I’ve recently bought a “Paellera”, which is a special pan for paella, as shown bellow:

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I got the rice and the spices, then my youngest sis and I headed to the “San Juan” Market, which, I reckon, needs a post of its own, as it is an impressive place full of the most exotic ingredients, meats, veggies and a wide high quality charcuterie stands.

Colours... edible colours ...

Colours… edible colours …

Among other things we needed for the paella, we also went there to get the seafood, as northeast Mexicans from the Gulf of Mexico we do value fresh, high quality seafood. So, let’s get started, shall we?

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Utensils:

  • A 30 cms paellera
  • Cooking tongs
  • 1 medium size pot (for a 1 to 2 litres of chicken stock)
  • 1 wooden spoon
  • White piece of cloth

Ingredients (usually for a 4 to 6 people paella):

  • 600 grams of rice (preferable the “bomba” or “calasparra” variety)
  • 300 grams of chicken meat (I used chicken thighs, deboned)
  • 200 grams of pork in cubes (I recommend pork chops, deboned and leave some fat, always leave the fat)
  • 300 grams of large shrimps, skin and head on
  • 200 grams of white clams
  • 200 grams of squids (ask your vendor to clean them up before weighting them)
  • 100 grams of fried chopped tomatoes (I used two, and worked great)
  • 50 grams of sliced Spanish chorizo
  • 1 tsp of sweet paprika
  • ½ tsp of saffron
  • Pinch of oregano
  • 1 garlic clove, chopped
  • ½ chopped onion
  • Handful of chopped parsley
  • Olive oil
  • Salt and pepper
  • 1 to 2 litres of chicken stock

Now what?

First, turn on the heat to meadium, on the paellera pour some olive oil (2 to 3 spoons are fine), level the paellera, you want to cook rice evenly, always. Next, throw in the pork and the chicken, you want to brown the outside of these meats before moving to the steaming process needed for the rice. Add the chorizo, the onions and the garlic, then the tomatoes, and the rest of the spices (saffron, paprika, oregano, pinch of salt and pepper).

Bomba-Rice

All set? Awesome, now, the secret of a great paella rests in the stock you use. Please, put as much love to make the stock as you do to prepare this paella. Oh well, screw it, you can buy chicken stock too, so anyway, where was I? Aye, put a good amount of large spoons of the stock in the paellera. As soon as the stock touches the hot pan your kitchen will be filled with amazing aromas, sounds and excitement (not the same sort of excitement we all felt while watching the first trailer of the upcoming Star Wars movie, but pretty close). Cover just half of the paellaera with the stock, let it boil.

Is it boiling now? Add the rice, distribute it nicely along the paellera, use your wooden spoon and distribute the hell of that rice, oh yeah, distribute it good… you are loving it aren’t you? Now pour more stock in it until you entirely cover the rice, lower the flame, and let it cook. Regarding the saffron, some put it while they stir-fry the meat, whilst others add it right after covering the rice with the stock. I used the first technique.

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Ok, so your rice is cooking, your stock is simmering, you’ve poured yourself a good glass of Tempranillo (because cooking and drinking is always mandatory), now, what’s left? Oh right, the seafood! Start arranging the shrimp, squid and clams in the paellera. Gently push the ingredients into the rice, they’ll cook fast, that’s the reason we didn’t cook them with the meat at the beginning. Pour a little bit more of that stock, you don’t want to burn your rice (unless you like socarrat, which is super delicious).

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At the last phase, when you notice the rice is almost ready, the seafood cooked (just check if the shrimps turn into that lovely pink colour) turn off the heat and cover the paella with that white piece of cloth you were wondering why I listed it in this recipe. Let it rest for good 15 minutes, it helps to settle and finishing cooking the rice.

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There you go, now take some nice pics, upload them to Instagram, use a nice filter, and share it with the rest of the world.

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Ps. Did you get the chance to watch the Republican debate yesterday? I didn´t, but it seems that Trump is doing his best to keep on surprising us. He is a jerk, but really popular, the lad might have a chance to compete against Hillary for the US presidency.

Ps2. Veracruz, that Mexican state in the shape of a wrinkled banana, by the Gulf of Mexico is now the one most dangerous places on earth for journalists. Javier Duarte, governor of that state, during an event with journalists warned them that the authorities knew which one of them were hanging out with the bad guys. Last Friday, Ruben Espinosa, photographer, allegedly threaten by Duarte’s administration, was found murdered in Mexico City. “Espinosa was the 13th journalist working in Veracruz to be killed since Governor Javier Duarte from the ruling Institutional Revolutionary party (PRI) came to power in 2011.” published The Guardian, regarding this event. Shame on you, Duarte.

Father´s Day Asado

Almost a month ago my dad had a stroke, it was the day after my birthday, as soon as we found out my sisters and I didn´t hesitate to run to our hometown, to be there with him and our mum. So, together, as a family, we made it, my dad has almost fully recovered and he is very keen to take the most out of this second chance life has given him. So, last weekend we came over again to celebrate father´s day with him. Indeed, it was a very meaningful celebration.

For this weekend, one of my sisters decided that we should feast as we always do on special occasions, throwing a massive asado (or “carne asada”, as we know it here in Mexico).

Ribs, picanha, and more meat... plain and simple

Ribs, picanha, and more meat… plain and simple

We used a charcoal grill, medium high heat, only using half of the cooking surface. This turned out to be a great idea as we usually just spread the heat all along the grill, in order to use all the cooking surface. However by doing this we were able to cook perfectly the pieces of meat and the rest of the veggies without burning them. Start by putting some jalapenos and tomatoes on the grill until they burn, later we place them on a mortar and make a salsa out of it. Wrapped in tin foil we placed some potatoes and onions really close to the fire, we want all the heat on them as they take longer to cook.

Let those jalapenos burn,  and destroy in that mortar, add some caramelized onions to the salsa and a splash of lime juice.

Let those jalapenos burn, and destroy in that mortar, add some caramelized onions to the salsa and a splash of lime juice.

Finally, for the “piece de resistance“, this time we had beef ribs, some fillets, and a 1.5 kg piece of picaña (which comes from the top back part of the cow). For the picaña (or picanha), the meat had to be scored first, it has a thick layer of fat, and you want the scoring not to get all the way to the meat but to be slightly deep, as you will be rubbing the whole piece with pepper and salt. Asado 3 My strategy is simple, put it on the fire, and let it cook on the surface, when you reckon it has a nice colour on the outside put the meat away from direct fire and close to grill´s lid, we are going for a medium level of doneness,  lots of juices and a beautiful pink in its core. The whole asado takes around 1.5 hours to 2 hours to cook, including the meat, ribs, vegetables, salsa and sides. Asado 4Indirect grilling turned out to be a fascinating technique, as it allows the meat to cook evenly, but without burning it, giving you more control during the process. Certainly the result was outstanding and it was the best way to celebrate not only Father’s day but also the successful recovery of my dad, he is getting there and we couldn’t be happier.

Beautiful indeed...

Beautiful indeed…

Hot Wings and Beer

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That’s, I reckon, the best title I’ve ever come up with for any of my posts in this blog. The reason for today’s topic is plain and simple, Hot Wings and Beer are awesome (it’s in the bible, look it up)

Beautiful

Beautiful

Here in Mexico City we tend to go for wings every other Wednesday, and when I say “we”, I mean my mates from my hometown who live here and sometimes we bring a special guest. This sort of tradition began with my friends up north in Monterrey, most of them from my hometown, Tampico, used to get together every Wednesday. The day was chosen not because we love Wednesdays, but because of the specials they have that day at this restaurant (Wings Army), you order 20 hot wings they bring you 30. This place, Wings Army, besides serving great wings, also has a wide variety of national and international beers, which is awesome. From the local brews, to artisan beer, all the way to Cuban or great German beer. The place has it all.

Literally, from everywhere, except, you know... North Korea

Literally, from everywhere, except, you know… North Korea

I must admit I don´t really know how they do it, how they cook these wings to perfection, I’ve tried at home and the result is not disappointing but just “not the same”. I’m not going to explain how to cook the perfect wings, or what to look in a hot wings joint. This is just a reminder that there are some things that other do better, and we should appreciate them and munch our way through.

What other dishes you’d love to cook at home but just don’t turn out as good as your favourite food joint cooks them?

Ps, Oh, by the way, do you know that this guy in Guadalajara registered the “Duff Beer” and branded the bottles to commercialize this brew.

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Quesadilla Sans Fromage

For all my American friends, the title of this post is actually “Quesadillas without cheese”, and that´s today complaint.

See that melting cheese coming out of the tortilla... in love dude, in love

See that melting cheese coming out of the tortilla… in love dude, in love

I´ve been living in Mexico City here for 2 years already, and besides being an amazing place full of history and culture and stuff happening around you literally all the time, there´s one thing that I can´t understand.

Quesadilla with chorizo...

Quesadilla with chorizo…

And this sole thing seems to be a concern not only for me but for the rest of the country. Let´s do something together, ok? I want you to picture a soft corn tortilla, nice and freshly made, now, I want you to mentally put some cheddar or Edam cheese (grated) on one of its side, right? Now place that tortilla on the pan, medium heat, cheese side facing up. Imagine how that cheese begins to melt on that soft, freshly made tortilla, right?

That´s what I´m talking about!

That´s what I´m talking about!

Now, we are going to mentally do this together, right? Fold that tortilla, involving that sweet, melted cheese in all its glory. How do you call that?

A QUESADILLA, that´s right. 

Turns out that in  Mexico City, this is a Quesadilla with Cheese, meaning that the term quesadilla, when you order one on the street, doesn´t necessarily mean that they will give you what we just described in the above paragraph. When you order a quesadilla in Mexico City they´ll ask you if you´d like that with or without cheese, or what kind of stew will you like in it, not cheese involved.

Folded into perfection ...

Folded into perfection …

For the rest of the country, a tortilla with anything in it, is a taco, but when it has cheese it becomes a quesadilla (it´s in the Bible, trust me, Deuteronomy or something like that, true story “And Abraham melted cheese on a soft corn tortilla, using the heat of the pit of fire of sins of the gentiles…” ).

That´s the spot...

That´s the spot…

Apparently in Mexico City they don´t respect this, and will often confuse a taco with a quesadilla, only troubling the mindset of the tourists and other Mexicans, offending our history and traditions.

I will not rant about how much this pisses me, and the rest of the Mexican community, off, I rather write these lines to en-light all of you out there.

Whenever you come to Mexico City, it is your right, no! it is your Human Right (universal and stuff) to demand your quesadilla with cheese, always, and to ensure that melting cheese is always part of your gastronomic needs. Whatever they serve you in a tortilla, without cheese, is a taco, period! Quesadilla_de_Queso_by_mclaranium Damn… is anybody else hungry too?

Home Cooking for the Brave

So, this is my report from last weekend, I was out of town for around a week, you know, work related stuff. Anyway, that´s not the point, as soon as I got back to Mexico City, my sister and I started cooking like maniacs for three days in a row, and it was awesome.

Not actually us... I´m bald, for instance.

Not actually us… I´m bald, for instance.

I´ll go as fast as I can with the dishes we prepared that weekend, full of laughs, adventures and inside jokes.

Friday

I was shattered by the end of  the week, couldn´t be bothered to do anything else, my sis went out and I decided to treat myself with something elegantly delicious. So, I rushed to the supermarket and got myself a neat piece of salmon, 1 kg of clams, spring onions, butter (oh yeah, baby, lots of butter), and a fancy rosé.

ButterBreak

These dishes can be cooked at the same time, so let´s start with the clams:

Put a regular size pot to medium heat, add 2 tablespoons of olive oil, butter, spring onions, carrots (1 inch slices), sliced garlic, and half a sliced onion, then stir-fry until the onion softens. Now it gets interesting, put half a kilo of the clams in the pot (freaking rinse them, mate, don´t just cook stuff straight from the bag, you are better than that and you know it), now you either pour 1 cup of white wine or 1 cup of water, let it simmer for a while and put the lid on.

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The clams will open nicely, discard those that don´t.

For the salmon, follow these simple instructions:

Put some salt and pepper on the salmon, don´t mind the skin, leave it, it´s important, and if you are into it add some dill weed or smoked paprika to the rub. Turn on the heat to medium on a regular size pan, a table spoon of extra virgin olive oil and butter, let it melt, wait until the fat browns slightly and put the salmon skin down, now let it cook.

There you go, you can see exactly how it is cooking (not my actual kitchen, nor my pan, nor my salmon)

There you go, you can see exactly how it is cooking (not my actual kitchen, nor my pan, nor my salmon)

This technique is super easy, as you don´t need to turn the salmon to finish cooking, just let the heat flow from skin up. This will allow you to cook your meat to perfection.

And that´s it, just plate and enjoy it with a good rosé that you´ve obviously put in the fridge while you were cooking this.

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Digg in, bro, you know you want to.

Ps. What´s the favourite dish you like cooking with your family or friends? Share your stories if you have something to share.

The Kitchen: My Happy Place

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After coming back from awesome New Zealand, I moved to Mexico City, and I´ve been living here for the last two years. I´m loving it so far and I´ve met amazing people in this city, as well as knowing more about my professional capabilities and skills.

But there´s one thing I do miss, either from Aotearoa or my hometown, Tampico, and that is having a decent kitchen. I know what you are thinking, a good cook doesn´t need fancy spaces nor expensive appliances to deliver amazing dishes, however, before this new place, I used to cook in a kitchen only a hobbit could fit in.

My mates and I hanging out, you know, just chilling before going to an adventure, and stuff

My mates and I hanging out, you know, just chilling before going to an adventure, and stuff

Of course, I´m no Jamie Oliver grilling freaking salmon in the middle of the woods, but this kitchen was way too small for me and my usual need to cook for large audiences.

Just recently, I moved in with my youngest sister, we found a flat in one of the most interesting and quiet hoods in town, Colonia Napoles. What about the kitchen? It suffices, and has a nice working oven, pantry, and lots of space to chop, mix, marinate and other regular things I like doing there.

Because "Mise en Place" shall be mandatory in your kitchen, the way Jesus told his disciples back in the day, true story.

Because “Mise en Place” shall be mandatory in your kitchen, the way Jesus told his disciples back in the day, true story.

Oh, and my sister brought a nice size fridge with her! So, all set now.

"... and then I told him that I was just fine, you should have looked as his face, priceless"

“… and then I told him that I was just fine, you should have seen the look on his face, priceless”

My next posts will be about the three awesome dishes we cooked this past weekend, they were legendary, true story. Because for me, as a Mexican, the kitchen isn´t only a room in the house, it is where things happen, stories get told and family bonds in a much stronger way.

The Kitchen is where I used to hang out with mum and dad, where gossips are shared and rivalries settled.

The kitchen is where the magic happens and the ordinary becomes extraordinary.

 So, every time I come home from work exhausted, thirsty and hungry… I go to the kitchen and cook whatever comes to my mind, not whatever suffices, but something that inspires.

The ordinary... extraordinary

The ordinary… extraordinary

Ps.The dress was black and blue, assholes.

Ps2. Have you been following closely Mexican politics lately? No need to say that The Economist, New York Times, El País and more recently Financial Times have charged with all they have against the current administration. And when I said “with all they have” I meant “with all the obvious corruption and violation of human rights that the federal and regional government have allegedly committed against the Mexican citizens”. As they said in one of these media outlets “They don´t get it that they don´t get it”.

Ps3. ISIS is all over the news these days, and without question it´s a matter that should be in the top priorities of the UN Security Council, however, so is Ebola, and without any more American or European infected this disease has become uninteresting to the mainstream media.