Time…

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As you know, time is a priceless asset, we ought to take care of it and do the best with the time we got here.

So far I reckon I’ve done my best to enjoy my time here. These have been interesting days, and I usually don’t tend to share these sort of thoughts openly but…

  • I’m glad my dad had almost fully recovered from the stroke he suffered
  • I’m certain that adversity had brought my family closer together, we are now much stronger and caring for each other
  • I’m happy for the new challenges I’ve brought to my professional life
  • I’m smiling because I keep on dreaming and following these dreams
  • I’m motivated because I’m surrounded by amazing people every day, my family, my friends, and colleagues
  • I’m healthier and accomplishing my fitness goals
  • I’m at peace with my past

I’m happy and keen, can’t wait for whatever is next, I’m ready.

I don’t know about you, but discouragement is not an option, so, embrace what’s left of your time here and make the best out of it.

This_is_fine

Ps. The World Health Organization recently published a research stating that processed meat causes certain types of cancer… I have one thought about it: I REGRET NOTHING

you-had-me-at-bacon

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Due to Trump’s Recent Remarks…

Due to the recent derogatory statements made by Donald Trump regarding immigrants, specifically Mexicans; Tacos and Politics’ staff (myself and my mate who proofreads the posts before I publish them), its board members and collaborators (still my mate and I), is ending its business relationship with Mr. Trump.

We are addressing either him or his hair...

We are addressing either him or his hair…

We deeply regret these racist and inappropriate remarks, which not only offend the Mexican community in Mexico, but those who have crossed the border pursuing the American Dream (which nowadays is known as the Canadian Dream, but hey, still neighbours, right?).

Pretty much the routes Mexicans take to get into the US

Pretty much the routes Mexicans take to get into the US

Even though we are a tier 3 online media outlet, not at all relevant to the American public, nor capable of reverting the effects of Global Warming, Tacos and Politics has decided to halt any current or future endeavors with Mr Trump (Take that, Trump!)

Or his hair...

Or his hair…

We deeply condemn those who applaud and agree with Donald’s expressions full of hatred. You are supporting a hateful and narcissistic individual without any kind of values, both personal and business wise. As well, by supporting Trump’s presidential aspirations you are also supporting a growing trend of bigotry and division in the US and A.

Love

T&P Staff

Ps. If you haven’t watched or heard what he recently said, please feel free click on the following youtube clip:

Ps2. Here, have a Trump Piñata, which are becoming very popular on this side of the border.

You know you want one...

You know you want one…

Pork Rib Roast – The Musical

This one isn’t an easy recipe, turns out that for great dishes and outstanding flavours sometimes we have to be patient and take our time.

So, get your oven tray ready, turn on the heat, sharpen your knives and let’s get kraken with this.

partsofthepork

Ingredients:

  • 1.5 kilograms of Loin rack Joint
  • Half a litre of white wine
  • 6 garlic cloves
  • 10 white small potatoes
  • A good bunch of fresh thyme
  • Olive oil
  • Salt and pepper

Instructions:

Let’s find the meat. Go to your favourite butcher, I know I have mine, and ask him for a good piece of Loin rack Joint (use the previous image for life changing purposes), tell the lad to leave the fat on, (always leave the fat on), take it to your kitchen counter, ready? Now let the magic begin.

First remove the membrane that comes on top of the ribs, this will make the meat really tender while cooking it. Ready? Sweet, now score the meat on the other side, you want the salt and the pepper to really get into that layer of fat.

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Now place the white potatoes, in halves, the thyme, pepper, salt and the garlic cloves on the cooking tray. This will look like a potatoe bed where you will place the ribs on, fat up.

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Pour 300 ml of the wine on the tray, cover the meat with tin foil, and put that baby inside the preheated oven, now leave it there for 1.5 hours at 180 degrees Celsius.

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1.5 hours are gone, take the tray out of the oven, remove the tin foil and put the pork back in. The meat is now cooked but we want that fat to turn into a beautiful golden crust. Leave it there for 35 more minutes, after that, place the piece of meat on a wooden board and let it rest for good 5 minutes, you want those juices to get evenly distributed. In the meantime, take that tray and pour the rest of the wine, deglaze that bastard, use a whisker to scratch those flavours out the tray.

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Get a good knife, and cut the pork into slices according to each rib, now plate, pour that gravy on and it is done. Enjoy it with a chilled white wine or a really good Pilsner.

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Eggs for Breakfast

It is time to post more food and less politics or thoughts. This is gonna be quick, so don´t even bother to sit back and relax while you read this.

I know I talk a lot about having tacos for breakfast, or really greasy stuff right after you wake up, but in reality, one of my favourite ways to start my days is with some eggs. Fried, poached, scrambled, you name it bitch! … sorry, I got a little carried away there.

Easy as Sunday morning

Easy as Sunday morning

Cooking eggs is the easiest thing in the book, really, bare with me here, I mean, you just need to scramble them and put the result on a medium hot pan and stir it once in a while for 3 to 4 minutes and that´s it. I´m not saying that poaching an egg is the easiest thing, but hey, eventually we´ll get there in our lives. One day you will wake up will say to yourself “Today I´m poaching some goddamn eggs”, and you will fail miserably.

I used roasted kumaras, I reckon you should do the same, mate.

I used roasted kumaras, I reckon you should do the same, mate.

Eggs were part of the most amazing breakfast I ever had, and eggs are an important ingredient for many recipes, like bread, cakes, quiche, sauces, and a lot of traditional oriental foods. Almost all of us have eaten an egg at least once in our lives, but, there´s so much than just white and yellow in what we have consumed.

For the following explanation I will quote Wikipedia, as this is getting technical:

That´s right little buddy, you won´t make it.

“The shape of an egg resembles a prolate spheroid with one end larger than the other, with cylindrical symmetry along the long axis. An egg is surrounded by a thin, hard shell.

Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae(from the Greek word χάλαζα, meaning hailstone or hard lump).”

So, that sums it up, pretty much, we crack that shell and pour its content in a  pan, tray, mouth, or whatever and we enjoy its silky, smooth, distinguishable texture.

Ps1. As you´ve noticed I´ve placed pictures o some of the things I´ve cooked using eggs.

redpepper_quiche

Goat Cheese Quiche (Kind off)

Ok, let´s do this, the following is a very simple, however, impressive recipe you must learn. Remember how I told you that I learnt to use the oven while I was in New Zealand? Well, this recipe follows the same principle: trust your oven, buttered your trays, and don´t be shy to cut through whatever you are grilling.

Ingredients: 

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  • 4 large red capsicums (peppers), as shown in the picture
  • 250 grs of goat cheese (diced or crumbled) – Chilchota Brand.
  • 1/3 of a red onion, diced
  • 6 eggs, scrambled
  • A bunch of basil leaves
  • 100 grs of Spanish ham or prosciutto
  • 2 spoons of extra virgin olive oil
  • A Pinch of salt and Pepper

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Let´s  be clear with this recipe, you must read this instructions and look at the pictures. First, in a bowl mix the eggs, goat cheese, red onion, basil leaves, Spanish ham, salt and pepper. Whisk the ingredients and put aside.

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Right after that, grab the capsicums and carve a wee window on one side, make sure that when you do this the capsicum can stay on the surface totally balanced. You´d be making a capsicum chest, so to speak, take the seeds out carefully, now let´s go with the fun part.

Fill every capsicum with the ingredients previously mixed, now put them in a tray and cover them with tin-foil. Place them in the oven and let cook them for 50 minutes (or until the inside of the peppers looks cook, pretty much like a quiche) at 160C°.  Plate the peppers with some chickpeas, tomatoes and more crumbled goat cheese salad.

Et Voila! Impressive, isn´t it?

Et Voila! Impressive, isn´t it?

Why are we using the Chilchota brand for this recipe? Simple, it is a fresh, good quality, nice texture, amazing flavour, goat cheese, one of the best available in the market. You could find this product at any supermarket in Mexico City. If you can´t, well, simple, settle for regular goat cheese, your choice.  (Want to know more? Follow them on twitter: @ChilchotaMx)

Ps. I forgot to tell you, we are also using free range eggs from Valle Organico; mate, honestly, is there another way?

Ps2. If you like this recipe, let me know what else would you like me to cook, don´t be shy, I don´t mind.

An Ode to Pork Fat

Yes, master

As some of you know, I’m a cuisine enthusiast, I love cooking and trying new recipes, but there’s one thing I love cooking and eating: Pork. This is one of my weakness, thankfully, pork is an important ingredient in Mexican traditional cooking. If you are throwing a Christmas dinner without pork it’ll be a big disappointment (true story). My mum did it once, I still haven’t forgiven her for that.

Once you go porkfat you never go backPork in its many presentations can be found all around Mexico. Pork stewed, roasted, pickled, sealed, fried, etc, every region has its own recipes for cooking pork. My favourite is “Chicharron“, which is a dish made of fried pork rinds. One place that has taken this dish to perfection is a butchery located in Monterrey, Mexico. Carnes Ramos uses a traditional method for its famous “Chicharron prensado” (pressed crackling). They deep fry the pork cheeks with the Ramos’ secret recipe, and later pressed into perfection. The result? A tender juicy meat followed by a perfectly crunchy crackling. If you come to Monterrey, stop by “La Ramos” and order a Kg or so of this beauty, you won’t regret it (well, maybe you’ll feel a little guilty afterwards… just a little).

I´m just going to leave this one here…

When I thought that pork couldn’t surprise me anymore, it did in a very odd but magical way. Last weekend I attended a friend’s wedding, during dinner I watched the waiters serving soup, it looked orange-ish and I thought it was a sort of carrot cream. It smelled meaty and smokey, then I got the chance to taste it, it was beautiful, what was it? Chicharron cream (pork crackling cream or Creme du Chicharron). A beautiful blend of pork crackling, roasted tomatoes and garlic, dried ancho chilli, bayo beans, chicken stock and fresh cream.   If I could marry a cream, that was it.

Sorry for the nationalistic picture…

I gotta go, I’m hungry now.

Ps. If you want to try an outstanding recipe, go for Gordon Ramsay’s Pressed Belly of Pork, F***ing delicious! – “It has these wonderful layers of fat, packed with flavour” G.R.

Ps2. “Putin hasn’t made a monster of himself. He has made a fool of himself.” Said by Stephen Fry on his letter to the jailed Russian band Pussy Riot. (Imprisoned after performing a protest song against Vladimir Putin).

Ps3. On a related subject, Lauro Tijerina, aka “El Carnitas” (His alias literally means: deep fried pork meat, a dish from Michoacan, Mexico) was captured today. He is the alleged regional manager of one of the main drug cartels operating in the state of Nuevo Leon.

Lord of the Breakfasts – Taranaki

What’s the best breakfast you ever had? The best breakfast I ever had was at Inglewood in Taranaki, (ehem, New Zealand), almost three years ago. I´d decided to travel around the North Island on my own and Inglewood happened to be in my way.

I was leaving New Plymouth, the day was beautiful and I was hungry as, suddenly, as soon as I was driving by this wee town I saw this sign: “Farmers breakfast” at Macfarlanes Cafe, I pulled over, entered the place and ordered my first real kiwi breakfast.

I asked for the special, it took no time, literally 3 minutes to get a beautiful flat white (with freaking cookies on the side man!) which I stared drinking, it was heaven, never had a coffee like this before.

Coffee in NZ is gorgeous, great baristas, great coffee, good price. Pretty much anywhere in New Zealand you can get a gourmet coffee (some coffee enthusiasts will disagree, however, for the amateur coffee lovers this is true) for a very good price. Then, just five minutes after I sat down, the co-owner of Macfarlanes arrives with my breakfast.

Aye, that´s the place – Just awesome

Two poached eggs mounted on NZ bacon (close to Canadian bacon) on top of two, perfectly toasted and buttered, thick slices of rustic bread. These slices rested on a white plate divided by two sauces; a parsley vinaigrette and a white sauce with plenty of black pepper.

The mounted poached eggs were crowned by a gorgeous hollandaise sauce and a pinch of paprika. It tasted right, the way every breakfast for the rest of your life should taste.

The service was great and the price? Well, at the time it was NZ$8, coffee included. Next time you happen to be driving close to Inglewood go to Macfarlanes Cafe, you, certainly, won´t regret it.

Check out the following link  for more information, just drive by, get of your car, and freaking get in and order whatever from the menu, it will change your definition of breakfast  http://www.inglewood.co.nz/information/cafe-restaurant/

As simple as this,

Ps. Norway and Australia just had some important democratic activity among their population, it seems that democracy, when it devolves in very conservative projects serves no one. Let´s see how this works out for two amazingly well diverse and modern States.

Ps 2. What´s the view from Inglewood? Pretty much something like this: