Whether it is the foods that are eaten in the homes of families in Mexico or the TexMex that we grew up with, it ties with my love of Southern Food. Because of that I want to share my food with you that I have developed from a little bit from my TexMex roots, a lot from my love of New Mexico Hatch Red and Green Chile over the past 30 plus years and what I have learned from home cooks of Mexico that I have cooked with over the last 12 years or so. They know who they are and I love them and they are amazing cooks.
One of the differences is that they don’t eat “Queso” like we eat it as a yummy concoction that we call a dip for chips in Mexico. So when I go, I make queso for them and they love it. LOL! Mexico’s Guacamole is much more simple than ours. Oh and the limes that they use are the small limes that we call key limes because they have so much more juice. Both New Mexico and Mexico make their sauces, gravies, and mole’s with dried chiles. TexMex generally are from powdered chile, like “Chile Powder”. All delicious, but made differently. The beans that are used in Mexico aren’t the pinto we are used to. So now I use the bean that is used in Mexico. Do I need to learn so much more of the food in Mexico that they eat in their homes? Absolutely, and I will.
But I’m going to make my sauce from scratch using dried chile pods that I boil in water, puree, strain and add other ingredients to make it be the best. For the refried beans, I am using the beans of Mexico. I’m using the beans that they cook instead of pintos. I’m going to cook my rice as they do by pureeing tomatoes, jalapeno and onions, adding chicken bullion…as part of the liquid for your rice. I’m going to do my best to make the best authentic guacamole.
So where this post is going is that I am going to share my food with you as a “Take and Bake” or Chef Prepared entrees, soups, sandwich spreads and more for pick up for your family, or just yourself. , I don’t know what it should be called; but a service that I cook for you, you pick it up and you take it home for a delicious and from scratch meal for your family. My goal is for this to be convenient and helpful for everyone’s busy schedule of raising your families, you know just everyday life.
Obviously after that preface about Mexican food from different regions, we’re going to start out with some favorite Mexican dishes for my fellow Texans. Oh, do we love our Mexican food, I mean TexMex? What I have done is make traditional dishes of Mexico like the enchilada and using our American ingredients, like cheddar cheese or Monterrey Jack. They don’t eat their enchiladas with cheddar cheese or Monterrey Jack. They use beautiful cheeses like queso fresco, Oaxaca cheese, Cotija, Panela cheese and more.
I have learned of the foods of Mexico firstly by so many friends I have met there and are considered family. Because I am a home cook and my first love is Southern foods across the Southern States, that is how I cook Mexican food. I cook their comfort foods. I have also learned so much, especially the fusion of different cultures used, especially from Japan, while experiencing Michelin Star restaurants in Mexico City of Pujol, Rosetta and Quintonil and the Michelin Guide Restaurants of Nu, Arca and one of my favorites, Hartwood. I have eaten in the home of Evangelina Aquino Luis in Oaxaca that gave us cooking lessons of indigenous foods of Oaxaca, then to the Tlaxcala State and where I was cooked white mole and served by the gastronomic magic of Guillermina Muñoz, that sat down with us and we shared a beautiful lunch. She loved to have a shot of tequila night!
And I can’t forget my friend Chef Raul Soto who I consider his family my family. Chef Raul is the Executive Chef of Esparanza in Cabo San Lucas. I have cooked with him from his humble beginnings. He and all of my beloved friends of Mexico have taught me about the foods of Mexico, preparation and we have laughed and shared so many meals that were cooked with love.
NOW FOR THE FOOD I AM OFFERING
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