Tortilla soup in bean sauce with pork rind

Chef Mónica Patiño

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DESCRIPTION

An encounter between continents, with a jabugo ham and bean base flavored with avocado leaf, epazote and a touch of chipotle. The insignia is placed by crunchy tortillas, pancetta and melted mozzarella cheese.

PAIRING

Cerveza Clara, Vino Rosado

FLAVOR RANKING

Salty
sweet
spicy
Acid

INGREDIENTS

  • Black beans
  • White or yellow onion
  • Garlic
  • Jabugo ham bone
  • Epazote
  • Chile de arbol
  • Oregano
  • Avocado leaf
  • Corn flour
  • Mozzarella cheese
  • Chipotle chili
  • Pork pancetta
  • Cilantro

Black beans

A leguminous seed native to America that was domesticated in Middle America over 7,000 years ago. The black bean is small and is characterized by the color and shine of its skin. It is very popular in the Gulf of Mexico states and the southern and southeastern regions, where it is eaten mashed and fried or whole in soup. It is cultivated in various regions of the country, and sent to other states with a partiality for it.
Southern and southeastern Mexico are home to the Mayan culture, which designates the civilization that was developed there in the Classic period as well as the ethnic group that inhabits the Yucatan Peninsula region today. Great cities from the past remain, such as Chichen Itza and Coba, whose observatories are a symbol of the greatness of the astronomers of the towns.

Epazote

Epazote is the aromatic Mexican herb par excellence; many traditional recipes could not be conceived without it. The plant is native to Middle America, used since Prehistoric times. Currently, it is widely used in the kitchens of central, southern and southeastern Mexico. It has infinite uses in the Mexican kitchen. It is indispensable in cooking beans and in the preparation of soups, moles, corn "esquites" and salsas, among other dishes. It is cultivated in diverse zones of the country.
The term Middle America designates a region defined by the cultural affinity that encompasses zones of Mexico, Guatemala, El Salvador and Belize. The civilizations developed in this region shared theocratic organization, calendar, specialized labor and cultivation of corn, beans and chili, among other traits.

Avocado leaf

The avocado tree belongs to the lauraceae family. Its leaf is oval shaped, measures approximately twelve cm. long, is dark gren in color and has an extraordinary aniseed flavor. Various regional kitchens include it in their recipes, fresh, dried, toasted or ground. In the center of the country it is added to beans as an aromatic herb, in Oaxaca it perfumes the black "mole" sauce and in Veracruz it is used in "barbacoa." Its most abundant production is in Michoacan which is also famous for its avocados.
Michoacan is also known for the lake and city of Patzcuaro. Janitzio is the name of the main island, where the one of most frequented Day of the Dead celebrations takes place. Janitzio is also the title of a symphonic poem by Silvestre Revueltas, a great modernist composer.

The word mezcal is derived from the Nahuatl language: Mexcallí.

Metl = Maguey
Ixcalli = Cocido

Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.

Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.

Agave Karwinskii

Agave Americana

Agave Cupreata

Agave Angustifolia

Agave Potatorum

Agave Salmiana

Agave Marmorata

Agave Duranguensis

1- Care of the ecosystem

To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.

2 - Maguey selection and trimming

Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.

3 - Baking the maguey

The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.

4 - Grinding of the maguey

The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.

Fermentation

This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.

6 - Distillation

This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.

1-Observe

Stir the mezcal to observe its transparency, the pearling and its body and consistency.

2-Touch

Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.

3-Smell

Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.

4-Savor

The first kiss

Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.

The deep kiss

Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.

The romance

Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.

5- Order another shot!