Crab tostada

Chef Jorge Vallejo

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DESCRIPTION

An appetizer with coastal flavor. This corn tostada is covered in a mix of clam, algae, radish, lemon and cilantro, complemented with habanero mayonnaise and burnt onion.

PAIRING

Cerveza clara, Riesling Alcasia

FLAVOR RANKING

Salty
sweet
spicy
acid

INGREDIENTS

  • Habanero chili [guero chilies]
  • Onion
  • Green tomato
  • White vinegar
  • Corn tostadas
  • Crab
  • Egg
  • Algae
  • Radish
  • Cilantro
  • Lime
  • Lemon
  • Xanthan gum
  • Dijon mustard
  • Red onion

Habanero chili [guero chilies]

Generic name used for any fresh yellow or greenish-yellow chili. It is found in distinct regions of the country and may vary in shape, size, flavor, spiciness and use. The manzano and habanero hold a special place in this category, as they are appreciated for their distinctive flavor and spiciness. The manzano comes from southern Mexico, while the habanero originated in the central Caribbean and the Yucatan Peninsula. Both are known as guero chilies in the northern state of Sonora, and form the base of the famous guera salsa that accompanies fish and seafood typical to the Mar de Cortes area, known as the Gulf of California.
Countless virgen beaches extend along the Gulf of California.

Green tomato

Its name comes from the Nahuatl tomatl, and designates the fruit of diverse plants from the Physalis genus. The fruit is round, yellowish green or purple when ripe and in enveloped in a in a calyx that grows until forming a non-edible husk. It is essential in our everyday cooking to tone the flavors of fresh and cooked salsas. It was essential in the economy and nutrition of Mexica and Mayan people. It is native to America and is highly utilized in central and southern Mexico. In the Valley of Tehuacan the first archeological findings certify its domestication over 5,000 years ago.
Of Pre-Hispanic origin, the city of Tehuacan is adjacent to the Teguacan Cuicatlan Biosphere Reserve, and is famous for its mineral water springs.

Corn tostadas

Crispy corn tortillas, fried or baked. They may be eaten alone or topped with other ingredients, as an appetizer. Generally, they are prepared with beans, a stew containing some type of beef, lettuce, cheese, avocado, cream and spicy salsa. They are also a classic companion to "pozole", a reviving consommé. Tostadas are very common in the states of central and southern Mexico. In the Huasteca region, which encompasses the states of Hidalgo, Queretaro, San Luis Potosi, Puebla, Veracruz and Tamaulipas, they are known as "tochon".
The "huapango" or "son huasteco" is a sample of the popular cultural; a hybrid genre of music and dance that incorporates five string guitar, violin, song and "zapateado", and is enjoyed in festivals as well as family or community celebrations.

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!