Chef Jair Téllez
Trout served in consummate salsa from the Michoacan tradition, elaborated with green tomato, mulato and guajillo chilies, pumpkin seeds, peanut, almond, raisin, yerba santa, epazote, spices, wine and honey.
Aromatic plant of the piperaceae family. Its flavor is aniseed-like and its leaves are soft, it has a heart-shaped leaf and varies in size from twelve to fifteen cm. It grows wild in humid areas, although it is also cultivated in gardens. It is a very popular condiment in Oaxaca, Chiapas, Tabasco and Veracruz, where it is used to prepare tamales, soups and stews containing all types of meat. In Oaxaca, it is essential to perfume yellow "mole" sauce, a popular dish served in the most sophisticated restaurants as well as in markets stands like in the Juarez and 20 de Noviembre markets.
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.
A dry chili of blackish brown color with thick skin and sweet, chocolate and mildly spicy flavor. It is obtained from a very dark chili poblano that is almost never sold fresh and rather is set aside to dry. It is very important in the preparation of mole sauces, especially in "poblano", a sauce that combines chocolate, almonds, plantain, nuts, sesame seed and spices. It is mainly produced in the states of Puebla, Oaxaca and Chiapas; in the latter of which it is known as chocolate chili. In addition to its supreme mole, Puebla is famous for its tradition of sweets, perfected in a multitude of New Spanish convents. Its capital, Puebla de Zaragoza - also called Puebla de los Angeles- is considered a World Heritage Site, in virtue of its magnificent Barroque architecture.
Among the most highly consumed chilies in Mexico, guajillo is a dry reddish-brown chili that on average measures ten cm. long and four cm. wide in the widest part. It can be found in every market and is inexpensive. It is widely utilized because it adds color and consistency to stews, moles and salsas; it is usually cooked together with other chilies. When fresh, it is called "mirasol". It is produced in the central region of Mexico, in the states of Zacatecas, Aguascalientes, San Luis Potosi, Jalisco and Colima.In Aguascalientes, the most important celebration is the Feria Nacional de San Marcos fair, which combines cultural events, sporting activities, rides and craft booths and largest livestock exposition in Latin America.
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.