Archive for October 2016

Birria is hearty Mexican stew originating from the state of Jalisco. Here at Birria "El Paisa" in Mexico City, food guide Francisco de Santiago shows us how to how to tuck into a bowl of “birria de chiva” or goat birria.

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Barbacoa is Mexico’s pit barbecue. Wrapped in maguey leaves and slow roasted underground, barbacoa meats are steam-cooked for hours until they are “fall off the bone” tender. Usually barbacoa calls for lamb or goat or beef, even cow's head, but many regional variations occur throughout the Mexican states. Here, in Mexico City, Ruth Alegria and Francisco de Santiago show us the best way to enjoy barbacoa at Barbacoa “El Calandrio” owned by Teresa Jesus Alvarez.

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Pozole in Mexico City

Francisco De Santiago, a.k.a. "Paco," and Ruth Alegria take us on a pozole crawl in Mexico City, and tell us about this traditional Mexican soup, with hominy, meat and garnishes of Mexican oregano, chiles, white onion, radishes, avocado, and lime. Our first stop is at Casa Tixla, a pozolería specializing in Pozole Guerrero. Here Ruth and Paco have green pozole, made with green pumpkin seeds, epazote, and chile serrano. Next, at Poctzin, they sample Jalisco-style red pozole made with chile guajillo and shredded chicken.

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Mexico City native, Sergio Remolina, Chef Instructor and Director of the Latin Studies program at The Culinary Institute of America, takes us on a tour of his favorite tacos stalls in Mexico City’s Tizapan neighborhood. His favorites are Taquería Pedro for tacos al pastor and Taquería Los Arbolitos for sweet bread tacos such as tacos de cabeza, de suadero, de tripa and de cesos.

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Street food in Mexico City is ubiquitous, and some of the best in the world. The endless array of antojitos or “little cravings” that are sold in street stalls and markets can be daunting. Culinary guide, Francisco De Santiago, a.k.a. "Paco," leads us on a late night taco tour of Mexico City. As he explains, tacos are more than a food, but a way of life. Taquerías are a traditional gathering place for friends and families as well as an important part of nightlife in Mexico City. Stopping at El Tizoncito and Taco "El Greco" we'll sample some of the city's favorite styles of tacos.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/MexicoCity/

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Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, takes us on a tour of sweet street foods in Mexico City’s Coyoacán neighborhood. She shows us coconut-stuffed candied limes, candied apples with chili salt, sugared nuts, pepitas, and much more.

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Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole.

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One of the world’s largest cities, Mexico City seems to run on adrenaline. From its rich history as a pre-Colombian metropolis, to its Spanish colonial grandeur, to its now bustling contemporary edge, Mexico’s nearly 500-year-old capital is a synthesis of the old and the new. Mexico City abounds with enticing food, and its ancient and treasured culinary traditions can be enjoyed on almost every street. From the sizzling taquería stall, to a smoky barbacoa restaurant, to a steaming bowl of birria, to a world class fine dining experience, Mexico City’s world of food takes us places beyond imagining. Join us on this appetizing tour of Mexico City, as we discover its culinary traditions that are captivating diners around the world.

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Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche.

Get the recipe here, or visit: http://www.ciaprochef.com/watermelon/WatermelonConsomme

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Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon. Serve the chutney with proteins like pork, on a cheese board, or in a sandwich.

Get the recipe here, or visit http://www.ciaprochef.com/watermelon/WatermelonChutney

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The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic poke ingredients, and serves the salad inside a hollowed out watermelon cup.

Get the recipe here, or go to: http://www.ciaprochef.com/watermelon/WatermelonTunaPoke

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Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad

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This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, sesame seeds, lentils, green beans, mint and a soy dressing.

Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/BurmeseWatermelonSalad

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée.

Recipe at: http://www.ciaprochef.com/grapes/CauliflowerSteakwithGrapes/

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The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish.

Recipe at: http://www.ciaprochef.com/grapes/RoastedBrusselsSproutsandGrapes/

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