Come Celebrate This September 15 & 16 In The Historic Center Of Cuernavaca And Enjoy Our Most Mexican Menu Of The Year. Viva Mexico!
How many times I heard this phrase and now, I can pronounce it literally and metaphorically, my mouth is watering just before I imagine every dish . This time, for our celebration of September 15, we cook well inspired by this saying ... From Chile, Mole and Pozole! So , as they say , there will be variety! And it is difficult to agree on these dates, we all crave everything and then we go out with the typical mess, what do we do? Pozole? With toast or golden tacos? Better, Chile in Nogada! Weathered or not weathered? Hot, cold or at room temperature? No ... i know! Mass! Green or red? It is a dilemma and after hours and hours of discussion because the 3 better, what not !?
And well, I had some recipes that I was about to show off, as always with the touch of House and with the essence of each of my chefs, so I roamed all the areas and asked each one, how they made them or their moms such or such a dish, and so it emerged ...
Chile in Nogada inspired by the recipe of the mother of Héctor and Víctor , how José and Iván prepare it or how Gisselle and Mónica once tried it, and why not, also as Tita did in the book "Like Water To Chocolate ", with great care and delicacy. And if you ask me the way to do as Paquita Lobo did it with Tita, I will answer in the same way: "The secret is to make them with a lot of love", and well, we all put the spoon in this recipe!
The Mole de Quelites I rescued from an old recipe book in southern Veracruz , of course, I put it from my harvest, I added the odd little leaf and extra seeds and to weigh, some good handmade male banana tortillas. I made the Pozole Rojo like my mother, with guajillo chili, a lot of avocado, onion and oregano. To accompany, the chicharroncito, the lettuce and the radishes. To thicken and enhance the flavor of the broth, a good tamale of brains (recipe from my friend Mou's mother).
All my life I have believed that food tastes like our thoughts and moods, I believe in the power that is transmitted to food when they are prepared and when they are ingested, so this time, just like every day, we inject All the passion and devotion to each dish so you can savor this waste of love. Now we will be "like hot nugget" for the day to come, fantasizing about the great pairing that our Mixologist Cristhian Bustos achieved and as the saying goes "so that the wine tastes like wine, you have to drink with a friend ! ”And the best place to share it is clearly… HOUSE!
Ana Karina Rodríguez
House Restaurant | Las Casas B+B Hotel