viernes, 29 de mayo de 2009

Milk and Sugar

I've always wanted to take the flavors of childhood and tweak them into something more apt to be served in a restaurant. I've never really gotten around to doing it, however. I have reinterpreted things like Reese's cups or a cake that was very popular about ten years ago (Chocolate cake with a flan layer on top) with relative success as far as the clients' enjoyment of the desserts. 

Growing up in urban areas of northern Mexico makes for pretty lousy food memories, as far as traditional eats are concerned. Having parents that were born elsewhere doesn't help either as far as my exposure to what the local sweets are. However, I did get to know a few of the sweets of the region. Like Jamoncillos, Cocadas and the most famous "sweet" of the region: Pan de Pulque. 

Jamoncillos and Cocadas share two ingredients that could be considered staples in pretty much every region of Mexico: Milk and Sugar. Wherever you go in Mexico you're bound to find sweets based on custards, curdled milk or more commonly caramelized milk. On a more modern note, condensed milk has also made a place for itself in the sweet pantry of our kitchens. 

In the 2003 movie "Politiki Kouzina" (A touch of Spice), the main character reflects on milk and sugar. He mentions having seen many seniors walking around with boxes of sweets based on these ingredients, which are, ironically, the first flavors we taste. 

One very popular sweet combination, and one that many Mexicans have eaten regardless of their region is the Galletas Marías and Cajeta. The former being a very popular biscuit, the latter, our version of Dulce de Leche (made from goat's milk). 

Taking that idea and this one from Linda, I wonder how people would react to a new, elegant version of the childhood staple. How about Galletas Marías and Lemon?? 

jueves, 21 de mayo de 2009

Menu Changes

Due to event logistics, the menu has changed for tonight. It is now as follows:

Bohemia Clásica
Tuna Tartare "montado", citrus dressing, soy caramel.

Bohemia Obscura
Seared Beef Filet "Montado" Red Onion Compote.

MariaTinto Celeste Blanco Sauvignon Blanc
Olive Oil confit Salmon, Meyer Lemon, Grilled Zucchini, Pine Nut

Adobe Guadalupe Gabriel
Duck Confit, Arúgula, Red Onion, Berry Vinaigrette.

Adobe Guadalupe Kerubiel
Beef Filet Tartare, Pimentón de la Vera, Roast Garlic, Chocolate.

martes, 19 de mayo de 2009

Beer and Wine Tasting at Buké

Tru Miller, from Adobe Guadalupe, Humberto Falcón and Cervecería Cuauhtémoc are coming to Buké. We're having a 30 pax beer and wine tasting. 

This is what I've come up with so far: 

Bohemia Clásica: 
Tuna Tartar "Montadito", Citrus-Honey dressing, Soy Caramel. 

Bohemia Obscura: 
Beef Filet "Montadito", Red Onion Compote,

CelesteBlanco Sauvignon Blanc: 
Seared Salmon, Grilled Zucchini, Citrus, Pine nut. (I had come up with a bolder match, but perhaps I'd need a longer menu).

Adobe Guadalupe Gabriel:
Pork Loin, Coffe-Cocoa soil, Berry Chutney

Adobe Guadalupe Kerubiel:
Beef Filet, Chocolate-Wine Sauce. Beet Confit.

It's in the works so it might end up changing.