During my trip to Mexico I had amazing food every day, but one of the best meals was definitely at ESTACION, a new restaurant, that serves seasonal and deconstructed mexican food, everything looked amazing, and tasted great, I’d go back any time, here are some shots….
Tostadas de Atun y Robalito Semisarandeado
Postre: Cafe de olla
Higos con mousse de queso oaxaca
Platanos Fritos con leche condensada y galletas de canela
We also had deconstructed Mole de olla, delicious duck with tejocote and mole and chocolate cake, all of them were great, the pictures mmmmm…. not so much… (someone needs some practice!)
And here a little bonus on Mexican food, my nephew tried “chapulines” (grasshoppers) for the first time, and couldn’t stop eating them, just with a little lime juice…..
Finally!!! I have a computer where I can actually edit my pics a little bit and won’t crash, yayyy! Actually this post was supposed to happen in August, but life kind of got in the way, but here it is!
Before America Eats opened I had the chance to spend some time with the chefs behind all those recipes, and they even let me snap a couple shots…..
Chicken pot pie??
So those are behind the scenes…… a few weeks after that, I went over there for dinner, and the food was as delicious as it looks in the pics so judge for yourself
Deconstructed key lime pie
Some things in the menu have changed since I was there, so…… I guess I have to go back and update this post soon :)
I have to say I didn’t really want to go to this place at first, but after several reviews of close friends who I absolutely trust in food matters, (of course they told me about the bone marrow and bacon in the same plate)…………I had to try it, and it’s actually good, the food is beautiful, and at least everything I had (except for one of the desserts) was delicious, not mind-blowing delicious but delicious.
The place is nice, service was excellent, and here are the pics……
Bar Garnishes in pretty sunlight
Spiced Beets with pork fried almonds
Bone Marrow pistachio, cured lemon, bread crumbs, bacon
Chocolate Tart olive oil, sea salt gelato
The nutella cookies images are not available because I ate them before even thinking about the camera :) (we all know which dessert I liked better now)
Ok!!! After a few weeks without posting, I’m back! the truth is, I’ve been sucking lately at shooting, plus I hate not having white plates, blue plates suck!!! anyway I couldn’t let more time go by without blogging so last week we (Ginno and I) made chicken with 40 cloves of garlic and orzo salad with thyme, lemon and pan roasted chicken breast, here are the pics…
Thighs and legs were pat dried, seasoned and browned, then went into the oven with the 40 cloves of garlic, 2 cups of olive oil, and a few sprigs of thyme, after an hour we served them with mashed potatoes and it was great!
The next day I used the left over olive oil and pan roasted the breast, then served it over orzo salad with lemon, thyme and cherry tomatoes.
And this is why I hate blue plates!!!!!
Promise better pics for the next time :)
Easy and delicious!! goes great with cannellini beans and roasted garlic dip!
1 cup lukewarm water + 1/8 cup
2 1/2 tsp active dry yeast
2 tbsp honey
3 1/2 cups flour
1/4 cup olive oil + 1/8 cup
1 tsp kosher salt
2 tbsp finely chopped fresh rosemary
1 tbsp dried oregano
Mix the honey and water, add the yeast, let sit for about 10 minutes until it starts to bubble and foam. Add the flour, 1 cup at a time, dissolve the salt in the 1/8 cup of water and add it to the dough, add the olive oil and keep kneading for about 8 minutes or until smooth and elastic.
Form the dough into a round and place in an oiled bowl, turn to coat the entire ball, cover with a damp cloth and let it rise somewhere warm, when it doubles its size (about 40 minutes) stretch it into a rectangle, cover and let it sit again for about 20 minutes, dimple with your fingertips and brush with 1/4 cup olive oil mixed with the rosemary and oregano.
Bake at 400 F for about 30 minutes. It should look like this!
The word “chayote” is Spanish, borrowed from the Nahuatl word chayohtli. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples (Wikipedia)
My mom makes awesome stuffed thorny chayotes, I’ve loved them since I was a kid, the hard part is dealing with the thorns! Pretty much she just boil them, cut them in half, hollow them, mix the flesh with canned crushed tomato and top it with parmesan cheese, breadcrumbs and some butter.
Here are some pics.
An amazing birthday cake…….. check it out!!!! my friends from www.cakepops.com.mx made it!
Yes, Paul, Ringo, George and John are delicious chocolate cake pops!