My anecdotes

Dehydrated fruits.

This process used when the purpose is preserve the fruits. This process modify the texture and flavor. They're used to garnish desserts, salads, or just eat it.

Ingredients:-500 ml 30° B syrup, 1 piece of diferents fruits (apple, pear, oranje, lemon, carambolo, vegetable paintings (for the diferents fruits). The last ingredient is optional.

Gelee of red fruits.

Daiquiri, pina colada, free Cuba and Mojito.

Strawberry daiquiri. 

-45 ml white rum. -20 ml lemon juice. -2 tablespoons brown sugar. -100 gr ice. -50 gr strawberry. Grind all ingredients until have a frappe texture, serve in a martini goblet (cooling previously). 

Pina Colada.

-60 ml white rum. -90 ml pineapple juice. -30 ml coconut cream. -150 gr ice. -Necessary quantity powder cinnamon. Grind all the ingredients until have a frappe and creamy texture. Serve in a hurricane goblet, garnish with powder cinnamon and pineapple slices.

Free Cuba.

-45 ml white rum. -1 green lemon -180 ml cola soda. -4 pieces thick ice. Cut lemon in quarters, add at bottom of a highball glass and macerate them. Add thick ice and white rum. Fill the glass with cola soda and make slowly moves with twisted bar spoon.  

Mojito.

Loaf of cranberry and pumpkin seeds.

Ingredients: 

-1 kilo of wheat flour. -1/4 tablespoon yeast. -1/2 tablespoon salt.-200 gr cranberries. -150 gr pumpkin seeds. -350 milliliters water.

Preparation:

**Before the preparation, in a little recipient add yeast and a little quantity of hot water, mix well and add some sugar to feed the yeast, this step makes more and better bread alveolis.** -In a big bowl, make a kind of volcano with dry ingredients and in the middle add the liquid ingredients, add only the water that you think it's necesary. -Knead until activate the gluten, leave to stand for 12 hours (could be more time, I left it like 32 hours and that gave it a more concentrate flavor). -After, fold it and leave to stand 1 hour. -*Pre-heat the oven at 437°F (225 °C).*   -Pre-heat a casserole for 15 minutes. In this time you can make the form (it's round like the picture). -Bake it for 30 minutes with the casserole's lid. -Take off the lid and bake for another 10 minutes.

Materials:

Fritter in xoconostle sauce. 

Ingredients:

-Fritter. -50 gr of sugar. -2 pieces xoconostle. -5 pieces raspberry

Preparation:

-Take the peel of the xoconostle, then cut dice xoconostle pieces. -Heat the pan, add sugar and  let it caramelize, add  xoconostle pieces, with fork smash it until have a good quantity of liquid. -When you have sauce, soak your fritter, put it in the plate, add raspberries. NOTES: The acid xoconostle flavor make an exquisit combine with acid and sweet raspberry flavor.

Materials:

Colorado northern roast.

Ingredients:

-500 gr of pork leg cut into cubes -1 clove garlic -100 gr of onion -Water and salt -Vegetable oil. <For the sauce.> -3 tablespoons butter -2 wide chili peppers -2 green tomatoes -2 cloves of garlic -pinch of cumin teaspoon -pinch of oregano -Salt -¼ toasted tortilla

Preparation:

-In a casserole, stew the meat with water and add one garlic clove, onion and salt until it dry, add a little of fat pork and fry until it browns. Set aside. -In a pan, add fat pork and sauté chillies, then the green tomatoes and one garlic clove. Add some water and let cook. -Grind cumin, chillies, the toasted tortilla with green tomatoes and garlic clove. You can add some water for the sauce texture. -Add sauce at the casselore, and cook at slow fire until sauce texture are soft. -Serve with flour tortillas.

Materials:

Jubilee strawberry. 🍓🍷 

Ingredients: -200 gr strawberry quarterts. -30 gr cinnamon. -15 gr cloves. -100 ml red wine. 30 ml brandy. -80 gr sugar. -120 gr butter. -100 gr vanilla ice cream.  Preparation: -Heat up the pan, add the sugar, let melt down a little. -Add butter, and when are melted add the strawberries, cinnamon and cloves. -Add brandy and flame it. -Add red wine, remove cinnamon and cloves. -Reduce a little, and remove strawberries. -Reduce the sauce until obtaining the desired consistency. -Serve icre cream, strawberries and add sauce.

Cubiletes, the mexican muffin.

Ingredients:

-36 gr eggs.-200 gr sugar. -100 gr flour. -100 gr cornstarch. -200 gr icing sugar.

Preparation:

Gueridon service.

In gueridon service the waiter finish the dish in direct view of the guests, The waiter needs a lot of experience to make a good gueridon service.This type of service includes preparations like salads, main dishes or desserts, usualy needs previous preparations and a good mise in place, like pre-cooked things and exact amounts.

Whisky chicken with spinach and bacon salad.

Ingredients:

-100 gr fresh spinach. -50 gr julienne mushrooms. -100 gr fresh bacon. -50 ml olive oil. -25 ml of sherry vinegar. Salt and pepper. / 2 pcs chicken thigh. -90 gr butter. -30 gr julienne onions. -15 gr mirepoix shallot. -100 ml cream to beat. -75 ml chicken broth. -90 ml whisky. 4 pcs of compote pear quarters. Salt and pepper. Preparation:

(Salad.) -In a bowl, add salt and pepper at the spinach and mushrooms. -Add oil and heat the pan, add bacon and sauté it.

-Stir-fry without burn the fat, remove the bacon. Remove of fire the pan, and add the vinegar. -Add the vinegar and bacon at the bowl, and mix well. -Serve. (Whisky chicken.)

-Heat the pan. Add butter and melt it, then add julianne onion and sauté it. -Add salt and pepper at chicken. Add the piece of chicken and shallot; add wishky and flame it. -Add a little of cream to beat, heat it and temper the rest of the cream in a bowl, then add all the cream. -Reduce a little, add the broth chicken, and mix well. -Remove the piece of chicken, and the compote pear quarters, sauté and remove. -Reduce sauce and serve.

Lentils and rice casserole.

Ingredients:  -100 gr rice. -400 gr tomato. -225 gr lentils. - 1 pepper. -1 lt chicken broth. -8 broccoli bouquets. -150 ml white wine. -1 corn cut on slices. -1 cup pore. -50 gr green beans. -3 garlic cloves. -Salt. -1 tbsp basil. -Pepper. -1 chilli pepper. -Water.

Preparation: -Simmer lentils and rice with the right amount of water in a casserole, after 10 minutes add white wine and chicken broth slowly, don’t add all the broth or the wine ( set aside). -Cut pepper on strip, cut green beans in a half, cut pore and tomato on mince, set aside in bowls. -When lentils are soft add the corn slicesn the green beans and add more broth. Leave to stand. -Add all the white wine, pore, pepper strips, chilli pepper, garlic cloves, salt and pepper. Leave to stand for 10 minutes. -When corn it’s almost cooked, add broccoli and leave it on top, the broccoli will cook with the steam. At the same time add the mince tomato, basil and if it’s necesary add more broth. -Leave to stand and don’t moving. When all the ingredients are cooked, remove from the fire. -Enjoy.

Hotel Rio, Tequisquiapan.

I never worked like a waitress, but now I know how they suffering with us, but hey guys, we suffer too.

1. Waiter only when you leave him a huge tip $$$. We notice when you only treat us good if you see that we have money. 2. Confuse my order, always. “The soup is for …. the lady, right?” If you don’t taked good my order I said “Leave it there please”, dude isn’t difficult on the table only are me and my boyfriend. 3. They don’t know how take a good order. I always said “without chilli, please”, my dish ALWAYS is to spicy, please write when I talk to you. 4. They don’t told you the promos. Not always but it happends to me, when we go out the restaurant we saw all the promos because the waiter don’t know it or he just forgot to tell you. 5. Slow service, fast payments. You can’t star to eat because your food isn’t al ready, but when you ask for the bill it don’t late more than 5 minutes. That’s horrible.

Atole de masa./ Atole of dough