Paella Kings

All my brothers are wonderful cooks, each with his own style and focus. But it's Joe and I who have taken to the Paella. We have years of practice and a good sense of what pleases guests. The fotos shared are my most recent effort.

If you're curious, START! Google the recipe (in the beginning any flat-bottomed pan will do-after getting some chops invest in a paella pan). The best teachers are research, practice and a Spanish friend. If you lack the Spanish friend just begin cooking you'll have a Spanish friend in no time. Each Spaniard has his own recipe and will want to be part of the experience!

Pour the wine, let the Fiesta-without-Siesta begin!

Cactus salad - Ensalada de Nopalitos

This is truly one of the easiest recipes when using the Nopal Cactus from the bottle. However, if not highly practiced the preparation of raw Nopal paddles into edible strips can be a prickly proposition. The process entails using great care, a sharp knife and a pair of stout gloves to remove all spines (espinas), cutting and par-boiling the ribbons. Once cooled and you've undertaken the pickling process proceed directly to the recipe below! Or do as my grandmother Tomasa did simply resort to prepared cactus from the bottle available at any Mexican market.

Cactus Salad

One cup of Nopal Cactus or more
2 tomatoes, diced
1 onion, diced
Radish, julienne
Fresh cilantro

Simple Vinaigrette
Olive oil or vegetable oil if you prefer
Red wine vinegar
Dried oregano
Salt & pepper al gusto

My little twist on the traditional is to add Julienned Jicama for additional crunch. I finish the salad with fresh lime juice for a light bright flavor! This is a perfect "All Accordin" recipe in that you just add more of any ingredient that pleases you or leave out what doesn't. Yet another twist I find expressly thrilling is the use of Prickly Pear Fruit Jelly in making the vinaigrette - infusing yet more Cactus flavor, cactus to cactus if you like. Also, it's easy to add crisp Romaine Lettuce and crumbly Queso Ranchero (Ranch Cheese) to modernize this salad so well loved in the hot, dry north of Mexico.

Tamales; Red, Green or with Rajas

Every SATURDAY at 10am, a Mexican family (husband and wife - Rey & Emperatriz) arrives at the Super Bodega in SLC, UT to sell fresh handmade tamales (they're up all Friday night cooking). When presented with the steaming pots there are a few choices to make: cheese, chicken or pork, also, corn husk or banana leaf. Top your selection with the fresh Green Salsa (not really picante but packs big flavor with a mince of cilantro, red onion and garlic). After eating your fill, visit the bodega to buy a large variety of vegetables at wholesale prices. You'll never need to pay retail supermarket prices, again! Best avocado prices anywhere!

This is one of those moments where you wonder how you were transported to another country and another time. Welcome to Mexico, would you like some mango juice to finish your meal? The Super Bodega, 6th South 6th West, SLC UT

El Molcajete - Rancho Market, UT

A Molcajete is a Mexican lava stone mortar & pestle. However, there is another meaning to molcajete that spells great dining. A typical Mexican dish of the same name is served in this traditional kitchen tool. The mortar or base is turned upside down on an open flame in order to heat the stone. Once glowing hot the mortar is turned right side up and filled with a sizzle and spatter of salsa, Oaxaca cheese (similar to mozzarella), roasted jalapenos and cactus paddles, shrimp, beef and chicken, then topped with Mexican fresh ranch cheese. Included are fresh tortillas, rice, beans and a wide range of condiments. For a great local version of the Molcajete visit the Rancho Market, 2470 So Redwood Road West Valley City, UT 84119. Serving from 7am to 9pm, the market and their restaurant are an experience unto themselves. It's much like arriving in Mexico without having to pack, hassle with security or have your passport stamped. There's nothing better, nothing more authentic and nothing tastier. Oh, better bring a few big hungry friends, the portions are HUGE!

Paila Marina - Chile

One of the most delectable South American seafood indulgences is Paila Marina (Chilean seafood soup). My friend, Chef Marcela Hernandez of Arica, informs me that depending on where you are the soup will change due to shellfish and fishes prevalent in local waters. And being that the Pacific coastline of Chile is 6435 kilometers (4000 mi) long north to south, that promises a considerable range in water temperature and resident species. However, the basic recipe remains the same (favorite hot fish stock and add readily available fish, shellfish and shrimp, mince of onion & garlic, oregano, bay leaf and perhaps a daub of tomato paste and fresh parsley as a finishing touch). 

Following the above approach while exercising due respect for all seafood used, any home cook can achieve a perfectly wonderful Paila Marina. In conversation, it occurred to me that it is a confident chef who will share a "secret" and the self-assured Chef Hernandez happily revealed a superior Paila Marina is finished with a splash of fresh milk and dry white wine. She insists you use the same white you have in your glass. “One to accent the other,” she adds. “Really, nothing could be better. Salud!”

Copyright © Mick Huerta 2009. All Rights Reserved. 
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wines!

Beatrice Fresh Pastas, La Paz Bolivia

When trekking anywhere on the planet there are challenges. Using a guidebook helps to meet many, however, there are sweet spots that even fastidious research will miss. I find for best information, no matter where you are, ask a local.

In this case, I'll serve as your local guide brimming with tasty insider information directly applicable to lunchtime satisfaction... After many years of living and eating in La Paz, a few spots really shine and a constant favorite for lunch is Beatrice Fresh Pastas. Chef Marco Schiapparoli from Milano, Italia spends his mornings making a variety of artisanal pastas and fresh sauces for a daily crowd of appreciative neighbours. The menu is short (13 pastas - 13 Sauces). The focus is on quality. Even with a classic list of renown pastas (Lasagna, Agnolotti, Ravioli, Cannelloni, Cappalletti, Tagliatelle) there are still surprises. One that I order often is the Coca Pasta. Powdered coca leaves are added to wheat flour when making the dough; served with a flavorful from scratch Pomodoro (Tomato) Sauce or a Llama Bolognesa and the result is like no other. The restaurant is easy to find located facing the Sopocachi Market just outside of the downtown area. Not to be missed! And the prices will not dent even a trekker's budget.

Beatrice Fresh Pasta - Open Lunch & Dinner. Closed Only Tuesdays.
The Wine list is well thought out and priced fairly.
Calle Guachalla, Edificio Nicol, Sopocachi, La Paz Boliva


Copyright © Mick Huerta.
All Rights Reserved.
mickhuerta@gmail.com

Azapa, Chile

The Olives of Azapa, Chile are pungent and luscious. The oil they provide is truly a godsend on any salad expressly when balanced with fresh lime juice and completed with a pinch of Salt & Pepper. To travel in the Atacama desert: http://en.wikipedia.org/wiki/Atacama, you´d think there is nothing present save the beauty of the open exhausted expanse. So very wrong! There is an olive that begs you to pause and redefine the concept of time-savour. Here you are encouraged catch your breath and claim the joys of appreciating your life. Please, stop and smell the olives and the perfume of Azapa Olive Oil. Your mouth and eyes will water when you do.