SALSA! Available in a couple of days, just in time for the equinox!

Honestly, it's amazing and overwhelming  the amount of work and all the challenges you face when writing and publishing a book. Then attempt it from the hinterlands of South America! Daunting! I suppose Life presents the speedbumps and we are to maintain our cool when all the world seems to operate with a "manana" mentality. All the philosophy aside, allow me to say that I loved every minute! Really, every minute!

Available in a couple of days; just in time for the equinox. I like the thought of having an auspicious day for a book launch! Must be the Aztec in me... I'll take a breather from writing as we prepare for the launch party here in La Paz, Bolivia at 3,650m (11,975 feet). Sure to be some Chilean bubbly knocking around, too. In the meantime, we send you our very best from South America!

 Now available - "Salsa!The Sauces of South America." Just $3.99 at Amazon.com! Meanwhile, writing continues on "HotList South America" an essential addendum to your travel guide of choice.

Copyright © Mick Huerta 2014. All Rights Reserved. 
mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food, Wine! 

Surubi - The Delicious Amazon Catfish! La Paz, Bolivia

Surubi is an Amazon Catfish or as some would say, a "River Monster." Of two species the spotted is the BIGGEST! Five feet long and one hundred pounds is said to be average, even though in the markets of Manaus, Brazil I saw larger. Surubi makes for good eating as the flesh is a bit like Swordfish and rather delicious, much muscle and little bone. I look for thick cuts and sear them at high heat after an overnight marinade (soy sauce, olive oil, lime juice, garlic, fresh ginger, salt & pepper). Once seared I add the marinade to the pan and cover finishing the fish with a steam/saute technique... Serve with Wasabi, Pickled Ginger and Soy Sauce as condiments for a playful Japanese approach. To complete the offering, salads are perfect (i.e. daikon, cucumber & seaweed). And if you like, sushi rice is awfully nice.

The recipe works well with large cuts of any firm fleshed fish. A sprinkle of sesame seeds and cup of Sake top it off. Kampai!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!

3rd photo courtesy - www.Taxidermy.net

ROAD RELLENOS JOURNEY (Chile Rellenos found on the road)

Road trip? Chile Rellenos? Travel with a weakness? Nothing better spells excitement & motivation for a "Fool for Chile" like me! Ok, a few words of orientation before launching into Tales of the Road Rellenos Journey. The core word is "CHILE". Implying that a Chile Relleno will have a balance of flavors yet showcase the "CHILE". It's an attitude. Granted, a very personal one. I love the chile; I have a nose for the chile; I seek out the chile. I will pull over and spend quality time with a plate of Rellenos that are nicely done no matter the location.

This was a bit of a travel loop, part aeroplane-part auto - SLC, Atlanta, New Orleans, Dallas, Lubbock, Santa Fe, Durango and back to SLC. For the purpose of this Road Relleno Journey story, we concentrate on States where the rellenos can be found: Texas, New Mexico, Colorado. To my surprise, it was harder to find a GOOD Chile Relleno in the Southwest then one would think.

Texas: Yet more evidence that Tex-Mex is the numbing down of Mexican Food so gringos will like it, too. General experience, too much cheese, gobs of greasy egg batter and plates drowning in the ubiquitous canned & bland red sauce. First question? Does your cook suffer the fear of CHILE? Chile lost! Balance lost! Two stops, both disappointing.

New Mexico: Spent more time here. Many stops. Michael's in Taos (good). In Santa Fe, Horseman's Haven, tia Sophia's and the Tecolote Cafe, all serve Southwest Classics (great). Favorite - The Pantry: Breakfast & Brunch 1820 Cerrillos Rd Santa Fe, NM 87505 fon: 505. 986.0022. Over the years, the Pantry has added more to the menu so now even kids and grandmothers will find something that will please. Regarding the Rellenos, good use of cornmeal to achieve a crispy exterior, nice balance of chile to cheese filling to CHILE flavor. Add rice, beans and eggs and morning in Santa Fe can be so very good! http://www.pantrysantafe.com/

Colorado: Short time, Durango. Winner of the Heaviest Batter Award. Large Mexican restaurant on the main drag, well known. Relleno delivered, I asked for a sharp knife. A long incision and delicate surgery allowed me to locate the chile. No balance! Paradise missed!

Chile Relleno, I thought, had two approaches. Mexcian - wheat flour used only to coat the chile before being wrapped in peaky, whipped egg batter. Delectable y delicioso. New Mexican - wheat flour, corn meal and a bit of egg, much crispiness and great balance. Wow!

Third approach? Google helped me here. There are a slurry of recipes on-line for what appears to be pancake batter (as coating for Relleno?). I suspect this is the Colorado style I encountered in Durango. Upon returning to Colorado, I'll stick to what they do best. Cow Country? Steak?

True, no great length of time was spent in any one location to dig deep and find the Mom-and-Pop Dives that kick out the incredible (this being the opportunity for residents of poo-pooed locations to argue the reverse). I am a firm believer in the gems. I love ferreting them out and I spend much time, joyfully, eating in those spots all over the world. You'll find my favorites here (as they are uncovered) at All Accordin'.

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.