According to Tom Skilling, December 1 marks the start of climatological winter. If that’s true, why not escape to the warmer flavors of Mexico? From earthy, aromatic chipotles to bright, fiery habanero, the fire in the wood burning oven is roaring!
Everyone loves ‘telera,’ the sandal-shaped Mexican bread we griddle our cubana and milanesa tortas on. The chefs are using this bread for the Cheesy Pork Loin Torta, a comforting combination of grilled Gunthorp pork loin and melted jack cheese, with spicy habanero crema and caramelized onions. It’s a warming hug for your mouth!
This month we thank Chef Alonso and wish him all the best as he opens his new restaurant in Pilsen, 5 Rabinitos. As one year ends and another begins, the team at Xoco gives thanks to our amazing guests, who get as excited as we do for new flavors and experiences. We call this time of year “hot chocolate weather”.
I’m on what Ghostface Killah named, “The Hustler’s Diet,” which in my case is actually a mostly vegetarian pre-Columbian diet based on what the Indians called jitomate roasted with mushrooms, and nixtamalized maize. Pictured above is stuffing made with cornbread, which Chef Richard calls “dressing”.
Exercising the mind is scientifically proven
To increase your life line, strengthen your heart
Eat fish, that brain food will get you smart
Yoga, deep medicational tactics
You no good then just practice