Two top recipes just in time for Mexican Independence Day
Time Out Bahrain staff
As Mexican Independence Day falls on September 16, Margarita Mexicana’s Chef Vida Doria Gumapac Padilla shares two of her favourite classic Latin American recipes with us so we can mark the occasion at home.
Tablones or slow-braised beef with Salsa Mestiza
Serves 4 Ingredients for beef 1kg Angus beef bone-in, chuck short ribs 1 cup celery, sliced 1 cup white onion, sliced 1 cup carrot, sliced 12 x garlic cloves 2 x Pasilla Oaxaca chillis, toasted 4 x bay leaves 1 tsp dried oregano ½ tsp black pepper corn ¼ cup chipotle puree 2 tsp salt 2 cups water 2 x dried chipotle
Ingredients for Salsa Mestiza 500g tomatillos, roasted 3 x Pasillla Negro chillis, toasted and soaked 10 x garlic cloves ½ tsp granulated sugar 1 tsp cumin seeds or powder ¼ tsp Chili De Arbol powder ½ tsp dried thyme ½ tsp dried oregano ½ cup vegetable oil 1 cup white onion, finely diced
• Combine all ingredients (except ribs) in a large bowl and mix well then coat the ribs.
• Line the bottom of a deep pan with overlapping banana leaves.
• Cover in half the vegetable mix and then layer the ribs on top.
• Cover that with the rest of the mix and the Salsa Mestiza (see method below).
• Fold over the banana leaves to cover the top and tightly cover with foil.
• Bake for approximately two and half hours until the ribs are nice and tender.
• Let the ribs stand at room temperature until cooled and slice into 250g each, then refrigerate for at least six hours or up to two days.
• To plate up, ladle 1/3 cup of the Salsa Mestiza onto each plate and place a short rib in the centre of each.
• Serve each one with a hot white corn tortilla.
Method for Salsa Mestiza • Combine all ingredients except the oil and white onion. Using a stick blender, puree until smooth (do not over-blend).
• Heat the oil in a large saucepan over a medium heat and add the onions until they become transparent.
• Add the puree and bring to a boil while stirring constantly.
• Reduce the heat and simmer for 20 minutes, stirring often.
• Season to taste.
Ceviche De Bacalao
Ingredients 300g cod fish fillet 1 x large cucumber, peeled and cut into cubes 1 x white onion, cubed 1 x carrot, cubed ¼ bunch fresh coriander leaves, chopped 10ml olive oil 5ml soy sauce ½ cup fresh lime juice 20ml white vinegar 1 x Serrano pepper Salt and pepper to taste
Method • Dice all the ingredients, cutting the fish fillet and vegetables into medium sized cubes.
• Mix everything together.
• Let rest for six hours until the lime juice has cooked the fish through.
• Serve with tostadas.
An independent month
September is a very busy month for independence days around the world. Here’s a lowdown on some of their cuisines so you can mark the occasions with some grub
Vietnam September 2 The food of Vietnam is decidedly delicious but unfortunately Bahrain has yet to open a dedicated venue for this cuisine. The most famous national dish is pho (noodle soup), which you can make up yourself at the Sofitel Friday brunch or taste other classic dishes from the menu at pan-Asian spot Wok in the same hotel. Open Wed-Mon 7pm-11pm. Sofitel Bahrain Zallaq Thalassa Sea & Spa (1763 6363).
Brazil September 7 Latin America’s country of the year celebrates their national day this month as well. Head to Brazil restaurant (Open daily noon-3pm, 5pm-11pm, 1782 6686) for all-you-can-eat churrascaria and plenty of Mexican mixed beverages and mark the day with a proper fiesta. Alternatively, you could also pop in for a shop and dine churrasco-style at family-friendly Brasa de Brazil in Seef Mall (Open Sun-Wed noon-11pm; Thu-Sat noon-midnight, 1758 2225).
Malaysia September 16 The cuisine of South East Asian country Malaysia is full of deliciously flavourful rice and noodle dishes topped with meats, fish and tofu that are too numerous to name here. But get an authentic taste of various dishes at popular pan-Asian restaurant Monsoon in the heart of Adliya. Open Fri-Tue noon-2.30pm, 7pm-11pm; Wed-Thu noon-2.30pm, 7pm-11.30pm. Block 338, Adliya (1774 9222).