Cuisine

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Acceptance to Culinary Institute of America

I would like to share some exciting news! I’ve been accepted to study at the Culinary Institute of America. It’s an intense program with a series of strenuous requirements to gain acceptance. During the last several months, I have embraced the challenges set forth by the CIA in their meticulous selection process.

As many of you know, I am passionate about the foods of my culture. I have long admired Chefs such as Enrique Olvera and Anthony Bourdain for their knowledge,..

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Food for Thought – February 2019

For the love of the Tomatillo:

If you’re like most people, you love the taste of Tomatillos. Whether you enjoy them in salsa, or in a sauce over traditional dishes such as enchiladas, these small green fruits have amazing flavor.

The earliest Tomatillos grew wild in México as early as 800 B.C. The Aztecs later grew them, from all accounts choosing the most robust wild varieties as crops. The Aztecs clearly liked to eat, and eat well. Their sophistication with food (and many..

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Food for Thought – January 2019

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My Acceptance to Culinary Institute of America

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“Come for a meal – experience a culture”

~ Sr. Ernesto Delgado

Mexico has brought so many foods to the world – Corn, chocolate, vanilla, a variety of beans, squash, peanuts, cashews, tomatoes and many types of chiles are just a few. Each region has creatively produced dishes from those foods that grew plentifully.  (See our article on Read more

Food for Thought ~ December 2018

“Come for a meal – experience a culture”
~ Sr. Ernesto Delgado

Mexican food has such a rich history – many of the dishes we serve have been a part of our culture for centuries.  The food differs widely from region to region, and in some cases even village to village.  At local celebrations, proud villagers each bring their version of a dish to share with others.

This month, we’re going to explore Carnitas. This dish originates from the State of Michoacán, México. Some of the..

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Time for a Plant-Based Menu!

I’ve often been asked lately why I thought it was time to create a plant-based menu. It’s a good question – and with Mexican food, one that comes with a lot of history.

Prior to the arrival of the Spaniards to México, a plant-based diet was typical. For centuries, Mexican families made use of seeds, dried herbs, and plants to create meals. Corn originated in México, as did chocolate and a variety of other foods we now enjoy worldwide. The Aztecs, known for their bravery and..

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Why does my salad cost $15? The cost of running a restaurant.

It’s a hot summer day, and you’ve just spent the last eight hours working. You’re hungry, tired, and need to find a great place to relax, unwind and get a really good meal before heading home.

You walk in the door of your favorite restaurant and instantly feel the stress begin to leave. The air-conditioning is cool and the wonderful aromas from the kitchen waft out over the dining room.

As you’re seated by the window, you can finally simply enjoy the ambience. You know you..

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A Love of Mole and the Best of Mexican Gastronomy

La Feria de Los Moles

In October, Mayahuel’s Señor Ernesto Delgado and Chef Coco Mondragon visited Los Angeles to attend the Premier Mole Festival – ‘La Feria de Los Moles’.

Mole is not one dish, rather the word “mole” originates from the Nahuatl “mulli,” which means sauce, or stew. Almost every state in México has a number of Moles which are favored in that region – and came to be because of the availability of raw ingredients.

Created by Pedro Ramos, a Puebla native, the..

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Foods of the Aztec

Written for Señor Ernesto Delgado

What did the Aztecs eat?

We’d all like to think our 21st century diet is superior to anything ancient cultures may have consumed, but, at least in the case of the Aztecs this is likely not true.

According to historians, migrating tribes began to settle in Mexico prior to 1100 CE. Small, ‘city-states’ were formed, each a separate entity ruled by a Tlatoani, who led a council of nobles. As these city-states grew and prospered, those with more..

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The Beautiful Poblano

Written for Señor Ernesto Delgado

 

The Rich History of the Versatile Poblano

The Poblano Chile originated in Puebla, Mexico, a region in the heart of the country. It is said to have grown wild in the mountainous areas near Puebla – quite possibly in Cholula, which is thought to be the oldest continuously inhabited city in Mexico.

Cholula was first settled by indigenous people between 800 and 200 BC.  By 100 BC, the Olmecs had made Cholula one of Mexico’s most active cities...

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The ‘Farm to Fork’ Movement – Fresh Food Past and Present

Written for Señor Ernesto Delgado

 

Sacramento is America’s Farm-to-Fork capital. The movement, which has been sweeping the nation in recent years, brings to the forefront the desirability of using fresh, seasonal meats and produce from nearby sources.  Many chefs contract with local growers to ensure they will have the freshest of ingredients available to serve their customers.

After all, fresh food just tastes better. Picked at the peak of ripeness, produce contains more of..

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