Tango to Tex-Mex Delights @ Eros Intercontinental, Nehru Place

I wish I could attend this one but, I had to suddenly leave Delhi and right then this is what went down. 😦

I have always loved Texan or Mexican food and never really miss a chance to delve these mouthwatering delights and Chef Tania Tovar seemed to have done quite a mean job of ensuring guests had a gala time over the course of the dinner (I get inside scoops, you see 😛 ). It was all held at one of my favourite places in Delhi- The Eros Intercontinental, Nehru Place and ofcourse, it had to be at my favourite restaurant/ cafe- Blooms. The breezy all day dining centre at the hotel surely charms the best of the gourmands and I am a total sucker for imperial yet chic design spaces!

Blooms

So let’s find out what the whole fuss was about! (Do read till the end cos there are recipes!)

Chef Tania Tovar

Chef’s Tania Tover

A 24 year old from Mexico City, who loves to learn the flavours and culinary techniques from other cuisines. With an experience of different practices in hotels and restaurants of different cuisines such as Japanese, Thai, kosher food, and of course Mexican traditional and author, among others, the most exotic food that she has tasted is insects used in certain Mexican regional food. She also loves to travel and eat and so this profession gives her the best of both.

Tostadas 003-Food

 

The Complete Menu from the Festival :

(Are you guys salivating?)

Three Bean Salad Tex Mex Salad Nopales Salad
Purslane Salad Jicama Salad Avocado & Corn Salad
Baby Squid, Strawberry & Pine Salad Double Chilli & Prawn Ceviche Chilli de Arbol & Lobster Salad
Chicken & Jalapeno Salad Lamb & Jack’s Cheese Salad Refried Bean & Chicken Salad
Chilli – Mexican tenderloin stew with chilli peppers, tomato & beans Chilli – Mexican tenderloin stew with chilli peppers, tomato & beans Chilli – Mexican tenderloin stew with chilli peppers, tomato & beans
Tequila Shrimp Jacket Baked Seabass with Onion, Tomato & Epazote Shrimp with Cucumber & Celery
Fish al Pastor (Fish cooked with pineapple and butter milk) Tinga (Shredded chicken with onion, tomato & Chipotle) Chicken in Peanut Sauce
Lamb Mole da Olla Cochinita Pibil (Shredded pork in orange vinegar broth) Mixiotes (Lamb steamed sealed with chilli, garlic & herbs)
Xcaret Mushrooms (Mushroom tossed in soy sauce & Worcester sauce) Zucchini Filled with Rice & Corn Sautéed Mushroom & Spinach
Potato & Cauliflower with Nuts Molletes (Baked bread and smashed beans with tomato salsa) Bell Pepper Filled with Red Rice
Chilli Relleno Casserole Vegetable Fajita Sweet Potato & Bean Enchilada
Capirotada (Baked bread pudding with almonds & raisins) Capirotada (Baked bread pudding with almonds & raisins) Capirotada (Baked bread pudding with almonds & raisins)
Sweet Corn Cake Sweet Corn Cake Sweet Corn Cake
Coconut Dumplings Coconut Dumplings Coconut Dumplings
Tequila Truffles Tequila Truffles Tequila Truffles
Chocolate Tamales Chocolate Tamales Chocolate Tamales

Tacos 002-Food

TAPAS BAR: For those who like it quick!

Cold                                                                             Hot

Nacho with Avocado, Sour Cream & Cheese                       Baked Artichoke, Mushroom & Spinach

Mexican Rice Dumplings                                             Oven Baked Potato with Chipotle Cream

Fish with Guacamole in Totopos                                Pumpkin & Pine Nut Empanada

Crab & Avocado Tostadas                                         Lamb Brochettes

Shrimp & Lime Ceviche                                                          Chicken & Crumbed Nacho Melts

Esquites                                                                       Chiles Rellenos

Chicken Wings with Pico de Gallo

Calamari Plancha with Chilli & Papaya Salsa

   Shrimp & Bell Pepper Skewer

MEXICAN WRAPS

Make your own wrap from a choice of Burritos, Tacos, Quesadillas with choice of fillings:

Corn Kernel & Cheese

Roasted Bell Pepper

Avocado & Cream Cheese

Rice & Bean

 Chicken Chipotle

Three Pepper Fish

Prawn with Garlic, Onion & Tomato

Ground Tenderloin & Bean

Chorizo & Frijoles

For those who don’t mind braving the kitchen, try some of these!

Esquites –Hot corn based starter flavored with chilli, cheese and lemon. 

Kernel of 2 fresh corns, boiled till soft

Salt

50 Gms butter

2 sliced cloves of garlic

½ sliced onion

2 tbspn mayonnaise sauce

2 tbspn olive oil

1 no lemon

200 ml water

100 Gms ricotta cheese

1 tsp arbol chilli powder

Take out corn kernel form the cob.

Cook the corn kernels in water with salt for 40 minutes.

Sauté garlic and onion in butter, add the corn kernels. Pour some water. Drain and reserve both the kernels and the broth.

Serve hot with a topping of chili powder, mayonnaise, cheese and lemon juice.

 Chili (braised  tenderloin wd black beans)

Main course

Chilli – Lamb stew with chilli peppers, tomato & beans

500 Gms diced Lamb loin

300 Gms diced tomatoes

200 Gms canned beans, rinsed and drained

1 large onion, finely chopped

2 tbspn tomato paste

1 cup diced green chili pepper

1 cup diced yellow chili pepper

2 cloves garlic, minced

1 teaspoon ground cumin

3 tbspn shredded jack cheese

2 tbspn dairy sour cream

Fresh cilantro sprigs

2tbspn oil

Seasoning

Heat oil in a casserole, sauté onion and garlic.

Add tomatoes and cook for another 3-4 minutes then drop in the meat cubes. Cook for some time stirring continuosly.

Now add tomato paste, beans, chili peppers, cumin and seasoning. Cover and cook on low-heat setting until everything is cooked.

Serve with shredded jack cheese and sour cream.

Garnish with cilantro.

Dessert

Tequila Truffles

20 ml of whipping cream

15 Gms of glucose

100 Gms of dark chocolate

20 softened butter

50 ml tequila

Melted chocolate

Cocoa powder

Heat the cream with the glucose to 38°C.

Add the dark chocolate and butter until integrate. Add the tequila, mix and let it stay in fridge till it gets hardened. (Approx 25 min)

Make some little dumplings (12-14 Gms approx) coat with melted chocolate then cover with cocoa powder.

So now that you know how to toss some of your own Mexican awesomeness, why wait? Scurry into the kitchen!!

Mohana Ganguly

 

Tania’s tip: Goes best with hot Cinnamon infused Black coffee