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!
So let’s find out what the whole fuss was about! (Do read till the end cos there are recipes!)
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.
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|
TAPAS BAR: For those who like it quick!
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
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
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
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.
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
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.
20 ml of whipping cream
15 Gms of glucose
100 Gms of dark chocolate
20 softened butter
50 ml tequila
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!!
Tania’s tip: Goes best with hot Cinnamon infused Black coffee