Course Name: Latin: Tasting Journal /Notebook

Item made: Sopa Del Ajo: Garlic Soup

Yield: 4
Amount Measure Ingredient
¼ cup 2 ounces, 56 ml Vegetable oil, corn
1 cup 4 ounces, 112 g Leeks, white and light green parts, cleaned, thinly
sliced
1/3 cup 2 ounces, 56 g Garlic cloves, peeled, thinly sliced
1 each Chile Morita or Arbol seeded and soaked in hot
water until soft
1 cup 6 ounces, 168 g Roma tomatoes, roasted and peeled, rough chopped
3 cups 24 ounces, 672 ml Chicken stock
3 each Eggs, lightly beaten with 1-tablespoon oil
2 tablespoons 6g Parsley, chopped
To taste Salt
4 2 inch round crouton
2 tablespoons 1 ounces, 56 g Panela or Queso fresco cheese, crumbled

1. Heat oil over medium high heat, add leeks and garlic, sauté until soft but not brown.
2. Puree the chili and tomatoes and add to the garlic onion mixture.
3. Cook over medium high heat until mixture is thick
4. Add chicken stock and bring to boil, return to simmer, cook 10-12 minutes
5. Add beaten eggs, to soup, stirring constantly in a circular motion. Add parsley and
simmer until eggs are set.
6. Correct seasoning
7. Serve with a crouton in each bowl and sprinkle with cheese

Course Name: Latin: Tasting Journal /Notebook

Item made: Nopales en hipotle Adobado – Nopales in Chipotle Sauce

Amount Measure Ingredient

2 cups 12 ounces, 336 g Nopals paddles, cleaned and ½ inch (1.27 cm) dice
1 ½ pounds 672 g Tomatillos, husked and roasted on a dry griddle or
comal until soft
2 each Garlic cloves, peeled and chopped
2 each Chipotles in adobo sauce
1 tablespoon ½ ounce, 14 ml Vegetable oil, corn
1 cup 4 ounces, 112 g White onion, sliced very thin
To taste Salt
2 cups Arroz Blanco
1. Combine nopales with enough salted water to cover. Bring to a boil
and cook 10 minutes. Drain and set aside.
2. Combine tomatillos, garlic and chipotles in a blender and blend until
smooth
3. Heat oil and sauté onions over low heat until transparent.
4. Add puree and nopales, stir and cook over low heat 10-15 minutes
5. Serve hot with rice and warm tortillas

Course Name: Latin: Tasting Journal /Notebook

Item made: Arroz Blanco: White Rice

Amount Measure Ingredient

Hot water to cover
1 cup 6 ½ ounces, 184 g Long=grain rice
¼ cup 2 ounces, 56 ml Vegetable oil
¼ cup 1 ounce, 28 g Carrots, ¼ inch (.6 cm) dice
¼ cup 1 ounce, 28 g Onions, thinly sliced
1 each Garlic, clove, minced
2 cups 16 ounces 470 ml Chicken stock
2 tablespoons ½ ounce, 14 g Peas, green cooked
 1. Soak rice in hot water for 20 minutes.
2. Drain and rinse well in cold water, let drain 10 minutes
3. Heat oil until smoke point, add rice and stir to cover well with oil
4. Cook stirring until rice is just turning color
5. Add carrots, onions and garlic, cook until onions are translucent, stirring constantly.
Allow about 10 minutes to color rice and cook vegetables, over high heat.
6. Add chicken stock and cook uncovered over medium heat – do not stir – until the liquid
has been absorbed and small air holes appear.
7. Cover rice with a tight lid or aluminum foil, to prevent steam from escaping. Let set for
25 minutes.
8. Remove cover, stir in peas

Course Name: Latin: Tasting Journal /Notebook

Item made: Yucatán-Style Steamed Turkey in Achiote Sauce

Amount Measure Ingredient

½ cup 4 ounces, 112 g Achiote Paste (see Recado Rojo , Red Achiote Seasoning)
3 cups 18 ounces, 504 ml Seville or Sour oranges juice
¼ cup 2 ounces, 46 ml Honey
1 tablespoon ¼ ounce, 6 grams Cumin seeds, toasted and ground
1 teaspoon 1g Oregano, dried
¼ cup 2 ounces, 46 g Butter, softened or lard
1 47 ounces, 1.33 kg Turkey breast, bone in, skin on
3 Banana leaves or enough fresh corn husks to line the
roasting pan and cover the turkey
2 tablespoon 1 ounce, 28 ml Oil, vegetable
1 ½ cup 12 ounce, 336 ml Beer
1 cup 8 ounces, 113 g Pickled Red onion, thinly sliced (see recipe)
1 each 8 ounces, 224 g Avocado, sliced
8 Corn tortillas, 8 inches (20 cm), warmed

1. Combine achiote paste, juice, honey, cumin and oregano

2. Lift the skin and rub softened butter over meat
 3. Spread the achiote mixture evenly over turkey, let marinate at room temperature for 45
minutes or under refrigeration 3-4 hours
4. Line a pan with half the banana leaves or corn husks; place the turkey on a rack on top of
the banana leaves and cover with excess marinade
5. Add beer to pan, cover turkey with remaining banana leaves or cornhusks.
6. Wrap pan with foil or use an air tight lid .Steam until turkey reaches an internal
temperature of 165ºF (74ºC). Steaming may be done in a pre-heated 350ºF (176ºC).
Check liquid level and add more
7. beer or water if necessary. (Some Mexican cooks place a coin at the bottom of the
steamer; when the coin begins to rattle, they add more water.)
8. When cooked, remove from pan and let cool. Shred as for tacos, combining meat with
any sauce left in steamer. Turkey also can be placed on a platter, whole or in pieces, with
any remaining sauce poured over it.
9. Serve turkey with sliced onion, avocados, tortillas, salsa (Pico de Gallo) and Salsa de
jitomate cocida (cooked tomato sauce)

Course Name: Latin: Tasting Journal /Notebook

Item made: Pickled Red Onions

1 pound 16 ounces, 448 g Red onions, ¼ inch slices

1 tablespoon 18 g Salt, kosher
1 tablespoon 2g Oregano
1 teaspoon 1g Cumin seeds
1 ¼ cup 10 ounces, 280 ml Vinegar
5-6 tablespoons 1 ¾ ounces, 49 g Sugar, granulated
1 teaspoon 2g Black pepper
1. Separate the rings, toss with the salt until coated and let stand 30 minutes
2. Rinse the onions under cold water, drain very well and pat dry with paper towels.
3. Combine well the oregano, cumin seeds, vinegar, sugar and black pepper; pour over the rings in
the bowl; toss to coat well.
4. Chill a minimum 2 hours before serving.
 Course Name: Latin: Tasting Journal /Notebook
Item made: Pico de Gallo

Amount Measure Ingredient

For the Pico de Gallo:

1 tablespoon ( ½ ounce, 0.015 l) Olive oil

1 cup (4 ounces, 113 g) Onion, yellow, ¼ inch (.6 cm) dice

1 each Serrano pepper, minced

1 each Garlic clove, minced

1 ½ tablespoon Cilantro, minced

1 cup (6 ounces, 170 g) Tomatoes, peeled, seeded, ¼ inch (.6 cm) dice

1 tablespoon( ½ ounce, 0.015 l) Lime juice, fresh

To taste Salt and black pepper

Procedure for the Pico de Gallo:

1. Heat oil over medium heat. Add garlic, Serrano pepper, onions, and cilantro. Toss
and remove from heat. Let cool.

2. Combine onion mixture with remaining ingredients and correct seasoning.

3. Serve warm or at room temperature.

Course Name: Latin: Tasting Journal /Notebook

Item made: Salsa de jitomate cocida (cooked tomato sauce)

Amount Measure Ingredient

1 tablespoon ½ ounce, 14 ml Vegetable oil

½ cup 3 ounces, 84 g Red onion, ¼ inch (.6 cm)

dice

2 Cloves, minced
1 each Poblano, chili, roasted, peeled
and ¼ inch (.6 cm) dice
8 ounces 224 g Tomatoes, charred and chopped

1 teaspoon 3g Oregano, fresh or ½ dried

1 teaspoon 3g Basil, fresh, or ½ dried

½ cup 4 ounces, 112 g Tomato sauce

1 teaspoon 5g Lime juice

To taste Salt and Pepper

1. Tostar/Asar tomatoes and poblano, turning frequently, until lightly charred on all sides, 3
to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft).
2. Heat oil over medium heat and sauté onion and garlic until translucent, about 5 minutes
3. Puree charred corded tomato and poblano
 4. Combine all ingredients, except lime juice, with sautéed onion mixture and cook over
medium heat, until slightly thickened and the flavors blend, about 5 minutes
5. Add lime juice and correct seasoning

Course Name: Latin: Tasting Journal /Notebook

Item made: Frijoles Refritos: Well-Fried Beans

Amount Measure Ingredient

3 tablespoons 1 ½ ounce, 42 g Pork lard or vegetable oil

¼ cup 1 ounce, 28 g White Onion, ¼ inch (.6

cm) dice

2 cups 9 ounces, 252 g Cooked, black, pink, or pinot

beans, with cooking liquid

1. In a heavy pan, heat the lard or oil over medium high heat
2. Sauté the onions until brown
3. Increase heat to high and add half the beans and cooking liquid,
mash well
4. Gardually add the remaining beans and mash to a coarse puree
5. The beans are ready when they begin to dry out ands sizzle at the
edges
 Course Name: Latin: Tasting Journal /Notebook
Item made: Churros and Mexican Hot Chocolate

Amount Measure Ingredient

1 ½ cups 6 ounces, 168 g All purpose flour

1 teaspoon 2g Baking powder

1 ¼ cup 10 ounces, 280 ml Water

¼ teaspoon 1g Salt

1 ½ tablespoons 21 g Brown sugar

1 Egg yolk
Oil for deep frying

1 each Lime, cut into wedges

Powdered sugar for dusting

1. Sift the flour and baking powder together, set aside.

2. Bring water to a boil, add salt and brown sugar, stirring constantly, until both have
dissolved.
3. Remove from heat, add all the flour and baking powder and beat the mixture
continuously until smooth.
4. Beat in the egg yolk, until the mixture is smooth and glossy. Set the batter aside to cool.
Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give
the churros their traditional shape.
5. Heat to 375"F(190ºC). or until a cube of dried bread, added to the oil, floats and turns
golden after I minute.
 6. Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of
the mixture into the hot oil, using a knife to slice off each length as it emerges from the
nozzle.
7. Fry for 3-4 minutes or until they are golden brown.
8. Drain the churros on paper towels while cooking successive batches, then arrange on a
plate with the lime wedges, dust them with sugar and serve warm.

Course Name: Latin: Tasting Journal /Notebook

Item made: Mexican Hot Chocolate

Serves 4
Amount Measure Ingredient
1 quart 32 ounces, 896 ml Milk
1 pound 16 ounces, 448 g Mexican Chocolate or Dark bitter chocolate
2 Vanilla bean, split lengthwise
1. Warm milk and chocolate.
2. Scrape seeds from the vanilla bean and add the seeds and beans to milk
3. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins
to boil. Remove from the heat and froth the chocolate with the molinillo or the
whisk. Serve immediately in ample sized mugs.