Cendrillon Celebrates Mexican Regional Cuisines
Dia De Los Muertos Fiesta Oaxaquena
Guest Chef, Nils Bernstein
Cendrillon Chef, Romy Dorotan
Thurs, November 2, 2006
7 pm
$60 prix fixe
Menu
BOCADITOS OAXAQUENOS (Oaxacan snacks):
Chileajo (vegetables in chile-garlic sauce with tortilla chips), Jicama with chile powder,
Cacahuetes (peanuts), Chapulines (fried grasshoppers)
EMPANADA DE HUITLACOCHE (Corn 'mushroom' turnover)
MOLOTE (longaniza-stuffed 'torpedo’)
TAMAL DE MOLE NEGRO (Banana leaf-wrapped tamal with chicken in black mole sauce)
CHAMPURRADO (chocolate-corn drink)
MOLE VERDE ESTILO TEHUANTEPEC (Shrimp and scallops in green mole sauce)
ARROZ CHEPIL (rice with Oaxacan herb)
LECHON 'OSSABAW' CON AMARILLO Y MANCHAMANTELES
(Roast Ossabaw pork shoulder with yellow mole and 'tablecloth stainer' mole)
ARROZ CHEPIL
Desserts
NIEVES OAXAQUENOS (Oaxacan-flavored ice creams)
BUNUELOS (crispy fritters in syrup)
Drinks
Los Danzantes shot
Oaxacan Mezcal shot
Kalamansi Margarita
(Philippine lime margarita with Oaxacan mezcal)
San Miguel beer
Nils Bernstein's lifelong passion for authentic Mexican cuisine began with his first taste of mole poblano at age 3. He has studied cooking throughout Mexico particularly in Oaxaca, which remains his favorite culinary part of the world. He owned a catering company in Seattle, and now works in the music industry. Nils currently lives in New York City, but travels to Mexico several times a year to continue exploring its regional cuisines.
Cendrillon Dinner series
In conjunction with the release of Cendrillon owners,
Amy Besa and
Romy Dorotan’s book on the food of the Philippines entitled
Memories of Philippine Kitchens (Stewart Tabori & Chang, 2006), Cendrillon is holding a series of dinners to celebrate the cuisines and cultures that influenced the Philippines. Among all the flavors and cultures that came to the Philippines, the influence of Mexico is the least known and yet it is one of the most profound. The 250 years of the galleon trade between Manila and Acapulco (1565 – 1815), brought not only transplanted Mexican-Spanish families and their language, but a myriad of fruits, vegetables, cooking methods and dishes that are entrenched in Philippine cooking today.
Cendrillon Celebrates Mexican Regional Cuisines
Cena Yucateca
Guest Chef, Miguel Huerta
Cendrillon Chef, Romy Dorotan
Thurs, November 30, 2006
7 pm
$60 prix fixe
Menu
CEBICHE DE PULPO (ceviche of octopus)
PANUCHOS DE POLLO EN ESCABECHE
(little corn tortillas filled with black beans topped with chicken marinated in vinegar)
PAPADZULES (enchiladas with pumpkin seed sauce)
LONGANIZA DE VALLADOLID
(long chorizo made with pork, guajillo pepper and other spices)
TIKIN-XIC (butterflied snapper cooked with achiote, tomatoes and onions)
COCHINITA PIBIL
(Roast Ossabaw pork shoulder served in achiote and sour orange, habanero pepper sauce with red onions)
Desserts
Torta del cielo (almond cake)
Cocada (custard made with coconuts, white wine and egg yolks)
Drinks
Anisette
Xtabentun
Miguel Huerta, born in Mexico City, continues to treasure the different flavors and tastes of the Mexican food of his childhood and youth. He learned the basics of Mexican cooking from his mother and maids spending many hours in his parents’ kitchen. He has maintained his love and interest for Mexican food having been the chef and co-owner of a Mexican restaurant in Madrid, Spain. Miguel currently lives in New York City, working in the wine business, traveling every year to Mexico, to expand his knowledge of its regional food.
Cendrillon Dinner series
In conjunction with the release of Cendrillon owners, Amy Besa and Romy Dorotan’s book on the food of the Philippines entitled Memories of Philippine Kitchens (Stewart Tabori & Chang, 2006), Cendrillon is holding a series of dinners to celebrate the cuisines and cultures that influenced the Philippines. Among all the flavors and cultures that came to the Philippines, the influence of Mexico is the least known and yet it is one of the most profound. The 250 years of the galleon trade between Manila and Acapulco (1565 – 1815), brought not only transplanted Mexican-Spanish families and their language, but a myriad of fruits, vegetables, cooking methods and dishes that are entrenched in Philippine cooking today.
