shelora

Oh yes, one more thing or two. Beans. Frijoles. We would only use heirloom varieties of black beans. They are tiny and full of flavour - I just had some the other day. We would be working directly with growers there to supply us, along with coffee and hand harvested salt of Guerrero. Cheers, S

Well, I have a few ideas about menu items for a Mexican restaurant in Vancouver. Are you surprised? You could call it coastal and interior cuisine. First off are picadillos. In fact, I'm making one this evening. Picadillos come in many different colours and flavours. A typical one, that I'm making is ground pork sauteed with almonds, olives, capers, tomatoes, Mexican oregano, mint, onions and garlic. This aromatic mixture is reduced and then stuffed into a rehydrated ancho chile. Made ahead of time and heated to order, served with either a cinnamon scented tomato caldo or a light cream sauce. The meat can be changed with ground turkey, ground chicken or a mix of pork and beef. This dish gives you an example of the trade exchange between the Spanish and indigenous - the olives, capers thang is also an ingredient in the classic treatment known as Veracruzana, whereby snapper or even cod or even halibut is sauteed and served with a sauce of tomatoes, garlic, olives and capers. The concept can easily be morphed into a vegetarian dish with spinach, pine nuts and goat cheese in a fire roasted chile. Soups - are easy and run the gamut from simple caldos, Sopa de Tortilla (great profit margin) to a complex sopa de Mariscos (seafood soup) Chile Rellenos - feature item, perhaps changing weekly. STuffed chiles both fresh and fire roasted or dried chiles, battered or not. Lots of dried chiles are better hydrated with a bit of tequila, orange juice and piloncillo (traditional cane sugar, easy to obtain). Served with a tomato caldo. I've served the smoke chile pasilla served warm with a filling of peaches and queso fresco. The reduction of the tequila. orange juice marinade was exquisite. Lots of seafood - ceviche, tacos (fish tacos, baja-style), whole fish, Meats - pibil style, baked in banana leaves,smothered in achiote pastes (easy to obtain) served individually - pork ribs. Moles and Pipianes - a must. Pipianes are sauces made with almonds. Moles run the gamut, some with nuts, some without, most without chocolate. Of course, you would have the chocolate one just cuz that what everyone is used to. Just a few food items to get you started. Decor. Sorry but you'll have to check your papier mache parrots at the door. Outside the door. Warm colours, a deep brick mole colour on the wall.s Art work consists of prints from the 1930's artist, Carlos Merida depicting traditonal costumes of the peoples of Mexico and/or large B & W photographs of Mexico, close ups of the agave plant, which is used to make tequila. Thats is for now, dinner calls. s

Excellent points by both stovetop and eatrustic. First of all kudos to anyone who scratches out a living in the restaurant biz. Companies like Que Pasa are great,- you won't get any dissing from, except for the fact they don't answer emails - but, its a strange phenomena that nobody else has taken up the torch to bring more Mexican choices into Canada. Oh yeah and the tequila and mescal thing. Why can Toronto offer more in the way of 100% agave tequilas but our selections are still at a minimum? I'm all for digging up that blue agave Keith, count me in. Moles, by the by, are not hard to make, just time consuming. And oh so satisfying. The chilies available in Vancouver are ones that can readily be used for mole making. Anchos, Pasillas (chile negro) and guajillos. Try Gourmet Warehouse. Fresh poblanos are usually available all year round. If anyone wants some special dried chili requests, let me know, I'll be bringing a bunch home again in January. Cal-Mex, Tex-Mex, all well and fine, Topangana Cafe has been there for yonks and is still going strong. That is just fine. But regional and coastal areas of Mexico deserve some attention. Their food is both ancient (think slow food) and with Spanish influences. Lots of it is being threatened with extinction (corn is one glaring example). Stovetop I would like to offer you a taste of a rare smoke chile from Oaxaca. I can send you some with a recipe. It will blow your mind. This chile is another reason why I'm such an fanatic about Mexican food. Cheers, Shelora

Not at all. Bring it on Stovetop. The thing that deeply perplexes me, and that others have brought up on this post, is the fact the Mexican food gets so f***ed up in the translation once it hits Canadian soil. Why? Just like other cuisines where we can debate the finer points, who serves the best dim sum, who serves the best Vietnamese noodles, best Japanese, best French etc., Mexican cuisine deserves a better rap/rep in this country. Isn't it time? I think Vancouver would be an ideal city for it. S

Yes, I've gone to Tita's in Courtenay with great hopes and an open mind. Mole served with either venison or boar I've forgotten now, was watered down. which equals watered down in everything else. Why go to all the hours involved in making a mole (if indeed it is made from scratch) if you are just going to water down the flavours to make it stretch out the evening. Couple that with dull wait staff. Basically the old rice and beans and cheese mentalityand some sour cream drizzled over top. Oh my God, what would Mexican food be without a big platter of rice and beans on the side? A rip off? Cooks that night - we peeked our heads in - were much too young to understand what their website tries to deliver as their mandate. The best thing about Tita's was the cookbook for perusal from Patrica Quintana.

The search for great Mexican food. I could go on and on forever. My egullet life is mostly spent on the Mexico forum. My last post was lamenting the fact that once Mexican food hits Canada it really gets twisted around. And why? Vancouver has ever other cuisine, I am totally perplexed why a higher end Mexican regional restaurant hasn't gone ahead. We can get wonderful fresh chiles now and the basic dried varieties (although their supply has been rather sporatic over this last year). Mexican regional food is something I have been studying for quite some time since I had my first goat barbacoa in Oaxaca in 1992. That was pit barbequed with fragrant avocado leaves and chile pastes. I was shocked at the incredible complexity and diversity of the foods in Mexico and still am and that's what keeps me going back for more. Leaving again on the 13th of December, first to collect the amazing sea salt of Zihuatanejo (fleur de sel be dammed) and then back to Oaxaca where we have some special meals planned. I have been cooking private dinners in my home since 1999, set menu, about six or seven courses, all Mexican regional food. I love making long and involved moles the best. I'm a bit of a freak, I guess, I have three large bins of chiles, many hard to find varieties and I am now growing my own epazote and hoja santa, two very distinct cooking herbs for Mexican cuisine. I'd love to cook for you egullters one day. I'm only a ferry crossing away. In the last four years, I have done two stages - one at Fonda San Miguel in Austin, Texas and the other at Cafe Azul in Portland, Oregon (unfortunately now closed). Next year I hope to do another stint, this time in Chicago. I'm keeping my fingers crossed. Anyhow, in Vancouver, El Sireno on Commerical Drive, has some amazing locally made products, such as tamales, crema, chorizo, queso fresco and some tortillas from Oregon called Don Pancho, which I think are very good - good aroma and durability. Another place on the Drive, I think it might be called a Pupuseria, near where Patels used to be or still is. The woman there is not from Mexico, El Salvador maybe, but she serves homemade pupusas, stuffed with cheese or beans. They are a God send. Good homemade salsas and agua frescas. Hope its still there. Worth checking out. Cheers, Shelora

And now for Victoria. The home of eccentrics and some of those have decided to open coffee shops. Some have Germanic tendencies, but we wont' use the "N" word. First up is Caffe Fantastico. They are a small roasting operation that is adamant about small batches and only sell 1/2 lbs at a time. Their coffee is only sold in double shots. If you want a single shot, go elsewhere. You want an espresso or macciato to go? Go elsewhere. Even if you wanted a quad to go, they won't do it. An extra shot? Nope. It's double or nothing. Great coffee though. Next up is Sam Jones at 2% Jazz. Also roasts his own and is fantatical about espresso. Gives away free espresso on a regular basis. He latest thing is crotchless espresso. Since he teaches about the proper way to serve espresso, he removed the bottom of the porta filter. You can see the properly tamped coffee undulated and swirling to the middle and down to the cup. very, very sexy. Sam pours very sweet espresso, like no one else. This should keep you perked up for now, s

Thanks, folks. I talked to Oyama this morning. Boudin Noir not available until two weeks time. Must practise patience until then. s

Hi there, Conducting tasting survey of blood sausage. So far I have, English, Scottish, German (two types) and Polish with buckwheat. But no French boudin noir. None available on the island. Anyone know of where I could possibly get some shipped to me from Vancouver? It would be great if it was also made in Vancouver, but as long as it is something that can easily be obtained, I'm open. Flavour important too. Thanks, Shelora

"Although we posed alternate decorative uses, and while they might make useful bicycle helmets for small-craniumed food critics..." Gosh, I've been cycling for years without a helmet, this just might do the trick. Thanks for the tip, J.M.!

Great photos!!! I'm assuming the food is as tasty as it looks, even for so called convenience foods. My husband and i are planning a trip to Japan in another year and this forum will steer us right for food, I'm certain. s

"content to languish over your stew and taking as much as 15 minutes to polish off the container, and reveling in the Br-eww portion, before relinquishing your stool?" Relinquishing your stool?? What on earth are we talking around here? You guys! Good grief.

THanks Torakris, This really helps. Would be say that this is healthy form of fast food? Shelora

Hi all, Are small plates of food in Japanese callled sozai? Is this the correct spelling? These would be small plates of fish or vegetables, perhaps onigiri, that type of thing. I guess sashimi would be included in this category? Any help greatly appreciated. Shelora

ps. You're the first person to pick up on the "Daddy-o" connection to my login name. Everyone else here seems to think it's something perverted Could be an age thing. What I think is perverted is that "smilie" wearing the red thong! Shelora

Mr. Bourdain will be speaking to us minions in Victoria, tomorrow, Saturday at 1 p.m. at the Alex Gooden Hall. I hope you are not too hard on the man and leave some for us. Next time, it will be a dinner in Victoria of island produce. I can hardly wait to read about your exploits over dinner this evening. I know you will all have a wonderful time. Buon appetit and in Spanish, Buen Provecho! Shelora

Wow, that sounds very amazing, Caroline. I have heard the husks of the tomatillos are used as a leavening agent, is that how it is used in this case? I've forgotten what tequesquite is, can you refresh my memory? If the process of making tumbagones is disappearing fast would you be documenting it? s

I'm much calmer now that I've had a gin martini. Okay, first of all the poll is pretty much one person's opinion. Secondly, unless a restaurant has a super solid system, consistency and concept, I think these sorts of polls are misleading and can be unfair to a new restaurant finding their way. The Arbutus has gone through so many changes of kitchen staff and front of house, that it is very hard to say what is going on there now. I just hope to God they are working out the kinks. For me, personally, I really don't like teensie weensie food on giant plates with a little smear of some reduction that probably was great if we only had a BIT MORE OF IT! Having had a multiple course dinner out there in the summer, we all got so drunk between the teensie weensie courses, that we were practically begging for bread. What did we eat? Who can remember! Three hours later we wanted to send out for pizza. The other time I went there, on the pub side (I guess that is where the "grille" comes in), waiters were walking around with plates of food, calling out, "Table one, table one". No hostess had been hired at that point to seat people and it was a nightmare. Even before the Arbutus was open, it was already being voted best wine list, five star accommodation. I'm very suspicious about those kinds of kudos before opening. Perhaps the poll could be - best new restaurant with the stipulation of having been open one year. On the other hand some people like teensie weensie food on small plates with a smear of sauce and can hold their liquor between courses. Or maybe they just take a lot of notes. s

I agree with Caroline about quality franks. One of the brands in Mexico is called FUD. Kinda scary. I'm loving that smoky number with the franks and bacon, though, very good idea. s

Arbutus Grille and Wine Bar??????????????????!!!!!!!!!!!!!!!!!!!!!!!!! I can't even speak. That is so pathetic. I have to go breath into a paper bag for a while. Life is so unfair.

There's a little shop at the start of Ancho San Antonio that sells Mexican sweetmeats including SMA's trademark tumbagones which are delicate and delicious with coffee (and aren't going to survive much longer because they are so labor intensive)

If you are willing to drive to Richmond, then go a little further and take the next ferry to Victoria. You don't even need to come into town, but head straight to Brentwood Bay. Ronald Orr & Son family Butcher is a Scottish Butcher, specializing in all the meat that ye can eat. Black pud, haggis, etc, etc. No need to look further. Just give them a call to confirm. Ronald Orr, #6-7103 West Saanich, Brentwood Bay, 250-652-3751

Thanks Chef! I love the vision of them hitching a free ride on an ocean liner. I'm going to attempt my own version of clam chowder when my 2#'s of clams come in on Monday. Is that your recipe listed? Its a shoe-in for our annual Spring unearthing of my grill. I like her to get a good workout. Feeds 12 to 15? Thanks again, Shelora

Feel like a little pain and martyrdom with your next meal? Try stuffing 25 chile moras for what I thought was a great idea for a bocadita. Those things are stuffed with seeds! And gloves just don't cut it, people!! I have spent this Friday evening cutting tons of seeds out after toasting and soaking those plump little seducers. I made a picadillo de puerco with you know that usual capers, olives, herbs, tomatoes, onions, garlic and thought, hey, I've got an idea. Let's stuff those chile moras sitting in their ziplock bags! They taste great, but hey, theres got to be something a little easier to do with those chiles. I'm doing a six course Dia de Los Muertos dinner tomorrow night and now with burning finger tips, I'm doing prep. Here is my menu 100% Agave Tequila served in a Cucumber Cup Sangrita Bocaditas of Roasted Jalapenos stuffed with a minted goat cheese and chile moras plump with a picadillo (heated in a bit of tequila and orange juice). Classic Tortilla Soup with avacado and strips of smoked Chile pasilla de Oaxaca. Tamalitos of wild chanterelles and hoja santa (from my garden) with a salsa duo ( roasted tomatillo salsa and a smoked pasilla salsa). Organic Spinach Salad tossed with Marcona almonds and cotilla cheese, citrus and herb vinaigrette. Mole Negro A recipe from the Mendoza family of Teotitlan del Valle. Ove 17 ingredients - herbs, tomatoes, tomatillos, nuts, spices an chocolate. Served with organic chicken. Arroz Verde (green with poblano chile and cilantro) Warm Corn Tortillas Flan de Frijol de Vanilla y Canela Cafe Tons of wine. The corn husks are soaking and I'm heading off for a good nights sleep. My partner is busy making sugar skulls for the guests and we are setting up the altar. Hope all my amigos and amigas out there are planning on even a little celebration this holiday weekend. Buen Provecho! Shelora