Cocina Corner

The Jimador Reposado won a Double Gold Medal and Jimador Añejo won a gold medal at San Francisco World Spirits Competition. Meanwhile, Ultimate Challenge Spirits awarded the highest scores on Jimador Reposado and Anejo, each receiving 92 points (excellent, highly recommended).

For the second consecutive year, won top prizes in Jimador prestigious tournaments in spirits. The Jimador tequila still produced in traditional way, using traditional methods such as cooking the agave in clay ovens and fermenting naturally with wild yeast.

"I am very pleased that every year our tequilas are being selected and continue to receive accolades from leading industry experts spirits," said Salvador Alvarez, CEO of Brown-Forman Tequilas. "Receiving this validation by the panel of judges in these competitions encourages us to continue offering products of excellent quality tequila aficionados."

San Francisco World Spirits Competition is the first comprehensive international competition spirits ever organized in the United States annually. The rating is based on a consensual procedure that ensures the integrity blind competitive annual competition making this the most respected and recognized in the field of spirits. During 2012 competition saw a record number of contestants drinks: 1215 products from 61 countries were evaluated by 34 of the finest palates of spirit drinks sector, including 12 new judges. These panels of judges were composed of experts in spirits from reputable restaurants and hotels, senior journalists of major national media, spirits buyers for large suppliers and consultants in spirits. Most of the contestants are awarded bronze, silver and gold by the taste panel. However, brands that are categorized as unanimous gold medal by the panel, they are given the distinction of medal "double gold".

The Ultimate Spirits Challenge (USC) offers producers, importers and marketers of spirits the opportunity to obtain an objective and documented support of their products. Its mission is to identify spirits have the best quality when compared to its competitors in the category. Contestants drinks exceeded 650 (representing an increase of 15% compared to 2011) from more than 70 companies and 30 countries. Fourteen of the top experts in the field of spirits, including authors, buyers, educators and bar owners, rated the contestants using an innovative system of multiple levels.

A typical dish of the region Totonacapan.

Ingredients

• 2 tomatoes
• A piece of pork per person
• Corn masa
• herbs
• cob
• guajillo chile
• salt and pepper to taste

Preparation


Grind the chilies and blend with water and a few drops of vinegar. Add the pork, the mass, season and place in oven about three hours or until pork is cooked.
can also be made ​​with chicken and takes less time.

Cooking time:  3 hr

Ready in:  3 hr

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Pork

Typical recipe from the women of the Totonac region in Papantla, Veracruz.

Ingredients

• serrano chiles to taste
• Vedes tomatillos
• half ceboll
• garlic to taste
• Pumpkin seeds or pips
• enough peanuts
• oil
• coriander
• chicken soup

Preparation

• Put to boil the water chies birviendo then boil the green tomatillos a few minutes until they change color. Blend this and add the onion puego on Aug, cilantro. 
• Apart griddle or skillet toast in the seeds and add to the sauce. Back to liquefy. 
• Put this mixture over low heat and slowly add chicken broth until desired consistency. 
• With the sauce the consistency you want to swim the warm tortillas and serve.

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

From Mexico to the world a lovely dish and new.

Ingredients

• 2 pounds of white bread (or roll teleras), sliced ​​very thin and not fried in little oil.
• 1 gallon of milk
• 2 cinnamon sticks
• ½ pound of sugar
• 12 oz. condensed milk
• 12 oz. almonds
• 12 oz. raisins
• 1 teaspoon vanilla
• 1 dozen tortillas with oil past

Preparation

Honey Preparation: Boil a gallon of milk with cinnamon, when you release a boil, add the sugar, condensed milk and vanilla. Let boil for three minutes and remove from heat. capirotada Preparation: In a saucepan, place a bed of tortillas past by hot oil to prevent sticking capirotada, then sprinkle with almonds and raisins and honey bathe milk. Follow the same procedure to fill the pot. Boil over low heat for about 30 minutes. Chefs Jaime and Ramiro Arvizu.

Cooking time:  30 min

Ready in:  30 min

Country:  Mexico

Season / Occasion: Easter

Main ingredients:  Flour

Be sure to try other recipes from the restaurant Mercadito, eg mango guacamole, Traditional Guacamole  Orange Guacamole,  and a sea bass ceviche.


Ingredients

• Mix 2 tablespoons olive oil / canola
• 1 tablespoon garlic, crushed
• 3 tablespoons diced red onion
• 5 oz. marinated shrimp
• 2 tablespoons chipotle puree
• lemon juice to taste
• 2 tablespoons unsalted butter
• salt to taste
• 4 corn tortillas
• 4 tablespoons of avocado
• For the marinade for shrimp:
• 6 oz. parties shrimp
• 2 tablespoons chipotle puree
• 1 1/2 teaspoon minced garlic
• 1 teaspoon canola oil

Preparation

Heat two tablespoons oil in a skillet, saute garlic there until it becomes brown, now add the onion and saute leaves about 30 seconds. Marinate shrimp in a chipotle mixture, oil and garlic. Add shrimp marinated and cook for a minute. Add two teaspoons chipotle puree exta, lemon juice and butter, season with salt and cook for a few minutes. Heat the corn tortillas and fill them with shrimp, place each tortilla with a slice of avocado.

Servings: 4

Cooking time:  7 min

Ready in:  7 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Fill your table with this flavor and color typical recipe Morelia.

Ingredients

• 100 grams of red chile guajillo or width
• 2 chicken breasts
• 1 ounce of apple cider vinegar
• Black pepper
• Onion
• Garlic
• 3 tortillas
• 2 lettuce leaves
• Oregano
• 1 potato
• 1 carrot
• 4 ounce olive oil

Preparation


Prepare the marinade with chili, vinegar, pepper, onion and garlic. Dip tortillas with adobo, fried and stuffed with chicken. Serve over lettuce. This recipe is courtesy of chef Jose Omar Soto during the Food Festival Culinary Treasures of Mexico: The state of Michoacan held at the Pirates Bar and Grill at the Mutiny Hotel and other restaurants in Coconut Grove, Florida.

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

Why not mix Vermicelli noodles with white rice for a delicious main course? In this recipe we show how to do it in less than 30 minutes with only a few ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 package (7 oz) of pasta noodles or vermicelli or "angel hair", broken into 1-inch pieces
• 1/2 cup onion, finely chopped
• 1 clove garlic, finely chopped
• 2 cups long grain white rice become
• 1 container (32 oz) Progresso chicken broth ® (4 cups)
• 1 teaspoon salt
• Fresh cilantro leaves, optional

Preparation


1. In a 12-inch skillet, heat oil over medium high heat. Add pasta, cook and stir 3 to 5 minutes or until golden. Add onion and garlic, cooking for 2 to 3 minutes, stirring constantly, until tender.

2. Add the rice cooker 30 to 60 seconds or until lightly browned. Add chicken broth and salt. Lower the flame, cover and cook 20 to 25 minutes or until rice are tender and liquid is absorbed. Garnish with coriander leaves.

Servings: 16

Preparation time:  5 min

Cooking time:  25 min

Ready in:  30 min

Country:  International

Season / Occasion: All year

Main ingredient:  Beans and rice, flours