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October Issue of Traditional Home Features Susana
and Rosa Mexicano
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 Come along for a culinary adventure in Mexico right in the heart of
Manhattan. Rosa Mexicano, a 24-year-old landmark in New York's pantheon
of groundbreaking restaurants, explores the nuances of our southern
neighbor's cuisine with a yearlong series of demonstration classes,
Flavors of Mexico. Every fall the focus is on a single
ingredient: chocolate.
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Spotlight on Our Staff
Lorenza
Queen of the Comal
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 Lorenza Taboada Vasquez, our sous chef, has worked with us for seven
years and has become an excellent teacher as well as a fabulous cook.
She is in charge of the kitchen and the chocolate production for our export business, as well as the moles and the new line of salad
dressings and sauces. She is also known as the "Queen of the Comal",
helping all our students learn to cook over the charcoal fire. She is
from San Lorenzo Cacaotepec where our ranch is located.
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| Andrew Zimmern's Review of the Cookbook |
Having had the opportunity to eat, travel, and cook with Susana Trilling, I am of course biased, but after returning from Oaxaca last month where I spent a few days with her, I reexamined her book...
read more...
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CAMARONES AL
AJILLO
SHRIMP SAUTÉED WITH
GARLIC AND CHILE
GUAJILLO
On
Playa
Panteón in Puerto Angel, there are a few
places to eat with the fishermen's families who over the years have grown to be
professional restaurateurs. This dish
was inspired by Señora Torres of Restaurant Susi, where you can eat great
seafood while you wiggle your toes in the sand.
Serve this with Arroz Blanco con
Plátanos Fritos.Write to Peg for the recipe.
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| El Churro Conquista EEUU |
Los delicados pastelitos "cupcake", tan tradicionales como costosos,
corren peligro de ser derribados de su pedestal en las confiterías
estadounidenses y el culpable es nada más ni nada menos que el churro. Read more... |
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Seasons of My Heart News
As the season turns, it's time to plan a trip...
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October 2008 |
Greetings!
Saludos de Rancho la Puerta in sunny Baja California. I have come to teach with other Mexican chefs to celebrate the anniversary of the Cocina Que Canta, study, and get inspired for the coming school year. There is so much to write about... This has been a whirlwind summer of travel back and forth to NY to work on a brand new menu for Rosa Mexicano. The menu emphasizes smaller but more flavorful plates of Mexican food and was launched with the opening of the eighth restaurant in Hackensack, NJ. Traveling back to Oaxaca for the Guelaguetza Course and to film several shows for the PBS hit, "Diary of a Foodie" was a blast and it was great to renew the fun and intensity of filming for TV. I managed to get many of our Oaxacan teachers from our Winter Blues and Mushroom courses into the act as we got the magic of Oaxaca on video for the show's third season.  Even with another TV show coming up in November, we are busy concentrating on the courses and tours for 2009. In January we're going to the Isthmus of Tehuantepec for an in-depth study of the food and customs of this fascinating region of Oaxaca and to attend a huge fiesta with dance celebrating the Virgen de Candelaria. In February, our tour journeys to the great Mayan region of the Yucatecan peninsula to celebrate carnival and study the wonderful food, swim in the gorgeous Caribbean and sacred cenotes on my favorite tour of the whole year. I would like to invite you to be a part of these tours or come to Oaxaca in March to enjoy our course called "Chase Away the Winter Blues and Explore Oaxacan Gastronomy and Culture" for a more hands on cooking experience. At this special time of year, during the festival of Dia de los Muertos, as we remember all the people we love and are thankful for, we want to say how much we appreciate your being part of our community. In anticipation of the positive changes on the horizon, let's all imagine a greener, more peaceful, loving world. Un abrazo, Susana photo by Marcela Taboada
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Winter Adventures
Where will you go this winter?
Have fun while exploring Mexican culture, nature and food with Susana on one of our three winter adventures.
January 28th to February 8th
Celebrate the Candelaria Festival, meeting local artists, swimming, snorkling and birding on this beautiful coast. You'll also enjoy 5 cooking classes and 3 market tours, a visit to a coffee plantation and the salt flats, a turtle museum and more. You will be fascinated by the matriarchal society that is unique to this area.
Yucatan Peninsula Carnival TourFebruary 15th to the 26th
Explore the culture, art, cuisine and nature of the three states that encompass the Yucatan, home of the Maya. Island visits, deep sea fishing, swimming in the Caribbean and crystal clear cenotes, visits to the great ancient cities of Chichen Itza and Uxmal and the modern: Merida, Valladolid. Of course, there are plenty of opportunities for tasting and cooking as we learn about the cuisine of this region: salbutes, papadzules, skil pak!
Escape the Winter Blues and Explore the Culinary Magic of Oaxaca
March 5th to 11th
Though we love exploring other areas of Mexico, no place delights us more than the great valley of Oaxaca, home of our cooking school and the birthplace of maize. Let us show you why Oaxacan food, art and culture is second to none.
Read more about these tours on our website and write to Peg for more information...
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Chile Lovers Tour to la Cañada and the Mixteca
November 5th to 12th ONLY TWO SPACES LEFT!
Visit the regions of Oaxaca that most tourist never see. This fabulous tour was featured in the May issue of Gourmet Magazine. Come with us as we celebrate the fall harvest of the Chilhuacle Chiles, travel to several different micro climates, cook with 5 generations of women, visit a curandera, and more... |
Cooking Class & Market Tour
An introduction to the rich Oaxacan Culinary Culture
 Humble, ubiquitous, and utterly intriguing, a Mexican market resembles an American supermarket about as much as a tamale does a hamburger. Even the conquistadors were charmed. Writing home about the New World, they filled their accounts with what they had seen and tasted in the great market of Tenochtitlan: fried crickets, avocados, gopher, frog, and bee tamales, not to mention the cacao bean.
Read more...Sign up now for our 'Cooking Class + Market Tour' package. |
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