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Cafe Aletris
Mexico City, Mexico
American Transplanted to Mexico
Interests: Cooking, Books, Music, Movies, Quilting, Handcrafts, Food & Wine
Recent Activity
Cafe Aletris is now following Jake22307
Jul 27, 2011
Cafe Aletris is now following Chris Dias
Jul 27, 2011
Dawn, here's a couple of tips that I hope will help. Personally, I use an 8" non-stick skillet with a lid for a 2 egg omelet. 1. Heat your skillet over medium heat - it should be hot before adding the egg. 2. I add about 1 tablespoons milk for every egg though some people swear water works better. 3. Beat the eggs until the yolk is fully incorporated with the white. 4. As soon as you add the egg, cover with a lid until the egg is still a bit wet on top, but cooked enough to flip; flip the omelet (a wide spatula helps) and it should start puffing up a bit. Now add your fillings down the center and fold the sides up & over the filling. (or put the fillings on one half and fold the other half over) I hope this helps. Keep in mind you may need to play with the instructions a bit if you are close to sea level - I'm at 7,000 ft above sea level.
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Just to add my two cent's worth, I've been living in Mexico City for over a year and all the people here who sell guacamole have their own twist, but generally it follows the same recipe you've shown here, with one exception - none of them use lemon. I have yet to see any lemons here in Mexico City - even in the main food market. Also, they do not chop anything other than the onion (which is just cut into manageable chunks). Instead, everyone uses their molcajete, which is similar to a mortar & pestle however, it is made of lava rock. The guacamole is then mashed into the appropriate consistency and served. I have tried a number of different guacamole recipes and I have also made the same recipe with & without using the molcajete. I have to say that using the molcajete is definitely the way to go. All the rough areas cause the ingredients to have an uneven shape and crushing the onion, cilantro and chiles really changes the flavor of the whole thing. Yeah, it's a lot of work (both in seasoning the molcajete - which is a one-time deal - and in making the guacamole) but it is well worth it.
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Cafe Aletris is now following Bitten Word
May 10, 2011
I'm currently living in D.F. (Distrito Federal - otherwise known as Mexico City) Here Chipotle en Adobo are plentiful and used in all sorts of ways. One of my favorites is using 1/2 a chile (depending on how much heat you like), a little adobo, cilantro, onion and plenty of tomato as a filling for my omelets. If you want it to be more decadent add some queso oaxaca. If you can't find queso oaxaca you can use mild fresh mozzarella as the flavor profiles are similar. Another really nice way of using the chipotle en adobo is blend several with a small amount of olive oil, salt and pepper and brush over a whole roasting chicken. Roast as usual with the chicken resting on quartered onions, carrots and potatoes. (I personally prefer this to using a roasting rack.)
The lettuce you have pictured looks like what they call "Italian lettuce" here in Mexico. Indeed, it is very tasty, crisp and has varying shades of green in one head. I use this lettuce exclusively in my café both for salads and sandwiches. Most people here only know about iceberg or romaine lettuce and the flavor difference is startling to them (and they love it!) It is a little more time-consuming to prepare the lettuce here (since it is necessary to rinse with bottled water) but the little bit of extra effort is very much worth it. I'm still looking around for other herbs & types of lettuce to add to my salads that aren't too costly. Unfortunately, I still don't know the flavor profile of the wide variety of vegetables and herbs that are available here locally.
Toggle Commented Apr 2, 2011 on Let's Talk About Lettuce at The Amateur Gourmet
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Cafe Aletris is now following The Typepad Team
Apr 2, 2011