Receta Mexican Supper Club
Margaritas de Sandia
When
we lived in Tucson, Mexican restaurants could be found on most of the
street corners, and the supermarkets sold ingredients that I had never
seen before - I had no clue what to do with most of them! Coming back
after nearly 6 years (now knowing how to make a decent taco!) I was
pleased to see that Mexican food was beginning to become popular over
here, and that some of the ingredients could also be found if you
searched for them.
Ten years on, Mexican restaurants are
popping up all over London (and the UK) and it's never been easier to
find tortillas, salsas and other Mexican style products, just look in
your local supermarket.
Therefore, I was quite pleased to be invited to a Mexican Supper Club with Discovery Foods and Benito's Hat, hosted by The London Foodie Luiz Hara, along with other food bloggers.
Table setting
Head Chef Felipe Fuentes Cruz making the tacos
Guacamole y Salsas
Totopos
We
started off with freshly pressed watermelon margaritas, which were
accompanied with homemade tortilla chips, guacamole, salsa verde, salsa
brava and soured cream.
Esquites
A lovely warm oregano sweetcorn appetizer followed.
Taquitos Dorados de Papa con dos Quesos
Then
we sat down to a starter of cheese and potato filled fried corn tacos,
served with avocado salsa. This was my favourite dish and one I'm
going to recreate at home.
Tacos de Camarón
The
main course was garlic and paprika shrimp tacos with chipotle
mayonnaise, the prawns could easily be replaced with grilled vegetables
if you are vegetarian.
Buñuelos
A
wonderful surprise was the dessert, a simple dish of cinnamon fritters
with real vanilla ice cream and strawberries. Recipe below.
All washed down with a Mexican beer
All the food was cooked by Benito's Hat's Head Chef, Felipe Fuentes Cruz, and the ingredients were supplied by Discovery Foods.
Buñuelos (Cinnamon Fritters)
Serves 2
- 4 Discovery flour tortillas
- 250ml/1 cup vegetable oil
- 2 tablespoons caster sugar
- 1 teaspoon ground cinnamon
- Vanilla ice cream to serve
- Extra ground cinnamon to sprinkle over
- Strawberries
Cut the tortillas into strips about 2cm wide.
Pour the vegetable oil into a saucepan and heat on medium until it is very hot but not smoking.
In
batches, carefully slide the tortilla strips into the hot oil and fry
for a minute or so until they are light brown, turning with tongs to
prevent from burning.
Remove from the oil using the tongs and drain on kitchen paper. Repeat until all the strips have been fried.
Mix the sugar and 1 teaspoon of cinnamon together and dust over the tortilla strips until well coated.
To
serve, scoop some ice cream into two small ramekins or bowls and place
onto a plate surrounded by the tortilla strips. Add a dusting of
cinnamon and some strawberries.
Some of the discovery products available
Preparing the cheese & potato filled tacos
With thanks to Discovery Foods, Benito's Hat, The London Foodie, and Wild Card PR for a lovely evening!
Disclaimer: I was not paid to write this post, all views are my own.
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