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SALSA OF THE MONTH: Tomatillo with roasted serrano and cilantro
Written by Frontera   
Friday, 14 June 2013 00:00

 

TomatilloSalsa_recipe

 

Frontera Tomatillo Salsa is our top seller and one of the most versatile products we make. Enjoy it with chips or use it for quick chilaquiles, over tacos, heated with cream for a simple enchilada sauce!

 

Renee Ragin, our restaurant R&D chef, made a quick pipian from the salsa as follows:

 

Green Sesame Pipian
Makes about 1 quart sauce

Serve this sauce poured over grilled salmon steaks or chicken breasts. Or, stir it together with a mixture of roasted zucchini, roasted potatoes and wilted chard for a meatless taco filling.

  • 3 jars (16 ounces each Frontera Tomatillo Salsa)
  • 1 cup lightly toasted sesame seeds
  • ½ cup chopped fresh cilantro
  • 2 sprigs epazote, optional
  1. Heat a large saucepan over medium heat until hot. Add salsa so it sears and bubbles vigorously. Stir in remaining ingredients.
  2. Reduce heat to very low and simmer about 30 minutes. Carefully puree in blender until absolutely smooth.
     
    Behind-the-Scenes Oaxaca: Episode 11
    Wednesday, 05 June 2013 00:00

     

     

    Now-a-days, it seems more and more people are wondering where their food comes from and where the waste they leave behind goes. We discovered that in Oaxaca there is no shortage of people being environmentally responsible. One man in particular was a shining example of this - Chef Alejandro Ruiz.

     

    Chef Ruiz and his family have been developing a large part of land just outside of Oaxaca city that they use to farm produce and fish, with hopes to expand in other areas in the future. Their farm to plate project aims at educating young people and chefs of where the food they are eating and purchasing comes from, and hosts an ambitious recycling and compost program that will ultimately involve a growing number of local restaurants.

     

    While it's not the first time something like this has been attempted in Oaxaca, the hope is that with good leadership, determination, cooperation and follow through, the project will flourish and in the process prove to be successful.

     
    Behind-the-Scenes Oaxaca: Episode 10
    Thursday, 30 May 2013 00:00

     

     

    We've traveled all around Oaxaca, and what's plain to see - but more importantly, taste - is that the food here is on par with any cuisine from around the world.

     

    Now many may think that Oaxacan food is less refined, more comfort style, and rustic....and while all that is historically accurate, the food scene is changing here, and has been for some time. Chefs like Chef Miguel Jimenez, Chef Rudolpho Castellanos, and Chef Jose Manuel Banos Rodriguez are all a primary example of how the comfort food and complex flavors renowned in Oaxacan cuisine are being evolved and fine-tuned. Their creations have put Oaxaca on the map, and the food that is emerging from here is second to none on the global landscape.

     
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