As we finish a month-long visit to beautiful San Miguel, I’d like to share some highlights of our visit.
Here is one – a spectacular afternoon cooking in our kitchen with Chef David Jahnke. (We scheduled this after we were fully vaccinated, cooked in a well ventilated space, and Chef Jahnke wore a mask the entire time).
After giving us a fascinating history of Mexican culinary history, he taught us “hands on” to make: Chile Pasilla relleno (dehydrated pasilla pepper stuffed with fresh goat cheese and served with tomato broth), Mole de Flor de Jamaica con camarones (hibiscus flower, nuts, seeds, fruits, vegetables, etc all roasted individually and blended, served with fresh shrimps), Enchiladas Mineras (corn tortillas stuffed with fresh cheese and covered with sautéed carrot and potato dice, lettuce and sour cream), and Pork Chuc (grilled marinated pork filets with classic Mexican side dishes – nopal leaf, fresh chiles, tortillas, grilled cheese, roasted onions, moljacete sauce and more). Everything was delicious and there was so much food we had dinner for two nights. For six of us the cost was 6000 pesos. A great way to entertain visitors!
As we finish a month-long visit to beautiful San Miguel, I’d like to share some highlights of our visit.
Here is one – a spectacular afternoon cooking in our kitchen with Chef David Jahnke. (We scheduled this after we were fully vaccinated, cooked in a well ventilated space, and Chef Jahnke wore a mask the entire time).
After giving us a fascinating history of Mexican culinary history, he taught us “hands on” to make: Chile Pasilla relleno (dehydrated pasilla pepper stuffed with fresh goat cheese and served with tomato broth), Mole de Flor de Jamaica con camarones (hibiscus flower, nuts, seeds, fruits, vegetables, etc all roasted individually and blended, served with fresh shrimps), Enchiladas Mineras (corn tortillas stuffed with fresh cheese and covered with sautéed carrot and potato dice, lettuce and sour cream), and Pork Chuc (grilled marinated pork filets with classic Mexican side dishes – nopal leaf, fresh chiles, tortillas, grilled cheese, roasted onions, moljacete sauce and more). Everything was delicious and there was so much food we had dinner for two nights. For six of us the cost was 6000 pesos. A great way to entertain visitors!