Jose P
Hermosillo
Mexico
About Jose
Member since Jan 08, 2008
Another Engineer intrigued by the art of food and it's reactions. I'm actually trying to learn the ways of the Kitchen, to understand how to produce the desired flavors, colors and combinations. I like to serve and be served, so when somebody comes into my house I'm willing to make my best effort to show what my family Hospitality means.
Jose has no recipes published on Rouxbe.
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Well, Even tough I don’t have experience working with a Molcajete, I KNOW there is a big difference when using it or not. Now a second factor for achieving the best salsa is by Grilling the ingredients in Mezquite Charcoal. (http://en.wikipedia.org/wiki/Mesquite)
Now fortunately for me, I am Mexican and Live in Mexico :D So I have both a Molcajete in my nearest store for about 12-16 USD and Mezquite available. Now in my shopping list.
Sonora ( A NorthWest State in Mexico) is characterized for regularly using grills and charcoal for The Traditional “Carnes Asadas” (Grilled Meat) and if you add the “Salsa Tatemada” wich is a grilled Molcajete Salsa, and of course making your tacos with Homemade Flour Tortillas (Southern Mexican states prefer Corn Tortillas), you'll enjoy a great Sunday with the Family and Friends.
Do recommend to try a Molcajete…and grill if possible.
To be able to learn where ever I am, that's Great!
I move from one project to another in different cities so I have to take care of my food. After having days, weeks of eating the same stuff..STUFF, you just cry for a Home made meal.
So I'm ready to learn how to feed myself better and why not my friends and those who I care for.
So let the training begin!
Hi,
I just noticed that the Preview of the White Chicken Stock does not corresponds to the actual video, it's showing another sauce preview.
Hello, I'm wondering if a Broth will have the same properties of a broth to solidify after it has cooled down?
Hi, but I have to find out what is a Mexican Crema.. I might have had it all of my life but.. I see that it is not sour cream nor cream itself, and that is has a french name (crème fraîche)
So, were do I buy in mexico mexican crema? Or I might wait and try your recipe to identify the flavor.
Is this "crema" something available at stores or its a part of a chefs creation?
I just tried my first shot with this recipe and all the family were amazed. I still have to work my way trough the pasta roller and reduce the work time.
Next Time I will try to have in advance as much as possible to not have starving everyone :P ( At least the pasta and besciamella)