When I heard there was a really good bakery in town, it was one of my
first stops. I’m an easy target for good pastry and may actually go back to
Chicago one of these days for some classes at the French Pastry School. I
decided after this week that Paco Cardenas, Petit Four’s Master Chef, would be
a great guest chef at the school.
The Mozzarella and Tomato Sandwich I had at Petit Four, along with the
Cappuccino, were delightful. You’re at the top of my list when you use good ingredients
and Petit Four uses only the best.
Here are my versions of the lunch. Their Cappuccino did not have liquor in it.
Mexican Cappuccino
In a large
coffee mug, pour the kahlua and tequila into the bottom.
Brew cappuccino per
the instructions for your machine.
Fill the cup
with espresso, top with the frothed milk and serve.
Mozzarella and Tomato Sandwich
1 loaf Italian
bread, sliced in half lengthwise
1 pound
mozzarella, sliced into ½” rounds
1 large
tomatoes, sliced into ½” rounds
½ cup olive oil
Preheat a grill
to medium heat.
Remove the top
half of the bread and layer the mozzarella and tomatoes on top of the bottom
half.
Drizzle with
olive oil and place top half of bread on top of sandwich.
Place entire
sandwich on the grill and cook for 3 to 5 minutes per side, or until cheese
begins to melt and sandwich is well marked.
Chef Paco Cardenas was my first cooking
instructor in San Miguel this past week and will be the standard by which I measure
all the other classes I take here. Nothing like starting with the best!
He was taught to cook by his grandmothers and his aunts (one who lives in
Chicago) and began with an apprenticeship in the pastry shop at the JW Marriott
Hotel in Mexico City. Petit Four and Chef Cardenas has been featured in Bon Appétit, OUT Magazine, Travel
and Leisure, and Coast Magazine.
Of all the
mentors I’ve worked with over the years, he is one who genuinely loves food and
cooking…and it shows.
More about what
we learned later this week…
Buen Apetito!
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