The Great Flavors of Mole...
My timing for
coming to San Miguel was perfect, don’t you think? The May/June celebration San
Miguel Gourmet was a feast.
This past
weekend, Sabores San Miguel, a “Taste of Chicago” style food show was held for the first time and measure up it did with a wide variety of
restaurants, hotels and both wine and spirit vendors showing off the best of what
San Miguel has to offer.
I was impressed
with the wide-range of restaurants including my menu favorite, El Tomato (Mesones 62), which served a mini-beef sandwich topped with a
light mushroom sauce. The beef was so delicious I returned on Sunday for a
second bite and also had lunch at the restaurant this week.
Churrasco with
Chimichurri
Recipe from the new issue of Food and Wine
2 bunches curly
parsley (8 ounces), thick stems discarded
1/3 cup garlic
cloves, crushed
3/4 cup plus 3
tablespoons extra-virgin olive oil
3 tablespoons
white wine vinegar
2 pounds trimmed
center-cut beef tenderloin
Kosher salt
Freshly ground
pepper
In a
food processor, combine the parsley and garlic with the 3/4 cup of olive oil
and the vinegar and pulse until smooth. Refrigerate the chimichurri for at
least 2 hours or up to 8 hours.
Using a
sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the
tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the
meat until you have a long, rectangular piece about 1/4 inch thick.
Light a
grill. Season both sides of the tenderloin with salt and pepper. Rub all but
one-third of the chimichurri over the meat and grill over moderately high heat,
turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before
slicing.
Meanwhile,
in a bowl, mix the remaining chimichurri and olive oil. Season with salt and
pepper and serve with the steak.
On Saturday, the theme “Gourmet Food” let the restaurants showcase what they
typically serve to their customers.
Sunday’s theme was Street Food. Here, restaurants
were allowed to play around with their menu in order to pay tribute to Mexico’s markets...a fundamental part of the city’s gastronomic scene. Mexico is
known for its great street eats.
The bonus? All
food and drink was 20 pesos or $1.50 US. I’m certain what the restaurants
shelled out to be there was made up by an increase in their customer base.
Honestly, there wasn’t a restaurant there I would not support.
I can think of
so many reasons to celebrate food every day. This was one of them and now I’m excited
that there is a whole new food scene here for me to explore.
Buen Apetito!
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