I haven’t touched a palm tree in many years. For me, a palm tree is my centering thought, the one thing I visualize when I’m tense or stressed. It was the image I was going to use during labor, but now it’s one I use during everyday life. It had been too long since I felt the bark of the palm. And I don’t intend to let time slip away before I’m shaded by a palm tree again.








Hotel Riu, Mazatlán, Mexico

I have long been a fan of Huevos Rancheros, that popular Mexican dish consisting of eggs served with a fried corn tortilla and topped with a spicy chili or tomato sauce. But I had to go to Mazatlán, Mexico in person to experience “divorced eggs” known as Huevos Divorciados.

This dish, a spin-off of Huevos Rancheros, features two eggs situated on opposite sides of the plate, each egg preoccupied and bathed in a sauce of its own – usually one adorned with green chilies and tomatillos while the egg on the other side of the plate is dressed in a saucy red chili creation. The plate is further decorated with delicacies such as refried beans and rice, strong cheese, pinto beans, guacamole, or rings of onion. These accompaniments are often placed down the middle of the plate, further separating the two divorced eggs, which have so obviously gone their separate ways. Instead of two salsas, I used one salsa on one side and guacamole on the other.

And though I can’t bring the palms or the sand home, I can bring the food home to share.

Recipe for Huevos Divorciados

Serves 6

For the salsa:
3 medium tomatoes, quartered
½ onion
½ hot green chile or 1 teaspoon canned green chilies
3 sprigs cilantro leaves
½ red bell pepper
2 cloves garlic
1/8 teaspoon salt
½ lemon, squeezed

For the guacamole:
½ large ripe avocado
2 tablespoons green onion, minced
1 tablespoons fresh cilantro, chopped
½ teaspoons Asian chile sauce
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt

For the tortillas:
6 tortillas, cut into rounds that will fit a muffin tin

For the poached eggs:
12 eggs, poached

Prepare the salsa:
Put all ingredients in a food processor and whiz until chunky. Drain.

Prepare the guacamole:
Put all ingredients in a food processor and whiz until smooth.

Prepare the tortillas:
Preheat oven to 350°F. Cut the tortillas into rounds that will fit a muffin tin. Carefully push a round into a muffin cup. Bake until golden, about 5 minutes.

Prepare the poached eggs:
Poach 12 eggs.

To assemble:
Put the poached egg into the baked tortilla cup. Top with salsa on half of the cups. Top with guacamole on the other half. Garnish each plate with refried beans and cilantro along with a tortilla cup of each type. Serve immediately.



Tips
If you don't feel like making this at home and if you happen to be in Ottawa, Canada, you should check out the Huevos Rancheros at Edgar. The best in the city.



And if you're in Mazatlán, Mexico, you can get this dish at several places. Here is the one I had at the Shrimp Bucket in Olas Altas.



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Disclosure: I would like to thank www.gomazatlan.com for inviting me to the 2011 Gran Fiesta Amigos. All stories, opinions and passion for all things Mexico shared on my blog are completely my own.

 
Horchata

I love food, and I love travel. Experiencing life in a different place, tasting new flavors, smelling salty or unfamiliar air and trying to capture it in my memory or through the lens of my camera resets my soul, makes me smile and reminds me of what life offers.


sunrise in  Mazatlán, Mexico

 
 sunset in Mazatlán, Mexico


One year ago, I was recovering from surgery to remove more thyroid cancer. A year later, I’m feeling the sand between my toes, listening to the waves crash on the beach, and enjoying a culinary tour of Mazatlán, Mexico.

One thing I love to bring home is a favorite taste to make in my own kitchen. Mazatlán is known as the Pearl of the Pacific. For me, the pearl-colored beverage, Horchata (or-CHA-tah), will always remind me of Mazatlán and Mexico. It was also one of the first things I looked up when I got home.

If you love rice pudding, then Horchata is rice pudding in liquid form: rice (along with nuts sometimes) and cinnamon are soaked in water (or milk) and then sweetened and flavored with vanilla and other spices and finally strained and poured over ice.

“In Spain horchata was made with with ground melon seeds but given the seeds were not available in the new world the Spaniards substituted the readily available squash seeds. Later almonds and rice were brought to the new world and incorporated into the drink as it is prepared today.”
(from link)

I tasted the best Horchata at a small village restaurant called El Mesón de los Laureanos in El Quelite just 45 minutes outside of Mazatlán. It wasn’t too sweet and quenched my thirst after a hot morning of sun and tequila tasting.



Horchata (from the Latin word hordeum, which means "barley" or Orxata in Catalan) was introduced to Spain by the Moors. The original Spanish version is made with ground tiger nuts (chufas) and is popular in Valencia (from link). Legend says that James I the Conqueror, King of Aragon, tasted the drink and exclaimed:

"Açò és or, xata!"
"That's gold, darling!"

Variations include almonds, lime zest, or even pecans and popcorn. Momofuku Milk Bar serves a Horchata Soft Serve Ice Cream with Cinnamon. And adding a dash of Tequila can improve its already soothing qualities. Salud!



Recipe for Horchata

For Horchata Base:
6 tablespoons long-grained rice
2 cinnamon sticks
2½ cups warm water

For sugar syrup:
½ cup sugar
1 cup water
1 teaspoon pure vanilla extract

To finish:
Milk, to taste
Ice
Ground cinnamon and nutmeg, for garnish

In a blender, blend the rice to break it up into small pieces. In a large bowl, blend the rice, cinnamon sticks and water. Cover and store in the refrigerator for 6 hours, or overnight.

To make the sugar syrup, melt sugar and water in a medium-heavy pot over medium-high heat until the sugar is melted. Add the vanilla. Let cool.

Remove the cinnamon sticks from the rice mixture. Strain the rice mixture through cheesecloth and squeeze out the rice to get the entire flavor out of the rice. Add the sugar syrup, to taste.

To finish, in a blender add 1 cup of the strained-rice/sugar-syrup mixture and ½ cup milk (or to taste). Blend until frothy. Pour into a glass and garnish with ground cinnamon and nutmeg.

For Horchata Coffee, prepare a double espresso. Froth ½ cup milk with ½ cup Horchata. Mix and garnish with ground cinnamon and nutmeg.

Bucket List
• Taste tiger nut Horchata in Valencia or Catalonia
• Taste Horchata Soft Serve Ice Cream with Cinnamon at Momofuku Milk Bar

Links
The Bojon Gourmet: Horchata Ice Cream
TastyType: Horchata Ice Cream 
Vampire Weekend – Horchata: “In December, drinking horchata | I'd look psychotic in a balaclava”

 

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Click here to learn about subscribing.

Click here to subscribe.

To see an index of recipes, click here.
To see a visual index of recipes, click here.
To see an index of Julia Child-inspired recipes, click here.

Disclosure: I would like to thank www.gomazatlan.com for inviting me to the 2011 Gran Fiesta Amigos. All stories, opinions and passion for all things Mexico shared on my blog are completely my own.