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Sikil Pak, Maya Pumpkin Seed Dip
Sikil Pak -or Sikil P’ak- is one of the dips I made for a Mexican dinner I hosted in February 2020. That night I deployed some heavy stile artillery: Pork Shoulder Carnitas, fried Pig’s Head, Pibil Chicken, Huitlacoche and Chilorio Quesadillas, Doritos Locos and Totopos with sauces and dips, and Peanut & Chocolate ice cream. That dinner was a kind of prequel of Cantina Canalla, and advance of what was to come. About Sikil Pak Originally from Yucatan, you use with roasted pumpkin seeds, tomatoes and Habanero chillies to make Sikil -tomato- Pak -pumpkin seed-. This is -let’s call it like this- a primitive Sikil Pak, the primary stuff Mayas…
El Chapo – Take 2 – Testing Kitchen
This second take on El Chapo was a kind of failure as it didn’t taste as good as the first one but it got me closer to what I’m searching and how I want to make it. Do you feel…
Testing Kitchen: The Chef Roi Burrito – Takes 1 & 2
The Chef Roi is a Korean inspired burrito. It get its name after Roi Choi, a Korean-American chef that has been rocking the taco scene in L.A. since 2008. I just first came in contact with his food while making…
Torta Cubana: Mexico City’s Greatest Sandwich – Part II
The Real Cuban Connection As we said in our the Part I, there’s nothing like a Torta Cubana in Cuba. However, we do find something similar like Don Polo’s Cubana on the island: the Medianoche -”Midnight”, in Spanish-, a sandwich…
Torta Cubana: Mexico City’s Greatest Sandwich- Part I
Torta Cubana is Mexico City’ signature sandwich. And like this megalopolis, it is enormous, gigantic. A Torta Cubana is an entity where beef escalope, ham, cooked pork leg, frankfurters, chorizo, various kinds of cheeses, eggs, avocado, tomatoes and, maybe, even…
How to make Tepache – Our house recipe
Tepache is one of the best fermented drinks you can make at home: it’s very affordable and easy as fuck. It has all the benefits from a probiotic drink and all the vitamins from the pineapple; because unlike other Tepache…
Testing Kitchen: Tepache
Our Tepache is different from the classic one. I’m making some substantial changes that purists won’t agree with but that make our drink more suitable for the modern taste. I want to use all the benefits from the pineapple, so…
Tepache: a naturally fermented pineapple drink
Tepache is a Mexican drink made of pineapple, cinnamon, cloves and a special kind of brown sugar called “piloncillo”. As the title says, it is a naturally fermented drink, which means you “brew” it using the wild yeasts and bacterias…
Mexican Salsa Brava – Your new fave tomato sauce
There’s a certain controversy about how the sauce for Patatas Bravas should be. On one side, we’ve got the Madrid purists who put no tomato in their sauce; on the other side, the ones who make their sauce with tomato.…
Vegan Lime & Coriander Aioli for Patatas Bravas
This Vegan Lime & Coriander Aioli is a very important element of our Mexican Patatas Bravas, alongside the Mexican Salsa Brava and the Salsa Macha. Without a good aioli there’s no Patatas Bravas in Barcelona. It’s part of their identity,…
Building the Cantina: Recipes and Costing
As obvious as it is, food is the most important element of a restaurant. However, getting the recipes is not easy at all, specifically to materialize them, to get them as you first imagined in order to meet your and…
