Seaweed and Chili Broth Pistacho-Mole , Corn Crisp, Crudités

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CINCO 10.06.2020 BITES Seaweed and chili broth Pistacho-mole , corn crisp, crudités CEVICHE Kohlrabi, pink mole, pumpkin aguachile, smoked eel TOSTADA Seared lamb leg, guajillo mayonnaise, wild herb salad, corn MAINS Served with salsa, pickles and fresh tortillas to share Tikin Xic Roasted skate wing, achiote, cabbage purée, clams xnipec or Carnitas Comfited pork cheek, cabbage leaves, gooseberry salsa, black beans NIEVE Squash sorbet, rattle snake chili, mezcal Menu 55. Wine pairing 40. Vegetarian menu available upon request CINCO VEGETARIAN 10.06.2020 BITES Seaweed and chili broth Pistacho-mole , corn crisp, crudités CEVICHE Kohlrabi, pink mole, pumpkin aguachile, smoked ceps TOSTADA Carrots al pastor, salsa verde, seaweed tamal MAIN Served with salsa, pickles and fresh tortillas to share Tikin Xic roasted Spidskal, achiote, cabbage purée, red onion xnipec NIEVE Squash sorbet, rattle snake chili, mezcal Menu 55. Wine pairing 40. SEIS 10.06.2020 BITES Seaweed and chili broth Pistacho-mole , corn crisp, crudités CEVICHE Kohlrabi, pink mole, pumpkin aguachile, smoked eel TACO Langoustines, smoked chili and sea buckthorn TOSTADA Seared lamb leg, guajillo mayonnaise, wild herb salad, corn MAINS Served with salsa, pickles and fresh tortillas to share Pulpo Whole grilled octopus, bone marrow, roots, seaweed macha or Coloradito Braised short ribs, quince mole, rye, autumn vegetables TAMAL Chocolate steam cake, corn husk ice cream, sea buckthorn Menu 70. Wine pairing 40. Vegetarian menu available upon request SEIS VEGETARIAN 10.06.2020 BITES Seaweed and chili broth Pistacho-mole , corn crisp, crudités CEVICHE Kohlrabi, pink mole, pumpkin aguachile, smoked ceps TACO Confit egg white, kuzu, smoked chili and sea buckthorn TOSTADA Carrots al pastor, salsa verde, seaweed tamal QUESADILLA Kentish Oaxaca cheese, butternut squash, girolles, black truffles TAMAL Chocolate steam cake, corn husk ice cream, sea buckthorn Menu 70. Wine pairing 40..

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Surprise: The essential ingredient in the green salsas of Mexican cuisine is not the tomato but the tomatillo, a fruit with a citrusy sweet flavor. Dainty paper husks encase the tomatillo, and by late summer, what seems like billions of fruits dangle from the tomatillo plant's branches. Background Native to Mexico and domesticated by the Aztecs around 800 B.C., the tomatillo is one of our most ancient food-bearing plants. Today, you can grow varieties of the same two tomatillo species the Aztecs grew. Physalis ixocarpa is commonly sold in markets and has large (up to 2 ½-inch-diameter) tart green fruits, which ripen to pale yellow. P. philadelphica produces sweeter, marble-size purple fruits. This tomatillo species is a common field weed in Mexico, but it is no less delicious. Choosing A Site Select a spot with full sun exposure and well-drained, moderately rich soil. The tomatillo is a lighter feeder than tomatoes, and while they are tough semiwild plants, they do not fare well in soggy, poorly drained soil. Work a couple inches of compost into the soil before planting, and fork deeply to improve drainage. Raised beds work great for a tomatillo plant in gardens with heavy clay soil. Planting Start a tomatillo indoors six to eight weeks before your frost-free date. Harden off indoor-started plants before transplanting outdoors. Set out at the same time you plant your tomatoes, when all danger of frost is past and the soil is thoroughly warm. Published on Rodale's Organic Life (http://www.rodalesorganiclife.com) Source URL: http://www.rodalesorganiclife.com/garden/backyard-guide-raising-tomatillos Much like its cousin the tomato, the tomatillo sprouts roots along thestems, so it profits from being planted deeply.
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