PRETORIA NEWS 11 FRIDAY JUNE 10 2016 Lifestyle Spicy Mexican fare to warm up the big chill Students showcase innovate twist on traditional, authentic meals FOOD FOR THOUGHT Diane de Beer HE THING about stu- dents and why experien- cing their food is so excit- ing is because they’re the Tchefs of the future, the mind-shifters. They are cooking on Margaritas with crisp pork rinds the trend edge and showing us what is out there. They have to be trained not only in the basics and last year’s favourites but also looking ahead at what might excite in the future. That’s why it is always a good decision to keep an eye on what they’re up to. Don’t think school home eco- nomics classes, but rather fourth Tomatilla salsa tamale year students in the department of consumer science, University of Pretoria, who regularly present extraordinary menus or Prue Leith who runs a restaurant to give their students in-house experience. Recently. the Tuks students again presented one of their special din- Turkey, bitter chocolate and chilli ners. The focus this time was on Agua de Jamaica Granita sauce Mexican food. We all think we know what this is, that they were creating one of Mex- sugar), for dessert with a cajeta dip- but once you are presented with the ico’s national dishes for feasts.” ping sauce (a caramel made from real thing, you realise that probably At our dinner, it was served with goat’s milk), prickly pear sorbet, what you have been eating is the green rice infused with jalapeños, watermelon and mint foam, and American version of Mexican food coriander and tomatillo tamale (a cotton candy, all flavours, concludes commonly known as Tex-Mex. corn dough wrapped in corn husks Ana reminiscent of a Mexican child- Apart from sampling the meal, I and steamed) which didn’t really hood and celebrations. also had the help of masters student catch my fancy but perhaps it’s It was quite delicious. I couldn’t Ana Dinorah Bupo, who is of Mex- because I’m not a porridge eater let go of the churros, though my ican descent, and was the adviser and the texture was a bit like that. partner tried, with the caramel giv- for the students when preparing the Mexican churros with cajeta Totopos and selection of maize tortillas with toppings The salad was made from cactus ing it extra punch because of the menu and the meal. And her infor- paddles (from the university gar- goat’s milk. I was less enthusiastic mation was invaluable. dinner was to “showcase the colour- Many might know that Mexico a dish with a variety of condiments white and yellow maize. The guest dens), quite delicious with a typ- about the foam even though the fla- It’s one thing to taste something ful and fertile abundance of trad- was the first country to introduce and salsas served with tortilla vari- speakers, Deon Scheepers and Dr ical Mexican mixed vegetable dish vours were spot on, the texture was and to discover what you like or not itional Mexican food and flavours in chillies to the world, which is why ations. Toppings such as cochinita Marnus Gouse, from the UP depart- (ensalada de nopales), and apart slightly gloopy but that’s a foam for about the food, but quite a different a modern and authentic way”. it had to shine in their first course pibil (a slow roasted pulled pork ment of agricultural economics, said from being tasty it also is very you. It doesn’t always work perhaps learning curve to also be given the The menu was designed by which featured chillies en nogada. from Mayan origin with the meat that in South Africa, white was nutritious and good for diabetics. A that’s why many are letting go of history of the cuisine and the cul- fourth-year student Donelle du Ana describes it as one of Mexico’s marinated in acidic citrus juices viewed by general consumers as a garnish of peanut brittle, a typical this particular technique and using tural context of specific dishes. Rand. Other players including Ana most elegant dishes as well as a and seasoned with achiote seeds spe- far superior product. I preferred the sweet seen in Mexican markets, as it much more sparingly. Ana explains that Mexican food were Gaby Algraz who manufactures patriotic one as it contains ingredi- cially for the burnt orange colour), one made with a mix. well as a fun element of fried crick- Mexican hot chocolate was pre- has become quite the hot topic and imports Mexican products and ents which represent the colours deep fried fish balls, chipotle (chilli Putting your own bite-size fla- ets, commonly eaten in the south sented in conclusion, a warm, sweet globally even though it is centuries supplied everything they needed, as of the Mexican flag: red, white and pepper) mayonnaise, as well as vours together is huge fun. The for their high protein content and and spicy drink which the Aztecs old dating back to a fusion between well as lecturer Hennie Fisher. green. black garlic (another hot ingredient) palate cleanser also reflected Mex- buttery flavours. Ana said it was consumed. That’s after all where the pre-Columbian and Spanish It was a four-course menu paired It is made with poblano chillies mayonnaise, char grilled corn (very ico, Agua de Jamaica granita made similar to how we viewed mopani chocolate originated. It was a symbol heritage. with various Mexican tequila and stuffed with a mixture of pork and familiar locally), refried beans (also from hibiscus flowers. Ana said this worms locally. It was a talking point of power and authority to the Aztecs, Recently, Mexican cuisine has beer. In typical fashion, it started fruits, dressed in a walnut sauce and familiar), different salsas, crema, was reminiscent of the bright and on the night which is what these and the cacao beans were used as been added to the list of Intangible with the traditional Margarita sprinkled with pomegranate seeds. and for freshness, coriander and flavourful popsicles seen at every dinners are all about and the kind currency over gold! Cultural Heritage of Humanity by served with a chicarró* (pork crack- It was an unusual but tasty dish and radishes. seaside and in childrens’ sticky of envelope students should push. “This drink was also called the Unesco which also shows its depth in ling) followed by a tequila tasting set us off on a marvellous adventure. This was all accompanied by hands. I had one and honestly, no over- royal drink and Emperor Monte- culture. And in the past year, as if to with three different Pátron tequila It was served traditionally with Mexican corn crisps and soft corn She embroiders further: whelming taste, just a crispy bite zuma used to consume it 50 times a underline her personal findings, two served: silver, reposado and añejo. a serving of tequila called sangrita tortillas made from different maize “Selected as a main, Mole Poblano which I suspect is similar to mopani day as a statement of power,” says Mexican restaurants have opened in As Ana tells it, tequila is made (which means little blood). This is a products (Mexican maize, as well de Guajolote, is a classic turkey dish worms. All this food was accompan- Ana. With the Mexican ambassador Pretoria: El Pistolero in Constantia from the blue agave cactus is grown customary partner to a straight shot tortillas made, of South African with a chocolate chilli sauce pre- ied with the most intense tequila to as a guest, the students had to know Park and Jo Mexican in the Silver in the surrounding areas of Tequila, of silver tequila to complement its white and yellow maize, emphasis- pared with more than 30 ingredients. complement the spicy flavours with their stuff, but with this kind of Lakes area, and I’m planning to hence its name. Silver tequila is the crisp acidity and peppery citrus fla- ing one of the strong commonalities The sauce is made with at least three smoothness. support on the authenticity of their check them out. youngest, minimally aged and has vours as well as cleansing the palate between the two countries). It was different chillies (ancho, pasilla, It had to be churros (deep fried meal and heaps of imagination with It makes sense that Mexican food sharper flavours; Reposado means between each sip. The sangrita is a served with Corona beer, Mexico’s mulato and chipotle), bitter choco- pastry rolled in cinnamon and fun, it was a spectacular evening. has spread across the world. It is a “rested” as the tequila has aged ruby coloured, sweet and spicy mix own and most popular beer served late and almonds. country of celebration, whether it be for approximately two months; of citrus juices and spices, alter- with a lime wedge to add tartness “This dish was first created a wedding, birthday, christening or and añejo meaning “vintage” is nately sipped with the tequila. and flavour. It’s a bit like eating tapas by nuns in a convent in Puebla even death. When there’s a celebra- aged between one and three years. Next was the popular interactive the Mexican way, with the many who wanted to impress the visit- THIS SATURDAY IN tion, there’s always food and drink “Reposado and añejo tequila are course which, says Ana, is what different tastes and textures. ing archbishop yet panicked as – and in Mexican tradition, tequila. more complex, with smoother and Mexican culture is all about; shar- It’s also about creating your own they didn’t have anything to Ana said the aim of the student subtler flavours,” she notes.