World Chefs: Sauces are key to Mexican cuisine - most popular mexican restaurant dishes

NEW YORK (Reuters Life! )-
Chef Robert santibanis said in his new book, the real Mexicans, that knowing how to make Moore, adobos, salassas and other condiments is the secret of Mexican cooking
Classic-
The trained chef believes in his book. wrote with J. J.
Goode offers tips and tricks for cooking Mexican dishes at home.
The Mexico City native who now lives in New York City tells Reuters about the complexity of peppers, Mexican sauces and how it feels to work for rock musician Carlos Santana: Q: What do you want to achieve with your new book?
A: "It focuses more on the ingredients themselves and the techniques that need to be converted into flavor in Mexican cooking.
Each cuisine has a different taste, texture, color and smell.
"When you taste something, it must be Chinese, or it must be Mexican, because people use technology to change these ingredients.
"Everyone's Grill, everyone's cooking, everyone's stew.
Sauces and condiments are the most important part for me.
Is it Chinese or Mexican.
Is how you Fry, How to use pepper.
That's why it has such a close relationship with the ingredients.
Ketchup is made in every country.
Why is one flavor Italian and the other Mexican?
It's all technically.
"Q: Do you want more authentic Mexican flavor?
A: "The public knows more about food.
Americans have more knowledge than before.
In particular, interest in Latin and Mexican dishes has definitely increased.
People are starting to realize that burrito filled with rice and beans may not be very Mexican.
This was invented by the United States.
I think everyone knows now. Big (Mexican food)
The chain is looking for more authentic flavors.
Q: Do all the sauces in Mexican cooking have something in common?
A: "I don't think there is a joint factor.
I don't think you can make Mexican food with sauce like French food.
We do have a family in our sauce.
For adobe, there is a way to do Chilean friction and another way to do it.
Everyone is different.
Everyone changes the amount of spices, the level of heat, and the proportion of spices.
Q: Will you compare the Mexican sauce with the Indian curry?
A: "The types of curry are different, and the types of Malas are different.
In the end, they are all very similar.
They are very different in the region, but they are very similar.
They always ask the chef to know how much, how much to toast, how much to add and add to each spice, how much you mix and how much you grind.
Q: What advice do you have on roasted peppers?
A: "You need to practice.
You need to learn and buy all these different peppers and test them.
You need to smell and touch them.
You can't throw them in the pan, you're ready.
Mexican cooking is not for this.
Now, you have these great bottles over the years.
You can put some chicken in the pan and add something that tastes good.
But you need to buy them. chiles)
And understand them.
They are the basis of your taste.
So if you want to get to that taste, you need to get to know the Pepper first.
Q: MariaMaria, a Mexican chain restaurant in Carlos Santana, has consulted you.
Did your food inspire him? A: “I hope so.
Like his music inspired me for years.
Who hasn't been moved by Carlos's music?
"Foundation: homemade egg shrimp (Makes 1-1/2 cups)
Activity Time: 15 minutes start to finish Time: 45 minutes 3 oz guajillo chiles (12)
, Wipe clean, stem dry, open seam, sow, apply 3/4 glass of water to mix, also add 2 garlic cloves, peeled1-if needed-
1/2 teaspoon apple vinegar 3/4 teaspoon salt or 1-
1/2 teaspoon Jewish salt3/4 teaspoon sugar round 1/4 teaspoon after grinding, heated with medium pan, frying pan or heavy frying pan
Low heat, bake 2 to 3 peppers at a time, turn over and often press on them with pliers until they are fragrant and the internal color changes slightly for about 1 minute per batch.
Soak the peppers in enough cold water until they soften for about 30 minutes.
Pour out the soaked water.
Put 3/4 cups of fresh water into a blender tank with pepper and remaining ingredients.
Stir until smooth, at least 3 minutes, add a little more water if necessary.
If you want a silky texture, please pass adobo through a medium --mesh sieve.
Tip: marinade seafood and meat with this mud.
Or turn it into a cooking liquid or sauce for eggs, beans and peppers.
This adobo is kept in the fridge for up to five days or for up to a month in the fridge.