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Santa Fe Gazpacho with Multiple Garnishes
Mexican Short Ribs with Two Sauces - Ancho Chili Mayo & Guacamole Green Goddess
Hot Tortillas
Mexican Corn Pudding
Shredded Romaine and Cucumber Salad with Cilantro-Garic Vinaigrette
Flourless Mexican Chocolate Cake with Coffee Whipped Cream
About the Class
The first course is a classic (enhanced a bit) red gazpacho I first tasted few years ago while staying with friends in Santa Fe (New Mexico rather than actual Mexico but the absolute most delicious). Having wheedled the recipe away from their reluctant cook, I’ve tweaked it over time and think you’ll love it. In addition to being so flavorful, it’s dotted with all sorts of interesting garnishes and is beautiful. A perfect recipe to learn with summer almost here. In hot weather I tend to keep a pitcher of this icy tomato elixir in the fridge. Wildly refreshing when the temperatures soar.
The chili and cumin laced shortribs are saucy and succulent and the ideal accompaniment to the Mexican corn pudding. If you're a shortrib lover, these are as good as they get. They are divine without lily gilding but ancho chili mayo and Guacamole Green Goddess send them completely over the top. And there will be hot tortillas. I like to wrap the meat in a tortilla along with BOTH sauces. Heaven.
The Romaine and Cucumber salad is clean and light and a wonderful counterpoint to the rich ribs. The dressing is a revelation: vast amounts of cilantro and very little oil doesn't sound all that great but it's unusual as well as unusually delicious and a perfect fit with the rest of the meal. Almost everyone loves flourless chocolate cake and this Mexican version (incorporating coffee and a bit of cinnamon) is a winner and even better accompanied by coffee whipped cream.