Calabaza Taína Dorada
Mole negro de aquí - crema agria de coco - tostada de ajonjolí
Year 2018 - This dish arises from a trip to Oaxaca, Mexico, where I met a family of Zapotec origin who took us on a horseback excursion to see the Milpa.
La Milpa is an ancient Mesoamerican agroecosystem, its main components are the trilogy of Corn, beans and squash, hand in hand with different varieties of chili peppers, and it is complemented by approximately 8 more varieties, among which it is worth highlighting, avocados, tomatoes , sweet potato, banana, amaranth and Mucuna. It is a system free of pesticides and fertilizers, a sustainable and sustainable system. Most of the Oaxacan recipes have their origin in the Milpa, it is a system so, so perfect that they consume even pests, such as: grasshoppers and worms. The Mole Negro from Oaxaca is probably the most representative dish of this culture, and probably the most complex of all Mexican cuisine, over 30 ingredients are cooked separately with different cooking methods, among which different varieties of chili peppers, fruits stand out, dried banana, walnuts and avocado leaves. What we did together with Manuel, current Chef de Cuisine, to prepare the Mole "De Aqui" for the new version of this menu, is to use the same ingredients that we can get, and replacing those that are not available, with others that we think you can add a unique and special character to it. For example: Malabar almonds, native chilies, dried native fruits and a dark chocolate with 60% cocoa, produced by the Cacao 360 project on the seed farm in Barceloneta, more fruity and less bitter. The pumpkin we use is the Taína Dorada, a variety developed in Puerto Rico.