Pastilla de Pollo de Campo
Almendra Malabar - Pomarrosa - Frutas secas tropicales
Morrocan Chicken Pastilla
Malabar Almond - Pomarrosa - Tropical Dried Fruits
2014 - When I was 17 years old, I discovered Caballito, Buenos Aires, I discovered a speakeasy in an old house down at Caballito, Buenos Aires. The owner was a Moroccan man who had come to Argentina as a musician in a reggae band and decided to stay since. He told me a lot about a dish from the Tetouan region, his birthplace, and one day he decides to prepare it and invited me to try it. There he mentioned that the secret of his recipe was the use of rose water. From that moment on, Moroccan cuisines are one of my favorites, as is this dish. Pastilla is the most prominent dish in Moroccan celebrations, it’s a cake with warka dough (similar to filo dough) that is originally made with pigeon meat, almonds, spices and dried fruit. At Cocina Abierta we made that dish for the first time back in 2014. Working for the Oriundo project in 2019, we received a large quantity of Pomarrosas and we decided to keep them in a saffron syrup. After a month, we tried it and the combination of the floral aroma of the Pomarrosas with the saffron immediately transported me to the Pastilla dish that I had tried for the first time. That's when we decided to make a new version of this cake using local country chickens from Irizarry Meats, dried tropical fruits, Malabar almonds and Pomarrosas syrup.