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>guero and serrano

Now we are talking (moderate) fire. I am also realizing all three tasting menus at Topolobampo restaurant could be called "Chili Tasting Menu", a la Ritz-Carlton Dining Room's "Salt and Pepper Tasting Menu".

So far mentioned are poblano, ancho, guajillo, guero (güero) and serrano. For fun, let's compare their Scoville units. (The number varies depending on whom you ask - here's one table.)

ancho (1000 - 2000), poblano (2500 - 3000), guero (2000 - 5000), guajillo (5000 - 10000), serrano (7000 - 25000)

Let's not get distracted, though... Topolobampo's Seafood Menu course #3

Mone de Pescado

Garlic-marinated Alaskan black cod roasted in banana leaves with guero chile rajas, Spence Farm blue potatoes, local tomatoes and sweet plantains; roasted serrano-lime salsa

According to GourmetSleuth, "the word "rajas" just means "strips" but in Mexican cooking it refers to strips of chiles. The chiles are roasted, peeled, and cut into strips. After that the recipe can vary but normally they are sautéed with onions, herbs and seasonings. The cooked mixture is used as a condiment with meats or as a vegetable side dish."

Paired with 2003 Ici / La-Bas "Les Reveles" Pinot Noir, Anderson Valley, Mendocino County, California.

Sizzle and substance.

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