Mexico City

For some time, Mexico City has been on the top of my list of cities to visit.  I’ve always been intrigued by the history, the markets, the art and of course, the food!  After all, it’s considered by many to be the culinary capital of the world. 

My dream came true last month when I traveled there with Copita's new Executive Chef, Daniel Tellez.  Daniel was born in Mexico City and I was delighted to explore it with him.  We were invited to represent Copita at a charity event for children with cancer and money raised would enable them to have life-saving treatments.

The event was a huge success and when were done serving ceviché to our guests, Daniel led me through markets filled with incredible ingredients and more varieties of chilis than I knew existed!  Then we sampled dishes at some fabulous restaurants, including Quintonil, Nicos, El Bajio and La Utica.  The food scene was incredible and I was honored to to meet several prominent Mexico City chefs. We walked around Polanco on Sunday and I thought I was on Rodeo Drive in Beverly Hills.   

In the market with Elsie Mendez, Daniel and his kids

I love the warmth of the people, the delicious food, and the vibe of this gorgeous cosmopolitan city.  

This kitchen gypsy arrived home enthusiastic and excited planning my return.  The next morning over coffee, I opened the New York Times travel section and what do you think was the numero uno travel destination in 2016?   Mexico City!!  Click here to read all about it.

I can't wait to get back there and would love to take you with me.  Imagine us-- taco-stall hopping with the aroma of fresh tortillas wafting in the air,  tasting a mescal or two, selecting unbelievably fresh ingredients at the local markets, cooking flavorful dishes together and taking an excursion to Xochimilco, the Venice of Mexico City.   Of course we'll stay at a lovely boutique hotel in the heart of Polanco....what do you think?  

Culinary Journey to Mexico City, anyone?

Take it from two chefs- sometimes the secret is in the simplicity.

As Gonzalo stepped off the plane in Ft. Lauderdale, I was there to meet him.  In his usual way, he had a big smile on his face and I could tell he was excited to be there.  We headed to baggage claim where we picked up boxes of all the salsas and masa he’d packed up and brought from Copita to do a charity event for the Boca Raton Historical Society together.  One of the first dishes we served was a Citrus and Pomegranate Ceviche.  It was fresh, flavorful, stunning yet simple, and a recipe that sums up what makes Gonzalo such an incredible chef.  When the raves and applause came, I clapped the loudest.  Gonzalo is the true hero at my restaurant, I just lend a guiding hand. 

We hope to see you at Copita soon!  In the meantime, try these two versions of a dish we love to serve at the restaurant and prepare for a round of applause.


CLASSIC CEVICHE 

1 ¼ pounds super fresh sea bass or halibut
1 cup lime juice
1/2 pound plum tomatoes, diced
½ pound cherry tomatoes, halved
1 small red onion, diced
1 cup chopped fresh cilantro, leaves and stems
2 to 3 teaspoons minced Serrano
Kosher salt
Tortilla chips

Cut the halibut into ½-inch pieces and place in a bowl with the lime juice.  Stir and place in the refrigerator for 1 hour.  

Pour off half of the lime juice and add the tomatoes, red onions, cilantro and serrano chilies.  Season well with salt.

Serves 8 



And here's how Gonzalo takes it up a few notches:

POMEGRANATE, KUMQUAT AND BLOOD ORANGE CEVICHE

1 pound fresh sea bass or halibut

1 cup freshly squeezed lime juice

1/4 cup blanco tequila

2 tablespoons agave nectar

1/4 cup blood orange juice

2 teaspoons finely grated blood orange zest

1 cup pomegranate seeds

½ cup pickled red onions

¼ cup finely chopped fresh cilantro

½ serrano chile, seeded, minced

6 kumquats, thinly sliced

2 avocados, diced

Kosher salt 

Tortilla Chips

Cut the fish into 1/2-inch pieces and place in a bowl.  Add 1 cup lime juice, stir together and let sit 30 minutes.  Drain and discard half of the lime juice.  

Add the tequila, agave nectar, orange juice, orange zest, pomegranate seeds, red onions, cilantro, serrano chile, and kumquats.  Stir together well to mix.  Add the avocado and season with salt.  Add additional lime juice and salt as needed.  Place in a bowl and serve with tortilla chips.

Serves 8