Milpa y Mar by Cynthia Xrysw Ruelas Diaz
Lisa fish: 2 head, bones
Onion
Garlic: 5g
Maiz de húmedo: 100g
cal viva (quicklime of Mexico’s state): 2g
Eggs: 2
Salt: 5g
Lime of Jalisco: 2
Coal: 100g
Lisa fish: 400g
Lisa fish: 50g of fat
Lengua de vaca (wild Mexican and tender herbs): 16 leaf
Blue cornmeal: 600g
Coal: 100g
Salt: 8g
Lisa roe: 100g
chilhuacle (emulsion): 20g
Coal: 500g
Chilhuacle amarillo: 20 g
Chilhuacle rojo: 20 g
Chilhuacle negro: 20 g
Mexican chocolate 80%: 30 g
Caster sugar: 5 g
Salt: 5 g
Corn oil: 300 g
Pineapple vinegar: 10 g
Lechuguilla vinegar: 10 g
Onion: 50 g
Tomatoes: 1
Cynthia Xrysw Ruelas Diaz is one of the twelve S.Pellegrino Young Chef 2019-2021 finalists for Latin America Region. Discover the full recipe of her Signature Dish, Milpa y mar.
Roast the onion and garlic. Smoke the heads and bones, then put into a saucepan and covered with water and add the onion and garlic. Cook for 2.30 hours and then In another side, put into a saucepan water and quicklime and after adding the maiz de humedo until is nixtamalized rest for 2 hours, then strain and wash the grain and cook in water until the grain burst. Meanwhile clarified the fish broth with whipped egg white and add the burst corn into it. Add lime juice of Jalisco at the end.
Put the fish into a brine for 12 minutes, after dry an spread lisa fat in the fillet and wrap with bleached quélites and cover each portion with blue corn native masa. And cook on the coals 15 minutes before to serve.
Cut the roe in 4 portions and after spread with a little of the chilhuacle emulsion and cook 10 minutes before to serve on the coals.
Chilhuacle Negro is a traditional Mexican chilli pepper native to Oaxaca. Lechuguilla is an Agave species found only in the Chihuahuan Desert. Toast the chiles the rehydrate with hot water and rest for 10 minutes. Meanwhile, roast the tomato and onion. Then liquate the chile with tomato, onion, pineapple vinegar, lechuguilla vinegar, chocolate, sugar, sea salt until the mixture gets smooth and after emulsion with corn oil.
