Press Release

FONDA SAN MIGUEL Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago Text by Virginia B. Wood Shearer Publishing June 2005 $34.95/hardcover Color photographs throughout ISBN: 094067277-4 Back to book information Printer-friendly page

Miguel was served this unique dish in the Mexico City home of Guadalupe Rivera Marín, the daughter of famed muralist Diego Rivera and stepdaughter of artist Frida Kahlo. Miguel was so impressed with the delicious salmon that he requested Guadalupe's permission to re-create the dish at Fonda San Miguel, where he turned the thin strips of salmon into lovely rosettes. The salmon has to be cured in tequila a full day in advance, but the appetizer goes together quickly once the fish is marinated.

4 6-ounce salmon fillets, skin and bones removed
1/2 cup chopped cilantro
Fine-grain sea salt
1 cup silver tequila
6 to 7 large flour tortillas
2 8-ounce packages cream cheese, softened
1 teaspoon minced chives
24 to 32 small pieces of pimento
24 to 32 thin half-moon slices white or red onion (about one-quarter of a medium onion)
Lemon zest for garnish (optional)

Put each salmon fillet into a nonreactive container; sprinkle both sides with cilantro and sea salt. Add up to 1/4 cup tequila to each container. Seal and refrigerate for at least 24 hours. (The salmon will keep for up to two weeks.)

When ready to assemble the tostadas, preheat oven to 250°. Using a 2-1/2 inch round cookie cutter, cut cocktail-size rounds out of the large flour tortillas, about 4 to 5 rounds per tortilla. Spray a baking sheet with nonstick cooking spray and place the rounds on the baking sheet. Bake in preheated oven until crisp and golden, about 45 minutes. Set aside.

In a medium mixing bowl, combine the softened cream cheese with the minced chives. Set aside. Remove the fillets from the marinade and pat dry. Using a very sharp paring knife, cut each fillet crosswise into 6 to 8 wafer-thin slices.

Spread about 1 tablespoon of the cream cheese mixture on each tostada. Curl the strips of salmon into rosettes and gently stuff a piece of pimento into the center of each rosette. Place a rosette into the center of each tortilla round and garnish with a half-moon slice of onion and a sprinkling of lemon zest.

Although many fresh condiments in Mexican cuisine are called pico de gallo ("rooster's beak"), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending upon the seasonal availability of fresh fruit, Miguel has found that the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupes, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy Jicama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser.

1 large Jicama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-sized chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

In a nonreactive bowl, combine Jicama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Aguas frescas, literally "fresh waters," are a popular snack drink all over Mexico, where you'll often find them served from large glass jars on the counters of food stalls and cafes. There are as many different varieties as there are tropical fruits. Some of the most popular flavors are made from tamarind pods, dried hibiscus flowers, and refreshing cucumbers with lime and a little chile. A good blender will be needed to puree the fruit. Traditionally, aguas frescas are the texture of lemonade rather than that of the more American smoothie. These refreshing drinks look best when served from a large pitcher, punch bowl, or clear glass drink dispenser. Garnished with fresh-cut fruit and mint leaves, a punch bowl full of agua fresca is a wonderful addition to any breakfast, brunch, or party buffet.

One 12-to-15 pound watermelon, seeded and cut into chunks, with any juice reserved (about 8 to 12 cups)
6 to 8 cups water
1/4 to 1/2 cup sugar or to taste

Working in batches, puree watermelon chunks in a blender with the reserved juice and 1 to 2 cups of the water. Push puree through a fine sieve. Transfer liquid to a large pitcher and stir in sugar and the remaining water. Stir well to dissolve sugar. Refrigerate. Serve chilled over ice.