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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 Book Information Buy this book

Contact: Trina Kaye
310-915-0970
TrinaKaye@tkopr.com

When Miguel was growing up in Phoenix, his grandmother grew pomegranates and citrus fruits in her yard, and those fruits usually found their way into her cooking. This is her version of a traditional salad eaten during the Christmas season when the pomegranates and other ingredients are available. The bright colors make a brilliant presentation on the holiday table.

6 medium beets, peeled, cooked, and diced (optional)
4 oranges, peeled and sectioned, with membranes removed
4 Red Delicious apples, peeled, cored, and diced
1 medium Jicama, peeled and cut into matchstick strips
1 cup roasted unsalted peanuts
4 tablespoons sugar
1/4 cup rice vinegar
2 tablespoons olive oil
3/4 cup club soda
1 cup fresh pineapple cubes
2 bananas, sliced
1 head iceberg lettuce, thinly sliced

POMEGRANATE DRESSING

Makes 1-1/2 cups

Seeds of 1 whole pomegranate, with some seeds reserved for garnish
1/2 cup sour cream
4 tablespoons sugar
1/2 cup apple juice

Combine all salad ingredients except the lettuce in a large nonreactive bowl and refrigerate for at least 2 to 3 hours.

While the salad is chilling, make the Pomegranate Dressing. Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.

Drain the salad and toss with Pomegranate Dressing. Serve on a bed of iceberg lettuce and garnish with reserved pomegranate seeds.

This tortilla casserole is a great holiday dish to prepare when you want to use up leftovers. Miguel uses shredded leftover turkey as well as whatever vegetables remain from the holiday feast. It is a reliable dish for brunches or luncheons, paired with a seasonal salad. The tangy tomatillo sauce in this dish can also be used in recipes for other chilaquiles as well as Enchiladas Verdes. Though often referred to as "green tomatoes," tomatillos are members of the gooseberry family.

3/4 cup plus 1 tablespoon corn oil
18 corn tortillas
3 medium zucchini, thinly sliced
2 cups chayote or other squash, thinly sliced
1 cup fresh or thawed frozen corn kernels
2 cups green beans, steamed and cut into 1-inch pieces
2 to 3 cups leftover turkey, shredded
2 cups (8 oz) shredded Monterrey Jack or panela cheese
6 cups Salsa de Tomatillo (see below)
2 cups sour cream
1 tablespoon milk
Sea salt and ground black pepper to taste

SALSA DE TOMATILLO

Makes 5 to 6 cups

60 tomatillos, husked and rinsed (about 3 pounds)
8 Serrano chiles (seeded and deveined for a milder dish)
4 cups water
5 garlic cloves, chopped
1 cup coarsely chopped cilantro leaves
2 tablespoons vegetable oil
Sea salt to taste

Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over media heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.

Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.

Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.

During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

Rompope, the ultra-rich Mexican eggnog, is another creation credited to the legendary nuns of Puebla. Bottled commercial versions of the liqueur are available all over Mexico, and it is a very popular holiday libation. Many families make their own rendition, and Miguel's family is no exception. His grandmother served it in small brandy glasses after meals during the Christmas holidays.

8 cups plus 1/2 cup whole milk
2 cups sugar
8 egg yolks
2 3-inch Mexican cinnamon sticks
Presidente brandy to taste (optional)
Pinch of ground cinnamon or nutmeg

In a heavy, 4-quart, nonreactive saucepan, combine the 8 cups milk and sugar over medium-high heat. Bring to a boil, reduce heat to low, and cook for about 15 minutes, stirring often to prevent scorching. In a medium bowl, whisk together egg yolks and the remaining 1/2 cup milk. Whisking constantly, add about 1 cup of the hot milk mixture to the egg yolks. Then whisk the warmed egg mixture into the hot milk mixture. Add the cinnamon sticks and cook over low heat until the mixture thickens enough to coat the back of a spoon, about 4 to 5 minutes. Remove from heat, whisk in the brandy, and cool completely before serving. Serve chilled in small brandy glasses with a pinch of cinnamon.