Рецепт Mexican Supper Club
by Cherrapeno

Margaritas de Sandia

When

we lived in Tucson, Mexican restaurants could be found on most of the

street corners, and the supermarkets sold ingredients that I had never

seen before - I had no clue what to do with most of them! Coming back

after nearly 6 years (now knowing how to make a decent taco!) I was

pleased to see that Mexican food was beginning to become popular over

here, and that some of the ingredients could also be found if you

searched for them.

Ten years on, Mexican restaurants are

popping up all over London (and the UK) and it's never been easier to

find tortillas, salsas and other Mexican style products, just look in

your local supermarket.

Therefore, I was quite pleased to be invited to a Mexican Supper Club with Discovery Foods and Benito's Hat, hosted by The London Foodie Luiz Hara, along with other food bloggers.

Table setting

Head Chef Felipe Fuentes Cruz making the tacos

Guacamole y Salsas

Totopos

started off with freshly pressed watermelon margaritas, which were

accompanied with homemade tortilla chips, guacamole, salsa verde, salsa

brava and soured cream.

Esquites

A lovely warm oregano sweetcorn appetizer followed.

Taquitos Dorados de Papa con dos Quesos

Then

we sat down to a starter of cheese and potato filled fried corn tacos,

served with avocado salsa. This was my favourite dish and one I'm

going to recreate at home.

Tacos de Camarón

The

main course was garlic and paprika shrimp tacos with chipotle

mayonnaise, the prawns could easily be replaced with grilled vegetables

if you are vegetarian.

Buñuelos

wonderful surprise was the dessert, a simple dish of cinnamon fritters

with real vanilla ice cream and strawberries. Recipe below.

All washed down with a Mexican beer

All the food was cooked by Benito's Hat's Head Chef, Felipe Fuentes Cruz, and the ingredients were supplied by Discovery Foods.

Buñuelos (Cinnamon Fritters)

Serves 2

4 Discovery flour tortillas
250ml/1 cup vegetable oil
2 tablespoons caster sugar
1 teaspoon ground cinnamon
Vanilla ice cream to serve
Extra ground cinnamon to sprinkle over
Strawberries

Cut the tortillas into strips about 2cm wide.

Pour the vegetable oil into a saucepan and heat on medium until it is very hot but not smoking.

batches, carefully slide the tortilla strips into the hot oil and fry

for a minute or so until they are light brown, turning with tongs to

prevent from burning.

Remove from the oil using the tongs and drain on kitchen paper. Repeat until all the strips have been fried.

Mix the sugar and 1 teaspoon of cinnamon together and dust over the tortilla strips until well coated.

serve, scoop some ice cream into two small ramekins or bowls and place

onto a plate surrounded by the tortilla strips. Add a dusting of

cinnamon and some strawberries.

Some of the discovery products available

Preparing the cheese & potato filled tacos

With thanks to Discovery Foods, Benito's Hat, The London Foodie, and Wild Card PR for a lovely evening!

Disclaimer: I was not paid to write this post, all views are my own.

This content belongs to Nic at Cherrapeno.

Рецепт Mexican Supper Club by Cherrapeno

Рецепт Mexican Supper Club
by Cherrapeno