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One of the busiest, most festive times of year has arrived, bringing with it the opportunity to share holiday culinary customs of Mexico and other Latin American countries with your customers.
This year — in a repeat of a successful offering from the 2005 Christmas season — chef/owner Rene Fernandez of Azúca Nuevo Latino restaurant in San Antonio, Texas, will showcase three special menus, each featuring fare from different Latin traditions.
"Last year we created the menus for people who were having their company events at the restaurant," explains Pierre Kranzle, owner/manager of this restaurant Hispanic Magazine named one of the top 50 Hispanic restaurants in the U.S. in 2004. And while that's the plan for the 2006 holiday season, too, the items featured on the "Christmas en San Juan de Puerto Rico," "Christmas en la Peninsula de Yucatán," and "Christmas in the Caribbean" menus could be added to most any bill of fare. All menus include Azúca's signature homemade cornbread, plus coffee, decaffeinated coffee or hot tea.
Choice of Nochebuena Salad (mixed greens with spicy walnuts, panela cheese, and red beet shreds, mango vinaigrette) or Caldo Mestizo (rich chicken broth with diced chicken, panela cheese, rice, avocado and roasted corn) Ruby Red Trout Costeñito (pan-fried fillet with bay scallop and parsley cream sauce and saffron rice) or Chicken Breast Azteca (tortilla-crusted breast of chicken with sautéed gandules and chipotle tomato cream sauce) Tequila and Raisin Pudding (warm homemade pudding with golden raisins, pecans and cinnamon-sugar buñuelo drizzled with coconut cream)
Sweet Boniato Bisque with Garlic Crouton and Cilantro Cream or Piñata Salad (mixed garden greens with queso fresco, red radishes and vegetables, red mustard vinaigrette)
Chicken Achiote (annato-marinated chicken breast with Caribbean rice and sautéed vegetables served with herbed butter) or Latino-Spiced Salmon (fresh fillet of salmon with our house rub and served with mashed sweet yams and sautéed vegetables) or Bistec Con Adobo Verde (grilled 12 oz. New York steak with green mole sauce, mashed potatoes and vegetables)
Flan Maya (caramel custard with Xtabentun liqueur and sugared crisp)
Latin Appetizer Sampler (one for every 4 persons — includes crab cakes, tostones, ceviche, coconut shrimp, scampi al ajillo)
Chopped Salad (sliced iceberg lettuce, with chopped tomato, avocado, egg and pecans in creamy chipotle dressing) or Sopa de Tortilla (tortilla soup)
Slow Roasted Turkey Breast (with mashed potatoes, sautéed squash and Cuban rum pan juices) or Fire-Roasted Chilean Swordfish (with grilled vegetables, caramelized boniato and corn-jicama salsa) or Island Parillada (beef, chicken, pork and sausage with chimichurri, grilled vegetables and mashed potatoes)
Azúca's Dessert Selection
All menus include Azúca's signature homemade cornbread. Recipe courtesy of Azúca Sabor LatinoCream the butter and sugar for 5 minutes in the mixer with the paddle. Add eggs slowly. Add flour, corn meal, baking powder and salt and mix for 2 minutes until every thing is well incorporated.
Add the sour cream and mix for another two minutes on #2 speed. Add roasted corn kernels and roasted diced peppers.
Spray three bread pans or molds with cooking spray and divide evenly among the pans.
Bake in a pre-heated 350°F oven for 40 minutes.
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