Mexican magic at Rodeo.
THE MEXICANS in their cowboy Stetsons are here, armed to the teeth. And this time they will not stop short of bowling you completely over with their arsenal of recipes. Take my word for it. Rodeo, the popular restaurant in New Delhi's Connaught Place, is hosting a Mexican Food Festival. And this time, it has invited none other than Guzmans of Mexico whose two-hundred-year old family recipes are a rage in Tennessee, U.S.
Roberto and Donna Legg Guzman can hardly hide their liking for the Indian tastes though. "Indians love things hot and a bit spicy, so I had to make some adjustments with some dishes", says Donna. And, as she talks more about her "inventions", Roberto recedes into the past, narrating how his restaurant Front Porch became the "Best Mexican Restaurant in Tennessee".
Back in Rodeo, this food fest, on till December 14, has something for everyone. The special entrée for this year is Arroz Yaqui, a delicious synthesis of American and Asian cuisines reflecting the owner's part Indian ancestry. It is Minnesota rice in a lip-smacking combination of Mexican chillies, tomatoes, corn, zucchini and pine nuts with Indian brown rice and lentils, all topped with Gazpacho salad.
However, the dish that is "turning into a sensation" is the fine selection of Mexican Moles that include the Mole Colorado, a rich blend of red ancho puree simmered with fresh tomatoes, almonds and a hunk of Mexican chocolate. Mole Verde or `Pipian' can be tried for subtler flavour. And if you are curious to know if it is for veggies or non-veggies, then rejoice; the menu lists the Moles as either chicken or fresh mushrooms with Red Mole and chicken or fresh vegetables with Green Mole.
From yummy Enchiladas de Pollo in three different sauces - rich red, tangy green and piquant Mole - to scrummy Fajitas de Res and Casserole the fest can well pamper your palates the Mexican way.
But stay there still, Chef Donna has a surprise for you. It comes in the form of Flautas `Donana, a crisp Mexican pastry roll with a fruit filling, crowned with honey, sweet whipped cream and black walnuts. Quite an indulgence!
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