• last year
¡Celebremos el mes patrio como se debe: con el auténtico sabor del pozole! Y en esta segunda colab con @donde_ir , te llevamos a @mux_mexico , un rincón de investigación culinaria en la Roma. La chef @dianalopez_delrio nos sorprende con dos opciones de pozole que te dejarán sin palabras. ‍✨

En primer lugar, el pozole verde de Chichicasco de Malinalco, una joya culinaria que marida a la perfección con un vino tinto que realza sus sabores únicos.

¿Eres vegano o simplemente buscas una alternativa espectacular? El segundo plato es para ti: un pozole vegano con un mezcal arrancador igual de auténtico, también de Chichicasco.

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Transcript
00:00 Muche is a restaurant that registers traditional cuisine in the present.
00:04 The intention is to learn from traditional cooks and cookwomen,
00:09 in order to bring the recipes that are alive in the regions, towns, communities.
00:14 And this season I'm going to present you two pozole.
00:17 The green pozole of Chichicasco, which is a pozole made with santa leaf, pasote, cilantro criollo.
00:22 It is a green pozole, it is a town of Malinalco,
00:26 and this town is characterized by its home-cooked food.
00:30 Its flavors are super herbal, like very earthy,
00:33 and that's why I like to accompany it with Hacienda Florida Blen,
00:35 because it is a very fresh wine, even if it is red, it has very fresh herbal notes,
00:42 which goes very well with this pozole.
00:44 And well, we take out the vegan portion, which has a vegetable base,
00:48 it is accompanied with almond croissant, and I love to accompany it with the arrancador,
00:53 which this arrancador is also made in the Chichicasco region,
00:56 and they infuse it with red corn leaves.
00:59 It is accompanied with potato taquitos, with cabbage, with chile piquin, oregano, lemon,
01:06 and the idea is that when it is the traditional portion,
01:09 you bathe the taquitos with the cheese, the cream, the chili, the oregano,
01:14 and then you go in, you give it a bite and you eat pozole.
01:18 Friends of Gourmet de México and Donde Ir,
01:20 I wait for you to leave 121 at the Mouche restaurant, Colonia Roma,
01:24 and this pozole will be there all season in Malinalco, until January.