The xoconostle is a member of the prickly pear family (a bit more savory/sour end of the spectrum) and grows from the tips of cactus leaves. These were roasted and featured in one of the three salsas assembled this day. Note that Paco makes all of his salsas by hand in a molcajete. These mortar and pestles made from volcanic rock are fabulous but unfortunately a bit heavy to carry home. I will have one someday!
Hard work deserves a reward (or two). This tequila is tinged with the essence of jamaica (otherwise known as hibiscus).
The man’s hands… some of the most beautiful I’ve ever seen.
… back to work roasting poblanos for the rajas con crema.
Now I’m hungry.
Stay tuned for the third installment from Paco’s kitchen!
3 Responses to the chef: part two, xoconostle and rajas.