A new shipment of cookbooks arrived from Amazon a couple of weeks ago. One of the new books I was eagerly awaiting was Fonda San Miguel: Thirty Years of Food and Art. The first time I went to Fonda San Miguel restaurant was back in 1981 (I think) when I was a flower girl in a wedding. The rehearsal dinner was held there and I remember thinking the food was really good, but I don’t remember much else. Several years later, I went back as an adult and this time I took in the vibrant surroundings, the art on the walls, the intricately cut papel picado (or cut paper banners) hanging from the ceiling, the peaceful entry courtyard area, and of course, the food.
The food at FSM is not typical TexMex, but rather interior Mexican food full of flavor and texture. There is a variety of seafood selections such as ceviche (raw fish marinated in lime juice) and enchiladas suizas de jaiba (crab enchiladas) as well as regional delicacies such as quesadillas de huitlacoche (corn fungus – which is just starting to gain following as Mexican truffles), which has a nutty, earthy flavor. The queso is not a liquid mixture to be scooped up with tortilla chips, but rather a thick, gooey serving of melted cheese served with warm tortillas. Mmmm, delicioso y sabroso (delicious and flavorful)!
The arrival of my new cookbook and memories of FSM, launched me into a week of preparing Mexican foods, so without further ado, here are the recipes for ceviche and sangria. Enchiladas suizas de pollo and chiles rellenos to follow soon.
adapted from Fonda San Miguel
- one bottle of cabernet sauvignon (don’t spend a ton on this, but do get a bottle you would enjoy drinking)
- 1 (thin skinned) orange, thinly sliced
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 1 apple thinly sliced (pink lady, granny smith or other sweet/tart apple)
- 1 cup firm fruit (such as cherry, grapes, pear, etc)
- 1/3 cup orange flavor liqueur (Cointreau, Triple Sec, or Grand Marnier)
- 1/3 cup Calvados (or pear brandy, or plain brandy)
- soft fruit (blackberries, strawberries, kiwi, peaches)
- club soda, champagne or sparkling wine
Combine the citrus clices and other firm fruits in a large nonreactive container. Add wine, liqueur, and Calvados. Cover and refrigerate overnight (or up to three days). When ready to serve, put soft fruit into a wine glass and fill two-thirds full with sangria. Top off with club soda. Enjoy.
adapted from Fonda San Miguel
- 1 pound small shrimp, peeled, de-veined, sliced into small pieces
- 1/2 cups freshly squeezed lime juice
- 4-5 pickled jalapeños, diced
- 2 medium roma tomatoes, seeded and chopped
- 2 tablespoons olive oil
- 2 teaspoons finely chopped cilantro
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- avocado slices
Place shrimp in a medium sized nonreactive dish (I used a glass canning jar) and pour lime juice over shrimp, tossing to coat well. Cover bowl and place in refrigerator overnight, stirring occasionally to ensure all the shrimp is “cooked” (If you are using a mason jar, you can just shake the jar every so often). Add tomatoes, jalapeños and add them to the shrimp along with oil and seasonings. Stir or shake well and drain. Serve chilled with avocado slices and warm tortilla chips. Enjoy! Makes four servings.