Course Name: Latin: Tasting Journal /Notebook

Item made: Guacamole – Avocado Dip

Yield: 2 cups
Amount Measure Ingredient
¼ cup 1 ounce, 28 g Cilantro, chopped fine
½ cup 2 ounces, 56 g White onion, 1/8 inch (.3 cm) dice
2 each Jalapeno chilies, stemmed, seeded, and 1/8 inch
(.3 cm.) dice
2 tablespoons 1 ounce, 28 ml Lime juice, fresh
To taste Salt
3 each Hass Avocadoes, ripe

Optional- ¾cup 5 ounces, 140 g Tomatoes, ¼ inch (.6 cm) dice

Garnish

¼ cup 1 ounce, 28 g White onion, 1/8 inch (.3 cm) dice

1 tablespoon 2g Cilantro, chopped fine
1. In a molcajete, or using a regular pestle and mortar, grind the onion, chilies, cilantro and
salt together until smooth
2. Cut the avocadoes in half. Remove the pit, scoop out the flesh and mash roughly into the
chili mixture in the molcajete. Mix well to incorporate flavors.
3. Stir in optional tomatoe
4. Adjust the salt
5. Sprinkle with garnish and serve immediately

Course Name: Latin: Tasting Journal /Notebook

Item made: Sopa de FideosAguada: Noodle in Tomato Broth
Serves 4
Amount Measure Ingredient
2 tablespoons 1 ounce, 28 g Chicken fat, or vegetable oil
3 ounces, 84 g Mexican fideos, angel hair pasta or vermicelli
1 ½ cup 9 ounces, 252 g Roma tomatoes, roasted and peeled
1 Garlic clove, chopped
¼ cup 1 ounce, 28 g White onion, roughly chopped
5 ¼ cup 42 ounces, 1.24 liter Chicken stock, hot
1 tablespoon 3g Italian parsley, roughly chopped
To Taste Salt
1. Heat fat or oil until it begins to smoke, add the whole bundles of noodles without
breaking them up
2. Sauté, stirring constantly to prevent scorching, until they are just golden brown
3. Drain off excess fat, reserve 2 tablespoon in pan
4. In a blender combine tomatoes, garlic and onions, blend until smooth
5. Add to the browned noodles, stir to coat noodles
6. Add hot chicken stock and parsley, bring to a boil
7. Reduce heat and simmer until pasta is cooked (soft)
8. Correct seasoning

Course Name: Latin: Tasting Journal /Notebook

Item made: Mole Negro Oaxaqueño: Oaxacan Black Mole
Amount Measure Ingredient
5 ounces, 140 g Mulato chilies
4 ounces, 112 g Ancho chilies
2 ounces, 56 g Pasilla chilies
2 cups 16 ounces, 448 ml Chicken stock
¼-cup 1 ounces, 56 g Sesame seed, toasted
1 each 2 ounces, 56 g Corn tortilla, finely chopped
2 ounces, 56 g Bolillo or French roll, crumbled
¼ cup 2 ounces, 56 ml Lard, or vegetable oil
1 each Dried Avocado leave
½ cup 2 ounces, 56 g Almonds, sliced
½ cup 2 ounces, 56 g Peanuts, shelled and skinned
¼ cup 2 ounces, 56 g Raisins
¼ cup 2 ounces, 56 g Prunes, pitted and chopped
½ cup 3 ounces, 84 g Plantain, peeled and chopped
¼ cup 1 ounce, 28 g Garlic, minced
1 cup 4 ounces, 112 g White onion, chopped
1 teaspoon 2g Black pepper
2 each Allspice, whole
1/8 teaspoon, each Marjoram, Thyme, Oregano
1 each Cinnamon stick, 2 inches
pinch Anise
½ teaspoon 3g Cumin, ground
½ cup 2 ounces, 56 g Tomatillos, husked
½ cup 2 ounces, 56 g Tomato
½ cup 4 ounces, 112 ml Vegetable oil
2 ounce, 56 g Mexican chocolate

1. Roast chilies and remove the veins and seeds, soak in chicken stock for 20 minutes.
Puree chilies in a blender or food processor with stock. Reserve
2. Dry toast the avocado leaves, bolillo and tortillas until browned, set aside
3. Heat the lard and fry the avocado leave, almonds, peanuts, raisins, prunes, herbs, spices,
garlic, and onions until the onion begin to soften. Add more oil if needed.
4. Roast the tomatillos and tomatoes on the comal or on a sheet pan under the broiler.
5. Blend all the ingredients, except chili paste and chocolate, puree until smooth, adding
enough water or stock to allow the blades to move. May be done in batches.
6. Heat the remaining vegetable oil over medium heat
7. Add all the blended ingredients and cook over low heat for 35 minutes
8. Add chili puree and continue to cook 30 minutes or until thicken
9. Add chocolate, stir until melted
10. Adjust seasoning with sugar and salt
11. Serve with grilled quail

Course Name: Latin: Tasting Journal /Notebook

Item made: Frijoles de Olla – “Pot” Beans
Amount Measure Ingredient
2 cups 15 ounces, 420 g Dried beans, black, pink, or pinto
Hot water as needed
½ cup 2 ounces, 56 g White onion, ¼ inch (.6) dice
2 tablespoon 1 ounce, 28 g Pork lard, or vegetable oil
1 tablespoon 15 g Salt
To taste Salt and pepper
1. Rinse beans in cold water and check for small stones
2. Cover beans with hot water, add onion and lard, bring to boil
3. Reduce to simmer, cover and cook until they are just soft and the skins are breaking open.
Between 1 ½ to 2 hours
4. Add salt and continue to cook until the beans are soft and the liquid is somewhat thick.
5. Correct seasoning

Course Name: Latin: Tasting Journal /Notebook

Item made: Arroz con Leche: Mexican Rice Pudding

Yield: 4
Amount Measure Ingredient
1 quarter 32 ounces, 896 ml Milk
1 each Cinnamon, stick
1 cup 6 ½ ounces, 184 g Long grain rice
½ cup 3 ½ ounces, 98 g Sugar, granulated
½ cup 4 ounces, 112 ml Sweetened condensed milk
1 ½ teaspoon 8 ml Vanilla extract
1. Combine milk and cinnamon, bring to boil
2. Add rice, reduce to a simmer, cover, cook 15 minutes
3. Combine sugar, condensed milk and vanilla, stir to dissolve, stir into rice
and simmer 5 minutes
4. Remove from heat
5. Serve warm.