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Types Of Food That Can Be Frozen

Sometimes it may happen that you are hungry and you find nothing to eat in the afternoon period. For this time, a trusted freezer comes to the rescue and serves a pre-prepped meal quickly.

Some one-pot dishes can be cooked without thawing and some are single ingredients those can be mixed with whatever stuff is available for a weeknight meal. Just like a cooked chicken can be thawed to make burritos, a chicken salad, paleo quesadillas, soup, etc.

Maybe you can be the different one, so probably, there are two reasons to freeze pre-prepped meals and ingredients are:

Reason 1: It is a money saver when buying a stock on a sale item

Sometimes, farmers market and grocery store offer the best deals. It was an experience that fresh ripped, juicy and organic tomatoes cost just $1 per pound. At that time, it is the best idea to stock a freeze food item. When freezers are full, they consume less energy, so it is more economical to stock.

Reason 2: It is a time saver when it is stocked in bulk and you wash fewer dishes

The main advantage is that you cook, clean once and eat twice or thrice. Once all the ingredients are pulled out, it is just a matter of sometimes that you need to measure a next batch and same in terms of cleaning it as well. In the case, when you are full, you can surely keep the remaining stuff in a freezer and can have later on.

Tips to freeze the food properly:

  1. Spreading of berries, muffins and meatballs should be done in a single layer, to prevent them from sticking on a baking sheet and then freeze and then transferring in a bag must be done.
  2. Foods which contain higher water content will have some different texture on thawing, like fruits and vegetables, berries for example. They taste delicious, little softer and work best in the recipes those are cooked as compared to raw. Like, berries can be used to make freezer jam or smoothies, but using them raw is an exception.
  3. While freezing items like bread, I do not prefer to flash freeze it, instead a thin strip of parchment is placed between slices to prevent sticking.

*It is preferred that certain foods must be stored in a parchment freezer bags, which helps to keep plastic away and bags remain clean which can be reused.

*You can also follow some instructions to set the perfect cooling temperature of your freezer.

Food that can be frozen well:

  • Vegetables: Blanching is important to store certain vegetables. It helps to stop enzymes which help vegetables from ripening which helps to take away vegetables from dirt and bacteria. Brightens color, slows down vitamin and mineral loss, and softens those vegetables so they can be easily packed.
  • Blanching vegetables: First bring a big pot of water to boil and vegetables for boiling. Once boiling is done, cooking of vegetables is done for 1 to 2 minutes. Once done, remove vegetables from the water and immediately transfer it to cold water until it gets completely chilled. Drain those vegetables, if you want more time for certain veggies. Veggies that need blanching before freezing are:
  1. Spinach
  2. Broccoli
  3. Asparagus
  4. Carrots
  5. Brussels sprouts
  6. Lima beans
  7. Green beans
  8. Cauliflower
  9. Peas
  10. Peppers
  11. Sweet potatoes
  12. Zucchini

 Veggies that do not require blanching are:

  • Tomatoes(roughly chopped)
  • Beets(peeled and chopped)
  • Garlic(whole and chopped)
  • Ginger
  • Onions
  • Pumpkin
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    Every Restaurant Owner Should Know Perfect Cooling Temperature

    It is important to have restaurant equipment to carry out daily operations. For food storage, refrigerators and coolers those are used. For any business, lower temperature cooling is an important part, so it is essential to keep all those equipment in good working states. When you started a business, equipment was new as well. It will only run neatly if maintained well, though it is just 3 months ago or some years.

    As an owner of a restaurant, you should participate actively in refrigeration maintenance. You must have a technician to take care of its all larger maintenance parts, but apart from just that there are some things, those needs to be taken care to work your equipment last long and well.

    The Highest priority of any business is its energy efficiency. With proper maintenance, your refrigerators and coolers will work efficiently as they should work on their parts. Else, a downhill spiral will be seen as the year passes and as a result you will either need to repair or replace the equipment.

    It is important for food safety to regularly maintain the equipment. There are various requirements those need to be carried out for cold food storing and its safety reasons. If your refrigerator is not working in good condition, you may risk your customers to become sick. It may happen for just one time and you may have to suffer ad consequences. So for that reason, it is important that you must repair your equipments soon as possible, but you must also know the things to prevent it. So we have also provided some tips for keeping your food fresh for long time.

    A restaurant equipment company has seen the badly maintained equipment. They wish to educate the restaurant owners to learn the refrigeration maintenance so that their equipment will last longer and run more efficiently. Altogether, it can be confirmed that your food and beverages are stored safely. Tips to maintain your restaurant fridge by which one can easily prepare refreshing and chilled drinks at bars and restaurants.

    Avoiding Restaurant Refrigerator Repairs:

    As you are always around your refrigerator, you should not wait until it breaks down to pay attention to it. There are some indications those were seen before it breaks down. And if you see them, immediately call refrigeration expert for repairing purposes. If you will take care of these small things, they can create huge differences;

    • Your refrigerator must have empty space around it. It can strain for working if space around is blocked. It can heat up the area as the air is not circulating around the appliance. As a result, your kitchen will become hotter and will experience frequent breakdowns, and it may shorten the life of your refrigerator considerably. Proper space must be left between walls and refrigerator and no clutter should be stored in that space.
    • You must correctly set the defrost frequency and temperature. USDA, the FDA, the state health dept, and other authorities determined that your food must be stored at safer temperatures. Potentially hazardous food must be stored at 40Fas 41F is the max allowed temperature for refrigeration.
    • In order to save energy and heat, inside lights of the refrigerator must be turned off if it is not being used. Otherwise, more energy will be consumed and it will become harder for the refrigerator to keep things cooler.
    • Proper checking of hinges, seals, gaskets, latches, and other parts should be done to avoid leakages. The doors of the refrigerator should be always airtight. If pressure resistant is not showing, then surely there is a leakage happening somewhere.
    • Restaurant refrigerator must be cleaned from inside on regular basis. You can take guidance from the owner’s manual for specific cleaning instructions. For cleaning, any bleach, caustic or abrasive shouldn’t be used.

    Schedule for tuning up the refrigerator:

    The process of tuning up means tasting and inspecting everything on the refrigerator. There are adjustments done if needed on the whole unit. The level of refrigeration is adjusted if needed and the oiling is done for the parts. You will be getting the detailed report of the exact refrigerator condition and you will come to know about what repairs are required like heating and air conditioning, handyman and electrical services.

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    How to keep your food fresh

    Some foods have a tendency to rotten easily. As we know, food is quite expensive nowadays, so it does not make any sense to just buy it and through it after it gets rotten. For keeping a food in a good condition, the storage place of food must be proper and it should be kept in a perfect way.

    Usually, we make a huge investment in buying food, and it is quite hard to see it getting thrown by us. There are foods which are tending to rotten rapidly and it has a certain lifespan. So it is not at all a good idea to buy a food in bulk. Rather, they should be brought as per requirements, in order to keep it fresh. If in case, the food is brought in bulk, then a proper arrangement of place should be done for its storage. Food should be packed properly to prevent it from getting rotten. So, the freshness of the food should be properly maintained and every day, freshly bought food is always better, after packing properly you should always keep it in a cool place, you can use a chest freezer that can easily help to maintain its freshness for a long time.

    What is the Remedy to keep the food fresh?

    Bananas: It is always good to eat a banana every day. It is normally bought in stock. They have a tendency to get rotten up as they ripped fast. As a result, they become unhealthy to eat. To keep them protected from perishing, Banana stems must be tied up with a plastic. The gas called Ethylene gas helps a fruit to ripe. So on wrapping, a fruit remains fresh for a longer time. It helps to make the gas production process slower. Apart from this, fruits like plums, pears, tomatoes also emit gas, so they should be kept separately from other eatables.

    Lettuce Leaves: Paper towel must be used in the refrigerator to keep the Lettuce leaves fresh for a longer period. It helps in water absorption from the food basket. As a result, the lettuce leaves do not get soggy. Due to that lettuce and other fruits remain fresh for a longer period.

    Potatoes:  Normally, every home has potato stocks for consumption. They are used in making various dishes. Potatoes generally sprout up on keeping them for a longer time. So they should be stored in a dry and colder place to prevent them from sprouting up.

    Mushrooms: When there is a question of food storage, we normally use plastic bags. For mushrooms to remain fresh for a longer period, they should be kept in a paper bag. Paper bag helps mushrooms to stay away from moisture and as a result, prevent them from rotting.

    Celery: At all homes, celery is commonly used. You can make a use of Aluminum Foil to keep the Celery fresh for a long time. You need to check for all the stock to get cleared before storing and make it completely dry as well. This will surely help in the prevention of moisture to the celery.

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    Francisco “Paco” Perez | Aqui Es Texcoco

    Lamb ribs barbacoa at Aqui es Texcoco
    Lamb ribs barbacoa at Aqui es Texcoco

    Lamb steamed in banana leaves is one of life’s simple pleasures, not to mention one of Mexican food’s greatest and most satisfying dishes. This five thousand-year-old (at least) cooking technique, that usually involves hours and hours of cooking under low heat, breaks down the lamb until it falls apart under the weight of your piece of tortilla—no forks or knives should ever be required if done properly. Just ask Francisco “Paco” Perez of Aquí Es Texcoco, who has dedicated seven years to perfecting the art of cooking barbecue. Paco designed, from scratch, stainless steel ovens for his restaurant that successfully resemble the traditional underground cooking method of Barbacoa.

    Specifically, Aqui Es Texcoco specializes in barbacoa cooked in the style of Hidalgo, Mexico, the southern-central state neighboring Mexico DF that is notorious for the perfection of barbacoa. On a any given weekend morning, every singe seat in the unassuming restaurant located in the Southeast Los Angeles industrial neighborhood of Commerce is full with people that come from all around the city just for a few bites of Texcoco’s namesake dish. Some order by the plate (hint: always ask for ribs as they are among the most tender cuts of the animal), but the regulars order by the pound that, of course, comes with the works—red and green salsas and tortillas.

    If you have the stomach space for it or one day find yourself miraculously not craving lamb, there are wonderful mixiotes de conejo, which is essentially rabbit steamed in parchment until you guessed it—it falls apart too. Or, grilled quail marinated with dark beer.

    Need we say more? See you bright and early this Saturday morning, though, they are open everyday too.

    Tips and tricks to keep your lamb meat fresh.

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    Octavio & Shannon Olivas | Ceviche Project

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    On a warm evening at The Mondrian Hotel’s SkyBar, we joined Ceviche Project’s first summer tasting series. Led by Octavio and Shannon Olivas, the founders of CEVICHE PROJECT, a concept that they have been dreaming about and developing for several years. Octavio was born in Mexico City and his love for ceviche started when his dad used to take him fishing in Mexico and together they’d prepare a fresh and simple citrus-marinated-fish using the catch of the day.

    We were lucky to join Ceviche Project’s first tasting series at The Mondrian Hotel, and we knew we were at the right place as guests were being welcomed with a neat shot of DeLeón Tequila and DJ Ganas vintage cumbia.

    The tasting began with oysters on the half-shell with bespoke mignonette, paired with DeLeón Tequila Reposado, a highland Tequila with notes of vanilla, dried fruit, and a hint of spice on the finish. The hamachi crudo with mint, tomato-cucumber water and the most perfect brunoise of melon, fresno chile and jicama was generously finished with Calvisius caviar atop. It was as amazing and luxurious as you’re imagining it!

    The big eye tuna & sea urchin ceviche tostada took us straight to México. Thick slices of tuna with creamy avocado, lime, heirloom tomato, pickled radish, toasted pepitas and the heat from the jalapeño paired perfectly with a play on a negroni/aperol cocktail with DeLeón Tequila.

    The Tai snapper ceviche, with white ponzu, yuzu-kosho, togarashi, red onion, avocado, sesame seed and crispy spicy nori had us scraping our bowl as you do when you’re eating a bowl of ice cream, savoring the last drop of the ceviche’s juices. For desert, we enjoyed a creamy yuzu coconut sorbet with market strawberry basil jus and Sinaloan Chiltepín made by Octavio’s beautiful wife, Shannon Olivas.

    It was a memorable night of our perfect trifecta: ceviches, tequila cocktails & cumbias.

    Don’t miss Ceviche Project’s upcoming five pop-ups at the Mondrian Hotel’s Skybar, each tasting features new ceviches and cocktail pairings, and perhaps, you may or may not be spoon-fed caviar at the end of the dinner.

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    María Lopez | Candela Taco Bar

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    LA’s Mid-City Mexican food scene has really come a long way in the last couple of years. But there still is really only one place to get your fill on things like tamarind-flavored frosty micheladas, ceviches de camarón or better yet, ultra-garlicky tacos gobernadores (cheese and shrimp scampi Baja tacos).

    Located just south of La Brea and Wilshire, Candela Taco Bar is the brainchild of María Lopez, the daughter of the esteemed Lopez family that has owned and operated Leonardo’s Night Club for over 38 years. Located adjacent to Leonardo’s, Candela Taco Bar is the type of place that you take shelter in when trying to avoid that annoying traffic on the way to The Grove, you may have driven by it at least a dozen times, so make sure to stop and enjoy the wonderful brick wall-lined interior, complete with a romantic charm achieved by their low-hanging chandeliers (hint: for your next date night!). They serve the best refreshing chilled drinks and they told the secret that how they keep drinks chilled and refreshing.

    Other dishes that we love are Salmon al Mojo de Ajo and the elusive Mexican dish of Enchiladas Suizas, that will taste unlike any other enchilada you’ve had with their crema Mexicana-boosted tart green salsa. Feeling like having a salad? order their jicama, pineapple salad, dressed with lime juice, mint and tajín. It will remind you why you love

    Oh, and there is a velvety sweet potato flan and caramel-drizzled golden brown churros for dessert. ¡Provecho!

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    Jesse Angel Gómez & José Acevedo | Maradentro

    Bringing the bright, rich flavors of Mexican seafood to Studio City, Maradentro joins Jesse Gomez’s and Executive Chef/Partner Jose Acevedo’s other stellar Los Angeles restaurants—Mercado (in three locations) and Yxta Cocina Mexicana. Maradentro means “the sea inside.”

    Owner Jesse Gomez and Chef Jose Acevedo

    Jesse Gomez and Jose Acevedo have reinvented the wheel at Maradentro. And by wheel, we mean guacamole, since he went ahead and added crispy bits of Nueske’s bacon and chunks of plump lobster—the tortilla chips are freshly fried, flaky and served warm too. Salivating yet? Well, how about with a tart tamarindo mezcal cocktail?

    It’s possible that Maradentro is perhaps LA’s most underestimated at the moment, with their innovative-yet-still-traditional takes on Mexican coastal cuisine. Which includes options like a cioppino-like, Siete Mares-stuffed chile relleno and Oysters “Rajafellar” with chile poblano strips and queso añejo. For dessert, enjoy their Tres Leches Budino, a fluffy sponge cake topped with Oaxacan chocolate custard.

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    Raúl Ortega | Mariscos Jalisco

    Mariscos Jalisco truck is the quintessential street food of Los Angeles: a folded-over fried taco that is filled with a filling of veggies and chopped shrimp (think of a crispy potato taco but with shrimp) smothered in a zesty tomato salsa aromatic with oregano, and then a sliver of ripe avocado.

    The man behind Mariscos Jalisco’s truck is no other than Raul Ortega, a native from San Juan de Los Lagos in Jalisco. Raul is not only an expert at Mariscos, he started his taco career selling tacos de cabeza in San Juan de los Lagos’ Plaza de Armas, he eventually moved to Boyle Heights in 1983, which led him to open Mariscos Jalisco in 2002.

    Raul’s Tacos de Camarón are simple joy, but a joy that warrants many high-profile Los Angeles chefs and people from out of town to make the trek to Boyle Heights just to devour an entire plate of these tacos. The truck also does seafood cocktails overflowing with plump, freshly shucked oysters and tender sliced octopus in a chilled tomato-seafood broth. But don’t take the chefs’ word for just how good the stuff is, take the locals’ word, who frequent the place every minute, even at the 9 a.m. opening.

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    Connie Cossio & Segio Peñuelas | Coni’Seafood

    Pescado Sarandeado is freshly-caught, charred whole fish and it is the official dish of Mexican beaches. That is, until Connie Cosio, originally from Acaponeta, Nayarit, and Sergio Peñuelas, from Los Mochis, Sinaloa, opened Coni’Seafood in Los Angeles and brought the emblematic coastal Mexican dish to the city of Angels, and dare we say that it tastes just as good as enjoying it under a few palm trees on a hammock?

    The secret is a simple one: their dedication to sourcing the absolute best quality seafood. For starters, their fish of choice for this preparation is snook fish, a medium-flake fish that retains its meatiness through the grilling process and doesn’t have as many pesky bones as other fish. To finish this seafood feast, there is a pile of umami-intensive caramelized onions that add an extra layer of unforgettable flavor to your DIY fish tacos.

    If the sarandeado is that good, you can imagine how good their ceviche preparations are. Including a variation of a ceviche that they offer on their botana side of the menu, called tostaditos. Which, is essentially freshly fried flaky tostadas piled high with chopped raw shrimp, tender octopus and sea snails and a little creamy marlin pate to round out the richness.

    Then, there is chef Peñuelas’s deftness with shrimp. Which, may or may not include a simple sauté of camarones borrachos, a simple dish properly cooked shrimp swimming in a tangy, tequila-heavy spicy sauce.

    Conveniently located a few miles away from LAX, this restaurant and the friendly staff is the perfect welcoming experience for any family or friends coming from out of town, or, a good pit stop to let the uncontrollable Los Angeles traffic settle down while being a good friend and picking up your friend at the airport. Especially, with a couple of their micheladas in hand.

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    Jimmy & Andy Shaw | Torta, Co

    Jimmy & Andy Shaw

    If you’re like us, then you have a soft spot for tortas. Whether is in the form of molletes for breakfast or a Cubana for a quick, late-night dinner.

    Thanks to Jimmy Shaw—the man behind Lotería Grill—and his brother Andy, your dream of eating tortas all day, every day is now an easy reality. The Shaw brothers brought their torta inspiration from their native Mexico City to downtown Los Angeles with Torta Company, the sandwich sister of Lotería Grill.

    Torta, Co. opened in January 2014 and its already established a cult following with the downtown crowd. There is a torta for everyone, from torta de milanesa de res (breaded beef cutlet), alambre (Sirloin Tips, Bacon, Poblano Peppers, Jack Cheese, Black Beans, Avocado, Jalapeño Sauce) and the famous La Cubana (Breaded Chicken Breast, Black Forest Ham, White Cheddar, Black Beans, Tomato, Avocado, Onion, Chipotle Mayo, Cilantro dressing).

    If you feel like having breakfast at any point of the day, fret no more. Torta Company has you covered with their chilaquiles en salsa verde and chicken milanesa torta, with a spread of black Beans, crema Mexicana, queso Fresco, onion and cilantro. Combining tortillas with their crusty and freshly baked telera bread never tasted this good.

    Join the torta cult following, visit Torta, Co!

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