Blog

Vegano chocolate caliente con sabores Mexicano y Noruegos

Mi idea detrás de esta receta es hacer una fusión de las tradiciones mexicanas y noruegas. En Noruega por lo general tomamos el chocolate caliente acompañado de wafles. Los wafles noruegos contienen un aroma característico y el sabor proveniente del cardamomo; por esta razón decidí incorporar esta especia al chocolate caliente y así darle el toque escandinavo. Para agregar algo a la fusión y hacerlo vegano, sustituí la leche regular por una leche o bebida de arroz no láctea; de esta manera el chocolate caliente es también libre de lactosa. Aún así la receta contiene los tradicionales sabores mexicanos resultado de la mezcla de canela, piloncillo y chocolate mexicano. Esta bebida es perfecta para acompañar la rosca de reyes o cualquier pan dulce. ¡Espero que la disfrutes tanto como yo!

¡Feliz día de reyes!

Photo: Aquicomi

Ingredientes:

150 gr de chocolate mexicano o chocolate oscuro

1 litro de bebida de arroz no láctea

2 ch (cucharadas soperas) de piloncillo o azúcar morena

4 ch de polvo de cacao

4 rajas de canela o 2 ch de canela molida

1 pizca de sal

15 vainas de cardamomo o 2 ch de cardamomo molido

Instrucciones:

  1. Vacía la leche de arroz en una olla y calienta a calor medio.

  2. Consejo: antes de agregarlo, tritura el cardamomo para que suelte mas sabor.

  3. Bate la mezcla con un molinillo o con un batidor de mano para crear espuma, de esta manera se mezclan mejor los ingredientes y se integra bien el chocolate.

  4. Permite que se caliente bien a fuego lento, sin hervir, hasta que el chocolate se haya derretido y esté bien mezclado.

  5. Si usaste canela y cardamomo enteros, usa una coladera al momento de servirlo.

  6. Se sirve caliente.

Photo: Aquicomi

Vegan hot chocolate with a Mexican and Norwegian twist

English version

My idea behind this recipe was to make a fusion between Mexican and Norwegian traditions. In Norway we drink hot chocolate and often pare it with Norwegian waffles. Norwegian waffles have a characteristic aroma and taste stemming from the spice cardamom. Therefore I decided to incorporate this spice in the hot chocolate and give it a Scandinavian twist. In addition to the fusion I also wanted it to be vegan friendly. I substituted regular milk with non dairy rice drink/milk. Now the hot chocolate is also lactose free. This hot chocolate recipe still has its Mexican flavors stemming from the mix of cinnamon, piloncillo, and the Mexican chocolate. This is a perfect drink to go along with your Rosca de Reyes or any sweet baked breads! I hope you all enjoy it as much as I do.

Feliz Dia de los Reyes Magos! Happy Three Kings Day!

Photo: Aquicomi

Ingredients:

150 gr Mexican chocolate or dark chocolate

1 liter non dairy rice milk

2 tbs piloncillo or brown sugar

4 tbs kakao powder

1 pinch of salt

4 long cinnamon sticks or 2 tbs cinnamon powder

15 cardamom pods or 2 tbs cardamom powder

Instructions:

  1. Pour rice milk in a pot and warm on medium heat.

  2. Tips: crush whole cardamom to release more flavor before adding to mixture.

  3. Add the rest of the spices and chocolate in the rice mixture.

  4. Using a Molinillo or a whisk, stir and whisk in order to add air and make foam.

  5. This is a great way to mix the ingredients and let the chocolate blend properly.

  6. Let mixture simmer until all the chocolate is melted and blended.

  7. If using whole cinnamon and cardamom than use a strainer to remove spices before serving.

  8. Serve warm.

Photo: Aquicomi

Vegansk varm sjokolade med fusjon av Mexico og Norge

Tanken bak denne ideen var å lage en fusjon mellom Meksikanske og Norske tradisjoner. I Norge så drikker vi varm sjokolade og den oftes serveres sammen med norske vaffler. Norske vaffler har en karakteristisk aroma og smak som kommer fra kardemomme krydder. Derfor har jeg besluttet å bruke dette krydde inni den varme sjokoladen for å gi den en scandinavisk tvist. I tillegg til å lage en fusjon så ville jeg at den skulle være vegansk. Jeg erstattet vanlig melk med laktosefri ris vann/melk. Denne varme sjokolade drinken beholder sine meksikanske smaker som kommer fra kanel, piloncillo, og meksikanske sjokolade. Denne varme sjokoladen passer perfekt til din Rosca de Reyes eller andre søte bakverk! Jeg håper dere alle nyter denne som jeg gjorde.

Feliz dia de los Reyes Magos! Ha en fin Tre Kongers Dag!

foto: Aquicomi

Ingredienser:

150gr Meksikanske sjokolade eller mørk sjokolade

1 liter laktosefri rismelk

2 ss piloncillo eller brun sukker

4 ss kakao pulver

1 klype salt

4 store kanelpinner eller 2 ss malt kanel

15 kardemomme frø eller 2 ss malt kardemomme

Fremgangsmåte:

  1. Hell rismelk i en kjele og varm på middels varme.

  2. Legg resten av krydderne og sjokolade opp i kjelen med ris melken.

  3. NB: Knus kardemomme for å frigjør mer smak før de settes inne i blandingen.

  4. Bruk en Molinillo eller visp og rør og visp for å lage skum og få luft inne i vesken.

  5. Dette er en super effektiv måte å få blandet ingrediensene og få sjokoladen til å blandes godt.

  6. La blandingen små koke inntil all sjokoladen er smeltet bort og blandet skikkelig.

  7. Hvis du bruker hel kanel og hel kardemomme så er det lurt å bruke en sil for å ta bort krydderne fra vesken før den serveres.

  8. Server varm.

foto: aquicomi

Vegansk Meksikansk mat og matkurs Oslo

Hei,

Jeg har blitt veldig glad i vegansk mat i det siste. Det hele begynte vel med at Pappaen til mine gutter er veganer. Når jeg skulle lage middag så måtte jeg ta på min thinking hat og være kreativ. ( Takk Tommy <3 )  Denne utfordring ble til en morsomt og lærerikt opplevelse. Jeg fikk veldig mye glede av å lage nye oppskrifter og prøve masse nye ingredienser. Dette gjorde at jeg bestemte å ta de videre i mitt catering selskap Aquicomi som spesialiseres seg på meksikansk mat.

Jeg tok i utgangspunkt kjente populære retter og forvandlet de til deilige veganske måltider. Maten ble så godt! You didn´t miss the meat!

Vegansk TACO Buffet / Vegansk Buffet 

Alle elsker tacos ikkesant?!!!! Så jeg lagde hele TRE taco buffeter med hver tre ulike variasjoner. Jeg lagde også veganske buffet. Nå kan man ha et skikkelig fest med en vganske selskapsmeny.

Vegansk Matkurs

Å dele min kunnskap er også noe som jeg ville gjøre. Da har jeg laget et veganske matlaggingskurs. Hvem som helst kan komme og få en skikkelig innføring i noen gode veganske meksikanske retter.

Her er et bilde fra min forrige kurs med ansatte på Sunkost Gunerius <3

foto: Aquicomi

Jeg har brukt mye tid på å lage disse oppskrifter. Lots of heart, soul and flavor came into these recipes. Jeg håper inderlig at dere liker de!!!

Titt på mine veganske menyer på aquicomi.no under menyer VEGANSK 🙂

Et lite smaksprøve av hva jeg har å tilby:

Hoja Santa Mexican Gourmet: Albert Adria and Paco Mendez

Sitting in a beautiful setting enjoying eating a piece of art is one of my favourite past times. I love getting dressed up and tasting new exciting dishes. The excitement to learn that a gourmet Michelin Mexican restaurant was so near was amazing!

The restaurant is one of Albert Adria creations in collaboration with head chef Paco Mendez.

I was dying to eat there and meet the chefs at Hoja Santa. You can imagine how thrilled I was to get a table and be able to eat their amazing food and talk with the Sous Chef Paco Medina ( Jose Francisco Medina).

Hola Santa opened in 2014 and received its first star in 2015. Their goal was to have a gourmet Mexican restaurant which had combined the avantgared with Mexican flavours. This restaurant has received recognition in the Michelin book, received awards in the Mexican embassy in Spain, and made recognition in the Mexican gastronomy in Mexico. It all started with the love of Mexican food from Albert Adria and the expertise of Paco Mendez.

This was an extraordinary gastronomic experience. The decor was beautifully put together without it being too colourful and overly done. The detail in the small things was what made the room beautiful warm and welcoming.

I shared this magical fine dinning experience with my bestie Lena Sayed. We started our meal with a mezcal tasting menu of 6 different Mezcales.  Every Mezcal had its own taste and levels of flavours. The Mezcal was served with orange slices and maguey ( worm) salt. The waiter used a beautiful analogy explaineding how the Mezcal is like kissing as a way of drinking it. How the first kiss is the longest which meant we should keep the first variety in our mouths for 15 secs. How kissing makes us warm inside and thats what the mezcal was going to do.

Photo: aquicomi

We decide to go for the a la carte menu and choose a variety of dishes. Every dish was different and had its own design and taste. I loved how the flavours of Mexico were so dominate in each dish. The beautiful plates were garnished with fresh Mexican herbs such as Hoja Santa and epazote. Every dish had its own theme and stood amazingly on its own.

The restaurants welcoming dishes were a delicious start to an amazing meal. The pickled vegetables were covered in chicatana ants powder.

Photo: aquicomi

Hibiscus tequila refeshener and a mini tostada with crunchy baby shrimp.

Photo: aquicomi

Cactus brotes Baby nopales <3 A true staple of Mexico

Photo: aquicomi

I love drinking beer with Mexican food! We paired the food with the resturants own beer. It was light and refreshing. My favourite colour too 😉

Photo: aquicomi

Us Mexicans have a special obsession with beans. I am truly a frijolera ( loves beans) The bean broth made me stop in time. As I sipped it and closed my eyes I could see my grandmother stirring the beans in the pot while my grandfather played ranchera music in the background. Wow!

Photo: aquicomi

This noodles version was a twist to Mexican homestyle fideo with a mushroom and 3 Chile sauce. The black truffle quesadilla was a delicate mouthful.

photo: aquicomi

My absolutely favourite dish of the evening! Sea cucumber with the best Chile de ancho sauce I have ever tasted!!!! And look at these chicharron pieces made from the sea. You wouldn’t believe that they weren’t made out of bacon 😉 The sauce was both spicy and savoury. I was so tempted to lick the bowl…instead I used my finger and wiped the rest of the sauce into my mouth. The texture was lovely like a fresh pasta and the sauce had so many levels of flavour. I was brought back to Mexico….

Photo: aquicomi

Mexicos ultimate pride! Tacos and mole. The best way to end the savoury dishes. The perfect ending to the savoury dishes was the mole! This mole consist of 70 different ingredients. Mole is the true national pride of Mexico. This was just a spectacular way to end the experience. Its complex flavours with the pan crusted avocado were a fabulous pair. A dish I will defiantly never forget.

Photo: aquicomi

Then we received a few last gifts from the kitchen…..

I am not a sweet girl but these truly were a delightful ending for our pallets. A kiss from Yucatan with the coconut sorbet and the pineapple tepache.

Photo: aquicomi

This 3 hour dinner was amazing. The staff around us made us feel cared for and the service was top notch.

I had the pleasure of getting to sit down and talk with the sous chef Paco Medina. This young man is a talented chef who has risen the culinary latter in just a matter of a few years. He did his practices at Ticket and was invited my Paco Mendez to work in Hoja Santa.  He started as a line chef and is now the sous chef. He runs the kitchen while head chef Paco Mendez is away. I watched him command the kitchen in a calm and precise manor. He pays grave attention to detail and only lets the best on the plate reach the costumer. I admire your technique and confidence. We wish you the best on your culinary journey Chef Paco Medina!

Chef Sylvia Vavik and Chef Paco Medina. We discussed his career the the future of Mexican gastronomy in Barcelona.

Photo: Lena Sayed

Thank you so much for arranging this Silvia Fdez, Diego Braga, and to the sous chef Paco Medina. I look forward to meeting Paco Mendez the next time we both are in Barcelona. Viva Hoja Santa!

Thank you Hoja Santa Team!

 

La Catrina in BCN

When I travel I love to visit new Mexican restaurants and experience Mexican cuisine abroad. La Catrina invited me to their family style Mexican restaurant.

La Catrina is a family owned restaurant in Barcelona. The restaurant opened 2 years ago and is going strong. Its owners are siblings Lorenzo and Marniey Sendra along side with her husband Alessandro Cantu. Alessandro Cantu is an Italian chef and moved to Mexico with his wife to learn of the food culture that Mexico has to offer. He gives credit to his mother in law and Abuela ( grandmother) for teaching him the family recipes. As a chef he took these recipes and added his style while transforming them into his own.

Apon opening the restaurant they wanted this restaurant to represent a piece of back home in Mexico. Their goal was to bring Mexico to their customers one plate at a time. Their dishes are homestyle as made in your grandmothers kitchen. The menu is all made from scratch without any preprocessed products. The tortillas come from La Reina de la Tortilla which is situated in Madrid. This restaurant is made with love, sweat, and soul. This family puts all their hours into making everything from the food to the decor an authentic Mexican experience. The restaurant decor is typical Mexican design with pieces relating to the Mexican culture. They have had Mexican artists come and do beautiful murals on the walls to give it that special touch while supporting artists from Mexico.

Alessandro and Lorenzo gave us a taste of the many dishes he has to offer. My ultimate favourite were the beans a la olla. They were savoury and absolutely delicious! I could have eaten the whole pot of beans. The menu is filled with different types of tacos and even huaraches! The portions are abundant and yummy. They have a great selection of Mexican beer and fresh fruit juices. You will not leave the restaurant hungry!

Thank you for a delicious meal and lovely company. I am looking forward to visiting again and I wish you continuous success!

Here are a few pictures from my visit:

Outside the restaurant with Alessandro and Lorenzo. Gracias amigos! 🙂

Photo: Aquicomi

 

A selection of their delicious tacos! Tacos Gobernado, chipotle shrimp, Al pastor, carnitas, barbacoa. Super good 🙂 My favourite tacos were the carnitas with the chicharron on top.

Photo: Aquicomi

The amazing Frijoles a la olla <3 These really brought me back home. Savoury and soft just  the way I like them.

Photo: Aquicomi

Three types of quesadillas poblano Chile, squash blossoms, and mushrooms in a blue corn tortilla. These crispy butterfly shrimp were Yum Yum Yum!

Photos: Aquicomi

Thank you again La Catrina! We will be back <3

For more pictures visit Chef Sylvia Aquicomi on Facebook 🙂

https://www.facebook.com/pg/SylviaAquicomi2015/photos/?tab=album&album_id=1369077846522993

 

 

 

4th of July festival 2017

What an awesome festival to attend! I had the best time serving up tacos at Frogner parken this year at ACCN annual 4th of July festival. The people arranging it and the other food stands were so kind and happy. There was an atmosphere of love and happiness. Shout out to Wildfire foods for being a totally cool neighbour stand and spreading those good vibes.

My taco crew did an amazing job and our team work paid off. The line at our stand extended far out into the field and people were so patient and waited for their food with smiles on their faces. We ran out of food close to the end of the event and made lots of people were super happy. I couldn’t have asked for a better outcome! I want to thank everyone who helped me out in the kitchen and at the event. I couldn’t have done it with out my awesome team <3 <3 <3

A special thanks to ACCN for inviting me this year and pulling off an incredible festival!

Here are a few pictures from the festival. We managed only to take a few shots before the people came. 😉

We had 4 different types of salsas: Salsa verde, salsa taqueria, salsa Fresca and Hitman mango habanero salsa!

With 4 different types of protein aztec chicken, adobo pork, 5 chilies mex style chili con carne with Pozole and cactus stew (vegan) !

The first taco lover costumer of the day!

photos: Aquicomi

For more pics go to:

 

https://www.facebook.com/pg/SylviaAquicomi2015/photos/?tab=album&album_id=1356650931099018

SanFiesta Festival 9-11 Juni 2017

San Fiesta Festival var så gøy!

Jeg hadde min taco stand, hadde tortillabake kurs, og hadde en dans show. Så fint å kunne møte så mange snille mennesker. Det var en latin amerikansk festival med mat, dans, live musikk, og kunst.

Tusen takk til Trine Bendixen for å ha invitert meg ditt. Du er amazing!

Her er noen bilder av dagen på Sandvika torg. For flere bilder så kan du besøke min side på facebook Chef Sylvia- Aquicomi.

Her er bilder fra min taco stand. Jeg serverte Aztek kylling tacos, cochintia pibil tacos, salsa verde, salsa taquera, avocado krem, og selfølgelig håndlaget mais tortillas fra Maseca.

A special thanks to my super helpers Annika and Rebbeca <3

Foto: aquicomi

Å lære andre å lage tortillas er noe jeg synes er veldig gøy! Vi lagde mais tortillas med tortilla press og maismel Maseca sponset av Sunkost Gunerius. Takk til ruudfood.no!  Her er bilder fra tortilla bake kursene:

The best part of my day was making tortillas with the families and children who joined me and brought me so much joy!

Foto: aquicomi

Vi endte dagen med ekte meksikansk folkedans! Jeg til og med serverte noen tacos da også 😉

Takk til Alberto som tok tid til å danse med meg. Du er helt rå min amigo <3

For en fin festival! Takk for oss og vi gleder oss til neste år 🙂

Besitos

Linser a la Mexicana

Denne retten er utrolige enkel å lage og kjempe god! Den passer som en side rett eller on its own. 🙂

foto: aquicomi

 

Ingredienser:

  • 1 løk
  • 2 tomat
  • 1 jalapeno/grønn chile
  • half bunt med koriander
  • 2 boks med ferdig kokt linser
  • smak til med salt og pepper
  • olje til steking

Instruksjoner:

  1. Varm 2 ss olje i en stekepanne.
  2. Skjær løk, tomater, og chile.
  3. Fres løk og chile sammen.
  4. Legg til tomater i pannen og rør litt.
  5. Hell linser oppi i pannen og la sure litt i ca 5 min.
  6. Finhakk koriander og dryss over linser blandingen.
  7. Smak til med salt og pepper.

foto: aquicomi

Kan serveres som side rett eller oppi tortillaen som en vegetar taco!

Delicia Meksikansk Restaurant= Delicious Real Mexican food

Endelig har jeg funnet et restaurant som servere ekte meksikansk her i Norge! 

Her står jeg ivrig for å komme inn og spise lunsj. Foto: Christian Enrique Vavik

Jeg tok en tur ned til Kristiansand og måtte innom den nye meksikanske restaurant Delicia. Jeg hadde hørt at de hadde ekte meksikansk mat og måtte smake og se selv. Delicia har vært åpent i 2 år men har satset 100% på meksikansk de siste 4 måneder. Restauranten er drevet av ekte paret Mostafa og Araceli Moustaide. Araceli er fra Mexico og hennes drøm er å lage et restaurant som virkelig viser det norske folket hva ekte meksikansk mat er. Hun ønsker at gjestene skal føle seg som de er hjemme hos noen venner i Mexico. I Mexico sier de ” Mi casa es tu casa”, mitt hus er ditt hus. Føl deg hjemme. Maten i Mexico handler mye om familie, venner, og masse følelser. Hun vil skape en opplevelse rundt bordet. Hver rett er laget fra bunnen av. Hun har ansatt en kokk fra Mexico som har sin faglig utdanning fra den meksikanske kjøkken. Kokken Chef Christian Garcia lager alle rettene og har virkelig god smak. Han kan dette med salsaer! Han servere mat som smaker herlig og har en fin presentasjon. Til og med pico de gallo er presentert delikat. Menyen er fullt med autentiske retter som er også laget med produkter som er importert fra Mexico. Det var imponerende å se at de hadde retter fra Mexico som jeg ikke hadde sett på andre restauranter. Jeg fikk servert 2 nydelig salsaer ( salsa macha og salsa de casa) , guacamole og varme hjemmelagde tortilla chips. Endelig en guacamole som ikke har hvitløk i!  Jeg forelsket meg spesielt i husets salsa ( Salsa de casa). Jeg fikk spist quesadillas med flor de calabaza ( squash blossoms) og med huitlacoche ( mais sopp). Disse quesadillas er en meksikaners drøm. De lager egen blå tortillas med mais mel fra Querretaro Mexico. Jeg fikk en kjempe god Sope med husets egen chorizo. Det var nydelig! Til lunsj har de egen meny med chilaquiles, Pozole, and burritos. Jeg elsket alt jeg spiste! Det var som om jeg var i Mexico og trengte ikke å engang fly der. Jeg anbefaler på det sterkeste å ta turen innom.

Dere har klart det! Delicia er Delicious!

Her er noen bilder fra min fantastiske besøk på Delicia!

Det lille meksikanske kjøkken <3 . Her står jeg med eieren Araceli Moustaide.

 

Nydelige salsaser! Delikat og kjempe god. En salsa servert i en molcajete smaker alltid bedre 🙂 Foto: Christian Enrique Vavik

Quesadillas fylt med huitlacoche ( mais sopp)  og flor de calabaza ( squash blomster). Beste quesadillas! Foto: Christian Enrique Vavik

Sopes med hjemmelagde chorizo. Taco al pastor. Her blir det ordentlig taco vet du. Foto: Christian Enrique Vavik

Jeg er super happy og klar til å spise for andre gang! Round two my friends. Yes I came back for more!!!! Foto: Christian Enrique Vavik

My 17 year old loves burritos and he said that this was the best he ever tasted! It was made with their own homemade chorizo. I had the chilaquiles with eggs. To die for! Yum Yum!!! Foto: Christian Enrique Vavik

The amazing pozole and my favourite salsa de casa……yum yum yum! Foto: Christian Enrique Vavik

Thank you for the great service and lovely company! I will definitely be back 🙂 Here chatting up a storm with Araceli and giving thanks to the great chef Christian Garcia.

Araceli you made it! Araceli tok meg imot med åpne armer og tok meg tilbake til Mexico.

 

Her er websiden til Delicia :

http://www.delicia-restaurant.no

NB- Du kan finne flere bilder fra mitt besøk på facebook siden Chef Sylvia Aquicomi <3

 

 

English:

I have finally found a restaurant in Norway that serves true Mexican food! Delicia is a Mexican restaurant that serves authentic dishes. It is located at the train station down town. The restaurant is run by Mostafa and Araceli Moustaide. Araceli is from Mexico and it has been her dream to open a Mexican restaurant in Norway.

I couldn’t belive it until I tried it myself. My expectations were not very high but I still entered the restaurant nervous and anxious to see what I would find. As I entered the restaurant I was greeted with Mexican music playing in the background and warm colours on the interior with candle lights setting the mood. I was so happy that I wasn’t bombarded with pinatas and sombreros. I find it so cheesy that other restaurants fill up their venues with anything they can find that looks Mexican. On one of the side walls lays a beautiful replica of a real Mexican kitchen. The interior was classy, simple, and Mexican. I loved it!

The owner Araceli invited me to have dinner with her. She received me with open arms and I felt like an honoured guest. As we sat their and ate all the beautiful and delicious dishes she talked to me about her vision and what she wanted to accomplish with this restaurant. She wanted to show Norway how a true Mexican restaurant makes you feel. You should feel at home. Where home cooked meals are made from scratch. A decor that truly embodies a Mexican home rather than a cheesy over the top Mexican party.

As each plate arrived I was jaw dropped. They looked delicate and tasted fabulous.I loved everything I ate. For a moment there I had forgotten where I was. I was filled with nostalgia, my taste buds in ecstacy, and my belly was full to the max. I fell in love with the salsas. My favourite being salsa de casa. I always say that you can tell if the food is going to be good by judging the salsas. Each plate I tasted was delicious. I ate a variety of things from quesadillas, tacos, sopes, chilaquiles, burritos, and pozole. I strongly encourage you all to take a visit and eat some real Mexican food. You won’t be sorry 🙂

Thank you for the lovely visit and amazing food! I will be back for more 😉