Milpa y Mar

Milpa y Mar

Cynthia Xrysw Ruelas Diaz is one of the twelve S.Pellegrino Young Chef 2019-2021 finalists for Latin America Region. Discover the full recipe of her Signature Dish, Milpa y mar. 

23 January, 2020
Average: 1.7 (7 votes)

serves for

4

total time

4 HR 30 MIN

ingredients

Fish broth
lisa fish
2 head, bones
Onion
Garlic
5g
maiz de húmedo
100g
cal viva (quicklime of Mexico’s state)
2g
Eggs
2
Salt
5g
lime of Jalisco
2
Coal
100g
Fish
lisa fish
400g
lisa fish
50g of fat
lengua de vaca (wild Mexican and tender herbs)
16 leaf
Blue Cornmeal
600g
Coal
100g
Salt
8g
Lisa roe
lisa roe
100g
chilhuacle (emulsion)
20g
Coal
500g
Chilhuacle chilli emulsion
Chilhuacle amarillo
20 g
Chilhuacle rojo
20 g
Chilhuacle negro
20 g
Mexican chocolate 80%
30 g
Caster Sugar
5 g
Salt
5 g
Corn Oil
300 g
Pineapple vinegar
10 g
Lechuguilla vinegar
10 g
Onion
50 g
Tomatoes
1

​​​​​​

Step 01

Fish broth

Roast the onion and garlic. Smoke the heads and bones, then put into a saucepan and covered with water and add the onion and garlic. Cook for 2.30 hours and then In another side, put into a saucepan water and quicklime and after adding the maiz de humedo until is nixtamalized rest for 2 hours, then strain and wash the grain and cook in water until the grain burst. Meanwhile clarified the fish broth with whipped egg white and add the burst corn into it. Add lime juice of Jalisco at the end.

 

Step 02

Fish

Put the fish into a brine for 12 minutes, after dry an spread lisa fat in the fillet and wrap with bleached quélites and cover each portion with blue corn native masa. And cook on the coals 15 minutes before to serve.

 

Step 03

Lisa roe

Cut the roe in 4 portions and after spread with a little of the chilhuacle emulsion and cook 10 minutes before to serve on the coals.

 

Step 04

Chilhuacle chilli emulsion

Chilhuacle Negro is a traditional Mexican chilli pepper native to Oaxaca. Lechuguilla is an Agave species found only in the Chihuahuan Desert. 

Toast the chiles the rehydrate with hot water and rest for 10 minutes. Meanwhile, roast the tomato and onion. Then liquate the chile with tomato, onion, pineapple vinegar, lechuguilla vinegar, chocolate, sugar, sea salt until the mixture gets smooth and after emulsion with corn oil.

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