Entrepreneur in the gastronomic sector and a benchmark for good cuisine in San Miguel de Allende, chef Marcela Bolaños of Masala restaurant shares with us a couple of recipes characteristic of her restaurant with accents.
With accents?
The self-taught chef likes to bring out the flavor of ingredients to their fullest expression. Emphasizing specific elements to give a delicious flavor to the taste of diners resulting in a synesthetic explosion that will make her dishes linger in the sensory memory.
And since we know that these times are tough, we present you the recipe for a “Marsalade” which is a reinterpretation of the popular Aperol Spritz that came about when prosecco was removed and replaced with beer. The chef’s contribution was to add yellow lemon salt, thus creating this refreshing delight.
With you the marsalade!
Ingredients:
1 glass
Frosted with yellow lemon salt
Ices
2 oz Aperol
½ oz lime juice
1 light beer
1 pinch of yellow lemon salt
Garnish with lemon peel or slice of your favorite citrus fruit
However, in the kitchen, as in life, not everything is smooth sailing and after a divorce, the chef found new challenges that were reflected in a flavor that would evolve to become one of the most outstanding in Mexico.
It is not by chance that her restaurant Marsala is part of the collective imagination of San Miguel when thinking of good food, since the chef constantly renews herself, daring to use her talent in new ways.
If you, like the chef, are not one to shy away from challenges (she has cooked for Madonna herself), the following vegan recipe will be an interesting challenge to show us your expertise:
Charred Eggplant with Beet Tahini and Quinoa Tabbouleh:
Ingredients:
½ charred eggplant, cleaned at room temperature
50 gr. of beet tahini
70 gr. of pico de gallo
45 gr. of cooked tricolor quinoa
1 gr. kosher salt
1 gr. of olive oil
2 gr. fresh chopped red onion
8 gr. of cilantro yogurt
2 gr. of cilantro sprouts
1 edible flower.
Place half an eggplant in the center of a plate and spread the beet tahini over it using a pastry bag. Mix the pico de gallo with the tricolor quinoa in a bowl.
Add salt, olive oil and fresh red onion. Spoon the quinoa tabbouleh over the tahini. Place 5 cilantro yogurt bonbons on top and finally arrange the cilantro sprouts and flowers to serve cold.
Beetroot tahini
Ingredients:
250 gr. (1 cup) tahini (al-arz tahini, sesame paste)
100 gr. beet cooked for 15 mins, peeled and cold
15 gr. ½ yellow lemon, its juice
5 gr. (1 clove) of medium garlic
15 gr. (1 tablespoon) of salt or more if necessary
2.5 gr (½ teaspoon) of pepper
60 ml. (¼ cup) water
2 ice cubes
Blend everything in the Vitamix until thick and keep refrigerated for up to 5 days.
Pico de gallo
Ingredients:
350 gr. green tomato (7 pcs.)
370 gr. of tomato (3 pcs.)
35 gr. of red onion
2 seeded serrano chiles 30 gr.
2 tablespoons of parsley 30 gr.
3 tablespoons of cilantro 45 gr.
1 yellow lemon its juice 30 gr.
1 green lemon its juice 15 gr.
1 splash of olive oil 1 gr.
1 teaspoon sherry vinegar 5 gr.
1 tablespoon kosher salt 15 gr.
2 teaspoons of zatar 30 gr.
Chop the first 6 ingredients into brunoise and mix with the rest in a bowl and taste for seasoning. Refrigerate for up to 5 days and when ready to serve, mix with tricolor quinoa to form the famous tabbouleh.
We invite our users to show us their dishes and innovate in new ways to accentuate their favorite ingredients and with the fundamental ingredient: passion.
Enjoy!
Chef Marcela Bolanos
Marsala with Accents
