Authentic Mexican Food Experience Mandarin Oriental Sudirman Jakarta

May 13th, 2014. Renowned for its excellence and innovation in food and beverage, Mandarin Oriental, Jakarta, together with the Embassy of Mexico, presents a special Mexican Food Festival with Mexican guest chef, Ángel Vázquez Cástelan from 12 to 22 May 2014 at Cinnamon restaurant.

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Chef Vázquez is highly-known as the owner of two famous local restaurants, Intro and Kafeina. Originally from Puebla in Mexico, Chef Vázquez celebrates the tradition of Mexican cuisine as well as other world-famous cuisines, including Brazil, Morocco and Scandinavian. Earning his master’s degree in food and beverage management, he has been trusted to work with some prestigious restaurants in the world such as Main Course in New York, Cal Ble and El Cingle by Montse Estruch in Barcelona, and Ze Kitchen Galerie of Chef William Ledeuil and Potel et Chabot at Roland-Garros in Paris. His flair in creating authentic Mexican food has brought him to travel around the world and had the honour to prepare Mexican cuisine for some ambassadors of Mexico in Asia and Europe.

“It is a great opportunity and experience for me to be part of Mandarin Oriental, Jakarta’s Mexican Food Festival where I can share my passion to all culinary lovers in Jakarta, especially Mexican food through my special food creations,” says Chef Vázquez. “I find that the flavours of Mexico and Asia are particularly complementary, as they are sweet, sour and spicy. I hope my cuisine will satisfy the cravings for true Mexican flavours in Jakarta.”
“We are excited and delighted to offer genuine Mexican culinary experience using premium and high quality ingredients to delight Jakarta’s culinary enthusiasts,” says Sinatria Pringgondani, Director of Communications of Mandarin Oriental, Jakarta. “Cinnamon will continue to bring in the world’s finest and innovative cuisine to enrich the culinary sensation.” 

“The Mexican Embassy is thrilled to partner for the second consecutive year with Mandarin Oriental, Jakarta to bring our yearly gastronomic festival, particularly because we have found in Mandarin Oriental, Jakarta’s team an extraordinary passion to offer the highest quality and a wonderful dining experience to the Indonesian public who are interested in exploring authentic Mexican cuisine,” explains Atzimba Luna Becerril, Head of the Cultural Section of the Embassy of Mexico.

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I won’t waste your time, so let’s just dig into the cuisines.

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Tortilla Chips

A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried (alternatively they may be discs pressed out of corn masa then fried or baked).

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Sopa Poblano

Chicken Stock Base, Zuchinni, Fresh Corn, Mushrooms, Zuchinnni Flower, Poblano Pepper

In the culinary arts, Poblano peppers are a mild variety of chili pepper used in Mexican and Southwestern cooking, perhaps most notably in the classic chile relleno in which the roasted pepper is stuffed with cheese, then coated in egg and then fried. Poblano peppers are so named because they are said to originate from the state of Puebla in central Mexico. They have thick, dark-green skin and a wide base which tapers to a point. Poblano peppers are mild to medium-hot.

The appearance was ordinary. But when you taste it.. OUTSTANDING!! This hearty soup, made from fresh corn, mushroom and poblano pepper. Incredible flavour.

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Frijoles Refritos

Refried Beans

Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish.

It’s actually not re-fried, but means very well-fried. The texture wasn’t so smooth, but everybody has their own taste. Rolled in a tortilla, you won’t stop munching.

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Arroz Blanco con Elotes Rajas y Crema

White Rice with Poblano Peppers, Corn and Cream

In the culinary arts, Poblano peppers are a mild variety of chili pepper used in Mexican and Southwestern cooking, perhaps most notably in the classic chile relleno in which the roasted pepper is stuffed with cheese, then coated in egg and then fried. Poblano peppers are so named because they are said to originate from the state of Puebla in central Mexico. They have thick, dark-green skin and a wide base which tapers to a point. Poblano peppers are mild to medium-hot.

It’s like butter rice. I didn’t taste any spicy, just white rice with corn and cream. The texture was a little bit goopy with creamy flavour. I think I’m addicted to this dish 😀

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Filete de Huachinango Relleno de Mariscos con Salsa de Acuyo

Red Snapper Filet Stuffed with Seafood and Acuyo Sauce

Huachinango (Red Snapper) is a classic fish dish from Mexico. The dish is a classic example of the cuisine of the southern coastal region of Eastern Mexico. It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. The use of olives and capers give something of a Mediterranean flavor to the dish, and show the Spanish influence.

The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.

The texture of Red Snapper was firm with flaky flesh and very moist with mild, sweet and nutty flavour. The acuyo sauce made this more delectable. The seafood that was stuffed in the red snapper filet made the dish a little bit satiated. Gorgeous! that’s what my tummy said to me. 😀

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Pollo en Salsa de Chipotle y Epazote, Calabaza y Elote

Chicken Leg and Thigh in a Chipotle Epazote Sauce

At first, I thought it was curry. But after tried this dish, I was in love. Seriously, this was very appetizing. The chicken was unquestionably tender. How to eat this dish? Take a bowl. Yup, do not eat with plate. You must eat with the soup. Slurrrrp! The soup was out of this world!!

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Camaron en Sasa de Pipian Rojo

Shrimp in Pipian Rojo (Sesame Pumpkin Seed Red Sauce)

This dish was a little bit similar with previous dish. Pipian Rojo is a luxuriously creamy pumpkin seed sauce from central Mexico. It was rich with flavours. What I love about this dish, the shrimp was juicy and succulent. If you love seafood, you will love this dish.

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Enmoladas de Pollo, Cebolla, Queso Cotija

Soft Chicken Tacos with onions and Cotija Cheese in Mole Poblano Sauce

Enmoladas de Pollo is known as Chicken Mole Enchiladas. They used onions and cotija cheese. I thought it will be creamy because of the cheese. But surprisingly, it was sweet because of the chocolate. Yup, the mole sauce was made with chocolate.

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Roasted Chicken

Roasted chicken is a very popular dish, especially at Christmas time, when (in the UK at least) it often substitutes for turkey (which isn’t as popular in the UK). It is commonly roasted in an oven.

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Sirloin Steak

Sirloin steak is a steak cut from the back of the animal. In British and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin.

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Tostada de Tinga Poblana

Below, I show you how Chef Ángel Vázquez Cástelan made the dish. This Tostada de Tinga Poblana was made from tortillas. Spread the bean paste, arrange warmed tinga, and garnish with everything. Voila!

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Flautas de Pollo res y Queso, Lechuga salsa y crema

Below, I show you again how Chef Ángel Vázquez Cástelan made the dish. Flautas is taquito. This flautas filled with chicken, beef, lettuce and cream sauce.

Taquito is a Mexican food dish most often consisting of a small rolled-up tortilla and some type of filling, including beef, cheese or chicken. The filled tortilla is crisp-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos; when flour tortillas are used, the dish is more commonly known as flautas.

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Mexican Desserts

Arroz con Lenche

Mexican Rice Pudding

I had no idea what the taste was. My tummy was very full, couldn’t eat anymore. But, some people said that this was extremely delicous. Rich, creamy and decadent. Totally favourite!

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Flan

Custard Dessert

One word: nectarous. This is a very simple dessert. But, the caramel sauce over the silky custard is a real treat. Love it to the moon and back. Is there anything I can do to make it bigger?? 😀

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Mexican Flan

Baked Egg Custard Made of Condensed and Evaporated Milk with Vanilla

I didn’t try this, but I believe this is as good as the flan. A baked egg custard with a layer of caramelized on top. Boombastic!!

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Fresas con Crema

Strawberries Cream with Fresh Strawberries and Sugar

Strawberries with cream. Sour and sweet mixed together in your mouth. What could go wrong? Nothing. The pink color really caught my eyes. The little mug made it very cute and adorable. Classic, right?

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For the drinks, they served Margarita and Tequila Shot. Just what I needed after big fat dinner.

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Guests at Cinnamon can take advantage of meticulously prepared dishes for lunch and dinner at 295k++ per person. For further information or reservations please call Cinnamon at +62 (21) 2993 8888 or email mojkt-cinnamon@mohg.com

Cinnamon Restaurant
Mandarin Oriental Hotel Jakarta
Jl. M.H. Thamrin PO BOX 3392
Jakarta Pusat 10310
FB Fan Page: Mandarin Oriental
twitter: @mo_jakarta

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