Three dishes by Roberto Ruiz to enchilar Madrid on Mexico's day

Gastronomy

Chef Roberto Ruiz.

The chef and founder of Punto MX, the first Mexican restaurant in Europe to achieve a Michelin star, teaches how to make esquites and other classics of Aztec cuisine

On the night of September 15 to 16, 1810, Dolores Hidalgo (town of Guanajuato) rose up against the authorities of the Viceroyalty of New Spain shouting "Long live the Virgin of Guadalupe!"

that marked the beginning of Mexico's independence today marks

with which the North American country commemorates its Independence Day on Wednesday 16.

But what is a celebration without food?

(Mexico City, 1975) tells step by step how to prepare three Mexican dishes to enchilar Spain also these days, that for something the Chilango has been

almost a decade

and taking it - hand in hand with products Spanish and Mexican ingredients- at the top of the avant-garde,

, the first Mexican restaurant in Europe to achieve a Michelin star and

.

Although the chef, creator of formats such as Salón Cascabel and Tacos, Margaritas and Punto, in Madrid, has not stopped.

-with the most emblematic flavors of his kitchen: La Chipotlera dishes, cocktails and sauces, as well as other products that he produces in his organic garden, in Segovia-, and now he is immersed

planned for the end of the year.

Meanwhile, he makes us cook skis, chilaquiles and tacos.

Orale!

Skiing

Ingredients for four people.

Tender grains of four pods, 8 mini pods, 1/2 onion, 125 ml of chicken broth, two tablespoons of lard, 40 g of fresh cheese, 1 serrano pepper, 1 tablespoon (mocha) of chili powder, four tablespoons (dessert) of mayonnaise, 1 branch of epazote, 4 lime wedges and a tablespoon of salt.

ELABORATION.

Peel and chop the onion finely;

We remove the seeds and the vein of the chili and chop it in the same way.

We wash the epazote.

We

with a blowtorch.

Heat the lard in a pot and add the chopped onion and let it poach.

Add the sweet corn kernels, the serrano pepper, the chicken broth, the chopped epazote and season.

So, we

.

We rectify the salt and remove.

We serve in molcajete, add the mayonnaise, the crumbled cheese and the chili powder.

Lastly, we place the minimazorcas matted and cut in half lengthwise.

Chilaquiles with morita chili sauce and free range egg

Ingredients for four people.

400 ml of morita chili sauce, 180 g of tortilla chips, 3 g of chili powder, 30 g of red onion cut into julienne strips, 20 g of peas, 20 g of broad beans, 12 watercress leaves and 4 poached eggs.

: 4

tomatoes, 2 white onions, 6 morita chilies, 4 g of cumin and 15 g of fine salt.

ELABORATION

.

.

In a pan we toast the cumin and in another we brown the tomatoes and onions, which we have previously cut in half.

and, finally, in the thermomix, we crush all the ingredients and add salt.

Once the sauce is made, we place it hot at the base of the plate;

, and pour the chilli powder over the chips.

Then, we distribute the red onion and the cooked peas and broad beans on top of the chips.

We place

and finish with the watercress and a little chili powder on the egg.

Rib taco

Ingredients for four people.

For the rib taco

: 4 corn tortillas, 200 g of roasted rib base, 120 ml of pasilla chili sauce, 5 g of cilantro finely chopped, 10 g of finely chopped onion, 1 radish thinly sliced.

a 1,250 kg rib of beef, 4 g of salt, 40 ml of sunflower oil, 8 black peppercorns, 1 bay leaf and a peeled garlic clove.

: 100 g of pasilla chili, 150 g of white onion, 5 g of garlic, 500 ml of beef broth, 1 tablespoon of fine salt and 80 ml of sunflower oil.

ELABORATION

.

: we salt the piece and vacuum-pack it with the rest of the ingredients.

We steam cook at 77 ° C for 8 hours and let it cool.

We open the bag,

.

We put our meat in the

, remove the bone and cut into 1 cm

cubes

.

: remove the seeds and the stem of the chilies,

.

We crush it all together with the onion and garlic.

In a pot, heat the oil and fry until obtaining a texture for sauce.

: in a frying pan, heat and brown the roast rib cubes.

Add the pasilla chile sauce and heat.

;

Cover with the cooking sauce and finish with the coriander, onion and radish mixture.

According to the criteria of

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