(PLEASE NOTE: Posting has been revised. This supper will take place on the 30th, not the 23rd as previously noted). Not that I'm a workaholic, but when I get excited about things I just can't really shut off my brain. And, after coming off of such a fun and refreshingly Southern menu this past weekend, I immediately started thinking about how I could give this same feeling to our next supper at Mas Tacos Por Favor on Sept. 30th but tying it to another style of food.
I partially come from Mexican/Native American blood on my mother's side. My grandmother, Mary, was half Mexican and half Zuni Indian (we think - her family, like a lot of Americans who were of latino/indian origin and immigrants in the 30's, 40's and 50's burned their birth and baptism records so there would be no trace of family origin. And, she never told anyone, not even my mom and her siblings, the truth about where her family really came from - out of shame and wanting to simply be "American"). As much as I didn't want to base my menus on location, Mas Tacos Por Favor and its proprietress Teresa Mason are just so gosh darn inspiring and I DID want to base my menu on family traditions and what gathering a family around food means to us all, so here we go! My whole life, I have had a very vivid memory of my Nana's pork and green chile and my mom eating it for breakfast with eggs when my Nana would come and visit. But most importantly, and I don't know if I dreamed it, but I have an utterly distinct memory of her making tortillas in my aunt's kitchen. I have a hand written recipes of these tortillas, so I am hoping it's a real memory. Every time I handle dough in the palm of my hand the way you do with tortillas, I think of that memory - real or not. Very sadly, my Nana passed away when I was ten - leaving me with only her meticulously hand written recipes that I have photocopied from my mother's collection. She was a very special person whom I miss every day. And, I want to dedicate this meal to her: Mary Gutierrez Aldridge.
When I started researching South and Central American food for this meal, I became overwhelmed with excitement by all the simple flavors and combinations - how very, very simple and perfect everything seemed to be put together. And, for days found myself unable to pull myself away from books and websites and magazine articles about Mexican and Brazilian and Guatemalan street food! And, as usual, I became a little obsessed by a new discovery: a little something I found called Garifuna Tapado: a Guatemalan seafood stew with coconut milk and very many other goodies. So, small disclaimer, I've sort of made an all-star list of my favorites and narrowed it down to a reasonable night's worth of food from several South/Central American countries. I have a big feeling it's going to be an incredibly fun night FULL of fun food and good drinks and great folks! A Sunday Supper full of spirit!
TO RESERVE A SEAT: We have to keep reservations tight at 30 people as Mas Tacos Por Favor is not suited for many more bodies than that. The prix fixe amount for this evening with multiple cocktail offerings, a wine pairing, heavy appetizers and three courses is $80 per person. Once you donate, you will receive an email from us confirming your seat and filling you in on further information. You will find the reservation button on the bottom of this post below the menu - simply make a donation for the amount of seats you'd like and we will confirm them via email. Grab yourself a seat!
Buttermilk Road Sunday Supper at Mas Tacos Por Favor
(THIS EVENT IS FULLY BOOKED! PLEASE CHECK BACK SOON FOR FUTURE DATES AND MENUS!)
Sunday, September 30th, 2012
Cocktails and Beverages:
Agua de Jamaica:
hibiscus flower tea
Margarita de Pina y Nopal:
Pineapple and Cactus Margarita
Brazilian Cocktail w. Cachaca, Lime and Sugar
Chili Spiced Roasted Pumpkin Seeds
Warm Mexican Street Corn Salad
Pupusas con Queso y Chiccaron con Curtido:
Salvadorian Street Pastries with Cheese, Crispy Pork Belly and Cabbage Salad
Acaraje con Vatapa y Caruru:
Brazilian Black Bean Fritter Stuffed with Sprimp, Hot Chili Paste and Green Tomato Salad
Garnachas con Mi Abuelita's Canitas con Chile Verde y Ensalata de Aguacate:
Mexican Fried Masa Tortilla with My Nana's Green Chili Pork and Avacado Salad
Guatemalan Garifuno Tapado
Traditional Guatemalan Seafood Stew w. Coconut Milk Broth
Cajeta Ice Cream with Spiced Pepita Brittle