I usually like to be consistent in my menus - regionally speaking. And, I knew with my menu for the Sept. 30th Supper at Mas Tacos Por Favor, I would be tempted by all the potential that Central and South America bring to an evening of food and libations. I was dedicated to sticking to the family and community traditions of Central America. I had decided that I should shoot like a laser beam instead of like a water hose with kink in it. Keep it kosher, keep your pants on, calm down, walk the line, make it easy. And then, fortunately, I came across Acaraje from the not Central American country of Brazil and was very happily brought to my senses. I might be a little obsessed with this idea at the moment, but really, can you blame me? Look at how content that women appears to be with her hands in a bowl full of food with a bunch of delicious fried fritters in front of her. This picture could, in many ways, be the epitome of everything I love about food and cooking.
What struck me as so interesting about Acaraje is how similar it really is to our own Southern food. The ingredients seem to come straight out of any fully functioning Southern pantry and cooler. At the core, Acaraje is simply a black bean fritter that is deep-fried in palm oil. The magic happens when street vendors in Brazil, Bahia specifically, cut it open and fill it with Vatapa or Caruru. Vatapa is a typically spicy paste that is made from shrimp, peppers, cashews and coconut cream. Alternately, they top it with Caruru which is a milder shrimp paste made with okra and peanuts. Then, to really kill you with kindness, they top it all off with a green tomato relish and cilantro. Understand my obsession?
I've been playing around with these flavors and ingredients all week and I'm simply beside myself with a borderline grotesque kind of glee. Next week, I'll be frying off some test batches and I'm sure I won't be able to resist posting them here.
Meanwhile! We have only a handful of seats (6) left at what I think is going to be a stellar version of Buttermilk Road Sunday Supper at Mas Tacos Por Favor on Sept. 30th! If you've not yet made your reservations, please do as I don't foresee them lasting past this weekend.
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