NONNA LOLANA MAKES LASAGNA
Taqueria El CALIFA De LEON
MEXICO CITY
TACOS El CALIFA De LEON
Mexico City's Tacos El Califa de León has received a Michelin star, making it the only taco stand in the world to receive the coveted award from the French dining guide.
Not making a big fuss of the incredible honor, the tiny restaurant's main chef, Arturo Rivera Martínez, stood over his grill Wednesday searing meat for a horde of hungry customers as he's done for 20 years.
Asked how he felt about receiving the Michelin star Rivera Martínez said 'está chido ... está padre,' meaning:'It's neat, it's cool.'
Although Michelin representatives came Wednesday to present him with his well-deserved full-sleeved white chef's jacket, he didn't put it on. Not out of disrespect, but simply because his cooking area is tiny - 10 feet by 10 feet - and extremely hot.
Diners at the stand can only order tacos, and the meat inside comes from either a cow's rib, loin or fore shank.
The prices at the taco stand, however, are a lot more affordable with a huge taco costing nearly $5. Customers say the tacos there are the best, if not the cheapest, in the city.
El Califa de León has been around since 1968 and has been doing the same things that's made it so successful since the beginning.
Thousands of times a day, Rivera Martínez grabs a fresh, thinly sliced fillet of beef from a stack and slaps it on the 680 degree steel grill.
He then dashes a pinch of salt over the meat and squeezes half a lime on top before grabbing a soft piece of freshly rolled tortilla dough to heat it up on the grill.
Less than a minute later - he didn't share exactly how long because 'that's a secret' - he flips the beef, flips the tortilla and assembles it on the plate for the waiting customer.
CHOCOLATE GANACHE CAKE
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
EASY BAKE SPONGE CAKE
INGREDIENTS :
Preparation method:
8 ounces cream cheese
½ cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
Preparation :
Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy. Gradually beat in confectioners' sugar until smooth.
8 ounces cream cheese
½ cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
6 ounces Dark Chocolate (melted)
Preparation :
Melt Chocolate.
Beat cream cheese, softened butter, and vanilla together into the cream cheese - butter mixture with an electric mixer until light and creamy. Gradually beat in confectioners' sugar until smooth.
