The SEAcrets of cooking.

This appetizing picture was made in The Blue Pig Tavern, Cape May, NJ.
Definitely the best meal I had in the whole trip to the cape (and New Jersey).

Tuna Steak with seaweed salad, wasabi aioli and pickled ginger.

Malbec... oh that precious...

I did this picture in my trip to Cape May, New Jersey.
We bought this bottle that looked pretty interesting.

Malbec and chocolate & cranberry cookies.

Thanks Manssion Inn for the hospitality.

Black Pepper.

Broccoli, cauliflower, orange cauliflower & purple cauliflower.

Maybe this picture is far from being art, but I thought that would be nice to play with this colors.

Pan de Muerto, "Bread of the Dead".

The pan de muertos (Spanish for Bread of the dead) (also called pan de los muertos) is a type of bread traditionally baked in Mexico during the weeks leading up to the Dia de los muertos, which is celebrated on November 2. It is a sweetened soft bread shaped like a bun, often decorated with bone-like pieces.

Pan de muerto.

 Pan de muertos is eaten on Día de los Muertos, at the gravesite or altar of the deceased. In some regions it is eaten for months before the official celebration of Dia de los Muertos. In Oaxaca, pan de muertos is the same bread that is usually baked, with the addition of decorations . As part of the celebration, loved ones eat pan de muertos as well as the relative's favorite foods.


Info: Wikipedia
Photo: Guillermo M. Nasiff
Bread from: Hecho En Dumbo.

Duck breast.

Tell me if this is not a mouth-watering picture!

Duck breast.

This is such a delicious and easy to make dish.

Guacamole with mezcal.

My version of Mexican guacamole with a touch of mezcal.

Mezcal guacamole.

Ingredients:
1 fresh ripe avocado
Cilantro
Scallion
Tomate
Juice of a lemon/lime (to taste).
Pinch of salt
1/2 oz. of Scorpion mezcal reposado.

French Ambassador.

Very complex flavor wise and rustic looking, the French Ambassador is both my own recipe and picture composition.

Frech Ambassador.

Ingredients:

1 1/2 oz    Farmer's organic gin
1/4 oz       Pernod
1               Celery stalk
3               Blackberries
1               Tablespoon of fresh lemon juice
1               Teaspoon of sugar

Ceviche - Food art made at home.

Home made halibut ceviche.
Marinated in a lemon juice.
Cilantro, scallions and alfalfa sprouts.Topped with avocado and cachaça marinated grapefruit with basil olive oil.
Why not to put it in the blog!

Here the final results, with and without decoration.

Halibut ceviche (without decoration).

Halibut ceviche (with decoration).

Toloache - First visit.

Photofood (finally) visited Toloache and it was such a great experience.
This elegant Mexican bistro located in midtown keeps bringing the crowd with their unique and delicious food.

Toloache's ceviche/guacamole bar.

This enchilada made me say WOW!

Not a tradicional but a great contemporary flavor.

Enchilada de pollo @ Toloache.

I needed a fish-eye lens to take a picture of the whole bar with the great variety of tequilas and mezcals they carry., so I just made it easy: just go there and check their list by yourself!

Also the signature cocktails were really nice, flavor and decoration wise.
Here a few images from those made for Miguel, who was the bartender behind the "magic" that day.

Raspado: Frozen Margarita mango flavored.

Toloache: Herradura blanco, hibiscus, blueberries and lime.

De la calle: Siembra Azul blanco, cucumber, jalapeno and lime.

TOLOACHE Mexican Bistro.

251 W 50th St
(between 8th Ave & Broadway)
New York, NY 10019
Neighborhoods: Theater District, Midtown West

(212) 581-1818

www.toloachenyc.com