May 10, 2009
Grandes damas de la cocina en México
Labels: Chef Margarita, margarita carrillo, Mexico, non profit, Slow Food
Feb 19, 2009
Splendid Table in Mexico City
The Splendid Table is a culinary, culture, and lifestyle program that celebrates food. On Saturday Feb. 28 award-winning host Lynne Rossetto Kasper will lead listeners on a journey of the senses through Mexico City with some of its most famous chefs. Their culinary odyssey lead them of course to the grand dame of Mexican cuisine Diana Kennedy who was kind enough to take us through the gardens of her Mexican ecologic home in the state of Michoacan. A short visit to the Museo de Antropologia helped give them another view of Mexican history and culture pre-conquest. Candid shots of Lynne and her stalwart production team (Sally Swift and Chris Heagle) conducting interviews on the UNAM campus with Chef Margarita Carrillo de Salinas and Ricardo Munoz Zurita. Congratulations to Lynne and her crew for surviving such an intensive week long schedule intent on capturing the Mexican culinary soul. And thank you Lynne for letting me tag along! POSTED BY RUTH T. ALEGRIA http://ruthincondechi.blogspot.com/
Dec 11, 2008
Don Emiliano - Slow Food
By David Mandich - May 8, 2005
Don Emiliano restaurant in San Jose features exceptional Mexican cuisine prepared by internationally famous master chef Doña Margarita Salinas. Chef for the Mexican Ministry of Agriculture, she often puts on gala Mexican cooking demonstrations at food conventions in Europe, Asia and the U. S. The restaurant is a member of the “Slow Food” movement - an international association founded in Milan twenty years ago as a counter-point to the fast food industry. Slow Food promotes appreciation of fine cuisine using regional foods, served in an unhurried atmosphere where family and friends can relax and enjoy life in the slow lane.
A delicious Slow Food entrée at Don Emiliano’s is the Filete Nicolasa. A wonderful tenderloin of Chihuahua beef prepared with a seared crust of dried chiles, leaving the meat tender and juicy on the inside. It comes centered on a platter of red hibiscus flower sauce garnished with apple slices sautéed in tequila caramel. This dish will destroy any fantasy you ever had about vegetarianism. Another is the Filete Eredira. “A Chihuahua beef tenderloin bathed with scented ten chile oil and garlic flakes.” The filet comes served on a bed of blue masa (cornmeal) stuffed with seven different of mushrooms of the forty-nine varieties found in Mexico.
A specialty dish is the Chile Relleno San Jose – A large mild Ancho Chile (dark red, toasted nut flavor) stuffed with medium shrimp in an angelic goat cheese and wine white sauce. A dish worth fighting over. Lamb Mixiote is from a pre-Hispanic recipe. Lamb stew meat is steeped in a light salsa verde and served in a Maguey skin (Tequila plant) paper wrapping which comes from a small village in Mexico.
Try the Espiral con Mole de Pollo de Pistache – a delicious dish featuring Chicken crepes in a tantalizing pistachio mole. Seafood offerings include Atun Encendido - a charcoal seared tuna covered with a light vinaigrette and a favorite - Camarones la Tequilera. Large prawns sautéed in a creamy tequila enhanced white sauce. Some “Slow Food” dishes can take up to four days to prepare. Try to not be in a hurry when dining here so you can slow down, savor and enjoy Doña Salinas' fine culinary art, the paintings, music and your friends.
Prices range from 20 to 36 dollars for main courses, 7 to 20 dollars for appetizers, soups and salads. Parties up to 150 persons can be accommodated.
Reviewed by David Mandich - May 8, 2005
Labels: Baja, Don Emiliano, Los Cabos, Slow Food
Don Emiliano Restaurant
San Jose del Cabo
Los Cabos, Baja California Sur, Mexico
Welcome to Don Emiliano, a space of exquisite simplicity and magic where our dream materializes a lifetime of family tradition that through generations revolved around the kitchen and the vast culinary culture of our beloved Mexico.
Baja Traveler’s People Choice Awards
Baja Traveler’s People Choice Awards
Frommer’s Guide to Baja & Los Cabos
Wine Spectator
Catadores Magazine
Catadores Magazine
Labels: Baja, Don Emiliano, Los Cabos, Slow Food
Sep 30, 2008
May 4, 2008
Feb 28, 2008
Dining - Chef's Corner (Los Cabos Magazine 2007)
Los Cabos Magazine articles about Cabo San Lucas and the Los Cabos area of Baja California, Mexico.
Dining and Nightlife Articles
Dining - Chef's Corner
Margarita Carrillo de Salinas
Chance and coincidence can shape our lives in ways we never expect, playing a pivotal role—more than once—in the career of Chef Margarita Carrillo de Salinas. While balancing a young family and a teaching career, she and her husband, Angel Salinas Flores, decided to build a new home. As it is with construction projects, supervision is key, so Margarita took a leave of absence to oversee the project. Finding herself a bit bored and a natural in the kitchen, she took a few cooking classes here and there, which lead to a friendship and many travels with Alicia Gironella D'Angeli, the acclaimed Mexican chef of México City’s El Tajín restaurant. Soon Margarita was back in university studying culinary arts and would go on to attend Led Cordon Blew and other top institutions around the globe.
I caught up with her after a recent trip to Vienna this past autumn. The assignment: a formal dinner for 400 at the United Nations International Center. How, I asked, could she pull this off with a handful of embassy staff, some not accustomed to laying out a feast for 40 let alone 400? She smiled and explained that growing up, life revolved around the kitchen and the family, and that it was customary for them to be cooking for large groups of the extended Carrillo Arronte clan and their many friends. “If you love what you do, it’s easy,” she replied.
In her long and stellar culinary career, Chef Margarita traveled the world as Executive Chef of México’s Department of Agriculture. A chance meeting in Japan led her to open Don Emiliano’s in San José del Cabo in 2005. Juggling positions as the Mexican representative of the International Association of Culinary Professionals (IACP), Instructional Chef of Cultura Culinaria and the Centro Culinario de México, as well as her work with La Cofradía en Apoyo de la Mayora Mexicana—assisting talented Mexican women cooks with developing their skills—and her commitment to the international Slow Food movement, she resigned from the Department of Agriculture in 2005 to focus on Don Emiliano and her family. Chef Margarita now divides most of her time between Los Cabos and her husband and youngest son in México City. Angel, her eldest, runs Don Emiliano with her, while a third son is in the film business in L.A.
As she was about to leave for a month abroad (Slow Food’s Terra Madre, where she will represent México, and another prestigious event in Japan), I asked her how her husband feels about her globetrotting lifestyle. She flashed me that warm smile of hers and said, “For 33 years, he has always been there for me. It means everything. I am very happy that my profession, my passion, has involved my family.”