The Magic Mushroom, The Pioppinno

Today while I was at the Silver Lake farmers' market, I stopped by Kane's Family Farm booth to see their beautiful mushrooms. It seemed Marissa gave her husband the day off and she set up a beautiful display. She quickly brought to my attention that she had something very special today. She showed me a small tray of mushrooms that looked less than special. They seemed to be long spindly shiitakes. But they weren't. Marissa revealed that they were rare Piopionno Mushrooms, also called Block Poplar. But what made these fungi so special? 

"Unlike other mushrooms, when you cook these, they get crispy," Marissa said excitedly with a smile on her face and a twinkle in her eye. That twinkle sold me. So did the intrigue of how these shrooms would cook up. 

She advised me to cook them at high heat in a skillet with a little olive oil. I did so and threw a little garlic in at the end. 

The mushrooms cooked magically to perfection. They got super crispy and were delicious. I fried up a couple pieces of Canadian bacon, mounded it with some smashed red potatoes and topped it with the crispy Pioppinno mushrooms. It was a delicious treat. 

I'm gonna keep this one in my pocket for the future. They would be the perfect topping to a nice risotto or salad. 

Dia de los Muertos in Los Angeles

My "Dia de los Muertos" altar in Los Angeles, California

My memories of "Dia de los Muertos" (Day of the Dead) at the cemetery of Xoxo in Oaxaca, Mexico live on in my California home every November. I honor those who have been in my life and celebrate their lives. The last week of October, I begin to collect my photos, objects in one spot and buy fresh marigolds from the farmers' market. My bookshelf slowly begins to transform into a beautiful altar to remember important people in my life - this year primarily in my thoughts were my grandfather, my cousin Josh and my friend Josh Clayton-Felt, as well as the "Ayotzinapa 43" (the forty-three students who were "disappeared" in Mexico). Each item on my altar is carefully selected and holds special significance. Candles, copal (incense) and marigolds are among the gifts that welcome and guide the spirits' return.

My altar lit with candles at night 

Altar detail

Altar Detail

Altar Detail

Altar Detail

Altar Detail

Among these gifts you will also find water and food, which often was a favorite of the deceased. Potatoes and eggs are offered for the spirit of my grandfather who taught me to make fried potatoes with which he often topped with a fried egg. "Pan de muerto" is a special bread that is made for Day of the Dead. It is slightly sweet, spiced with anise, flavored with orange and topped with sugar. My loaves are made with traditional bone shapes on top, but this year I switched it up and made a full skull shape with crossbones.

Ingredients ready to make "Pan de Muerto"

Making "Pan de Muerto" at home

"Pan de Muerto" at my altar

Crew of Bones Muhroni and my friend, Anselmo, with make up and ready to party.

With our large Mexican community here in Los Angeles, "Dia de los Muertos" has long been a community tradition. The most popular of celebrations is usually sponsored by Self-Help Graphics. This year people gathered around the altars built in Grand Park and celebrated with traditional dance and song.

City Hall in DTLA behind the Grand Park celebration for "Dia de los Muertos"

Downtown LA altar detail

Giant skull on altar in Downtown Los Angeles

The candle on this altar reads "Justice for Tayvon Martin"

Sharp Knives & Bikes, The Perfect Combination

As we were sitting outside the patio at García Madero, I heard a loud whrrr and buzzz right behind me. Then Tanya said, "That guy behind you has a knife". I was expecting to turn around and be beheaded. My melon was safe. It was just the "el afilador".

Whether you're a professional chef or home cook, you know it's always vital to have a sharp knife. Here in Los Angeles, I have to wrap my knives and lug them up to the farmer's market or drive to a knife shop to get my knives sharpened. Mexico has the perfect solution for sharp knives, at your door step. That solution is a man known as "el afilador". He arrives at your restaurant on his bike, which also ingeniously contains his entire knife sharpening shop. After just a few minutes of grinding and polishing on his bike/sharpening machine, the chef can hold his knife once again keenly sharp without having to leave his kitchen.

The Inventors of Al Pastor: El Tizoncito

Al Pastor roasting on the spit at El Tizoncito, Mexico City

Upon my arrival in Mexico City, there was much confusion finding my amiga, Eme, at the airport. Fortunately there were some incredible sculptures by Jorge Marín to distract me, as well as a friendly, handsome security guard who I gave some of my art stickers.

Sculpture by Jorge Marín, Mexico City, DF, Mexico

By the time I found Eme at another terminal, I was already starving. We grabbed a cab and headed toward our digs in the Condesa neighborhood. We were fortunate enough to have friends staying at a mansion so we were able to live large there for a few days while attending the Material Art Fair. Which by the way was amazing. You'll read more about that later. We have tacos to talk about.

We dropped our bags on the first floor of the mansion and headed down the street for tacos. Conveniently, there is an El Tizoncito, just blocks away. Tizoncito claims to be the inventor of Tacos al Pastor. We arrived to the marinated slices of pork loin stacked in the shape of a spinning top. The name comes from the "style of the shepherd" and is cooked very similarly to shawarma and gyros. The meat slowly spins and roasts and then thinly sliced onto tacos. At the top of the meat is a piece of pineapple that gets richly sweet as it cooks and a thin slice is added to the tacos. It's just enough subtle sweetness to compliment some of the spicy salsas.

Salsas at El Tizoncito, Mexico City

After we were seated, we were seated by a very friendly waitress and an even more friendly tower of chips and salsas. There were four very different salsas - a tomatillo with green chile, pure serrano, chile de arbol and morita chile. There were liquified beans also served which helped cut the heat when needed. The michelada (beer with lime juice and salt) also helped mellow things out.

Al Pastor Tacos at El Tizoncito, Mexico City

And then... the tacos came. Tender roasted slices of al pastor, pineapple with white onion and cilantro. Perfection on my plate. The taste was delicious and I couldn't get enough. I stopped after six. Only because I knew I was having churros later.

Visit El Tizoncito website for menu and locations.

Recipe: White Sapote Oat Porridge

I've always loved oats. But growing up, I only ate them one of two ways - cooked up hot with butter, brown sugar or whatever I was desiring that day - and the other way was in an oatmeal cookie. I never thought of eating oats cold until I tried soaked oats by Zen Monkey. It's a blend of yogurt, soaked oats and fruit available in the yogurt section of Whole Foods. The apple flavor was delicious. So I did some research and recreated the recipe at home in a mason jar. This cold oat porridge has become one of my favorite go-to breakfast recipes. You can make it quickly at night before you go to bed and in the morning you have a delicious and healthy breakfast to get you going.

I will be posting a more traditional Apple Oat Porridge recipe soon, but for now here's one made with an exotic fruit. Learn more about White Sapote.


WHITE SAPOTE OAT PORRIDGE RECIPE

Ingredients for White Sapote Oat Porridge

Ingredients:
2 Small White Sapote Fruits (diced small)
1 Cup Instant Oats (I recommend Quaker Oats)
1/2 Cup Plain Yogurt
1/2 Cup Apple Juice (you may need to add more depending on the consistency of yogurt and the consistency you prefer for your porridge)
1/4 Cup Shredded Coconut
1 tsp Vanilla Extract
Pinch of Salt
Squeeze of Lemon

Combine ingredients in mason jar.

Method:
Combine Yogurt, Apple Juice, Vanilla Extract in Mason Jar. Stir until smooth. Stir in Oats then stir in White Sapote Fruit. Add a pinch of salt and squeeze of lemon to taste. If you feel it's too thick add a little more juice or water. Put the lid on the jar and give it a shake. Let sit overnight in refrigerator. Oats will swell up up with flavor. The mason jar makes it convenient to take out a serving or take it on the go. Keeps up to 5 days in refrigerator.

You can always substitute Apples for the White Sapote. You can omit the coconut and vanilla and add cinnamon or nutmeg instead. I like to try other little additives too. You can add things like raisins, dried cranberries, other dried fruits, slice almonds, chopped walnuts or chia seeds.

Refrigerate oat porridge overnight in mason jar.

Recipe: Chorizo-Potato Hash with Poached Egg

I love Chorizo! It's adds wonderful flavor to dishes. I grew up eating corned-beef hash, so I developed this twist with chorizo. Chorizo is a spicy Mexican sausage made from pork or beef. I usually prefer the pork. When you buy chorizo, you can pick it up prepackaged in the refrigerated section near the sausages. But if you're as fortunate to live in an area similar to Los Angeles, with a dense latino population, you can probably find the real thing. Go to your local carneceria (butcher shop) and pick up fresh chorizo.

I'm going to show you how to make this great breakfast dish. It also makes a great stuffing for breakfast burritos - just add some cheese a wrap in a tortilla! This is

So let's make some chorizo-potato hash topped with poached egg!

This recipe makes a serving for two.

1/4 Pound Chorizo Sausage (removed from casing)
1 Large Russet Potato (small dice)
2 Cloves of Garlic (chopped)
1/2 tsp Cumin
1/2 tsp Paprika
Chives (chopped finely)
2 Tbsp Olive Oil -or- Vegetable Oil
Salt and Pepper
Crema Mexicana -or- Sour Cream
2 Tortillas

2 Eggs
4 tsp White Vinegar (1 tsp per each cup of water)
4 cups Water
You will also need a ladle (a teacup or small ramekin will also work) and a slotted spoon.

1. BOIL WATER FOR EGGS
Bring 4 Cups of Water and 4 tsp of White Vinegar to a boil in a medium sauce pan. Prepare has while water comes to a boil.

2. PREPARE YOUR CHORIZO 
When cooking with chorizo, I remove the meat from the outer casing, by slicing the casing with a knife and then scooping it out with a spoon. Set aside in a bowl.

3. PREPARE YOUR POTATOES
We want a small dice of potato. First take your potato and cut it in half lengthwise. Take one half and put it flat side down. Hold your knife parallel to the cutting board and hold your palm flat on top of the potato. Keep your fingers up and be careful! Starting at one end slice the potato about 1/4" from bottom and then again another 1/4" above that piece. Continue to make 1/4" slices until you are at the top. Now cut the potatoes into 1/4" strip lengthwise from top. Turn the potato so that the strips are perpendicular to you. Starting at one end make cuts every 1/4" and you will see perfect little cubes start to fall onto your cutting board. Now you have a small dice! Repeat with other half.

4. SAUTEE CHORIZO
Add chorizo to a large skillet over medium heat. Separate meat with a wood spoon and cook until evenly heated for about 4-5 minutes. Set aside but keep any juices from chorizo in skillet.

NOTE: While my chorizo is cooking is when I like to chop my fresh chives and garlic.

5. COOK POTATOES
Over med-high heat add 2 Tbsp Oil to the skillet the chorizo was cooked in. When oil is hot, add potatoes. Add and gently mix together the Cumin, Paprika, Salt and Pepper. Let potatoes cook for about 3 minutes and give a good stir. Cook for about 6 more minutes, stirring occasionally. Add about 3 Tbsp water and quickly cover and let potatoes steam for a few more minutes. Add Chorizo and chopped garlic and stir together. Cook on high heat for 1 minute. Turn off heat and cover to keep warm.

4. POACH EGGS
Once your water is boiling, lower the heat to a low rolling boil. Crack your egg into a ladle. You can also have multiple eggs ready in tea cups or small ramekins. Gently lower the ladle into the water, letting a little hot water in around the egg. When it starts to set (you will see it turning white) gently release it into the water. It will need to cook for about 3-4 minutes, until all the white is set. You may need to use a spoon to gently move it in the water so it doesn't stick the side by accident. Stay with your little egg and watch it. When the white is cooked, remove and serve immediately.

NOTE: You may want to lightly spray your ladle with cooking spray. But it's not necessary.

5. TORTILLAS!
Tortillas are a perfect accompaniment for this dish. You can use then to sop up all the deliciousness. I heat my tortillas while the eggs are poaching. You can heat them on a skillet or that way I prefer is directly on the burner of my gas stove. Keep them moving circularly and flipping them so they don't burn. Fold them into quarters (in half and half again) and fold in dish towel to keep warm.

6. PLATING
I like to use a colored plate for this dish, because there is alot of white with the egg and the cream. So a colored dish really adds nice contrast.

After your chorizo-potato hash is finished keep it warm. About 30 seconds before your eggs are done. Add a generous scoop of hash to the center of the plate and with the back of the spoon press the center slightly down, making a place for the egg to rest. Dip a fork into the crema and quickly drizzle back and forth on one side of the plate, making a white line across the hash and plate. Top the hash with the poached egg. Sprinkle with chives. Add tortilla to one side of plate and serve immediately.

Tortilla Pizza

When I'm tired and want to make a delicious snack, I usually make a tortilla pizza. It's easy to make because there really is no recipe except to start with a tortilla and put some good stuff on it. I sometimes use tomato sauce but in this case I didn't have any. So I used olive oil and balsamic.

Tortilla Pizza with Goat Cheese, Parmesan, Mushroom, Scallions, Olive oil & Balsamic.

TORTILLA PIZZA RECIPE:

1. Start with a flour tortilla. You can also use corn. There are no rules.

2. Get Saucy. Put a light coat of sauce on your tortilla.

Suggested Sauces:

• Tomato Sauce

• Pasta Sauce

• BBQ Sauce

• Sarayo

• Pesto

• Olive Oil & Balsamic (if I use this I usually drizzle over rather than use as a base).

3. Get Cheesy. Add your cheese. Use what you have.

Cheese Ideas:

• Goat Cheese

• Oaxacan (Mexican Melting Cheese)

• Fresh Mozzarella

• Shredded Cheese

• Sliced Deli Cheese

4. Top if off. Add your pizza toppings - look in your fridge and use what's there. Things you may have a little of or that may not be fresh much longer.

Topping Suggestions:

• Mushrooms

• Scallions (Green Onions)

• Canned Olives

• Pickled Artichoke Hearts

• Onion

• Tomato

• Fresh or dry herbs: Basil, Thyme, Parsly 

• Capers

• Spinach

5. Bake in pre-heated oven at 300º for 15-20 minutes until cheese melts and edges get golden brown.

Recipe by Xhico.

Chow with Xhico

Hey everyone! It's been awhile, but I'm back. I'm relaunching my blog. "Growler Eats" is now "Chow with Xhico". I've been cooking up a storm and eating a ton as usual. I have so much to share - recipes, cooking class news and a private pop-up dinner party coming up soon in Los Angeles.

Come back to the blog soon for a lot more goodness from Xhico!

Taste of Gilt

The Gilt Groupe, famous for deals on luxury clothes and vacations is getting into the world of food. Today they launch the new website, Gilt Taste. The website offers a market of high-end artisanal food products, recipes and stories about our favorite topic: Food.

Pizzle with Pesto

I got to go to one of my favorite sandwich shops today for lunch... Ike's Place on 16th and Sanchez. I love The Pizzle on Dutch Crunch. I swear the Dutch Crunch bread almost tastes like Round Table Pizza crust. The Pizzle is Chicken, Cheddar, Bacon, Ranch, Lettuce, Tomato, Pickle - I pass on the Onion and Pepperoncini's. The guy recommended trying pesto on it. So, of course, I did. It was pretty killer. Grub!

Omnivore

I'm not sure if this makes me want vegetables or meat more. Nonetheless, this sign is pretty rad. Painted on an awning of a market on Mission in San Francisco.

Chocolate Cupcakes with Peanut Butter Icing

Look what I made! Yummy Chocolate Cupcakes topped with Peanut Butter Frosting!


Yummy switch from normal chocolate cupcakes. It's even good using cupcake batter from the box and making peanut butter icing using peanut butter, cream cheese, butter and confectioner's sugar. Delicious!

La Palma makes me Tutifruti

I had some delicious tortillas and tamales from La Palma "Mexica-tessan" for Christmas. A yummy, sugary Tutifruti Jarritos too. If you live in San Francisco, you should definitely visit La Palma and give it a try. 

I discovered that a Mexica-tessan is a wonderful market and taqueria combo in the Mission District on the corner of Florida and 24th Street. Get some fresh, homemade tortillas for your dinner one night. You'll find a huge difference from what you are used to buying in the store. Their corn tortillas are soft, rich in flavor and "two-ply"; they have an airy pocket in the middle. The tamales have a good flavor. I preferred the regular tamales over the Salvadoreños style. They have a very rich flavor, wrapped in a banana leaf, rather than a husk. They also have a an olive in the middle. Watch out for the pit!