Special Menu: Convent Food

Delicias de Antaño
Treasures of Mexican Convent Cookery

Featuring recipes by Sor Juana Inés de la Cruz and fellow nuns

January 7 – 12, 2011

Sopa de Camote:  Sweet potato soup made with beef stock, aromatic spices, cilantro and lime.  Topped with crispy beef threads. (Convento de San José de Gracias, Queretaro)

Chile en Nogada- oblano chile filled with a shredded beef picadillo with citron, dried fruits and aromatic spices, topped with a creamy walnut sauce and pomegranate seeds.
(Convento de Santa Monica, Puebla)

Tamal con Clemole de Oaxaca:  Corn masa filled with pork, chicken, and longaniza (Mexican sausage) in pasilla chiles, roasted tomatoes, ground coriander seed, canela and other aromatic spices. (Sor Juana Inés de la Cruz)

Pescado Zarandeado- Butterflied grilled fish marinated in a mole ranchero of guajillo, pasilla and ancho chiles with xoconostle (sour cactus fruit) and herbs. (Convento de Santa María de Coasamalopan, Morelia)

Pollas Portuguesas- Chicken thighs and legs with a sauce of tomatoes, serrano ham, olives, capers, pickled jalapeños, mint, cilantro and oregano. (Sor Juana Inés de la Cruz)

Flan de Verduras:  Layered vegetable flan served with a creamy pasilla sauce.(Sor Zarela)

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