An adventure to La Redonda Vineyard – Una adventura al Vinedo de la Redonda

 

the Mex Chef and My Cultural AffairHello my dear readers and friends, I want to share with you my most recent trip to Mexico, in defining specific to the state of Queretaro.

There I had the opportunity to enjoy the gastronomy and the wine industry. Since I was able to visit one of several vineyards in the area, in this case it was La Redonda.

There with my dear wife and companion of crime, with my family could enjoy the center of Mexico, the winter weather, atmosphere and delicious food. We also had the opportunity to taste several local wines, some better than others.

grapes

The variety that exists in La Redonda is Malbec, Cabernet Sauvignon, Tempranillo, Chenin Blanc, Sauvignon Blanc, Merlot and Trebbiano. I personally was surprised by the Merlot, believe me I’m no fan of Merlot, but this grape was awesome.

Hopefully they like the pictures of my trip, and I will attach a link to the website of the Round vineyard, this way you can get more information about this magical place.

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I send many greetings, sincerely

Chef Marcel Randall

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Hola mis queridos lectores y amigos, quiero compartir con ustedes mi mas reciente viaje a Mexico, en expecifico al estado de Queretaro.

La Redonda Vineyard

 

Ahi tuve la oportunidad de disfrutar de las gastronomia y la industria vinicola. Ya que pude visitar uno de varios vinedos de la zona, en este caso fue La Redonda.

Ahi junto a mi querida esposa y companera de crimen, junto a mi familia pudimos disfrutar del centro Mexico, su clima, ambiente y deliciosa comida. Tambien tuvimos la oportunidad de probar varios vinos de la zona, unos mejores que otros.

La variedad que existe en la Redonda es Malbec, Cabernet Sauvignon, Tempranillo, Chenin Blanc, Sauvignon Blanc, Merlot y Trebbiano. En lo personal quede sorprendido con el Merlot, creanme no soy fan de Merlot, pero esta uva fue impresionante.

Ojala que les gusten la fotos de mi viaje, y voy a anexar un link a la pagina web del vinedo la Redonda, de esta forma pueden obtener mas informacion sobre este magico lugar.

log_vin

Les mando muchos saludos, sinceramente

Chef Marcel Randall

Cinco de Mayo

 

 

Hello my dear readers,

Today is May 5, it’s an important date for Mexico, yes in indeed, but not because is Mexico Day or Independence Day. Today we celebrated the battle of Puebla, this happen when the French Army try to conquer Mexico, but the Mexican Army with the local forces were able to pushed back and defeated the enemy army, that is the real reason why we celebrate the 5 de Mayo.

I just wanted to explain to all the people of North America and other parts of the world the importance of this day and the difference with May 5 and Mexico Day. Soon I will be more active at this website with new recipes, history blogging and even videos.

Happy 5 de Mayo, sincerely

The Mexican Chef

 

Chocolate Fudge / Fudge de Chocolate

Ingredients

2 cups of cashews nuts, soaked.
1 cup of dates, stoned and soaked.
1 cup of raisins, soaked.
1 cup of chocolate powder
1/2 cup of water
1/2 cup of golden flax seeds, ground
1/2 cup of carob powder.

Method

Add all the ingredients into the food processor, except the ground flax seeds. Process until very smooth. Add the ground flax seeds, and process again until you can not see the flax.

Scrape the mixture into a 3 quarters inch deep tin, and spread the mix evenly. Freeze for 2 hours, cut into 1 inch squares and freeze again for further hour before serving and eating.

This is an easy recipe that is also gluten-free and you can add a chocolate sauce for dipping for extra flavour.1

1. David Wolfe and Shazzie “Naked Chocolate” North Atlantic Books, USA 2005 page 152.

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ingredientes

2 tazas de nueces de la india, remojadas.
1 taza de dactiles, apedreados y remojadas.
1 taza de pasas de uva, remojadas.
1 taza de chocolate en polvo
Media taza de agua
Media taza de linaza dorada, molida
Media taza de polvo de algarroba.

Método

Añadir todos los ingredientes en el procesador de alimentos, a excepción de las semillas de linaza molidas. Moler hasta que esté muy suave. Añadir las semillas de linaza molidas, y el proceso de nuevo hasta que no puedes ver el lino.

Raspe la mezcla en un 3/4 de pulgada de profundidad recipiente, y extender la mezcla de manera uniforme. Congelar durante 2 horas, cortadas en cuadrados de 1 pulgada y congelar de nuevo por hora futher antes de servir y comer.

Esta es una receta fácil que también está libre de gluten y puedes agregar una salsa de chocolate para darle más sabor.1

1. David Wolfe and Shazzie “Naked Chocolate” North Atlantic Books, USA 2005 page 152.