Mexican cuisine blends seamlessly with Indian tastes thanks to shared flavour profiles, says Michelin Bib Gourmand recipient Flor Camorlinga, who is hosting a one-night pop-up at Sofitel Mumbai BKC. The chef, who runs Plonk in Mexico City, believes both cuisines celebrate balance — bitterness, chillies, herbs and sweet-sour notes making adaptation
Chef Flor Camorlinga runs Plonk in Mexico City. She marries Asian flavours, especially Japanese, to Mexican cooking. Pic/Shadab Khan
Mumbai has always loved its cheesy nachos and burritos inspired by classic haunts like New Yorker, and in versatile home kitchens, led by ‘maharajs’ and ‘bens’, they’ve been able to tweak recipes to suit Indian palates. “That we love our spice levels, and a balanced sweet-sour flavour,” helps, says chef Flor Camorlinga, a recipient of Michelin Bib Gourmand, who is in the city for a one-night pop-up at Sofitel Mumbai BKC tonight. Camorlinga’s six-dish courses will be paired with a wine programme led by Nikhil Agarwal of All Things Nice.
Crudo Cactus at Plonk. Pics Courtesy/Instagram @plonk.mx
“Indian and Mexican cuisines have the same flavour profile with the balance of bitterness, spices, chillies, and herbs. There are no rules; adapt a recipe. If it tastes good, it’s good,” reasons the 35-year-old chef who runs Plonk in Mexico City.
Camorlinga suggests tips to cook Mexican cuisine locally.
. Perfect tortilla: The main element in Mexican cooking is the tortilla. Fill it with anything you like. Use good-quality corn flour and knead the dough with water until it doesn’t stick to your hands. Don’t add salt. Gun for soft dough like roti. Ensure it is not dry. When it’s pressed, it must be cooked right away. On one side, cook it for 30 seconds, and then flip it to cook for another 30 seconds. Let it rise a bit.
(From left) Lamb Dish and Tostada will be served at the pop-up. Pics Courtesy/Chef Flor Camorlinga
. Sauces: Be it birria, or salsa, play with different citrus flavours. I like to use lime, orange or vinegars — especially rice vinegar.
. World influence: At Plonk, the menu embraces world flavours and techniques, especially Asian. I love seafood, and I make a lot of crudo (raw seafood). I was inspired in Chile, where seafood, like fish, clams and oysters, is sold along its entire coast. After my stint in Japan, seafood became my signature style. Eighty per cent of my menu is seafood like raw fish and ceviche. I follow the minimal intervention of good-quality products. When you are cooking a cuisine away from its region, adapt. Don’t be shy,” she signs off, “When you don’t have many ingredients, you can create a lot. Five ingredients to rely on are lime, coriander, beans, and herbs.”
Esquites or Mexican corn salad
. Guacamole: In Denmark, I learnt to add avocado leaves to the guacamole. We dry them and then we make the oil with that for a minty finish. It’s a small
addition but makes a big difference. If you don’t have access to them, use a few mint leaves.
. Avocado ice cream: The easiest is to blend the ripe fruit with coconut milk and sugar.
ON February 21, 8 pm
AT Jyran, Sofitel Mumbai BKC.
COST Rs 7500
FOR RESERVATIONS 6117 5115
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