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To celebrate Columbus Day or Dia de la Raza on October 12, The InterContinental at Doral Miami is giving Miamians a culinary tour of Mexico and Central America. Pupusas, baleadas, and gallo pinto all come together for the hotel’s forthcoming Mexico and Central American Festival. For a foretaste:  Pupusas from El Salvador, and Chicken stew with Loroco*  from Guatemala.

The Armillary Grill, InterContinental at Doral Miami, 2505 N.W. 87th Avenue Doral, FL 33172 305-468-1400  ext.4318 www.intercontinental.com/atdoralmiami

Ana Rivera’s Pupusa

Recipe from El Salvador. This looks like a Flat Bread, however the taste is totally different. Makes 4 to 6 pupusas.

Ingredients

2 pounds                      Maseca (Corn Flour)

1 Quart                         Water

Preparation:

  1. Combine the Maseca and water together in a mixing bowl until smooth; knead well.
  2. Shape the dough into 2 inch round balls. On a lightly floured surface, flatten each ball into 6 inch diameter disc.
  3. Place 2 Tablespoons of filling in the center (Suggestions for fillings follows) of a disc. Spread   evenly leaving an empty margin for sealing. Top with second disc and press the edges together to seal in the filling.
  4. Heat ungreased skillet over medium heat. Place one tortilla into the skillet at a time, and cook until the rounds/ tortillas are lightly browned, about 2-3 minutes on each side.
  5. Serve with a side of Cabbage salad.

Fillings:

Pork

Ingredients

2 pounds                      Pork Cooked - Fine Chopped

6 each                          Plum tomato

2 each                          Bell pepper

1 each                          Onion

As needed                    Salt

Preparation: In a blender combine and puree Plum Tomato, Bell Pepper, and Onion. In a pot over medium heat simmer for 25 minutes. Cool and Reserve

Queso Blanco

  1. pounds                         White Cheese.  Grate. Reserve in the cooler.

Cabbage Salad

Ingredients

2 Pound                        Cabbage - Shredded

1 each                          Carrot- Peeled and Grated

1 Cup                           vinegar

  1. teaspoon                      Oregano Dried

As needed                    Salt and Pepper

Preparation: Combine all ingredients and let sit for 30 minutes before serving.

Aura Cameron’s Stewed Chicken with Loroco Flower*

Typical Guatemalan Recipe serves 2

*Loroco is a delicious exotic flower, native of El Salvador. Touted to be a natural aphrodisiac it contains vitamins A, B and C, besides calcium and iron. It is rich in fiber, very aromatic and pulpous and can be purchased at ethnic markets.

Ingredients

2 each                         Chicken Leg quarter

2 each                          Plum Tomato - Diced

1 each Medium             Onion - Diced

1 tablespoon                 Garlic - Chopped

½ Each                          Bell Pepper Red - Diced

½ Each                          Bell Pepper Green – Diced

1 ½ cup                         Loroco Flower - Roughly Chopped

½ Teaspoon                 Achiote Paste/Annatto Paste

2 Tablespoons                Olive Oil

2 Cups                         Sour Cream

½ Cups                        Heavy Cream

As Needed                    Salt and Pepper

Preparation:

  1. Make a Sofrito; in a large pot over medium heat add the olive oil, plum tomato, onion, garlic, Loroco, bell peppers red and green. Cook for approximately 10 minutes till the onions are translucent and the vegetables are soft. Incorporate the Achiote paste.
  2. Add the Chicken, Sour Cream and Heavy Cream. Season to taste with salt and pepper. Simmer over medium low heat for approximately 45 minutes to 1 hour, (keep checking and occasionally stir) till the chicken is cooked.
  3. When the chicken is cooked serve with steamed white rice.