Passover begins tonight at sunset, and many restaurants are hosting Passover dinners (or seders) or offering Passover-inspired menus. Although a seemingly unlikely candidate for a Passover menu, LA Live's Rosa Mexicano will be hosting a "Mexican Passover" from March 24-April 5 as part of their "Flavors of Mexico" program.
This weekend, Rosa Mexicano's Executive Chef John England hosted a cooking demo of some of the Passover-inspired dishes--complete with recipes. Although some of the dishes include flour or mix chicken stock and dairy, these ingredients could easily be substituted with ones that are kosher for Passover.
On Saturday, Chef England made (and let his wannabe chefs sample):
Appetizers:
Crema de Pollo con Chile Guajillo/Creamy Chicken and Guajillo Chile Soup
Spinach and Potato Kugel
Entree:
Mixiote de Barbacoa de Res/Banana Leaf Wrapped Beef Brisket
Dessert:
Emparedado de Helado/Mexican Macaroon Ice Cream Sandwich with Blueberry Swirl Creme Fraiche Ice Cream and Pistachio Macaroons (garnished with Tomatillo-Blueberry Compote and Lemon Creme Fraiche)
Although some of the dishes were a little too complicated for this kitchen novice (it was difficult just to follow Chef England as he made the macaroon!), I intend to pull elements from all of the dishes for this year's Passover. For example, the salsa for the mixiote (brisket) can also be used as a marinade for skirt steak, chicken, or short ribs. I'd also love to attempt to make my own macaroons.
The Mexican Macaroon Ice Cream Sandwich
Rosa Mexicano hosts themed cooking demos throughout the year. Be sure to check out the Chef's Corner of the Rosa Mexicano website for details on upcoming events.
Feel free to email nomsnotbombs@gmail.com if you're interested in any of these recipes.
Feel free to email nomsnotbombs@gmail.com if you're interested in any of these recipes.
Rosa Mexicano at L.A. Live
800 W. Olympic Blvd.
Los Angeles, CA 90025
(213) 746-0001
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