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Photo of the Day: November 27, 2009
For those of you who bemoan D.C.'s lack of authentic Mexican food, this week is your chance to break the cycle of bad Tex Mex and sugary margaritas. The Mexican Embassy and Mexican Cultural Institute are hosting "A Taste of Mexico in DC", a week-long tribute to Mexican food and culture.
The festivities started on Saturday at the Mexican Cultural Institute open house. Activities included cooking demonstrations, lectures, live music, and several free food and beverage tastings. In the morning, local Mexican cooking instructor Patricia Jinich taught on class on the different varieties of Mexican chilies, offering up four different preparations for guests to sample. Steve Olson, Bon Appetit Wine and Spirits Consultant and all-around lover of tequila, was on hand in the afternoon to give a lecture on artisanal tequilas. Weaving together tidbits of history, culture and distillation techniques, Olson introduced the crowd to the complex world of agave plants, which, like grapes, are affected by the regional climate and soil conditions. Participants then got a chance to taste five different varieties of handmade tequila, ranging from blanco (not aged) to extra añejo (aged a minimum of 3 months in oak barrels), that Olson had brought back from Mexico himself.
On Thursday, Jinich returns to the Mexican Cultural Institute to teach a cooking class on Michoacán cuisine, also known as Mexican "soul food." Pork lovers, take note: carnitas originated from the state of Michoacán, and pork is a major part of the regional diet, along with corn, bread, and variety of fruit and milk-based desserts.
Rosa Mexicano, Zengo, Oyamel, Casa Oaxaca and Mio will also be offering special menus that highlight regional Mexican cuisine this week. Festivities last until Friday; you can check out the rest of the schedule.
Additional reporting by Alyse Kraus
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Mmmmm. Warm floor milk. That's some authentic Montezuma's revenge waiting to happen. And I don't think that's the "hot chocolate" they intended to make.
Bread and corn, but not cornbread? Count me out.
would've been nicer to hear about this on Friday of last week rather than today.
I wouldn't worry about "warm" milk since every public building in DC is kept at refrigerator temperature through October (at which point they switch over to oven temperature.) But maybe the Mexicans are more sensible about such things, who knows.
Thats exactly what I was thinking ces
Thirding Ces's comment; come on DCist, this is the kind of stuff you need to let us know about BEFORE it happens so we can plan accordingly. You're generally pretty bad about missing the myriad activities available to DC - I say less news coverage, more ideas on what to do in this city!
yeah id like to know BEFORE things happen!
Exactly! Way to bogart the booze.
Did I mix my substance refs? Yes I did. Pass the tequilla.
agreed, reporting on stuff—cool.
reporting on stuff with a ton of your commenting friends there to cheer you on—better.
"extra añejo (aged a minimum of 3 months in oak barrels)"
That should be years, not months.