Food

Making It: Casa Negra

54-56 Great Eastern Street, London EC2A 3QR

www.casanegra.co.uk

For the Guacamole

Per Guest:

1 avocado

10g jalapeño - finely chopped

20g white onion - finely chopped

30g lime juice - freshly squeezed and strained

1/4 clove of garlic - smashed to a paste

1 avocado leaf - toasted, crushed to a powder

Chopped coriander to garnish

Sea salt - to taste

Totopos (fried corn chips)

1. Split the avocado in half and scoop out the insides, add the remaining ingredients and roughly crush in the molcajete (pestle and mortar). Season to taste with salt. Serve with the totopos.

Food

Making It: Casa Negra

For the Seabass Ceviche

Per Guest:

1 seabass fillet (100g) - cut into 1cm pieces

1/2 habanero (or scotch bonnet) chilli - finely diced

1/4 red onion - thinly sliced

250ml lime juice - freshly squeezed and strained

1/4 stalk green celery - sliced thinly

15ml olive oil

Sea salt - to taste

1. Begin by pickling the onions. Cover them in half of the lime juice and set aside macerate for 3-4 hours at room temperature

2. Next, "cook" the seabass by marinating in the lime juice for 30-45 minutes. Strain excess lime juice from the fish

3. Combine the remaining ingredients together in a bowl and toss gently. Garnish with a drizzle of olive oil and a pinch of salt

4. Serve with a handful of totopos on the side

Food

Making It: Casa Negra

For the Cochinita Pibil

For 4 Guests:

1kg pork shoulder - boneless, diced into large chunks

500ml orange juice

200g achiote paste

10 garlic cloves

100g guajillo chilli - seeded, veined, soaked in warm water for 10 minutes to soften

2 cloves - toasted, crushed

1 small onion

1 large banana Leaf (optional)

Sea salt

1 red onion - thinly sliced

1 large habanero chilli - seeded, veined, and thinly sliced

250ml lime juice - freshly squeezed and strained

Chopped fresh coriander to garnish

12 soft white corn tortillas

1. Rub the meat with sea salt to your desired level of salt tastes. Allow to sit for 30 minutes

2. During the resting time, prepare the rub by creating a puree of the OJ, Achiote Paste, Garlic, Guajillo, cloves, and Onion in a food processor or blender

2a. Prepare the salsa by macerating the sliced red onion and habanero in the lime juice. Set aside in the cooler for further use

3. Rub the puree over the pork bits and let rest overnight

4. The next morning, wrap the pork in the banana leaf with all of the marinade. Place into a deep casserole dish

5. Cook, covered at 160C for around 2 1/2 to 3 hours or until meltingly tender

6. Remove the banana leaf and gently stir the pork together with all of the cooking juices

7. Toast the tortillas in a dry pan before serving, scooping a little of the pork pibil into the center and garnishing with the red onion/habanero salsa and fresh chopped coriander

Sourcing in the UK:

Cool Chile Co. for achiote, avocado leaves, dried chiles, and corn tortillas in addition to many other Mexican produce materials.