Cendrillon Celebrates Mexican Regional Cuisines

Dia De Los Muertos Fiesta Oaxaquena
Guest Chef, Nils Bernstein
Cendrillon Chef, Romy Dorotan

Thurs, November 2, 2006
7 pm
$60 prix fixe
45 Mercer Street (between Broome and Grand Sts.) NY, NY 10013
phone:212-343-9012 fax: 212-343-9670

Menu
BOCADITOS OAXAQUENOS (Oaxacan snacks):
Chileajo (vegetables in chile-garlic sauce with tortilla chips), Jicama with chile powder,
Cacahuetes (peanuts), Chapulines (fried grasshoppers)

EMPANADA DE HUITLACOCHE (Corn ‘mushroom’ turnover)
MOLOTE (longaniza-stuffed ‘torpedo’)
TAMAL DE MOLE NEGRO (Banana leaf-wrapped tamal with chicken in black mole sauce)
CHAMPURRADO (chocolate-corn drink)
MOLE VERDE ESTILO TEHUANTEPEC (Shrimp and scallops in green mole sauce)
ARROZ CHEPIL (rice with Oaxacan herb)
LECHON ‘OSSABAW’ CON AMARILLO Y MANCHAMANTELES
(Roast Ossabaw pork shoulder with yellow mole and ‘tablecloth stainer’ mole)
ARROZ CHEPIL

Desserts
NIEVES OAXAQUENOS (Oaxacan-flavored ice creams)
BUNUELOS (crispy fritters in syrup)

Drinks

Los Danzantes shot
Oaxacan Mezcal shot
Kalamansi Margarita
(Philippine lime margarita with Oaxacan mezcal)
San Miguel beer

Nils Bernstein’s lifelong passion for authentic Mexican cuisine began with his first taste of mole poblano at age 3. He has studied cooking throughout Mexico particularly in Oaxaca, which remains his favorite culinary part of the world. He owned a catering company in Seattle, and now works in the music industry. Nils currently lives in New York City, but travels to Mexico several times a year to continue exploring its regional cuisines.

Cendrillon Dinner series

In conjunction with the release of Cendrillon owners, Amy Besa and Romy Dorotan’s book on the food of the Philippines entitled Memories of Philippine Kitchens (Stewart Tabori & Chang, 2006), Cendrillon is holding a series of dinners to celebrate the cuisines and cultures that influenced the Philippines. Among all the flavors and cultures that came to the Philippines, the influence of Mexico is the least known and yet it is one of the most profound. The 250 years of the galleon trade between Manila and Acapulco (1565 – 1815), brought not only transplanted Mexican-Spanish families and their language, but a myriad of fruits, vegetables, cooking methods and dishes that are entrenched in Philippine cooking today.