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Crispy sphere of dark dough with liquid cheese and "pipián" sauce

2018

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

This is a spherical tamale made with eggplant ash and maize flour, and filled with Chihuahua cheese and "huauzontle" herbs. It is breaded with amaranth tempura before being deep fried. The sauce is made with tomato and guajillo chili, and the tamale is served with a salad of fresh purslane and clover dressed with vanilla oil and a touch of citrus.

Details

  • Title: Crispy sphere of dark dough with liquid cheese and "pipián" sauce
  • Date: 2018
  • Location: Dulce Patria Restaurant, Mexico City
  • Rights: Martha Ortiz
  • Photographer: Chris Martínez
  • Chef: Martha Ortiz

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