The Rosewood San Miguel de Allende hotel wants you to eat well — while drinking well — on Cinco de Mayo.
San Miguel de Allende, Mexico, is magical. Just look at the lead photo! Yes, it’s figuratively magical, but it’s also literally magical. A pueblo magico, a designation bestowed by the Mexican government to recognize a municipality’s important cultural heritage, San Miguel de Allende nearly fell off the map until foreign tourists “discovered” the colonial city’s charms in the early 20th century. Tourists continue to flock to San Miguel. They go to marvel at the Baroque/Neoclassical architecture. They go to eat. They go to shop. They go to experience the magic. That includes a stay at the Rosewood San Miguel de Allende, for which we get the following trio of taco recipes.
The tacos here are no mere street stall tortilla parcels. There’s the classic green chorizo, a specialty of Toluca, Mexico, and that is easily found at stateside specialty Latin American or Mexican markets. Then there is also the iconic taco al pastor, which at the Rosewood substitutes tuna for the traditional pork, and a red snapper taco. Call it highfalutin. Call it spiffy. We call it downright delectable and perfectly paired with the Batalla de Pueblo cocktail at the Rosewood Puebla (see our recipe here).
Green Chorizo Taco
4½ ounces green chorizo
1 ounce red onion, chopped, for garnish
1 ounce tomato, chopped
1 stem cilantro with leaves, chopped, for garnish
2 slices jalapeño, for garnish
¼ lemon, juiced
1 corn tortilla
Cook the chorizo in a nonstick pan over medium heat, turning frequently for approximately 10 minutes. Remove from heat.
In a bowl, mix the onion, cilantro, tomato, lemon juice, and season to taste.
Add green chorizo to a corn tortilla. Top with avocado and mixed garnishes.
Taco de Huachinango
3½ ounces huachinango (red snapper)
1 ounce purslane, for garnish
5 rings sliced onion, for garnish
4 radishes, sliced, for garnish
Black bean purée (recipe follows)
1 corn tortilla
Black Bean Purée
3½ ounces white onion, chopped
2 garlic cloves, chopped
1 16-ounce can black beans, cooked and blended
1 ounce pork lard
Salt and black pepper to taste
For black bean purée: Sauté the onion with the garlic and lard for 5 minutes over low heat, then add the liquefied beans and let them cook on low heat until they form a purée. Remove from heat, strain, and season to taste.
For huachinango: Heat a small amount of olive oil in a pan over medium-high heat and sear red snapper for 1 – 2 minutes on each side.
Smear a liberal amount of black bean purée on a corn tortilla. Add red snapper and top with garnishes.
Tuna Al Pastor Taco
3½ ounces tuna, chopped
¾ ounce pineapple, chopped, for garnish
2 cilantro stems with leaves, chopped, for garnish
Avocado mousse (recipe follows)
1 corn tortilla
4½ ounces avocado
1 cilantro stems with leaves, chopped
⅓ ounce onion
½ ounce lemon juice
½ ounce jalapeño, chopped
Pinch of salt
Pinch of pepper
½ ounce olive oil
Al Pastor Adobo (Marinade)
8 chiles guajillo, seeded
½ ounce peeled garlic
1 ounce white onion, chopped
2 pineapple slices, chopped
3 ounces white vinegar
4 ounces olive oil
Salt and pepper to taste
For avocado mousse: Clean the avocado and remove the pit. Mash avocado in a bowl and blend with the other ingredients and a little water until it has a creamy consistency.
For al pastor adobo: Remove seeds from chiles, set aside. Sauté the onion and garlic and leave to cook for 4 minutes over low heat. Add seedless chiles. Cook for 5 minutes before adding pineapple. Continue to cook for another 5 minutes, then add the white vinegar and remove from heat. Add to a blender with olive oil, salt, and pepper, and then blend until smooth with some chunkiness left.
Transfer marinade to bowl, add tuna, tossing to coat. Cover bowl and place in the refrigerator for an hour (the longer it marinates, the stronger the flavor will be).
Remove tuna from refrigerator and pat dry. Pour a small amount of olive oil in a nonstick pan and turn heat to medium-high. Add tuna and sear for approximately 1 – 2 minute on each side, until cooked through.
Smear a liberal amount of avocado mousse on a corn tortilla, add tuna, and garnish.