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The Ambassador of Mexico Inaugurated the Mexican Food Festival at the Hilton Prague

On September 8, Mexican Food Festival was opened at the Hilton Prague. The festival was inaugurated by H.E. José Luis Bernal, Ambassador of Mexico in the Czech Republic accompanied by a special guest, H.E. Jiří Havlík, Ambassador of Czech Republic in Mexico and Michael Specking, General Manager of Hilton Hotels in Prague. The Festival takes place in Café Bistro of the Hilton Prague till September 19, authentic Mexican food is prepared by guest chef Carlos Ozuna Recinos from the Hilton Cancun Golf & Spa Resort.

During the festival, guests will have an opportunity not only to taste the authentic Mexican cuisine but also to admire Mexican handicrafts and photos from a private collection and enjoy Mexican live music.

The Festival is open to public daily from noon to 3 pm and from 6 pm to 10 pm. For CZK 990 guests can enjoy unlimited selection of traditional Mexican starters, main courses, side dishes and desserts, draft beer, soft drinks, selected water and one welcome shot of tequila El Jimador 100% agave Blanco (2cl).

Samples from the menu, ingredients and methods used:

Starters:
Ceviche yucateco - Yucatan Ceviche
Empanadas de camarones - Shrimp Empanadas
Ceviche de langosta al aceite de cilantro - Lobster Ceviche with Cilantro Essence

Soups:
Chipachole de mariscos - Spicy Mexican Seafood Soup

Main Courses:
Tacos al pastor - Axiote Shreded Pork Tacos
Cordero en costra de 3 chiles en salsa de vino tinto al cilantro - 3 Peppers Crusted Lamb with Red Wine Cilantro Sauce
Caña de filete de res en salsa de tequila - Beef Tenderloin with Tequila Sauce
Fajitas de camarones gratinadas - Gratinated Shrimp Fajitas
Cazuela de pulpo al ajillo - Roasted Garlic Octopus Stew

Desserts:
Churros con chocolate y cajeta - Chocolate and Caramel Churros
Mousse de cajeta al tequila reposado - Caramel and Tequila Mousse
Pastel de queso al cremoso de kaluha - Kaluha Cheesecake

Samples from the menu, ingredients and methods used:
Traditional Guacamole                 
The avocado or ahuacatle in ancient Aztez language, comes from the Atlixco valley in the Sate of Puebla. It is one the numerous pre-hispanic fruits cultivated by the central American peoples for its great nutritive properties. Besides being the main ingredient of the guacamole, the avocado is also used to prepare cream soups, ice creams, ice bars and even oils and cosmetics.

Molcajete - Oaxaca cheese in green tomato and cilantro sauce.
The molcajete is a volcanic stone pot or mortar to grind spices, seeds, chilies and herbs. The molcajete stone gave a name to the dish that is prepared or served in it, like melted cheese or Guacamole.

Chilpachole - thick seafood broth with guajillo chili scents
Chilpachole originates from Tuxtla, State of Chiapas or Catemaco, State of Veracruz. It is a typical breakfast soup after a festive night full of tequila and beer, it is also a perfect dinner soup. The broth is prepared with a specific chili called marisol when fresh and guajillo when dry. The guajillo chili is frequently used for fish and seafood preparation.

Mole
The mole is the first post-hispanic authentic Mexican dish. A legend relates that the first mole was created in a convent in the city of Puebla and was offered to honour the visit of Juan de Palafox, Archibishop of Puebla. The word mole comes from the Nahuatl molli that refers to a sauce prepared grinding chilies and adding a liquid. There is a large variety of moles, whether sweet or spicy. The majority is prepared with dry chilies, seeds, chocolate, peanuts and tortilla.