Zócalo Gourmet

Flavors of Chile Restaurant Week

2008-06-26T18:33:00.000-07:00

New York City will host the first Flavors of Chile Week in four of the cities premier dining establishments.

Merken spice and Ulmo honey, two superb products which I've previously blogged about will be featured.

Sponsored by ProChile New York, the Trade Commission of Chile to introduce Chile's to promote Chile's unique cuisine. ProChile's website has a great slide show depicting the unique regions within the country.

The week long event includes a Flavors of Chile dinner at the James Beard Foundation featuring renowned Chilean chef Pilar Rodriguez. ProChile is also sponsoring a tasting seminar at the Summer Fancy Food Show on Monday June 30th, entitled Foods & Wine That We Adore: Tantalizing Flavors of Chile. Led by Michael Green, the Wine & Spirits Consultant to Gourmet magazine, and Chef Pilar Rodriguez, the seminar will explore the unique history behind these tantalizing foods from Chile.

Chef Rodriguez will present creative applications and uses for the products that will be tasted during the seminar, including merken, ulmo honey. These events combined with the the Chilean Pavilion at the Summer Fancy Food Show put Chile center stage in the minds and pallets of gourmands.

Cultural Connection

2008-06-11T16:40:00.000-07:00

By Sue Ann Colvin
Is it possible that food may hold the key to bridging cultural divides? When I eat foods from other cultures I feel somehow connected to that culture. This feeling of connection is magnified for me when I cook with a spice called Merken.

Photo of Mapuche woman with a traditional drum (Kultrun) courtesy of Laura Feldguer

Merken is a traditionally made spice mixture that has not been previously shared with others outside of the Mapuche Nation. Each Mapuche family has its own Merken recipe that has been passed down through generations. Through the efforts of our friends at Chilean Gourmet, Merken spice is now available in the US at a market near you.

Merken spice and Kultrun (merkend infused Chilean extra virgin olive oil) can be sampled this summer at Whole Foods Markets nationwide. Visit our calendar to find a sampling near
you.

Thanks to John Pruitt, Whole Foods Market, Metcalf store, Kansas City, Kansas for the photograph and his enthusiasm for cultural foods. You can sample Merken and Kultrun, weekends during Whole Foods summer grilling at the Metcalf store, if you happen to be in Kansas City.

Ask a demonstrator about the Mapuche people or read on to learn more about how you make a difference in the lives of the Mapuche and their determination to maintain their culture and their way of life.
Mapuche means people of the land. Their homeland is in the Araucania region of Chile, in what used to be called the Southern Cone of South America. The Mapuche numbered about two million before the arrival of the Spanish in 1541. Over 500,00 Mapuche people live in Chile today. It is estimated that another two hundred and fifty thousand Mapuche live in Argentina, making them the third largest indigenous group of people in South America.

Photo Mujier Mapuche by Ignacio Platero

The Mapuche, have a long history of broken treaties, dating back to the
1500's when they were the only South American nation to resist the Spanish. The Mapuche Nation signed the Treaty of Quillin with Spain in 1641 to define their land. But in the 1800's with the defeat of Spain by Argentina and Chile, the Mapuche-Spain treaties were invalidated. Mapuche communities were wiped out for their land, others were subjected to military aggression and Christian proselytizing.

The Mapuche people are profoundly religious and are guided by the Machi, spiritual leaders (mainly women) who are the mediums of communication with the celestial family in order to maintain harmony and combat the malicious power of Wekufe (evil). (The Mapuche Nation)

Photo Mapuche Musuem courtesy of Kelvin Luck

The Mapuche view of the world is expressed by the sacred Kultrun depicted on their drums which represents the "configuration of the Mapuche world." Religious ceremonies called Nguillatun occur every three or four years where non-Mapuches are not encouraged to attend.
The Mapuche Nation.

As the People of the Land, the Mapuches have continued to protect their environment and care very deeply for their homeland.

Photo courtesy of Ignacio Platero

Can the connection that I feel to these people make a difference in their lives? Fortunately I can have an impact by purchasing and promoting Chilean Gourmet products.

Established in 2005 as a collective of escargot breeders and beekeepers for the high end gourmet markets, Chileangourmet is revolutionizing what gourmet food truly means. They have developed a group of local artisan farmers uniquely dedicated to the production of pure honey in the Araucania Region. Now, Chilean Gourmet has embarked on a new venture to provide a sustainable income for 70 Mapuche families. In conjunction with Catholic University, they have standardized the Merken recipe and prepared the product for the world market.

Culinary Collective is the exclusive importer of Chileangourmet products and we feel that we have a responsibility to these families to share these remarkable products with the public. We can make a difference in the lives of our neighbors to the south by enjoying these products and sharing them with others. (Gift sets available)

Recipes using Merken

Vodka Sour & Merken

21/2 cups of Vodka
1 cup of lemon juice
Sugar (to taste)
Merken (to taste)
Salt and Merken mixture for the rim. Blend and enjoy!

Grilling Suggestions

Marinade meat for a few hours in Kultrun oil.
Sprinkle Merken on meats before grilling.

Potato and Egg Cake
(recipe modified from Saffron Shores Jewish Cooking of the Southern Mediterranean by Joyce Goldstein)

This recipe calls for nutmeg, I've replaced the nutmeg with Merken spice

2 1/2 pounds Russet potatoes, peeled and cut into pieces
4 to 6 garlic cloves
8 eggs, lightly beaten
3 laerge green onions, including green parts, minced
3 tablespoons chopped fresh parsley
1 table spoon Merken spice
salt and pepper to taste

Cook potatoes and garlic in salted boiling water until soft, about 20 min. Drain and masjh potatoes with a fork. Stir in eggs, green onions, parsley, salt and pepper and Merken. Mix well.
Preheat oven to 400 degrees.

Oil a 10-inch round pie dish or gratin dish and heat in the oven (for extra flavor use Kultrun oil)
Spread potato mixture in the dish and bake until golden, approx. 30 minutes. Serve warm, garnish with parsley.

Voluptuous Vanilla

2008-05-12T14:27:00.000-07:00

by Sue Ann Colvin

Vanilla beans begin life as a flower. The vanilla orchid grows as a vine under the jungle cover in the region of Vera Cruz, Mexico. Vanilla Planifolia sometimes referred to as Vanilla fragrans is the most common species for cultivation. (photo courtesy of The Mexican Vanilla Plantation)

The flower has a waxy appearance and blooms early in the morning, if not pollinated by the afternoon, it wilts and dies that day. If pollinated, vanilla is the only orchid that produces edible fruit. There are 150 different species of the vanilla plant, but only the species indigenous to the Americas are useful commercially.

Orchids in general don't self pollinate, their male and female sex organs are separated by a flap of plant tissue. To survive, orchids have had to develop their striking appearance, aromas, nectar and sticky fluids to attract pollinators. The vanilla flower emits a slight fragrance, almost undetectable to the human nose, but perceptible to birds and bees.

The blooming period can last between six to eight weeks, this translates into an intensive twenty day period of hand pollination. The flowers must be pollinated the morning they bloom.

Each stem or racemes must be checked each day. Its not uncommon on a vanilla plantation to hand pollinate between 400 to 1000 flowers in one day.

Once pollinated the ovary at the base of the flower swells.

(Photos courtesy of Brock Henderson)

The vanilla flower's main predator is the Chachalaca.

This bird gets its name from its loud call, similar to a Crow. The Chachalaca can quickly devour a days crops of flowers and must be guarded against.

It is not uncommon for adolescents to guard the flowers with rocks to scare away the bold Chachalaca.

Photo courtesy of Jessica Sweet

Six weeks after pollination, the beans have grown to their full length. The long green pod must stay on the vine for 6 to 9 months. As harvest approaches the beans must be watched carefully
as they are harvested just before they are completely ripe. At this point, they still don't have their characteristic scent or flavor.

Our Vanilla comes from The Mexican Vanilla Plantation, a co-operative of farmers in the Totonacapan Region of Veracruz on the Gulf Coast of Mexico. The Totonaca people were the original growers of xanat, pronounced CHA-nat, which means flower in Totonac.

The Mexican Vanilla Plantation uses the original cultivation methods established by the Totonac people of this region including growing the non-commercial Vanilla pompona along with Vanilla planifolia to keep the viable planifolia plants healthy. No pesticides or chemicals are used in cultivation.

The Vanilla Plantation incorporates their traditional methods with science that revolutionizes the drying process, enabling them to retain moisture and fragrance by using a controlled drying environment instead of the traditional air drying. This unique process marks the difference between the vanilla they produce and the vanilla produced by their ancestors.

The pods are kept in a controlled temperature environment and cured by raising the temperature for one hour each day so as to not lose any moisture from the beans. This process takes 3-4 months.

(Photo of workers at The Mexican Vanilla Plantation curing beans) The Mexican Vanilla Plantation uses only organic vanilla beans and is currently working to obtain both organic and fair trade certification. We are thrilled to be a part of this co-operative that combines sound ecological principles with sustainable business practices.

According to Patricia Rain, in her very informative book, Vanilla, The Cultural History of the World's favorite Flavor and Fragrance, the love of vanilla was thought to be spread world wide by the Addicted Ladies of New Spain.

The wealthy women of the Conquest became enamored of the Aztec drink and adapted the chocolate and vanilla beverage by serving it hot instead of the traditional room temperature.
These ladies also replaced the thick honey with cane sugar and they substituted cinnamon, anise seed and black pepper for chili peppers and Xochinacaztli (the sacred ear flower of the Aztecs).

Vanilla Appears in the United States

Ice cream making was all the rage among Philadelphia's elite in the late 1700's. Thomas Jefferson indulged in experimenting with flavors. He first tasted vanilla when he was in France. He purchased vanilla from friends in France. The dried pods then had to travel from Mexico to the Caribbean, to France and then back to the Americas to Jefferson. Jefferson's recipe used eggs and was based on the French custard with addition of vanilla, it's thought that the term French Vanilla came into use from Jefferson's ice cream experiments.

Look for more entries on ice cream this summer.

Source: Rain, Patricia, Vanilla, The Cultural History of the World's favorite Flavor and Fragrance. New York:Tarcher/Penguin, 2004.

Recipes

Moroccan Orange Salad
from Rain, Patricia, Vanilla, The Cultural History of the World's favorite Flavor and Fragrance. New York:Tarcher/Penguin, 2004.

1 tbls. lemon juice
2tbls. fresh orange juice
3 tbls. confectioner's sugar
1/2 teas. Vanilla Extract
1/2 cinnamon
romaine leaves, washed and dried
3-4 oranges, peeled and sliced
1/2 cup silvered or chopped blanched almonds
8 dates, sliced lengthwise

In a small bowl, combine lemon and orange juice, confectioner's sugar, vanilla extract and cinnamon.

Arrange lettuce leaves on a serving plate. Layer orange slices decoratively onto plate. Spoon juice/sugar mixture over the oranges and sprinkle almonds and fresh dates on top. Chill until serving.

Whole Grain Mexican Wedding Cookies

101 cookbooks

1 cup pecans, toasted and cooled to room temperature
1 cup organic unsalted butter
1/2 cup fine grain evaporated cane sugar
A splash of vanilla extract
A splash of bourbon (optional)
1 1/2 cups whole wheat pastry four
1 cup oat flour
1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting

Preheat the oven to 325 degrees. Puree the pecans in a food processor until they become a fine meal. You don't want to go so far that they become a paste.>

In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. The vanilla and bourbon go in next followed by the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed. On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover with another piece of plastic wrap and chill in the freezer for 10-15 minutes. This makes for easy cookie stamping.>

Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown ever so slightly. Dust with powdered sugar.>

Makes 1 1/2 dozen small cookies.

Vanilla Mashed Sweet Potato Recipe
101cookbooks

1 1/2 pounds sweet potatoes, cleaned and left a bit damp
1/2 cup plus 3 tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
kosher salt
white pepper in a mill

Preheat the oven to 350F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cook until warm enough to handle, 10 to 15 minutes. Peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade.

Meanwhile, pour the cream into a 2-quart pot, add the vanilla bean and orange zest, if using, and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.

Puree the potato mixture until smooth. Season with salt and 4 grinds of pepper, or to taste. Keep covered and warm until ready to serve.

Serves four.

Honey for What Ails You

2008-05-11T13:29:00.000-07:00

By Sue Ann Colvin

The flower of the Ulmo tree, a native to the Aracania region, blooms in late summer and early fall producing a unique creamy honey with a delicate perfume.

Photo by Rodrigo Pizarro, FAIF, PUC

Honey has a long history as both a sweetener and a natural curative. It is chock full of B vitamins, known for stress relief and energy, it also contains essential minerals such as Magnesium, Potassium, Calcium, Iron and Phosphate. It is known as an anti-inflammatory and antiseptic for wounds. Mix honey with Olive oil for a lotion to combat dry skin. Honey is also used to heal burns.

Having a hard time with allergies? Try a teaspoon of honey with warm water and lemon. Drink in the morning. I've been starting every morning with a teaspoon full of the Ulmo Tree honey, not only does it satisfy my sweet tooth, but it gives me energy to make it through the day. Unlike sugar which gives a jolt, the energy from honey seems to linger.

Our Chilean Gourmet honeys are collected from the pristine native forests in the Araucania region of Chile and harvested in the traditional manual method learned from the Mapuche ancestors.

The bees first feast on the flowers of the Tiaca trees which bloom in December and January before moving on to Ulmo trees, tempted by their camellia-like flowers (pictured above) until late March.

Once the honey is harvested, it goes through a centrifugal process to separate the honey from the wax. It is then filtered, decanted, and filtered again to remove residual wax and impurities. It is in the next step that Chilean Gourmet honey distinguishes itself from other honeys - a third filtering to ensure 100% purity (residual wax can cause honey to harden). This process imparts a unique texture to the honey. These raw honeys are never heated above 60°C like many industrial honeys, which are pasteurized to ensure consistent liquidity.

Beekeeping is alive and well in this region of Chile. By choosing these and other Zocalo products you support the efforts of these communities to protect their environment and earn a living through sharing their ancient traditions. Learn more about our friends at Chilean Gourmet.

To learn more about our producers visit Zocalo Gourmet.

Home Remedies using Honey.
From Home Remedies-for-you.com

To avoid bed wetting in children, a teaspoon of honey aids water retention, and calms fears in children.

Mix honey and apple cider vinegar in equal proportion, dilute with water. This wonderful drink aids digestion and eases joint inflammation

Many people mix honey and ginger for stomach ailments

Honey continues to be an important food in diets worldwide, medicinal uses aside, it is wonderfully sweet and delicious.

Breakfast Polenta Recipe

Try this recipe for brunch, serve with BORGOÑA - Cold red wine with chopped strawberries.

From 101 Cookbooks

4 cups water
1/2 teaspoon salt
1 cup coarse polenta (not quick cooking)

1/2 cup sliced almonds or Spanish marconas, toasted
1/2 cup dried fruit, chopped
honey
cream

Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the heat (you might want to wear an apron as the polenta has a tendency to spurt and spit). Simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. You can cook the polenta for much longer if you like (again, great for a brunch scenario), just keep stirring in splashes of water as needed. In the end I like my breakfast polenta to be on the loose side, thick enough to coat a spoon, but loose enough that it has trouble holding shape. Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream (or other toppings).

Serves about 4

Sue Ann's Bunny Hop Juice drink

2 carrots
4 oranges
1 banana
1 -2 tbs Chilean Gourmet Honey

Use a juicer for the carrots and oranges (peel first). Mix juice with honey and banana in a blender, whip.

This is a great morning drink, kids love it too!
serves 2

May 10th is World Fair Trade Day

2008-05-08T11:34:00.000-07:00

World Fair Trade Day was started by Safia Minney, founder of People Tree, pioneers in organic, fair trade garments. In 2001 the International Fair Trade Association (IFAT) adopted the celebration to promote global awareness of the principles of Fair Trade.

To find events in your area visit the World Fair Trade Day website.

Fair trade creates opportunities for economically disadvantaged producers to reach markets that would otherwise be inaccessible to small producers. It is a strategy designed to reduce poverty in developing nations and promote sustainable economic growth. Fair trade also means fair prices, and equity, such as equal pay for men and women and ensuring prompt and fair market prices to producers of goods. Fair Trade principles seek to ensure safe and healthy working environment for producers as well as actively encouraging sound environmental practices and the application of responsible methods of harvest and production. By purchasing products that utilize these principles, we can make a positive impact in the lives of millions of people world wide.

At Zócalo Gourmet, we support small scale producers of all natural cultural foods in Latin America by bringing quality products direct from the producers to you. In selecting our products we adhere to a set of principles that ensures fair and equitable treatment of our producers and the communities within which they work.

We hope that you'll attend an event near you this Saturday and support businesses that are making difference in the world.

Commercial Mission to Chile - Feb 2008

2008-02-26T08:54:00.000-08:00

by Marion Sproul

I've been on many trips to foreign countries in the course of my job, so I thought I knew generally what to expect on this trip, my first to Chile, but I was not prepared to be BLOWN AWAY by the people, their country, their products and their culture.

It has taken me a while to put into perspective all of the experiences we had, all of the wonderful foods we ate, sites we saw and people we met on a mid-February trip to Chile with 4 of our valued customers and a journalist.

The day we arrived in Santiago, we were welcomed with a memorable dinner prepared by the well-known Chef Guillermo Rodriguez, who used ingredients produced and supplied by the manufacturers that we had come to visit. Pisco sours served beforehand helped us to all but forget that we had just spent over 11 hours on airplanes to get here!!!

Santiago is a most beautiful city and having come from the cold and wet North, we all appreciated the 80 degree weather and warm sunny skies on our trip.

First day out we visited the Origen Vinegar factory and tasted their wonderful wine vinegars made in the Orleans style. Our hosts at Origen treated us to a lunch at the beautiful Terra Noble restaurant where each course was prepared with a different Origen vinegar - proving the versatility of these beautiful vinegars.

Next we visited Emporio Nacional, a locally owned "store" that carries nothing but indigenous products from small Chilean producers - and what an array of products there were. It was amazing to see, all under one roof, such a variety of specialty foods produced in Chile. We tasted many of the items on display and gladly carried away with us some very interesting products.

From Santiago, we drove out to the lush Valle Cabildo where
avocado groves and citrus plantations cover the surrounding hillsides for miles and miles. We had travelled to see where our Apalta Organic Avocado Oil comes from and we were not disappointed. Traveling in "crates" pulled by a tractor, we got a birds eye view of this beautiful area while learning about the difficulty of accessing enough water due to drought, about the organic methods used to grow and pollinate this luscious fruit, and about the commitment and responsibility that everybody involved in this operation feels for their land and the products born from it.

In the following days, we visited a myriad of excellent producers including Michelson with their jarred fruits and vegetables, Andes Cheese in Panquehue in the Aconcagua Valley, Sano Sur and their high quality chestnut and chickpea flours, forest mushrooms and sauces, and Monteolivo, a fairly new state of the art olive oil plantation and manufacturing facility which has garnered awards worldwide for their high quality olive oils. Before leaving Santiago, we were treated to a scrumptious dinner with Geomar Seafoods, and were highly impressed by the quality of these canned seafood products that are packed using state of the art machinery and the most up to date methods.

On day four we packed up our gear and flew down to Temuco in the South of Chile where our adventure REALLY began.

Our first stop was the Trawepeyum Intercultural Village in Curarrehue where we were hosted at a traditional Mapuche meal prepared by Anita Epulef and her staff in their traditional Mapuche "house". What an amazing experience! We learned about the history of the Mapuche people and their struggle to maintain their lifestyle and traditions while balancing the need to make a living to support their families. It was a true eye opener and brought up many questions about the role we play in helping these remarkable people help themselves in the ways that are important to THEM.

The next day our Mapuche education continued with visits to two small producers of the Merken spice that we are bringing into the U.S through Chilean Gourmet. Each of these small producers has a unique recipe for the Merken spice that has been handed down over generations. From the picture, you can get a sense of how the process for producing Merken Spice has changed over the years - using a mortar and pestle, to a hand grinder, then on to an electric grinder.

Chilean Gourmet is working with 70 families and the Universidad Catolico de Temulco to standardize the ingredients and the recipes used for this spice blend for export. The families that they work with could not have been more welcoming and again, this visit brought up the question of our role in supporting the efforts of these families. Each day brought us more clarity around the responsibilities we have as American consumers and as participants in the distribution network that bring such meaningful products to our customers. It is our duty to tell the stories behind the products and to ensure that the traditions and integrity of our venors are respected.

After a stop on the coast for a delicious fresh seafood lunch, we were delighted by a visit to Murtilla Carahue, producers of Patagonian berry products. Carlos Inostroza, his family and their community are propagating wild Patagonia berries (known as myrtle berries in the U.S.) and making sauces, jellies and liquors out of them. They have plans to move the entire operation to Carahue so as to involve the community in the entire process from growth to planting to production. We look forward to working with Carlos and his family in the future.

Before heading back to Santiago, we had the opportunity to taste several other delicacies from the South such as dried wild herbs and wild mushrooms, liquors made from traditional herbs and berries, mild goat cheese, traditional Mapuche hazelnuts and pastries, nut oils, and dulce de leche. The bounty of Chile is truly overwhelming.

Our last day in Chile, we flew back to Santiago and were hosted by Paulina and Roberto of Chilean Gourmet in their beautiful home outside of Santiago for lunch and a presentation. Paulina and Roberto beautifully embody the spirit and generosity of the people of Chile and it is such and honor and a pleasure to work with them. We had actually planned to spend our last afternoon sightseeing, but we all felt so comfortable at Paulina and Roberto's that instead we made ourselves at home for the whole day before heading off to the airport and our long journey home. We can't thank them enough for their hospitality.

I returned from Chile with a much stronger understanding of this country's culture and traditions and a very deep respect for their people and the wonderful array of products that they are producing. As a company, we are very honored and excited to be working with these manufacturers and their beautiful products from their wonderful country.

Goat Cheese Brucheta with Garbanzo Flour

2007-12-27T12:02:00.000-08:00

Ingredients

14 oz. goat cheese
2 eggs
1 oz. garbanzo flour
1 sprig of thyme
salt to taste
pepper to taste
olive oil

Preparation Instructions
Beat the eggs in a bowl. Cut the goat cheese into cubes and cover in finely chopped thyme, salt and pepper. Batter the cheese in the eggs and then cover in garbanzo flour. Repeat the full procedure so that each cheese cube has been covered twice. Fry the cheese in hot olive oil until golden brown. Serve with yogurt with mint or with murtilla salsa.

Our First Chilean Adventure - November 2007

2007-12-27T11:05:00.000-08:00

by Betsy Power

When I travel, I rarely enjoy myself so thoroughly and feel so at home that I don’t want to pack up and head home at the end of the journey. But that is exactly what happened on my recent trip to Chile. The beautiful landscapes, fresh seafood, exotic fruit, extraordinary wine, and comfortable climate are only part of the draw. The warmth of the people was really what stole my heart. Our multiple hosts throughout the two-week stay continually one-upped one another in the Chilean tradition of cariñoso or loving. We weren’t just pampered, we were thoroughly enveloped in motherly love!

From the moment we arrived, Paulina Peñaloza and Roberto Manieu of Chilean Gourmet ensured that we made the most of our “business trip” in Chile, with lots of adventurous side trips. First stop was a personalized welcome dinner, hosted by Enrique Delgeon and Betty Stapel of Sanosur, at the Central de Restaurantes, where the director, Chef Bernardo Rebolledo, prepared a heavenly array of courses and desserts centered around Sanosur’s chestnut and mushroom products. I was whisked to heaven with the first hors d’ouevre – Goat Cheese Brucheta with Garbanzo Flour!

A trip to the north with Jose Mingo and Alvaro Riveros, of Neo-Oils, brought us to lush plantations surrounded by what I consider to be the most perfect food, avocados. I was surprised to see these large trees clinging to steep slopes en masse throughout this oldest of avocado growing regions, the Valle Cabildo. Avocado trees are susceptible to frost but have strong root systems, and thus they fare much better on the protected hillsides than in the frost-prone valley floors. Neo-oils organic avocado groves, the source of our organic Apalta avocado oil, are teeming with ladybugs (natural pest predators) and pollinating honeybees. Gonzalo Ibañez, the farm manager, gave us the ins and outs of organic avocado cultivation, and Jose and Alvaro filled us in on the benefits of unrefined organic avocado oil. Avocados truly are the fruit of the gods. (Learn more about avocado oil).

Our next visit brought us to the small but meticulous facility of Origen Vinegars. Enologists Veronica Larrain and Inés Irarrázaval founded this company in 2004 out of frustration at the lack of quality natural vinegars in a country with such exceptional wines. They were soon joined by the sommelier Carolina Grez, and the three women together have created an exquisite line of unique vinegars. After a thorough tour of their facility and explanation of their unique vinegar production process, we headed off to the Casablanca wine region west of Santiago to get back to the roots of the vinegar. First stop was the House of Morandé winery and restaurant for a specially prepared four-course meal creatively using the Origen vinegars from appetizer to dessert. We then continued on through this beautiful valley and more wine tasting – oh, twist our arms! (learn more about the Origen process.)

Our worldwind trip gathered force as we packed up and headed south with Paulina and Roberto of Chilean Gourmet to visit the merken-producing Mapuche people of the Araucania region. When I met Paulina at the San Francisco Fancy Food Show in January of 2007, I fell in love with her and the work she and her husband were doing. In fact, it was meeting Paulina, and learning of the Mapuche Merken Project, that encouraged us to make the leap to launch Zócalo. Since that meeting this visit with the Mapuche community had been high in my sights. And it did not disappoint.

The model behind the Mapuche Project involves seven communities and over 70 Mapuche families, the Universidad Catolico de Temulco, seed funding from the Chilean government, and Chilean Gourmet. This absolutely brilliant model provides the Mapuche families with self-sustaining businesses, while improving the health and education of the full community.

Merken is a spice mix, consisting of the native Cacho de Cabra, or goat’s horn, chile, coriander seed, cumin, and salt. It is made by every Mapuche family and is core to their culinary traditions. We visited several different families to learn about the cultivation, harvesting, and drying process. We then feasted on merken-infused dishes in La Roca, the traditional Mapuche home.

The Mapuches have many native foods in their cuisine that we here in the U.S. have never even heard of: Piñones or giant pine nuts (nothing at all like the European pine nut), make a delicious nutty flour or can be eaten cooked whole and has a similar texture to chestnuts; Elephant garlic from the island of Chiloé along with over 280 varieties of native potatoes; and Chilean hazelnuts (again, completely different from the European variety) that are toasted or ground into flour. We look forward to expanding our relationship with Chilean Gourmet, and the Mapuche people, by bringing these amazing foods to the U.S. and supporting even more Mapuche families throughout Chile.

Chilean Gourmet also works with twenty-five Mapuche families to produce several honeys from trees native to Chile. We had the good fortune to spend a day with Enrique Saenz, a producer of one of the most exquisite and purest honeys I have tasted, honey from the Ulmo Tree. Enrique is a true bee lover, perfecting his art and the purity of his honey, and sharing his knowledge with other beekeepers. I eat my fair share of honey, and after my intensive lesson with Enrique – the Chilean Gourmet honey producers are trained to filter their honey three times to ensure a full-flavored pure honey with no residual wax - I have managed to double my daily dosage. (Learn more about our Chilean honeys).

After a side trip to Pucon (Pere and I just had to run up and down some mountains), we headed back to Santiago, and then north again to the Oasis la Campana, an ecological tree reservation that is single handedly saving the Chilean Palm tree from extinction. This ancient tree – the oldest is over 1000 years old and 30 meters high – has suffered at the hands of palm syrup producers who must kill the tree to harvest the syrup held in its fibrous trunk. In 1995, the Moreno family purchased over 5000 acres of land and established the PALMA foundation to preserve the Chilean Palm and other native species. Since then they have replanted close to two million palm trees throughout Chile. The tree is extremely slow growing (a 10-year-old tree only stands about 6 feet tall) and yields fruit after 60 years, but it is worth the wait. The Coquitos – or mini coconuts – are about the size of a gumball and can be eaten whole (once you get past the rock hard outer shell). With Francisco Moreno we are exploring ways to bring this product to market to help support the work of the reservation and the surrounding communities who live off the proceeds of harvesting coquitos.

As you can read, we had a very full trip to Chile, and I have only shared the highlights. We met many wonderful people and companies, learned about a plethora of exciting new foods, ate and drank like royalty (did I mention how spectacular the wine is?!!), and visited beautiful locations from beach (lots of pelicans – I LOVE the pelicans) to vineyards and farmland, to mountain villages and small towns. I am already planning my return trip!

See more pictures of our adventure in Chile....

Hidden Gems in Mexico

2007-10-07T17:33:00.000-07:00

by Betsy Power

With the launch of Zócalo Gourmet, it looks like I’ll be spending a lot of time in Mexico. Previous travel experiences in this vast land to our south had me slightly concerned about this – pollution in Mexico City, troublesome roads, scheming rental car agencies – I’ve run into it all. And this last trip was no different. Yet, it is all well worth it when you weigh the hassle against the payoff – unearthing caring dedicated people making a difference to their communities and the land by preserving traditional cuisine and indigenous food crops.

Pere and I began our trip in Veracruz at a small government sponsored trade show. We were immediately taken under the wing of the folks from the Vanilla Plantation – our newest addition to the Zócalo line – who are working with a cooperative of farmers in northern Veracruz to ensure financial and environmental sustainability in their region.

At the show we found many small producers of local delicacies. But two companies stood out, and we hope to soon see them in our Zócalo line up. The Zayoli honey company produces exquisite honeys in high-altitude terrain. Both their buttery wildflower honey and the white mesquite honey have been crystallized by the altitude. The resulting products are solid in consistency and creamy in texture, and wonderfully fragrant. This family company was founded by the matriarch 25 years ago, and today they work with over 200 beekeepers to ensure a fair price, consistent level of quality, and on going training.

Padelma, a small woman-owned company, produces an unusual combination of ground hibiscus flowers and unrefined sugar to create a lightly fruity marmalade with a subtle sweetness. This jam is must have. And we soon will!

I left Pere at the beach and headed for Mexico City, grabbed a car (from one of those notorious rental car companies), and headed north. First stop was to visit Xoxoc, our producers of the dried prickly pear snack that wowed me on my first sourcing trip last spring. And they continue to wow – so much so, that it warrants a completely new blog entry. This small family company is single handedly turning around the local economy and environment. In January 2008, you will see several new products from Xoxoc.

A short side trip brought me to San Miguel de Allende, a beautiful colonial town (those Spaniards were everywhere!) during festival season. This town is a mecca for US ex-pats, and the number of snazzy restaurants and galleries attests to this fact. I had the opportunity to stay with a local foody – Klaudia Oliver. Half American, half Mexican, and owner of a local travel guide, she has her finger on the pulse of San Miguel and the Mexican nouveau food scene. I was immediately introduced to the most hidden holes-in-the-wall with the best authentic, finger-licking food that is truly and utterly Mexican.

Klaudia also introduced me to Carmina Navarette, a spit-fire of a woman who is leading the organic movement in Mexico. Having moved back to Mexico from England and the States several years ago, she was frustrated with the lack of access to organic produce. So she decided to take matters into her own hands. She now owns one of the best organic food stores in the country, Organica in the town of Queretaro, and she scours the country looking for the best products while educating her suppliers on organic standards.

I had two days before I had to be back to Mexico City for the ExpoOrganica food show. I consulted my map, made a few calls, and headed to the Veracruz coast to visit the Vanilla Plantation. I had heard so much about the intricate process of producing vanilla beans and extract, but had not yet seen it first hand. Only 250 miles away on major freeways – or so the map said. No problem! Four hours, 80 miles, and over 1000 “topes” or speedbumps later, I threw in the towel. My 3 hours trip was going to take nine! Did I mention the Mexican roads? Hmf.

I headed to the big city, the scheming rental car agency (I swear that scratch did not happen under my watch!), and an organic fair in the midst of 25 million people’s worth of pollution. Four days in the city almost destroyed my lungs, but I escaped with some very valuable contacts – more discovered gems.

One of my favorites is the inspirational company Quali, producers of the old world grain amaranth. They work with over 1200 families to improve their livelihoods in so many ways – giving them a market for their amaranth crops, improving the quality of their water through public works programs, ensuring proper nutrition through food education, and boosting the self-sufficiency of women through training programs. They have won several international awards for their work, including one from Slow Food. We are excited to open up a new market for them so that they may continue this amazing work.

In several weeks we head to Argentina and Chile to find even more hidden gems. Check the Zócalo website in January, or visit us at the San Diego Fancy Food Show, to see what we have come up with. And ask your local markets to carry these wonderful products – and know that your purchases are directly supporting the producers of traditional natural foods and the communities and environments where they are grown.

Xoconostle, the wonder cactus...

2007-10-07T17:13:00.000-07:00

by Betsy Power

From the moment Yunuen sent me the hand drawn map of how to arrive to the family’s hacienda, I knew this visit would be an adventure. Turn at kilometer marker 107, find the concrete-paved road across from the butcher shop, if we get lost ask anyone along the way. “Everyone knows Hacienda del Marquis.” We didn’t get lost, but we asked anyway. And it is true, everyone knew where we were headed.

Xoxoc is a small family business with a huge heart and an even larger vision. I was introduced to them briefly in March when their beautiful product jumped out at me during a food show in Guadalajara. Over the next several months as we worked together to prepare their product for export to the US market, I came to truly appreciate the honest and efficient folks behind this company. And now that they had invited me into their home and their world, I have been humbled by what they have accomplished for their community.

The company was founded by Isabella, her two sons, Gabriel and Antonio, and her daughter-in-law (well not officially, but close enough) Yunuen. Isabella is the mastermind behind the unique Xoxoc products, Gabriel and Antonio are the bones of the company, while Yunuen is the company’s advocate – creating an image that reflects the company’s values and getting the word out to the wider world.

As Kristin, my travel mate, and I rolled up to the beautiful 300-year old hacienda surrounded by acres of cactus, I began to understand how connected these people were to their history and the traditions of the land. The home in which they live has been mostly untouched by modern conveniences. There is no heat and only a small amount of electricity that comes from a solar panel on the roof. The walls of the grain hall still hold the dark shadows left behind from years of harvests – piles of corn that were used as food and currency. The flower and fig tree filled courtyard is surrounded by an outdoor hallway where swarms of birds bed down each night. And the 2-foot thick walls and 20-foot ceilings enclose you into a bygone world.

Over a dinner of quesadillas made with local cheeses, vegetables, and a heavenly xoconostle salsa, we began to learn of the vision behind Xoxoc. This land was once a major producer of Pulque, a favorite fermented alcohol produced from the Maguey plant. But in the mid 1900’s when beer became popular, the maguey plants were left to die and the local economy along with them. Over subsequent years, many of the region’s men left to look for income elsewhere, and devastating erosion washed away the deserted fields.

The rough landscape that has been left behind seems to hold little hope and lots of cactus. There are over 300 types of nopal or cactus, many of them producing a sweet edible fruit. Of these, only nine are considered Xoconostle due to the acidity of their fruit and the location of their seeds (in the center as opposed to spread throughout the fruit). It is the fruit of the xoconostle that the folks at Xoxoc are betting on to save their community and the land.

They have convinced farmers from three surrounding towns to plant xoconostle, promising to purchase their harvest at a fair price. Their efforts have not only begun to revive the local economy, and bring hope back to the community, but it has begun to reverse some of the erosion that has devastated the land.

With initial funding from the government they have built a small facility using local materials and labor and relying on the power of the sun and gravity to help process their product. With the help of local women (in a community where there is very little hope of employment), they peel, cut, sun-dry, and cook the xoconostle to prepare it for market. Although they began with only several flavors of dried prickly pear, they are now developing many new products – many of which, I am excited to announce, we will be introducing to the US market in 2008.

Before breakfast on the morning of our departure, Gabriel came in search of us carrying several odd long metal rods. A man of few words, he motioned for us to follow him. As we carefully picked our way through the stone-wall enclosed cactus gardens behind the hacienda, Gabriel demonstrated how to use the rods to safely pick the ripe prickly pears that protrude in reds and greens off every cactus. Once we had filled a bucket, he guided us back to our safe haven (if you have ever tried to wander through a grove of cactus, you will understand my continued emphasis on safe maneuvering). After scrubbing off the deadly daggers from each fruit, he peeled them and set them out alongside a colossal breakfast being prepared by Yunuen and Isabella.

As we feasted on pancakes (supposedly a local favorite) with xoconostle marmalade and xoconostle syrup, they spoke of their dreams for the company, the women that work with them, and their community. They are already well on their way, having been invited, in 2007, to Terra Madre in Turin to accept a Slow Food award. And this is only just the beginning. Check back with us in early 2008 to find more Xoxoc products.

Orange and Tangerine Poached Pears

2007-08-19T10:27:00.001-07:00

Makes 12 servings

Ingredients

12 ripe pears, peeled, Anjou or Bartlett
10 Oranges, juices
1 cup granulated sugar
2 Tbsp. Origen Tangerine Chardonnay Wine Vinegar
Zest of one orange
Sliced almonds to taste

Preparation Instructions
In a large saucepan combine the orange juice and the sugar. Arrange the pears in the liquid in a single layer. Place the pears on the stove top over a medium flame. Bring to just below a boil, reduce the heat and allow the liquid to simmer gently for aprox. 20 minutes. Cover with parchment paper if necessary to keep the pears submerged.

Add the vinegar and continue poaching for 10 more minutes, or until tender. Remove the saucepan from the stove and allow the pears to cool in the liquid. Carefully, remove the pears from the poaching liquid and return the liquid to the stove top. Reduce until it coats the back of the spoon. Strain and put aside.

Serve the pears chilled or at room temperature, with sliced almonds and the orange-vinegar syrup reduction. If desired, decorate with orange zest.

Salmon Tartare

2007-08-19T10:22:00.000-07:00

Makes 2 servings

Ingredients

8.8 oz (250 g) Smoke Salmon, without skin, diced
2 Tbsp. cilantro, destemmed and finely chopped fine
Green chili to taste, seedless, diced
1 Purple onion, diced
Salt and Pepper to taste
4 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Origen Chardonnay Green Chili Vinegar
lemon juice to taste
White or wheat bread, toasts

Preparation Instructions
Combine the cilantro, onion, and chili with the smoke salmon. Add some salt and fresh black pepper. Refrigerate.

Five minutes before serving add lemon juice, Chardonnay green chili vinegar and olive oil. Toss gently and adjust seasoning. Serve with toasts.

Lentil Salad with Basil Vinegar

2007-08-19T10:01:00.000-07:00

Makes 8 servings

Ingredients

2 1/2 cup brown lentils
1/4 cup extra virgin olive oil
1/2 cup onion, finely diced
2 tsp. garlic, finely diced
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
3 cups water
2 bay leaves
2 Tbsp. red onion, finely diced
1 Tbsp. red bell pepper, diced
Cilantro to taste, destemmed and finely chopped
2 Tbsp. lime zest
1/4 cup Origen Basil cabernet sauvignon vinegar
Extra Virgin olive oil to taste.
Salt and black pepper to taste.

Preparation Instructions
Wash the lentils thoroughly.

Heat the oil in a sauté pan; add the onion and cook until translucent. Add the garlic and cook for another minute. Add the carrot and celery. Continue cooking for 2 more minutes.

Add the lentils, water and bay leaves. Simmer for 20 minutes, or until the lentils are only slightly firm. Strain and set aside.

To serve, add the red onion, red bell pepper, cilantro and lime zest to the lentils. Pour the Origen basil cabernet sauvignon vinegar and the olive oil. Toss gently and adjust seasonings.

Couscous Salad

2007-08-19T09:50:00.000-07:00

Makes 8-10 servings

Ingredients

8.8 oz (250 g) Couscous, pre-cooked
1/2 purple onion, minced
1 Red Pepper, cubed
10 Eparragos (points)
1 cup Parsley, minced
1/4 cup fresh mint leaves, chopped
10 Cherry tomatoes, in halves
1 cup Origen Cabernet Mint vinegar
1 1/2 cups Extra Virgen Olive Oil
Salt to taste
Black Pepper to taste

Preparation Instructions
Prepare the couscous according to the instructions on the package. If possible use home made vegetable or chicken stock as cooking liquid. Once cooked, set aside.

Heat the oil in a pan. Sauté the onion, red pepper and esparragos until al dente. Remove and set aside to cool.

Add room temperature onion, red pepper and esparragos mix to the couscous. Blend gently. Add parsley and mint leaves. Season with Origen Cab Mint vinegar and olive oil and toss gently. Before serving, add the tomatoes. Serve at room temperature.

Basic Mustard Vinaigrette Dressing

2007-08-19T09:44:00.000-07:00

Yields 2 1/2 cups

Ingredients

Origen Tangerine Chardonnay Wine Vinegar ½ cup
Dijon Mustard 1 ½ tsp.
Salt to taste
Pepper to taste
Pink Peppercorns, freshly ground 1 tsp.
Extra Virgin Olive Oil 2 cups

Preparation Instructions
In a bowl, whisk the wine vinegar, Dijon mustard, salt, pepper and pink peppercorns. While whisking, add the oil a drop at a time until an emulsion begins to form. Continue whisking, and add the remaining oil in a slow steady stream. Store at room temperature. Mix before serving.