Bulletin Food and Cake

Archive for February, 2010

Many colors, rich flavors, and involves feelings in the process of manufacture. That’s how Marcos Navarro describes Mexican culinary. Chef Marcos Navarro who trafficked indirectly from the Four Seasons Hotel Mexico is peeling the typical Mexican menu with traditional recipes serve to show the authenticity of flavors, during December 3 to 22 May 2010 at Seasons Cafe, Four Seasons Hotel Jakarta.

Travel can be initiated from the cactus salad which was fresh and became the appropriate opening, eating cactus-which flourished in Mexico-indeed unusual for citizens of Mexico.
“Cactus can be processed in different ways. Residence needles cut, split, and add salt and pepper, then to a barbecue. Or made juice, because trust is good for diabetics,” said Marco.

Furthermore, there are Duck enchiladas, recipes that use no other recipe his grandmother Navarro. Its uniqueness lays in the smear salsa enchiladas. Read the rest of this entry »