Tomatillo Salsa Recipe and Food & Wine Festival Ixtapa/Zihua, Mexico
This tomatillo salsa recipe is shared from the Chefs at Club Med. It’s flavorful and fantastic. Enjoy!
Easy Tomatillo Salsa Recipe
Mexican breakfasts are something we love to treat ourselves to on occasion and we always consider it such a treat. The flavor, textures and exciting spices of a plate of chilaquiles or breakfast tacos is a champion breakfast that fuels us for the long days. And when we have the opportunity to feast on such breakfasts in Mexico, we feel double lucky.
This year we had the opportunity to experience not only Mexican breakfasts, but authentic local food at Food & Wine Magazines annual festival again in Ixapa/Zihuatanejo.
breakfast of fresh watermelon juice, bread & trio of salsas from Viceroy Zihuatanejo
Last year we were invited to this event and were able to meet and photograph American Chef Rick Bayless along with a wonderful handful of local Mexican chefs. This year, the roster was even more fabulous with mind-blowing talent from Chefs Michael Symon, Marcus Samuelsson, Patricia Quintana, Alfredo Oropeza, Daniel Ovadia and wine expert Mark Oldman. This assemblage of food talent was so diverse and terrific. We felt so incredibly lucky to be able to have private time to photograph them and document the event through our lens.
The Food & Wine Festival in Ixtapa/Zihuatanejo is 3 days of cooking demo’s, classes, events and tours that explore the local flavors and food culture of Ixtapa/Zihuatanejo. Local food lovers, as well eaters from around the world gather in this gorgeous tiny costal town to celebrate Mexico’s 32 tastes from the 32 different states.
Here are some photo’s and highlights to share along with the tomatillo salsa recipe:
Chef Michael Symon, from Food Network and Top Chef, is so fun to be around such a great teacher. He always radiates energy and love of food. His demo on how to braise meat and how to source quality food was incredibly informative. Chef Symon talked about the importance of searing meat before braising to enhance the flavor of braises.
Chef Patricia Quintana is one of Mexico’s most celebrated chefs. She is credited for starting Mexico City’s first Culinary Institute and owns the highly respected Izote restaurant in Mexico City. Chef Quintana shared her expertise on sourcing fresh fish and cooking with various chiles from Mexico.
Chef Marcus Samuelsson has won numerous awards for his cooking, including the James Beard Award for Best Chef New York City. His love and respect of Mexican food was obvious. He shared his recipe for fish tacos and every time he talked about the local Mexican food and culture, his face would light up with joy.
Chef Alfredo Oropeza is one of Latin America’s most successful chefs and launched numerous television food shows. His vegan tofu miso and kale dip was fantastic.
Wine expert Mark Oldman shares his expertise at the wine, tequila and mescal tastings. Mark made understanding wine and spirits approachable and explained things in easy to understand concepts. And, Mark made it super fun.
Plenty of watermelon margaritas for refreshments were offered for re-hydration
Chef Daniel Ovadia – one of Mexico’s youngest and most successful chefs cooked up a storm sharing some amazing authentic Mexican dishes. One of the dishes he made was wrapped in banana leaf, then wrapped in clay and cooked in an oven.
Viceroy Zihuatanejo hosted us for the 3 days. Their gorgeous, beachside resort property was a honeymooners dream. Viceroy didn’t feel like staying in a traditional hotel. Each room was nestled away in private areas of the lush property, giving the feeling of staying in small private villas. Their “floating beds” were a highlight and here’s the best visual description of what they are.
View of Playa de Ropa from Viceroy Zihuatanejo . All restaurants had this stunning view. If you want a quiet getaway with perfect beach access, this is the perfect place. And if you’re going on your honeymoon, then even better!
morning breakfast of fresh bread and chicken chilaquiles at Viceroy Zihuatanejo
Last evening in Mexico
Thank you again to everyone at Food & Wine the whole team at Curator PR : Scott, Lisa, Anne Marie for the invitation and for providing all our travel and accommodations.
Below: rockstars of Curator PR who organized this amazing event
Tomatillo Salsa
Ingredients
- 1 lb. (455 g) Green Tomatillo
- 1/4 onion
- 1 clove garlic
- 1/4 lb (115 g) Habanero chile
- Salt to taste
- water , as needed
Optional Additions
- 1-2 Green onions , sliced
- cilantro , chopped
- 1/4 avocado , diced
Instructions
- Remove husks from tomatillos and rinse. Boil the tomatillos, onion pieces, garlic and habanero chile for 20 minutes.
- Drain any excess juices released from the ingredients, allow to cool. Then blend these ingredients with a little water. Season with salt to taste.
- Optional - You can mix in chopped green onion, cilantro and/or some avocado. It is very delicious!
Just finished making a triple batch of the tomatillo salsa–the flavor is amazing. I only used 1/4 lb habaneros (for a triple batch) and it still made a nice spicy salsa. Pureed it all up (including the cilantro and one whole avocado) in the Vitamix and it made a nice creamy salsa. Thanks for another amazing recipe!
I love Mexico, and the food. Your photos are breathtaking, what a fabulous experience you had with the amazing food.
Sooo jelly and inspired!
Wow, absolutely stunning post today (though you do that every time with every post). All the food looks incredible…and those drinks made me SO THIRSTY!!!! Thanks for sharing your trip!
Gorgeous photos! Would you be willing to share what lens you shot with at this event?
We shot the event using several lenses, choices depending on the perspective the lens would give us, how fast the particular lens focuses, and the distance from the subject we needed to be in order to remain the least intrusive for the session. We used the 50mm 1.4, 85mm 1.4, 105mm Macro, 14-24mm, 24-70mm, and the 70-200mm. With both of us shooting at the same time we would could different lenses so we each would have a unique perspective.
The picture of Marcus Samuelsson is absolutely KILLER! Bravo!!!
And lately, I”ve tried several recipes by Iron Chef Symon, and wow: that dude can cook! And I just appreciate his down to earth attitude, and yes, you said it well: the joy he radiates.
Hoping we’ll get Chef Samuelsson’s fish taco recipe shared with us as well!
Spectacular setting. Spectacular photography! Well done!
The photo is killer cause Marcus is so incredibly photogenic. The man glows in front of the camera. So fun to shoot. It was great meeting him too. A different personality than I expected, was very nice.
There are some chefs that you just know can really cook, and chef Symon is one of them. All the chefs that were there can, of course, but Symon cooks the way we personally like to cook and eat.
You guys are the Rock Stars! Fabulous photos ๐ I bet every chef loved them. Great work!
What a brilliant opportunity and experience. Loved the shots of all the chefs behind the scenes and in action. And the resort captures makes me want to get on a plane for a vacation with my wife. Absolutely beautiful guys.
Mexico is one of the countries that has to be a paradise for photographers passionate about food. I wish my skills with camera were beyond “idiot settings” when I went to Yucatan in 2010:) But I took a virtual trip through your post and relived some of the best memories of my life. Thanks for taking me along! And no, I am not jealous at all (grrr:)
All I can say is Beautiful!
Wow! Thank you for sharing so much of this amazing event. Your photographs let me feel the sun on my skin and the breeze through my hair.
Yum! I adore Mexican food ๐
Kate {Something Fabulous}
http://thesomethingfabulous.blogspot.com