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Encuentro de Sabores de Tamaulipas, Mexico - The Culinary Institute of America, Hyde Park, NY, USA PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
Chef Angel Garcia and Edward Nesta - Photo by Luxury Experience Our palates went on a Mexican holiday at the American Bounty Restaurant at The Culinary Institute of America in Hyde Park, New York, during the Encountering the Flavors of Tamaulipas, Mexico gala as part of the State of Tamaulipas Mexico and The Culinary Institute of America Cultural Culinary Exchange. Celebrating the cuisine from the state of Tamaulipas, was Chef Hugo Urtaza Alvarez, Tampico, Tamaulipas, Mexico, Chef Ángel García, Tampico, Tamaulipas, Mexico, Brian Kaywork Chef-Instructor, American Bounty Restaurant, Charles Garibaldi, CHE, Maître d'hôtel Instructor, Michael Zebrowski, Pastry Chef-Instructor, and the American Bounty Restaurant Class of 2018-2019.

Hugo Urtaza Alvarez, Angel Garcia, Brian Kaywork, - The Culinary Institute of America - photo by Luxury Experience
Celebrating the cuisine of Tamaulipas, Mexico
Chef Hugo Urtaza Alvarez, Chef Angel Garcia,
Chef Brian Kaywork, Chef Sergio Remolina

The gastronomic evening took place on Friday, October 5, 2018 at the prestigious culinary school, The Culinary Institute of America in Hyde Park, New York and began with a Cooking Demonstration where renowned Chef Hugo Urtaza Alvarez of Tampico, Tamaulipas, Mexico demonstrated how to make Shrimp Bocol a la Mexicana- traditional street food from the Huasteca region of Tamaulipas, which consisted of corn masa with lard, filled with shrimp, onion, tomato, and cilantro, and Enchilada Tulteca, which were corn tortillas seasoned with dried-chile adobo, stuffed with carrot, potato and chorizo, and topped with lettuce, cheese and corn.  

Chef Hugo Urtaza Alvarez - The Culinary Institute of America - photo by Luxury Experience
Chef Hugo Urtaza Alvarez

After the demonstration, guests were invited to a gala dinner at the American Bounty Restaurant, which began with delectable passed hors d'oeuvres paired with a delicious and refreshing Mezcal cocktail, along with a selection of CIA brewed beers, and a selection of wines.  

Chef Angel Garcia - The Culinary Institute of America - photo by Luxury Experience
Chef Angel Garcia

 

Encuentrode Sabores de Tamaulipas, Mexico 
(Encountering the Flavors of Tamaulipas, Mexico)
The Culinary Institute of America, Hyde Park, NY, USA
October 5, 2018

Reception Menu

Goat Tostadita
Crispy corntortilla topped with pulled baby goat, cherry tomatoes, lime-olive oil vinaigrette

Enchilada Tulteca
From the "magical town" of Tula, Tamaulipas, Corn tortilla seasoned with adried-chile adobo, carrot, 
potato and chorizo, lettuce cheese

 Pork Bocol Salsa Verde
Traditional street food from the Huasteca region of Tamaulipas
Corn masa with lard filled with pork in salsa verde

Shrimp Ceviche Tostadita
Gulf shrimp, onion, tomato, serrano chile, lime and olive oil 

Beverages

Tampico Madero
Specialty Regional Cocktail: CREYENTE Mezcal Joven, fresh mint and orange juice

Culinary Institute Brewed Beers
Cleaver IPA
Mise on Pace WIT
Stay Sharp Saison 

Wines
Sauvignon Blanc, Honig, Napa Valley, California 2016
Merlot, Greystone Cellars, California 2015

Amreican Bounty Restaurant - The Culinary Institute of America - photo by Luxury Experience

Dinner Menu 

Gulf of Mexico Seafood Ceviche
Lime marinated white fish and octopus, onion, tomato,
serrano chile, cilantro, dehydrated pineapple crisp

Seared Grouper in Green Pipián
Pumpkin seed and tomatillos sauce, rice Mexicana 

Goat Tacos with Salsa Mexicana
Flour tortilla, creamy avocado 

Asado Norteño
Guajillo adobe braised pork, tender corn tamal and grilled panela cheese 

Grilled Mango with Goat Cheese
Crispy buñuelos, agave honey

German Gonzalez and Debra C. Argen - photo by Luxury Experience
Debra C. Argen and German Gonzalez
 

Wine and Tequila
Crèmant Demi-Sec, Schramsberg Vineyards, Napa Valley, California 2011
Tears of Llorona Tequila 

Mexican Wedding Cookies
Prepared by The CIA Baking & Pastry Students 

The Chefs
Chef Hugo Urtaza Alvarez, Tampico, Tamaulipas, Mexico
Chef Ángel García, (CIA graduate 2013), Tampico, Tamaulipas, Mexico
Brian Kaywork (CIA graduate 2002), Chef-Instructor, American Bounty Restaurant
Charles Garibaldi (CIA graduate 1984), CHE, Maître d'hôtel Instructor
Michael Zebrowski, Pastry Chef-Instructor
The American Bounty Restaurant Class of 2018-2019

Manuel Viiareal Lara and Debra C. Argen - photo by Luxury Experience
Manuel A. Villarreal Lara, Debra C. Argen 

The Master Distillers
German Gonzalez - Tears of Llorona Tequila
Manuel A. Villarreal Lara - Mezcal Sierra Chiquita El Original

 

Ceviche - The Culinary Institute of America - photo by Luxury Experience
Gulf of Mexico Seafood Ceviche 

The dinner was sumptuous, a journey for the senses with tantalizing aromas, colors, and tastes that intrigued with their different flavor profiles and textures. Setting the tone for the dinner, the first course was Gulf of Mexico Seafood Ceviche with lime marinated white fish and octopus, onion, tomato, serrano chile, and cilantro, accompanied by two dehydrated pineapple crisps. The ceviche was gorgeous, a stunning palate of color, so fresh tasting, with hints of spice from the thinly sliced chile and micro-cilantro. Instructed to eat the pineapple crisp with the ceviche, the pineapple crisp added texture to the dish and acted as a perfect foil for the spice, a yin and yang pairing of spicy and sweet. Paired with a glass of Sauvignon Blanc, Honig, Napa Valley, California 2016, this course sang perfectly.  

Seared Grouper - The Culinary Institute of America - photo by Luxury Experience
Seared Grouper in Green Pipián

For the second course, there was Seared Grouper in Green Pipián with pumpkin seed and tomatillos sauce, and rice Mexicana. This dish represented the south of the state of Tamaulipas. For the third course, there was Goat Tacos with Salsa Mexicana made with flour tortilla garnished with creamy avocado. (For Debra, there were Trumpet Mushrooms, which resembled seared golden scallops.) The fourth course was Asado Norteño, which was Guajillo adobo braised pork, tender corn tamal and grilled panela cheese (For Debra there were adobo braised shrimp, corn tamal and grilled panela cheese.)  

Goat Taco - The Culinary Institute of America - photo by Luxury Experience
Goat Tacos with Salsa Mexicana 

The dessert course was Grilled Mango with Goat Cheese with tiny crispy buñuelos, drizzled with agave honey, which was light, lovely, and refreshing, paired with aglass of Crèmant Demi-Sec, Schramsberg Vineyards, Napa Valley, California 2011and Tears of Llorona Tequila. The last taste of the evening was Mexican Wedding Cookies prepared by The CIA Baking & Pastry Students.  

Adobo Braised Shrimp - The Culinary Institute of America - photo by Luxury Experience
Adobo Braised Shrimp

Encuentro de Sabores de Tamaulipas, Mexico was an exciting evening of gastronomy, learning new techniques, discovering new flavors, making new friends, and sharing a gracious culinary and cultural exchange. Viva the State of Tamaulipas and The Culinary Institute of America Hyde Park!   

Grilled Mango - The Culinary Institute of America - photo by Luxury Experience
Grilled Mango with Goat Cheese 

For more information on the State of Tamaulipas, please visit the website: Visit Mexico  

For more information on dining at the American Bounty Restaurant, please visit the website: American Bounty Restaurant 

Chef Angel Garcia, Edward F. Nesta - The Culinary Institute of America - photo by Luxury Experience
Edward F. Nesta and Chef Angel Garcia

For more information on The CulinaryInstitute of America, please visit the website: The Culinary Institute of America- Hyde Park, NY 

American Bounty Restaurant - The Culinary Institute of America

American Bounty Restaurant
Telephone:         +1-845-462-9600
Website:              www.americanbountyrestaurant.com
Facebook:           www.facebook.com/AmericanBounty 

The Culinary Institure of America

The Culinary Institute of America
1946 Campus Drive
Hyde Park, New York
United States 12539-1499
Website:             www.ciachef.edu/cia-new-york
Facebook:           www.facebook.com/CIAchef

Follow American Bounty Restaurant on Facebook: www.facebook.com/AmericanBounty

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© October 2018. Luxury Experience. www.LuxuryExperience.com. All rights reserved. 

 
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