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El Mirasol Blog

A Great Step Forward

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
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on Thursday, 27 June 2013
in Uncategorized
Amazing and beautiful news today about the return of marriage equality to the state of California.  All couples deserve equal treatment and respect under the law ... along with the joyous and sometimes ... not so joyous moments that marriage can bring.  Plus, more weddings equal more cake and who doesn't like a good wedding cake?  I guess this means we should start working on our Tres Leches wedding cake recipe ASAP!...
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Catering for People who Hate Banquet Food

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Thursday, 20 June 2013
in Uncategorized
Much of the character of the Los Arboles hotel emanates from the hand prepared, traditional Mexican food served in El Mirasol. Dried chiles are converted into sauces and Pasilla chiles worked by skilled hands become chiles rellenos. Pretty much the antithesis of mass prepared banquet food held in warmers and rolled down hallways to hotel ballrooms. At Los Arboles we cannot feed 375 guests at tables of 10 in 45 minutes or less so that no one misses the afternoon general session meeting. But we can deliver colorful, flavorful, hand crafted Mexican food to groups 20-100 people in a patio dining, ...
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Real Flavors Take Real Work

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Wednesday, 18 July 2012
in Uncategorized
Preparing a traditional red sauce for Tamales is a labor intensive process that starts with removing the stems and seeds (that you don't need) from dried Guajillo Chiles. Eventually all this prep work ends with a thick red chile paste  that is the foundation for the red Tamale sauce. There are other ways to make this sauce that are less laborious. Canned commercial sauces. Powdered sauce bases. However, these shortcuts just don't deliver the big, rich, chile flavors that make a good Tamal such a satisfying meal. Chef Chuy's hands are blur of motion when he is prepping a basket of Guajillo...
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