This past Tuesday night, my husband and I enjoyed an exquisite tasting of Thai-Mexican Fusion Flavors at acclaimed Mexicano Restaurant in Los Angeles. Culinary rock stars, chefs Jaime Martin del Campo, Ramiro Arvizu and chef Jet Tila hosted the event for about forty guests. We learned how to use Thai Hom Mali rice, in traditional Mexican cuisine. I think that it would complement many Salvadoran dishes too, like the Pollo en Alguashte (chicken in pumpkin and tomato sauce) and Bistec Encebollado (Steak and Onions)
Chef Jaime showed us how to make his horchata cocktail using Thai Hom Mali rice, milk, sugar, cinnamon tequila and Kahlua. Recipe below. All entrees were served with Thai jasmine rice, their bold flavors went well with the sweet and delicate taste of Thai Hom Mali rice.
We finished the meal with a delectable Envuelto de Arroz (wrapped rice pudding), prepared with Thai Hom Mali rice. It was an exquisite tasting. I cannot wait to go back to this wonderful restaurant with my whole family. In the meantime, I am off to my kitchen to make chef Jaime’s horchata cocktail using Thai jasmine rice.
Below are excerpts from the chefs bio on their respective websites.
“Not initially sure if he would pursue a career in the kitchen, in his 20s, Tila says he “got it together” and decided to build a foundation for his passion and completed his culinary education at Le Cordon Bleu, establishing a framework of classical French technique to match his extensive knowledge of Asian cooking. He also completed an intensive study program at the California Sushi Academy. “My food is predominantly Thai and Chinese because it was the food I was exposed to growing up,” he notes. “And my cooking overall represents the neighborhood I grew up in LA: between Thai Town, Chinatown, Koreatown, and Little Tokyo.” Combining kitchen experience with the bold new world of food media was a natural move for Tila, whose backyard cooking classes attracted the attention of the Los Angeles Times. He has successfully transitioned from subject to producer by writing for the Times and contributing to many other publications and multimedia platforms, including National Public Radio, the Food Network, and his appearances on the “CBS Early Show,” “No Reservations,” “Best Thing I Ever Ate,” and battling legendary Chef Masaharu Morimoto on “Iron Chef America,” among many more. A highly sought-after consultant, Tila opened the cafe at Google headquarters in Silicon Valley and also currently maintains a wildly popular Asian food line through Schwan’s Home Service. He keeps close to his roots by conducting “Melting Pot Food Tours” of Thai Town in Los Angeles, offering participants a curated tour of his favorite aspects of the neighborhood. In 2009, Tila debuted the acclaimed Wazuzu, a brilliant take on Pan-Asian dining, at Steve Wynn’s Encore casino and resort on the Las Vegas Strip…”
“After years of cooking bold and traditional Mexican food together at La Casita Mexicana restaurant in Bell, CA, Jaime Martin Del Campo and Ramiro Arvizu are affectionately known jointly as Jaime and Ramiro. Among some of the biggest stars in the Mexican cooking world, the duo will bring the authentic flavors and heirloom family recipes of their signature Los Angeles-area restaurant to Baldwin Hills Crenshaw with the opening of Mexicano in the fall of 2014. Since garnering a nomination for Best Chef: Pacific from the James Beard Foundation in 2008, Jaime and Ramiro continue to earn recognition for serving exemplary traditional Mexican gastronomy from numerous national and international publications. Their charisma and passion for Mexican cuisine has afforded them broadcast opportunities, including a role as judges on the Telemundo show, “Top Chef Estrellas,” as well as recurring work with La Opinión, the largest Spanish newspaper in America. They have also received many certificates of recognition from the Los Angeles Board of Supervisors and from the Los Angeles Board of Education for their civic work and contributions.”