BOOK “POPULAR FOOD FROM NUEVO LEÓN”

“Nuevo León Cuisine”
Although Nuevo León gastronomy is not very well known or explored, it offers a very wide and interesting variety of culinary delicacies.
The Jewish, Spanish and Tlaxcalteca influence, offers us centuries of history and flavor.
Gastronomy is the most exquisite way to get to know the roots, traditions, and customs of a particular place.
This first book introduces some of the most popular dishes of our region.
A glimpse of the daily life of residents of Nuevo León
Katia Schkolnik, owned two previous restaurants, “El Portal del Valle” in Monterrey, and “Taco loco” in Tel- Aviv, Israel, which was also a tortilla factory. She was chef for “Olivia Gourmet” the prestigious firm of organic products. Her cooking has been recognized numerous times in the Gourmet Guide of The Herald Tribune by Daniel Rogov and in several magazines & newspapers such as “El Norte”. She is a biographer, researcher and gives history and gastronomic tours.
Nuevo León Cuisine”

Although Nuevo León gastronomy is not very well known or explored, it offers a very wide and interesting variety of culinary delicacies.

The Jewish, Spanish and Tlaxcalteca influence, offers us centuries of history and flavor.

Gastronomy is the most exquisite way to get to know the roots, traditions, and customs of a particular place.

This first book introduces some of the most popular dishes of our region.

A glimpse of the daily life of residents of Nuevo León

Katia Schkolnik, owned two previous restaurants, “El Portal del Valle” in Monterrey, and “Taco loco” in Tel- Aviv, Israel, which was also a tortilla factory. She was chef for “Olivia Gourmet” the prestigious firm of organic products. Her cooking has been recognized numerous times in the Gourmet Guide of The Herald Tribune by Daniel Rogov and in several magazines & newspapers such as “El Norte”. She is a biographer, researcher and gives history and gastronomic tours.

(Northern dried shredded
beef broth)
CALDILLO DE CARNE SECA Ingredients
150 g. dried shredded beef
3 Tbsp lard
1 big tomato roasted and peeled
1 onion chopped
2 garlic cloves minced
1 green hot chili pepper chopped
2 ancho or guajillo chili peppers
3 cups of beef broth
Salt and pepper
Directions
Fry the onion and the garlic. Add the dry shredded beef and cook. Blend the tomatoes and the hot chili peppers and pour the sauce on the beef, stir and add the beef broth and salt.
If you are coming to Monterrey “Be a traveler not a tourist” enjoy Monterrey cuisine and history with Monterrey Mágico gastronomic tours!!
In the meantime try this delicious recipe from my book!
NORTHERN DRIED SHREDDED BEEF BROTH (CALDILLO DE CARNE SECA)
Ingredients
150 g. dried shredded beef
3 Tbsp lard
1 big tomato roasted and peeled
1 onion chopped
2 garlic cloves minced
1 green hot chili pepper chopped
2 ancho or guajillo chili peppers
3 cups of beef broth
Salt and pepper
Directions
Fry the onion and the garlic. Add the dry shredded beef and cook. Blend the tomatoes and the hot chili peppers and pour the sauce on the beef, stir and add the beef broth and salt.
All recipes belong to chef Katia Schkolnik and are part of her book “POPULAR FOOD FROM NUEVO LEÓN”