Having a short video presentation on each of the six courses – not only detailing the ingredients and care that went into making the dish, but its connection to Mexican culture – was a cool feature last Sunday at the American Mexican Regional Chamber of Commerce event.
But it wasn’t the only one.
Guests also were treated to a camera view of acclaimed chef Gonzalo Colin and his staff of Kahlo Restaurant preparing and plating the food, seconds before it was served during an event at the luxurious Crossed Keys Estate in Andover.
It was an added touch to an event celebrating the first year of the already incredible impactful chamber.
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Colin, who came to the U.S. as a teen-ager in 1994 and was fortunate to work under a number of top New York City chefs, said temporarily moving his kitchen out west – and then performing live – was a unique experience.
“Today was special because it was about family,” he said. “Not just my staff but everyone here, everyone who wanted to celebrate the culinary culture of our country.”
Colin said food can be a uniting factor at a time when there is so much divisiveness.
“You can conquer a lot through food,” he said. “Food brings everyone together.”
Here’s a look at the menu:
Appetizer: Tuna Crudo Aguachile
- Description: Fresh Tuna, Black garlic & chiltepín aguachile, habanero, chive oil
- Origin: Sinaloa State
Main course I: Chamorro Pibil
- Description: Slow-braised pork shank, achiote marinade, pickled red onion, habanero sauce
- Origin: Yucatán / Jalisco State
Main course II: Arrachera a la Parrilla
- Description: Grilled skirt steak, potato croquettes with rajas, blistered shishito peppers, tarragon avocado crema, salsa Macha
- Origin: Nuevo León State
Main course III: Vegetables Acuarela
- Description: Seasonal vegetables painted with roasted purées, heirloom roots, wild mushrooms, roasted cauliflower
- Origin: Ciudad de México
Main course IV: Pollo Poblano en Mixiote
- Description: Organic chicken wrapped in maguey leaf, chocolate-morita mole
- Origin: Puebla / Oaxaca State
Dessert: Jerez Coco Flan
- Description: Coconut flan infused with Jerez, mezcal rompope
- Origin: Guanajuato State
Colin said the goal was to remind guests of their best days.
“Food is family,” he said. “Everyone in this room can remember a time sitting at their table when their mother or grandmother was preparing a family recipe on a special occasion. That’s what I wanted to do today.”
