Articles Atlanta's Cosmopolitan Cuisine
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TG Alley: Rosa Mexcano By Jan Butsch Schroder
Although he was trained in France at Le Cordon Bleu, Roberto Santibáñez is now cooking, lecturing and selling a book based on the food he grew up with in Mexico City. The award-winning chef and culinary director of Rosa Mexicano restaurants, Roberto has just published a new book, Rosa’s New Mexican Table. “There are many places where you can get training in the art of French cooking,” he said during our lunch at Rosa Mexicano in Atlanta. “But there is nowhere you go to get trained in how to cook authentic Mexican cuisine.” Roberto has lectured internationally on Mexican cuisine and has appeared on Today and with Martha Stewart three times. “Working in her kitchen was wonderful!” he said. “She has four of everything – anything you could possibly think of!” Many of the recipes can be made in 30-60 minutes and the book includes a chapter on Ingredients, Equipment and Techniques, with a primer on chiles and internet sources for some ingredients that may be hard to find. I’ll be starting with a perfectly salted margarita followed by steaming, healthy chicken tortilla soup and beef enchiladas with ranchera sauce. Salud! Online Alert: Visit us on the web at www.travelgirlinc.com for Rosa Mexicano’s signature dish – the famous guacamole recipe, which has been described as “green ecstasy in a stone bowl!” |
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