## Vogue Brasil’s Día de Muertos Gala: A Culinary Journey Through Mexico
São Paulo’s Palácio dos Cedros was transformed into a vibrant homage to Mexican culture for Vogue Brasil’s first Día de Muertos Gala. The event was a dazzling spectacle of color, music, and, of course, exquisite food.
At the heart of the evening’s festivities was an exclusive menu crafted by the renowned Alex Atala & Sapore, a culinary partnership known for its innovative approach to traditional flavors. The menu was a harmonious blend of bold Mexican tastes and contemporary gastronomic artistry, resulting in dishes that delighted both the palate and the eye.
Guests were treated to a symphony of textures and tastes, with highlights like the succulent rosbife with poblano aioli and the flavorful machaca de cupim. These dishes showcased the rich culinary heritage of Mexico, inviting attendees on a captivating sensory journey.
Recreating the Magic: Exclusive Recipes from Chef Alex Atala
For those eager to recreate these exceptional dishes at home, Chef Alex Atala generously shared his exclusive recipes. Dive into the world of Mexican cuisine and impress your guests with these culinary masterpieces.
Rosbife with Poblano Aioli
Ingredients:
* 1 kg of filet mignon or sirloin (or another cut suitable for roast beef)
* 2 tablespoons of oil (to substitute for butter)
* Salt and black pepper to taste
* 3 cloves of crushed garlic
* 1 sprig of fresh rosemary
* 1 sprig of fresh thyme
Instructions:
1. Season the filet with salt, pepper, and crushed garlic. Let it marinate for 15 minutes.
2. Heat the oil in a large skillet over high heat. Once it is scorching hot, sear the meat on all sides, ensuring it develops a beautiful golden brown crust. Cook for approximately 2 minutes per side.
3. Transfer the meat to a baking dish, place the rosemary and thyme on top, and bake in a preheated oven at 200°C for about 15-20 minutes, depending on your desired level of doneness (less time for rare, more time for medium-rare).
4. Remove from the oven and let the meat rest for 10 minutes before slicing it thinly.
Poblano Pepper Aioli
Ingredients:
* 2 poblano peppers (or green bell peppers if poblanos are unavailable)
* 1 cup mayonnaise
* Juice of ½ lime
* 1 small clove of garlic, minced
* Salt to taste
Instructions:
1. Roast the poblano peppers directly over an open flame (or on a grill or very hot skillet) until the skin starts to char and blister. Rotate to ensure the entire surface is charred.
2. Place the roasted peppers in a plastic bag for a few minutes to steam. Remove the skin, seeds, and stems.
3. In a blender or food processor, combine the roasted poblano pepper, mayonnaise, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust salt to taste.
Assembling the Dish:
* Arrange the sliced roast beef on a platter and serve the poblano aioli alongside or on top.
This combination is perfect for serving as a main course or for creating gourmet sandwiches and appetizers.
Tip:
The roast beef can be served hot or cold, according to your preference.More Culinary Delights from the Gala
The event also featured other culinary delights, including the delectable guacamole and the flavorful machaca de cupim. Both recipes are provided below, allowing you to recreate the tastes of the gala in your own kitchen.
Guacamole
Ingredients:
* 2 ripe avocados
* 1 medium tomato, seeded and diced
* ½ red onion, finely chopped
* 1 clove of garlic, minced (optional)
* ½ jalapeno pepper, seeded and minced (adjust the amount to your taste)
* Juice of 1 lime
* 2 tablespoons of fresh cilantro, chopped
* Salt and pepper to taste
Instructions:
1. Cut the avocados in half, remove the pit, and scoop out the flesh. Mash the avocado in a bowl with a fork until you reach your desired texture (chunkier or smoother).
2. Immediately add the lime juice to prevent the avocado from browning. Then, add the tomato, onion, garlic (if using), jalapeno, and cilantro.
3. Gently combine all ingredients and season with salt and pepper to taste.
4. Serve immediately. Enjoy with nachos, tortillas, or fresh vegetables.
Tip:
To preserve the guacamole, cover the surface with plastic wrap and store in the refrigerator for up to one day (the lime juice helps maintain the color).Machaca de Cupim
Ingredients:
* 1 kg of cupim (a cut of beef commonly used in Brazilian cuisine)
* 1 large onion, chopped
* 3 cloves of garlic, minced
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 large tomato, chopped
* 1 bay leaf
* 1 teaspoon ground cumin
* 1 teaspoon black pepper
* Salt to taste
* 2 tablespoons of oil (to substitute for butter)
* Water for cooking
* Fresh cilantro, chopped (optional, for garnish)
Instructions:
1. In a pressure cooker, add the cupim, cover with water, season with salt, and add the bay leaf. Cook for approximately 1 hour after reaching pressure, until the meat is very tender.
2. Remove the cupim from the pressure cooker and shred the meat with two forks or your hands (once it has cooled enough to handle). Set aside.
3. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until golden brown. Add the bell peppers and tomato, and cook for a few more minutes until the vegetables are soft.
4. Add the shredded meat to the saucepan with the sautéed vegetables. Incorporate the cumin, black pepper, and adjust the salt to taste. Cook everything together for about 10 minutes, stirring well so that the meat absorbs all the flavors.
5. If desired, sprinkle with fresh cilantro before serving.
6. Serve with tortillas, rice, beans, or as a filling for tacos and burritos.
Tip:
For an extra burst of flavor, add a touch of fresh lime juice before serving.The “Por Amor” Cocktail: A Sweet and Festive Delight
The most popular drink of the evening was the “Por Amor,” a captivating cocktail that features pumpkin jam, adding a sweet and festive touch to the blend. Its unique flavor captivated guests and became the star of the Día de Muertos Gala.
Ingredients:
* 50 ml Don Julio® Blanco Tequila
* 20 ml pumpkin jam (can be a homemade syrup or a liquid version)
* 2 dashes Angostura Bitters
* 15 ml fresh lime juice
* Ice
Instructions:
1. In a cocktail shaker, combine the Don Julio® Blanco Tequila, pumpkin jam, fresh lime juice, and Angostura Bitters.
2. Fill the shaker with ice and shake vigorously for about 15 seconds until the mixture is well-chilled.
3. Strain the mixture into an old fashioned glass or a cocktail glass, depending on your desired presentation.
4. Garnish with a thin slice of pumpkin or lime zest for an extra touch of elegance.
Vogue Brasil’s Día de Muertos Gala was not just a celebration of Mexican culture; it was a testament to the power of food and drink to bring people together. The event highlighted the culinary artistry of Mexico and the joy of sharing a meal with friends and loved ones. So, why not recreate the magic in your own home? With Chef Alex Atala’s exclusive recipes and the captivating “Por Amor” cocktail, your next gathering is sure to be an unforgettable culinary journey through Mexico.
