Rocío Camacho presents the drink of the Gods
Photos and text by: Alfonso de Elías.
In an exclusive interview the Oaxacan chef Rocio Camacho source commented: "This is a refreshing drink that relaxes and stimulates the body, was used years ago when the Aztecs made their rituals and to thank God took while gathering their crops is also made from corn, cacao and cinnamon. "
In an effort to rescue the Mexican culinary traditions such as nopales, prickly pear xoconostles (sour prickly pear) that was used in place of the lemon to make sauces and desserts, edible insects such as grasshoppers, and other ingredients, the chef presents cooking these dishes for 16 years.
"I am the fourth generation of my family and from 8 years old and was involved in the kitchen cleaning and preparing peppers species where my mother taught me to cook traditional Mexican food and all my life I have prepared unique recipes using tortillas, the gruel, the traditional mole (green, poblano, red and black), salads, etc.. "
Among the specialties prepared by Chef Camacho are: shrimp Coffee Mole (made with coffee liqueur, dried chilies and some spices), the traditional Mole Poblano (prepared with peanuts, chili peppers, almonds and pumpkin seeds), the exquisite Cactus Salad with Vinaigrette Grasshoppers and red tuna and some desserts like Flan de Coco (Made with toasted coconut essence), all can be found in the Huasteca Restaurant in Plaza Mexico, located in the city of Lynwood.
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