Food Wars: Menu

Posted on September 23rd, 2010

Now that the dust has settled on the Food Wars scandal, there’s time to stand back and reflect on the meals created by Mexican artist Manolo Lugo and Guatemalan born artist Naufús Ramirez-Figueroa.

These meals were so decadent and over the top it was clear the artists were earnest about competing for top spot in the hearts and stomachs of the audience!

This post will be updated later today to include photos, so come back soon!

Naufús Ramirez-Figueroa

- - Food Wars runner-up Naufús Ramirez-Figueroa sheds a tear into a bowl of victor Manolo Lugo's fruit salad. - -

GUATEMALA’S MENU

APPETIZERS AND SIDES-

Guatemalan Enchiladas

–      Corn tostadas with toppings of picadillo, salsa, and pickled cabbage and beets.

Bitter Flower Quiche

–      Izote flowers and bell peppers in individual mini-quiches.

- - Bitter flower quiches - -

Yuca Flower in Creamy Pasta

–      Recipe from Guatemalan performance artist Jorge de León: Bowtie pasta, cream, bell peppers and yuca flower buds.

Tamales Pacles

–      Traditional dish from Quetzaltenango: potato tamales filled with sauce, chicken and hot pepper.

Sweet Corn Tamales

–      Corn husks filled with sweet corn masa.

Rice with Guatemalan herb

–      White rice with tasty chipilin herb.

ENTREES-

Cauliflower and Carrots in Black Pepian

–      Cauliflower and carrots in a light toasted pumpkinseed and caramelized banana peel sauce.

Duck in Sweet Pepian

–      Traditional recipe from El Tejar, Chimaltenango: Pumpkinseed sauce sweetened with honey and anis.

Chiles Rellenos

–      Sweet bell peppers stuffed with picadillo and battered, served with family secret salsa.

- - Chiles Rellenos (left), with tamales (under plate) and the pickled vegetable topping for the Guatemalan enchiladas. - -

SALADS-

Iguaxte

–     Mayan traditional recipe: Green beans with creamy pumpkinseed dish.

- - Iguaxte served in a hollowed out gourd with green beans - -

SWEETS-

Nances in syrup

–      Tiny Guatemalan fruit boiled in raw sugar and cinnamon.

- - Nances - -

Bananas in Guatemalan Mole

–      Stewed bananas in sweet and spicy chocolate mole sauce.

Gran Jaguar Cake

–      2-foot high cake shaped like a mayan pyramid: the bread of the cake was flavoured to taste like Guatemalan eggnog. It was   moistened with a rum syrup, filled with Cajeta-buttercream and slivered almonds, and covered in vanilla fondant.

- - Mayan pyramid Gran Jaguar cake - -

Manolo Lugo

- - Soon before he was declared Food Wars champion amidst rumours of scandal, Manolo Lugo personally prepares my tamales. - -

MEXICO’S MENU

Guacamole

–     Crushed avocados with lime juice, salt and pepper.

Nopal cactus salad with tequila vinaigrette

–      Julienned nopal cacti and garden tomatoes, thinly sliced purple onions, cilantro leaves and crumbled feta cheese with a tequila, lime juice and grape seed oil vinaigrette.

- - Nopal cactus salad (center), fruit salad (below), turkey/brown mushrooms on mole (above) - -

Pibil chicken steamed on banana leaves

–      A traditional Mexican slow-roasted meat dish from the Yucatán Península. Preparation of traditional pork or chicken pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf. Accompanied by pickled purple onions.

- - Pibil chicken steamed on banana leaves - -

Turkey on mole sauce – vegetarian option – Brown mushrooms on mole sauce

–      Stewed turkey legs and breast (or brown mushrooms) on a sauce made with a variety of chillies such as ancho, guajillo and pasilla, seeds and nuts like almonds, sesame seeds and pecans, combined with plantain, fried tortilla, toasted bread, dark chocolate and honey spiced with star anis, cloves and cinnamon amongst other spices. Sprinkled with sesame seeds.

Chiles en nogada (stuffed poblanos with pecan sauce) – vegetarian and non-vegetarian versions

–      Roasted poblano peppers stuffed with cheese for those who prefer non-meat foods or a mixture of ground pork, dried fruits, pecans, capers, olives, garlic, and honey served with a butter roasted pecan and garlic thick cream sauce and sprinkled with pomegranate kernels.

- - Chiles en Nogada, sitting next to chiles rellenos and pickled purple onions - -

Pork tamales accompanied with chile morita sauce

–     Corn leaf wrappers containing a pocket of corn based dough with chillies and spices stuffed with shredded pork cooked on an ancho chili sauce. Accompanied with a morita chili hot sauce.

- - Pork tamales with chile morita sauce

Fruit salad

–      Watermelon, cantaloupe, pineapple and pomegranate kernels sweetened with orange juice and honey.

- - Carla (from the Junction next door to Latitude 53), Allison Sivak and Jenn Mesch enjoy round 1 of Food Wars! - -

- - Naufus poses proudly with the carnage of his meal. - -



  • Jamie

    Cindy, are you trying to provoke some kind of Proustian overload?!? I wasn’t quite sure before, but I am overcome with regret in the now certain knowledge that I missed some menu items that I intended to absolutely try. I think I was overcome with sensation and must have lost my mind at some point in the feast. Were the cactus flowers hallucinogenic? I demand a re-feed! Oh cruel food muse, why do you toy with me so? Mercy…

  • Cindy

    HA HA HA! Oh, Jamie! There was no way not to be tortured by this event!

    Either you were unable to taste everything and therefore felt guilty about trying to judge the food, knowing you had an incomplete picture, or you tried a bit of everything, and regretted it in one way or another for days!

    The whole meal was hallucinogenic, by the way, the cactus flower was just especially so…

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