Hotel Matilda Tortilla Soup – The Way Mexican Foodies Make It
Suggested pairing with Mexican terroir wines
by Hotel Matilda Sommelier Sebastián Acosta
At Hotel Matilda (www.hotelmatilda.com) in San Miguel de Allende, Executive Chef Jorge Boneta has a best-selling dish on the menu that’s a year-round favorite at the hotel – Hotel Matilda Tortilla Soup. Chef Boneta, says his Tortilla Soup is an expression of his culinary persona – his lifelong passion for cooking shaped early on by an intimate family life that centered around the kitchen and good food, extensive travel in Mexico to hone his knowledge of the varied and unique cuisines of the different regions of the country, and professional experience at several of Mexico’s leading resorts. Translation: his Hotel Matilda Tortilla Soup is the way Mexican foodies prepare Tortilla Soup at home!
Suggested pairing with Mexican terroir wines, by Hotel Matilda Sommelier Sebastián Acosta:
White: Natal (Chardonnay), Quinta Monasterio 2010, Valle de Guadalupe, Mexico : Bright yellow. the nose is very intense, highlighting tropical fruits and exotic flowers, with a touch of oak. In the mouth, soft & delicate with an aftertaste full of toasted aromas and delicate flavors. Aged in barrels.
Rosé: V (cabernet Sauvigon), Casa Madero 2011, Valle de Coahuila, México : Pale strawberry pink wine with hints of melon. This is an aromatic wine with notes of fresh red fruit with a hint of herbs . Fresh, expressive, sharp acidity and pleasantly fruity . Pair with soft cheeses, light salad dressing , ceviches with a touch of lemon, fish tacos, crab empanadas, salads, white meats and slightly spicy dishes.
Red: Equua (70% Grenache, 30% Petite Syrah), Viñedos Malangón 2010, Valle de Guadalupe, México: A notable blend of Grenache and Petite Syrah aged seven months in new white oak barrels paying homage to the terroir and its history
Hotel Matilda Tortilla Soup
Executive Chef Jorge Boneta
Ingredients (serves 6):
33 oz. chicken stock
6 medium tomatoes, chopped
1 medium white onion, chopped
8 oz. of corn tortilla chips
1 garlic clove
2 tbsp. tomato paste
3 tbs. vegetable oil (canola or corn)
1 tbs. chicken stock powder
Corn tortillas, fried and julienned
Pasilla chili, fried
In a pot, add the oil and cook the onion and garlic on low heat for 4 minutes. Add the tomatoes and cook about 7 minutes on medium heat. Add the rest of the ingredients and bring to a boil, then reduce to low temperature and cook for about 10 minutes. Remove from the heat and let the soup cool down. Put the soup in a blender and blend it very well. Reheat the soup and add the traditional garnish.
Hotel Matilda is a cutting-edge boutique hotel offering a lifestyle-focused guest experience combining an award-winning holistic spa, innovative international dining, a popular lounge known for its creative mixology, and vibrant, art gallery-like ambiance filled with dramatic contemporary art. Hotel Matilda opened in September 2010 in the center of San Miguel de Allende, the crown jewel of colonial Mexico and an UNESCO World Heritage Site celebrated for its intact 500-year-old Spanish architecture. For more information and reservations: toll free 855-MATILDA (855-628-4532) or firstname.lastname@example.org.
The photo: The blended soup is being poured into a bowl containing the traditional garnish ingredients, including the julienned tortilla strips tied in a bunch; in the spoon is pasilla chili, and in the small cup are optional pork rinds.