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Frida Kahlo Food Fest This Weekend at Tortilla Flats, Soquel, California

Posted on Wednesday, July 27, 2011 | 2 comments

Mexican food at its finest!

Tomorrow I’m flying to Santa Cruz, California to visit family. My sister just sent me notice of a grand fiesta in her neighborhood and I intend to check it out and see if I can conjure up the recipes to post. Maybe between swallows, I’ll be able to take a few photos of the intact dish before starting to gobble, gobble.

California is about as close to Mexico as one can get without crossing the border so I feel justified in including this here! I can’t wait to get there to sample these incredible dishes.

Notice from Tortilla Flats proprietress Cheryl Marquez:

Frida’s Favorites are back at Tortilla Flats. Starting Thursday and continuing through Sunday the recipes of Frida Kahlo will be featured. Frida’s role as wife to the great muralist Diego Rivera included that of hostess to their many friends and admirers. She loved to prepare meals, the presentation as well as taste were important to her. In accordance with her and Diego’s Marxist beliefs, their meals relied on traditional recipes. Much of her knowledge came from her favorite cookbook Nuevo Cocinero Mejicano the equivalent of this country’s Fanny Farmer or Good Housekeeping. Below is our Menu.

Tortilla Flats is Located at 4616 Soquel Drive in the village of Soquel. Open from 11:30 until closing seven days a week. Reservations are accepted for parties of six or more only. Directions are available at our website. Contact us at 831-476-1754

SQUASH BLOSSOM CREPAS

Fresh picked squash blossoms, mushrooms and Oaxaca cheese in handmade crepes with aji limo sauce. (Organic from Yerena Farms)

SCALLOPS AND PESCADO IN SCALLOP SHELLS

Beautiful presentation of baked basa and eastern scallops served in scallop shells with lobster saffron cream sauce.

FRIDA’S PEANUT MOLE

Deep, rich peanut and chipotle mole served with chicken

AZTECA TAMALE

Tender pork carnitas steamed in a banana leaf, served with achiote pepper sauce

ALBONDIGAS EN CHIPOTLE

Mexican style meatballs in a spicy chipotle sauce, served with fried plantains and beans.

MOLE MANCHEMANTALES

Literally “tablecloth strainer”. Fragrant with roasted ancho, pasilla and chipotle chiles. It draws it’s sweetness from plantains, raisins, figs, mangoes and pineapple. Served with pork carnitas.

CREPAS SALMONE

Wild caught salmon served in handmade Spanish smoked paprika crepes with chipotle cream sauce.

FRIDA’S GREEN CORN TAMALES

Made with fresh corn, New Mexico hatch chile and cheese. Served with Santa Fe green sauce.

PRICKLEY PRAWNS

Grilled jumbo Prawns with prickley pear lime sauce.

NOPALES RELLENOS

Nopales paddles in fluffy egg batter, pan fried and covered with Oaxaca cheese and poblano sauce.

CACTUS CHILE VERDE

Carnitas in rich tomatillo sauce with cactus strips.

RED SNAPPER VERA CRUZ

Fresh, wild caught red snapper pan fried, served with traditional vera cruz tomato, caper sauce.