Platos Fuertes Spotlight: Wood Spit-roasted Pork Loin with Pipian VerdeTuesday, January 28th, 2014
For those of us that are fortunate when growing up, we have one family member that is a fantastic cook. For me, that person was my grandmother on my father’s side. That is not to say that she didn’t frequently pull freezer burned food out of her oversized freezer. If she had one fault, my Nana had a tendency to over prep, the extra food inevitably landing in this vast, frozen wasteland. Nonetheless, I credit her with passing on the genes for a good palate.
For Comal’s Sous Chef Martin Blas, that person is his aunt, who lives in the Mexican state of Guerrero. Often when I am conceptualizing dishes, I will consult Martin for advice. He has a great palate in his own right. I wanted to put a “plato fuerte” of wood spit-roasted pork loin on the menu, and decided to pair it with a pipian verde. This is a sauce made of pumpkin seeds, tomatillos, and green chiles that is a classic pairing with pork. After pouring over several recipes and a bit of testing, I turned to Martin, who got a twinkle in his eye, fondly remembering the time he was visiting his family and was served a wonderful version by his aunt. “Let me call my Aunt”, he replied. The next day, following her recipe, he produced a fantastic version of the sauce, which we are now serving at Comal, to accompany the juicy roast pork and grilled vegetables. Like the other platos fuertes, it is served with rice, black beans and tortillas. This is one of the many family recipes that have made it onto the menu via our great kitchen staff.
Pork Loin is on the menu tonight, served with grilled vegetables.