Andale, andale, arriba, arriba!

Worth the wait, I promise!

It's time I finally reviewed my all time favorite restaurant: MAMASITA! If you haven't heard of Mamasita, you must either a) live in a cave, or b) you're not from Melbourne.  If you do live in Melbourne and haven't been to Mamasita, what's wrong with you?!

Tucked away on Level 1, 11 Collins Street, this place is the real deal when it comes to Mexican cooking.  This is NOT Tex Mex! (Btw, Taco Bill is Tex Mex, not Mexican) Nothing is smothered in chesse, over cooked or comes with refried beans.  And there are no tacky ponchos, sombreros or fake cacti!  Having lived in both Texas and California and having the opportunity of visiting Mexico, I have long had an obsession with Mexican food in it's true form.  It's fresh, it's healthy, it's flavourful... whoops, I'm drooling on the keyboard!  Oh, and did I mention the entire menu is Gluten Free?  Can Mamasita get any better?!

All that being said, there is one catch... they have a no reservation policy - insert huge sad face emoticon here!  You should be prepared to wait at least 40 minutes (if you're lucky) for a table.  Mind you, my husband and I have noticed that if you arrive around 5pm, you should get seated straight away... if you wait until 6pm, the line will run down the flight of stairs and out the door... how I wish I was kidding!  So leave the kiddies with the babysitter and have a night out - you deserve it!

A fabulous array of Tequilas, Margaritas, Mojitos, etc.

Ok, ok, the food!  For a starter, you can't go past the Elotes Callejeros - just don't ask me to pronounce it.  This is based on a "street style" dish which is essentially chargrilled corn, smothered in just enough chipotle mayonnaise, a tiny sprinkle of cheese and a squeeze of lime.  It's slightly spicy, slightly creamy and oh so addictive!  It's the only way we eat corn at home now, yum!!

Must have!

Next, I would recommend a taco or two.  My personal favorites are the pulled pork and the grilled fish - amazing!  Don't be scared of fish tacos, they really are divine and so light.  The pulled pork is a must in my mind and has a scrumptious pineapple and onion salsa... For me, a visit to Mamasita is incomplete unless I've had one... or two...

Tacos the way they SHOULD BE!

If you've filled up on tacos, maybe finish off with a cheese quesadilla.  This is basically a cheese toastie, Mexican style, ie: two tortillas, cheese in the middle, cooked in a frypan until melted and crispy.  It comes with a drizzle of jalapeno salsa which cuts through the cheese perfectly.  It's a lovely little end or perfect with a few cocktails.

However, if you're still hungry grab a "Comida para la familia".  This is a family style dish, best shared with your date.  If you visit, during the cooler months, my other must have dish is the Estofado de Cabra, translation: Chipotle braised goat which comes with a roasted sweet corn paste - I wish I could get this recipe!  My husband and I usually share this dish with some tortillas and Plátanos Machos.  Goat is usually a little on the fatty side, but this slow cooked dish is pure Mexican comfort food at it's best.  I wouldn't class is as spicy, but there's definitely a hint of warmth to the dish, which is probably why it's usually disappears off the menu during the warmer months.

So grab your partner, date, workmate and drag them up to the top end of Collins Street for a true taste of Mexico... just remember to get there early... or wear comfy shoes for the wait!  I promise it's worth it!

Buon appetite!

Root vegies = cold water...

Ok so this is a very basic rule, but it's mainly been forgotten over the years. If your veg is from under the ground (potato, carrot, parsnip) you need to start cooking with cold water. But if the veg is from above the dirt (corn, peas, green beans) you need to cook in boiling water.

Now I'm sure there's a really technical reason as to why this is, but the easy version is most underground vegies are roots. They are dense, hardy, filling foods and need to be cooked slowly so they cook evenly. If you start cooking potatoes in hot water, the outside edge will cook faster than the inside and you end up with a crunchy centre. Other vegies, like peas, are much lighter and should be cooked very quickly in boiling water to lock in the nutrients.

Oh and here's a quick mashed potato recipe:

1. Peel 1 medium potato per person - my interpretation of 'medium' is about the size of a tennis ball... I generally work on the old rule of "one spud per person, plus one for the pot" but I always make a little too much, it's my weakness! If the potatoes are dirty, give them a quick wash too.
2. Dice the potatoes into 2cm chunks. (It doesn't have to be perfect, but the closer in size, the more even result)
3. Put the potatoes into a pan and cover them with enough cold water to cover by about 1cm. Add a good pinch of salt and cover the pan with a lid, but don't close the lid completely or it will boil over and make a huge mess.
4. Turn the heat on to high and bring the water to a boil. Once it's boiled, then turn down the heat to low.
5. The potatoes are cooked when they are tender. To test you can pierce a piece of potato with a fork. If the fork goes in smoothly and the potato is soft, they are done. Or you can squash one against the side of the pan with the fork, but be careful not to push the boiling hot pan of water onto yourself!! It usually takes around 10-15 minutes for peeled, diced potatoes to cook - depends how many potatoes are cooking, etc…
6. Drain all the water and then put the potatoes back into the pot - this helps some of the excess water to evaporate.
7. Now for the flavours! Add a little more salt and some pepper. (not too much salt, you can add more later) Throw in a good tablespoon of butter and a splash of milk, then mash, mash, mash! The more you mash the smoother it will be. Or if you have a stick blender, use that - you'll have the most velvety smooth potatoes you've ever had... bliss! (but don't overuse the stick blender or you'll make a gluey paste!)
8. Other great flavour options are a sprinkle or parmesan or cheddar cheese, a little garlic salt, fresh chopped spring onions... use your imagination!

There's heaps of potato mashers on the market, most of them are the same. Opt for something that's comfortable to hold and remember you're going to be pushing down on it, so look for something sturdy.

Portable, aka work, lunches

As promised in my last post, here are some tips! There are lots of options; you’re only limited by your imagination and the effort you put in. 

Leftovers (obvious ain't it?)

For me, this is the obvious choice – take leftovers from dinner the night before... assuming there are any leftovers! Get yourself some really good quality microwavable containers in various sizes. My preference is Tupperware, but get whatever you prefer - plastic takeaway containers are not a good option though, trust me! Some quality containers even have a divider in them, so your curry doesn’t touch your rice. Better yet, if you’ve got lots of leftovers, freeze them in individual portions so that you can grab one and go. Lifesaver when you’re running late!

Tips for leftovers:

• Curries, stews, pasta dishes and some stir-fry’s are the best options, as they are easiest to reheat. Anything with a lot of moisture (or sauce) should reheat evenly.
• If you’re reheating frozen food, try to defrost the night before for the best results.
• Potatoes generally don’t freeze too well, so leave these out if you need to pop food in the freezer.
• When reheating something that’s in one piece, like a wedge of lasagne, try cutting it into four smaller pieces first. This should (hopefully) give you four hot pieces, instead of one slab with an icy center – yuck!
• Don’t like your rice soaking up sauce while it’s sitting in a container? Put your saucy meal on the bottom of the container and the rice on top. Once it’s warmed up, you can turn it out into a bowl – yum!
• Frozen rice will reheat in about a minute on high!
• Take precautions with microwaves as they all vary. Food might be searing hot on the outside but still frozen in the middle.
• DON’T put foil in the microwave – it can explode.

Sandwiches / Wraps 

Sandwiches and wraps are another popular option for a workday lunch. The combinations of fillings are endless! 

Tips for sandwiches /wraps:

• If you have a fridge at work, why not keep some staple ingredients to save transportation? Lots of office workers are near some sort of supermarket these days, so you could keep sundried tomatoes, cheese, spreads, etc in the fridge ready for when you need it. You might even purchase some items to share with another co-worker!
• Hate soggy sandwiches? Lay your sliced tomato on absorbent paper towel for a minute. No more soggy bread!
• Wraps store for about 12 months in the freezer and only take a few seconds to defrost.
• Bread also freezes really well and lots of offices have toasters, so you could whip up a warm lunch in less time then it takes to go downstairs.
• If it’s easier to bring in a fresh sandwich each day, Tupperware have some fantastic Sandwich Keeper boxes that will keep your sandwiches fresh for 24 hours! I use these all the time and swear by them. Definitely a case of “you get what you pay for!” (I don't sell them, I promise)

Salads

Salads are a great option in summer and are easy to throw together the night before, or with a bit of prep in the morning. If you’re going to eat salads for most of the week, why not do some prep on the weekend to make your mornings easier?

Tips for salads:

• Slice up carrots, capsicum, cucumbers and store in airtight containers in the fridge.
• Grab a big bag of mixed lettuce leaves or baby spinach from your local supermarket.
• Rice salads can be made in advance and will stay good for 3 days. Add small amounts of different proteins, like grilled chicken or canned tuna, each day to make it different from the last.
• Cherry tomatoes, button mushrooms and croutons will stay fresh for about a week and will jazz up any salad.
• Can’t stand ‘rabbit food’? Bacon pieces and chunks of roasted potatoes will keep even the keenest carnivore satisfied.
• Keep a bottle of two of pre-made dressings in your desk drawer or fridge. But be careful if you’re watching your weight as commercial dressing can be loaded with extra fat and sugar.

When I’m in a super rush, I’ll grab the following: 1 small can each of 4 bean mix, corn and tuna. When it's time to eat, I drain the cans, throw together into a bowl with a splash of vinegar and mix. Quick, healthy, cheap and delicious!

Want new shoes? Stop buying lunch!

Ok so we hear it all the time and for some of us the idea of a budget is ‘so lame’. But have you ever really stopped to think what buying your lunch every day is really ‘costing’ you? First, some facts, then, some tips... 

I LOVE! (img Tony Bianco Shoes)

Fact #1 – buying lunch is hideously more expensive

Don’t be fooled! You can almost always make your meals for at least half the price at home, sometimes even cheaper, ie: a cafe style coffee will cost about $1 to make at home vs almost $4 at a city cafe. Most lunches will generally set you back $10 on average these days and generally, that doesn’t include a drink. That equals $2,600 a year just on lunch! 

Fact #2 – store bought lunches have lots of hidden nasties

This is true whether you’re watching your waistline or just very conscious of what you put into your body. Most sandwiches that are for sale at your local cafe are double the size they were 5 or 10 years ago – that’s double the calories, double the gym sessions... you get the idea. There’s also loads of hidden salt, fat and sugar in almost everything we buy. Would you normally put THAT much butter, mayo, cheese, deli meat on a sandwich you made at home? And don’t even get me started on how some of the food is ‘hygienically’ prepared and stored. (That’s a rant for another blog) 

Fact #3 – I find most bought lunches are disappointing

Forgive this onerous generalisation, but for me it’s true. I’m always just that little bit disappointed with lunchtime fare. The bread is a little soggy, the tomato could have been riper, that’s not the cheese I requested but I can’t be bothered arguing because I’m running late for a meeting. Tell me you haven’t had a similar moment?! 

Fact #4 – everyone needs a day off!

I’m not saying that you should take every single meal, snack and coffee with you to work from home! I’m just as busy as you are and we all need a break. For me it’s Friday – I don’t cook a single thing on Fridays. It’s all lunch orders, take away and wine for us. Pick a day that works for you and make it one of your treats for the week.

Need ideas for portable lunches that are quick and simple? Check out my next post...

When I needed chocolate the most...

Last week, was a particularly miserable week. Not only had the weather taken another soggy, frosty turn, but work was, well... super duper sucky!

When I finally got home at 8:15pm on Wednesday night, the love of my life had a little surprise waiting for me - chocolate cake! But not any old packet mix cake, oh no! He pulled out all the stops! He made THE richest chocolate cake FROM SCRATCH with a choc-orange ganache = pure bliss!!

What has someone made you to cheer you up?

Buon appetito!