Origen for La Comida

IMG_1397Lunch was just as spectacular as breakfast, a friend, although I don’t remember which one, told me I  had to go Origen and I am so glad they did!  It has a very low key entrance, so when you enter you are taken a back by the rustic beauty, the colorful whimsical color choices and then you sit down and are greeted so warmly and then their is the food…IMG_1387When you sit down you get these fried tortilla “crackers” with a spicy yellow pepper dip.IMG_1380After much hemming and hawing I decided on a local artisanal beer “ale” made in DF – Mexico City.IMG_1389Then a small bowl of Queso Oaxaca with powdered black pepper and olive oil appeared.  The water who spoke more english than most was incredibly charming (and if I might say handsome) and he kept trying to get me to order some Oaxaca made Mescal…  IMG_1388This is my beet salad with hazelnut foam and beet granita…IMG_1393They were out of sucking pig so I had to settle for the local organic Turkey.  It was cooked in a pumpkin seed sauce that was thick, rich and had a touch of sweetness it reminded me of a curry, but it wasn’t.  Green beans, carrots and small squash with pan fried with the sauce the Turkey was served on top.  I have eaten dried up Turkey all my life and let me just say if we could get Turkey like this and cook it like this we would be eating it every day.  I should have asked what the cut was – it tasted like thigh meat but something told me it was actually the most amazing moist breast ever.IMG_1394

IMG_1382 So I went over to the Mescal cabinet and in the spirit of eating and drinking local I ordered some, El Jalgorio “Cuice” I think it what it was called.  The waiter Antonio was telling me it is made from a particular kind of Agave that is bigger than the usual one….whatever it was very powerful yet wonderfully sip-able. So much so that I skipped Postre and came home and had a siesta!IMG_1391

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About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Origen for La Comida

  1. Frank Canino says:

    O how I envy you this trip….. we’re snowed in here if Buffalo

    Ciao

    Frank

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