Last week, I had the pleasure of attending an educational tasting event at Xico, a delightful Portland restaurant that specializes in seasonal and regional Mexican cuisine.
We learned about the art and process of transforming corn kernels into fresh, hot tortillas.
We learned about (and tasted!) the difference between Mezcal and Tequila.
Finally, learned how to make Xico’s Tomatillo Avocado Salsa. This salsa is remarkably simple and comes together in minutes. And it tastes so, so, so good. (I could drink this salsa. Seriously.)
In the end, I left Xico with a happy belly, full of warm tortillas and fresh salsas. I also left with a better understanding of traditional and authentic Mexican cuisine. I was so impressed with Kelly and her staff, and their thoughtful approach to food. (For example, did you know that Xico is the only restaurant in Portland making tortillas from corn kernels? Everyone else uses masa.)
Thanks to Chef Kelly Myers and the Xico staff for being fantastic hosts! I learned so much and I can’t wait to go back.
Kelly graciously shared her recipe for Tomatillo Avocado Salsa, and I thought it was too god not to share. :)
Tomatillo Avocado Salsa
Yields 3 1/2 cups
8 oz. tomatillos, rough chopped
6 large epazote leaves, or substitute a small handful of cilantro leaves
2 small cloves of garlic
1/4 cup chopped white onion
1-2 serrano chiles, with seeds, roughly chopped
Salt, to taste
1 small ripe Hass avocado
1/2 cup water, approximately
Put all ingredients except the water in a blender and puree.
Thin as desired with water and adjust the seasoning.