- Heat a thick cast iron skillet and toast the pumpkin seeds slowly, turning the seeds often, until they are well browned and crisp.
- Add the sesame seeds and toast one minute more. Set aside to cool.
- Toast the chile in the same manner until it is black brown in spots. Toast the tomatoes until blackened in spots. Puree the tomato and chile in a blender with salt to taste.
- Grind the toasted seeds in a spice grinder and put in a bowl. Add the tomato chile sauce, the cilantro, and the chives. Stir to blend.
- Add some of the water to thin to a spreadable consistency. Adjust the seasoning to your liking.
- Enjoy with fresh tortillas (like those from Xico!)
Hours: Dinner daily starting at 5pm; Happy Hour Mon-Fri 5-6:30pm; Lunch to go Wed-Sat
When you go to a Mexican restaurant and hear they have freshly made corn tortillas, what do you think of? Besides incredibly soft, warm and delicious, you probably also imagine the restaurant is making them from masa harina corn flour or other ground up corn, right? At least that’s what I always assumed.
At Xico however, they take tortilla making to a whole new level. This SE Portland restaurant featuring Oaxacan regional Mexican cuisine, starts from the real source, with corn kernels. Like these kind of corn kernels:
The Ecotrust organization and Edible Portland have been hosting an awesome event series the past few months called Blind-Tasting Bingo. Every month, they have a different local chef come in to prepare a multi-course dinner that everyone eats blindfolded, then guesses what the dish was, based off their bingo board options.
Last week, I attended the dinner with Cathy Whims of Nostrana and Oven + Shaker. It was such a fun, weird experience, with of course delicious food.
Since we had to eat everything blindfolded, I wasn’t able to take photos of the food. So you’ll have to just use your imagination, kind of like what I had to do when figuring out what in the world I was eating.