La
Palapa Restaurant Original Recipes next
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Mazamitla Salad
 For
each serving, you will need:
3 tbsp Tequila Vinaigrette*
1 oz Julienne Tortilla strips
3 oz Paprika marinated Panela cheese*
1 oz Shredded Jícama
1/4 oz Fresh grated Parmesan
2/3 oz Sliced fresh Mushrooms
1 1/2 oz Fresh Spinach
1 oz Chopped Tomatoes marinated in Tequila Vinaigrette
1. In a large bowl, mix together 1/2 of the tortilla
strips, mushrooms, spinach and toss with a touch
of Tequila Vinaigrette and place a rounded serving
on each plate
2. Top with shredded jícama, grated parmesan, and
remaining tortilla strips
3. Decorate plate with tomatoes and marinated panela
* Paprika marinated Panela
Makes 2 Lbs
2 Lbs Panela cheese
2/3 oz Paprika
Chopped Garlic
1 cup Olive Oil
1/2 oz Worcestershire
Pinch of Black Pepper
Salt to taste
1. Slice Panela and set aside
2. Mix together remaining ingredients
2. Add panela and toss to coat
3. Set aside
* Tequila Vinaigrette
Makes aprox 1 2/3 cups
3 ozs Rice Vinegar
2 tsp Finely chopped Garlic
3 ozs Lime Juice
1/2 oz Worcestershire
2 oz Diced Echalote [Hominy]
Finely chopped fresh Oregano
Salt and Pepper to taste
10 ozs Olive Oil
4 ozs White Tequila
1. In a blender, on low speed, mix first 7 ingredients
together
2. With the blender on, gradually add the Olive
oil until well mixed, then add white Tequila
3. Set aside
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