ENTERTAINMENT

Mexican Taste @ Mamacita

The Jack’s of Fiji’s Mamacita Restaurant and Bar has introduced a wide range of new menus in recent months. The franchise boasts more delicious menus for a mouth-watering experience.  
12 Jul 2015 09:04
Mexican Taste @ Mamacita

The Jack’s of Fiji’s Mamacita Restaurant and Bar has introduced a wide range of new menus in recent months.

The franchise boasts more delicious menus for a mouth-watering experience.

 

Chef: Head chef/ kitchen manager Pranesh Goundar

Restaurant: Mamacita Mexican Restaurant and Bar at Wyndham Resort.

Meal: Horneado El Nacho – Corn tortilla topped with chipotle vegetable baked with chilli cheese finished with tomato salas, guacamole and sour cream

Experience: Currently looks after the Mamacita Mexican Restaurant and Bar, Denarau/Suva, Saffron Suva / Corner Café as the head chef / kitchen manager.

Previously had worked at Mana Island Resort & Spa for two and half years as sous chef.

Also at Hard Rock Café Fiji (two years) as assistant head chef, Raffles Gateway Hotel (three years) as assistant head chef, Malolo Island Resort (three months) as demi chef, Chefs Seafront Restaurant three years as demi chef.

Background: Completed trade certificate in Class III/ Cookery at the Training Productivity Authority of Fiji (now FNU),

Achievements:

In 2014 was a judge for Salon Culinaire, FNU Implementing Hazard Analysis and Critical Control Point (HACCP) System, Appreciation Outstanding Attendance Award, and Chemical Safety and Kitchen Process

2013- New Zealand Training with Flying Burrito Brother for Mexican Cuisine, 2010- Supervisor development programme, people management, chemical training, manager in training in restaurant and bar, Certificate in First Price for Live Completion, 2009- Certificate and Bronze Medal in National Salon Culinaire, 2004 – Certificate in Salon Culinaire, 2003 – Certificate and Bronze Medal in National Saloon Culinaire.

 

MACHOS NACHOS

 

INGREDIENTS

5KG     FRESH VEGETABLES

150G   CHILLI GREEN

150G   CHILLI RED

300G   GARLIC

200ML OIL

2.5KG  ONIONS

200G   SAMBOL CHIPOTLE EN ADOBO

200G   CUMIN SEED ROAST AND GND

300G   CHILLI SEED

1G       BAY LEAVES

3KG     BLACK TURTLE BEANS

4TIN    TOMATOES WHOLE PEELED

1/2 BTL           HARANERO TABLE SAUCE

SALT AND PEPPER MIX

 

METHOD:

l Soak the beans overnight

l  Pour of the soaking water off the beans and replace with fresh water, place in a pot and cook until tender, rinse and reserve until needed.

l Place the chilli, garlic and oil in the food processor and whiz

l Place a large pot on the stove on low heat and place the whizzed garlic, oil and chilli in it.

l Add the diced onions, cook until lightly coloured

l Roast and grind the cumin seeds add to the onion mix, then add on the sambol, chilli seeds and bay leaves

l Turn up the heat and add the mixed vegetable ,

l Cook for approximately 15 minutes, turn the heat down and add on the whole peeled tomatoes, cooked beans

l Remove from the heat and add in the Harbanero sauce and correct the seasoning.

 

Writer suggestion: Goes well with Magarita

Feedback: waisean@fijisun.com.fj

 

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