Chef Critiques
- Sopa de Lima con Pollo y Elote- good knife cuts, a bit fatty, great balance with heat,lime and cilantro, good texture, nice balance of seasonings
- Nopales en Chipotle Adobado- Attractive presentation, good knife cuts on Nopales, could use more chipotle for the smokiness, nice flavor, good amount of spiciness but lacks smokiness
- Pescado a la Veracruzana- texture of fish a bit off, could use more tomato, nice cuts on fish and vegetables
- Flan de Naranja- creamy and smooth texture, great flavor profile, great sauce, nice supremes of orange, beautiful presentation
- Arroz Blanco-too much liquid!
Student Critiques
- great flavors, love the cilantro and lime, nice amount of spiciness
- Nopales en Chipotle Adobado- good flavor of cactus paddles, could use more spiciness, don't hold back on chipotles, watch out for the needles on Nopales, a paring knife works well with removing "eyes" and needles, peeler was tough to use due to many ridges and overall shape of paddles
- Pescado a la Veracruzana- good flavor of the fish, fish was cooked to my liking
- Flan de Naranja- Amazing! May have been best flan ever tasted! This one's a keeper! Try substituting orange extract for the peel due to a bit of bitterness, try using almond slivers or shaved almonds as garnish, whole almonds were forgettable.
- Arroz Blanco- manage time better and be more precise with measurements, use rice cooker if available!