Xochipillis Margarita Puesta Del Sol Food

MOJITO DEL SOL

Steps:

• In a large container or bowl, muddle mint with sugar until the mint is coarsely chopped and the sugar has turned a shade of green.
• Add lime juice, rum and bitters and stir until sugar dissolves.
• Strain into a small pitcher.
• Pour into iced tea or mojito glasses that are filled about 1/3 with crushed ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

BREAST OF CHICKEN OAXACA - FRIED CHICKEN IN CHIPOTLE SAUCE

Steps:

• T prepare the sauce: Combine first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in sour cream and 1 tablespoon lime juice.
• To prepare the chicken: Toss avocado with 1 tablespoon lime juice.
• Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff avocado slice and 2 tablespoons of cheese into each pocket.
• Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until juices run clear.
• Cook pasta per package directions, drain and toss with olives and parsley. (or toss with chopped fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.).
• Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.

COSTA DEL SOL

Steps:

• Shake the gin, apricot brandy and triple sec vigorously over ice cubes until well frosted.
• Strain into a chilled cocktail glass or lowball glass.

SHRIMP DEL SOL

Steps:

• Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
• Removed tails if desired. Add shrimp and cilantro to tomato mixture; simmer until thoroughly heated. Cook pasta according to package directions using 1 teaspoon oil; drain.
• Toss shrimp mixture with cooked pasta.

XOCHIPILLI'S SOPA DE FIDEO CON POLLO

Steps:

• Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
• Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.

XOCHIPILLI'S ENCHILADAS DE MARISCO

Steps:

• In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
• Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
• In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
• Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
• Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

XOCHIPILLI'S MARGARITA PUESTA DEL SOL

Steps:

• Put 1 cup or so of ice cubes in a pitcher. Pour in everything except pomegranate juice. Stir well and divide between two cocktail glasses.
• Using the back of a large spoon, carefully pour 2 tablespoons pomegranate juice down the inner side of each glass.
• Garnish each with fresh lime peel, crushed slightly just before adding.