Sheridan Su

Thursday, May 27, 2010

Central de Abasto

Mercado Central de Abasto, Mexico DF
(click on link to go to the website)

With 327 acres of every ingredient accessible to this country and over 2000 vendors, this has to be one of the most amazing markets in the world!

5 words to describe the experience:

I can't wait to go back. Even more, I can't wait to cook with the beautiful ingredients from this market.

Tuesday, May 18, 2010


The Pyramid of the Moon

The Pyramid of the Sun

On my 28th birthday, Jenny surprised me with a trip to the pyramids.

Teotihuacán is an ancient Aztecan city (over 2,000 years!) outside of D.F. At its peak, it was home to over 100,000 people which made it one of the largest cities in the ancient world.

A Passion for Family Meals

One of my favorite things about working in a restaurant kitchen is having family meals with the staff. These are the meals eaten by the cooks, servers, bussers, wine sommeliers, managers, dishwashers. It is often prepared by someone belonging to the kitchen staff, before guests arrive.

Some days, it can be whole roasted chicken with natural jus with potato puree or shepard's pie and then rhubarb cobbler for desert. Other days, we only have trimmings available from that beef ribeye I just butchered or scraps of vegetables. Staff meals can mean the Mexican cook in my kitchen feeding the entire staff tacos, made from the beef trimmings. Another day, the Indian prep cook will turn out beautifully cooked vindaloo and chicken masala. It doesn't matter what is on hand, but cooks will find a way to make magic from humble ingredients. (Usually!)

Macaroni and Farm Vegetables poached in Tom Yum Broth

Steamed Snapper with Ginger and Scallion

Thomas Keller devoted a section to family meals in his book, The French Laundry. It is titled, "The Importance of Staff Meal". He writes, “Staff meal was first about the fundamentals of cooking … Can you be passionate about cooking at this level? If you can make great food for these people, create that habit, have that drive, that sincerity, and keep that with you and take it to another level in the staff meal, then someday you’ll be a great chef. Maybe.”

Staff meals are simple, fun, and diverse. These meals bring the team closer together and is meant to keep everyone happy. That is why I am passionate about it.

Sunday, May 9, 2010

I love you, Mom

Dear Mom,

You were always there for me every step of the way. Thank you for raising me. Thank you for supporting me and always loving me. You are an inspiration, philosopher and confidant. You are the strongest woman I know and I will always appreciate everything that you have done.

Happy Mother's Day!

Wednesday, May 5, 2010

The Juice Lady

This is Hiermina from Tacubaya. I've been getting my "power juice" from her since living in Mexico. She shops for her fruit at the best market in town, Mercado San Juan.
A liter of pure juice made from:
6-7 oranges
2 guayabas
2 chunks of pineapple
1 stalk of celery
cost = 20 pesos (roughly $1.75 USD)
Life is good.

Monday, May 3, 2010

El Ángel de la Independencia

If there is one symbol that represents Mexico City more than any other, it is the Angel of Independence, or El Ángel for short. It was built in celebration of gaining independence from Spanish rule.

Asian Food in D.F. ! Part 2 (continued)

Min Sok Chon @ Calle Florencia, Zona Rosa

Pan chan

Dol Sot Bibimbap

Was it good?