LaMyrita
-`HOME MADE SINCE 2022 -
Mexican Salsas and Sweets
The products
I bring Mexico to the Netherlands by using Mexican peppers and other spices into different salsas that can both be used cold, the mayonnaise, or in warm meals, like the chipotle puree or the salsa verde.
One of my favourite peppers is the Chipotle pepper, a dried and smoked jalapeño pepper. I incorporate this into an adobo, which means marinade or seasoning, which I use in the chipotle mayonnaise, chipotle puree and other salsas.
The mayonnaise can be used like you use any other mayonnaise, as a dip with bread, celery, carrot, in a salad, as spread with smoked salmon or avocado. The puree is very spicy, therefore cannot be eaten on it’s own, but is delicious as a spread on a tortilla or pita roll with tuna, (smoked) chicken, string cheese, or just avocado and lettuce.
To the Tequila cocktail juice ‘Bloody María’ you just add shrimps, avocado, spring onion and you have the old fashioned shrimp cocktail with a new fresh spicy twist . If you don't feel like drinking a cocktail, it is also available as a mayonnaise type of sauce, the tequila cocktail sauce instead of the whisky cocktail sauce.
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Turn your coffee in a moment of delicacy with the chilichocolate truffels, a chocolate truffel with a light spicy bite.
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Other salsas I offer are the salsa verde, different moles and a tomato salsa. According to the peppers and produce that are available, I create various salsas, e.g one made mainly of hibiscus (flor de Jamaica).
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I work with fresh and dried peppers, fresh tomatillos and as much organic produce as possible.
“Life without Mexican food is like no life at all”
La Myrita
As a 17-year old my first side job was being a waitress at Alfonso’s Cantina Mexicana in the Amsterdam Utrechtsestraat. A lovely colourful place with tasty food and great cocktails. For years this was my reference to Mexican food, the so called TexMex cuisine we had in the Netherlands back in the days.
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Many jobs, studies and travels later I finally went to Mexico to forever fall in love with the country, the people, nature and of course, the food: the infinity of produce, the hundreds of different peppers, corn, fruits and spices creating an even greater selection of flavours, a true paradise to the palate. My planned five week trip to Mexico turned into a two-year stay in the capital of the southern state Oaxaca. Being in flavour paradise, I still managed to miss some flavours from home, so I started selling hummus and pesto on a very small scale. This is where the seed was planted of what I’m doing now, trying to bring Mexico to The Netherlands. In culinary school in Amsterdam I took it to a further level. The techniques of making sauces combined with my passion for Mexican food.
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¿Qué hora es? La hora de comer.
