Housed in a renovated railway car, Mixtli is the brainchild of chefs Diego Galicia and Rico Torres. Mixtli strives to preserve the historically rich foods of Mexico from its pre-hispanic roots to its contemporary evolution and integrated worldly influences.
“Mixtli strives to preserve the historically rich foods of Mexico from its pre-hispanic roots to its contemporary evolution and integrated worldly influences. We seek to protect these values of cooking and promote them thru education and example,”
— Chef Torres
½ white onion, chopped
6-7 chiles guajillo, seeded, lightly toasted, and rehydrated*
4 tomatoes, roasted, skinned removed
8 ounces whole crispy pork skins (chicharrones) plus 4 ounces ground pork skins for garnish
2 cups chicken or vegetable stock
½ cup heavy cream
Cotija cheese for garnish
Cilantro for garnish
Limes for garnish
*Chef’s Note: To rehydrate dried chilies, remove seeds and toast lightly. Let cool then submerge chilies in hot water. Cover with plastic and let sit for 30 minutes.
- Heat oil in heavy bottom sauce pan over medium heat, then lightly fry onion and rehydrated chiles.
- Move chiles and onions to blender. Add tomatoes, pork skins and half stock, and puree until
- Add more stock as necessary. Once smooth, add heavy cream until incorporated.
- Return to pot and bring to simmer. Check salt, add more if desired.
- Pour into bowls and sprinkle with cotija cheese, ground chicharrones,and cilantro. Serve with extra pork skins or tortillas and lime wedges on the side.
- from Chef Rico Torres of Mixtli in San Antonio, Texas