Typhoon Nida is coming!
Typhoon, usually brings strong wind and heavy rain – is the enemy of the retail and restaurant business (except those inside the shopping malls) as most people will not be on the streets. In fact, restaurant business has a very high correlation with the weather condition: Good weather = good business, bad weather = bad business; too hot = no business, too cold = no business, rainy day = no business. (I know! That doesn’t leave us much time to enjoy good business as nice temperature/weather in HK is not that often 🙁 ) So if you are new to the restaurant business or want to start building your first restaurant, you can predict summer sales will be usually low and unstable and you might want to control the cost to get through this hard time.
Since we gonna expect a slow day today, Chef Eligio is rather relaxed and has the mood to cook for us again 🙂 ! Today we have one of our best selling brunch dishes – Machaca Shredded Beef with Scramble Eggs and another one yet to be on the menu – Divorced Eggs.
Machaca, originated in Northern Mexico, was a traditional Mexican cooking method before the arrival of refrigeration. Meat (usually beef or pork) was first cooked, shredded and then let it dried for preservation. When preparing a dish, the meat would then rehydrated and pounded to make it tender. With the arrival of refrigeration, preservation is no longer the concern. People continue to prepare Machaca meat because of the special flavor and texture. Prepared machaca can be used in many dishes and one of the most common way is Machaca Beef with eggs serving with refried beans and flour tortilla, eating as breakfast.
Divorced eggs is an authentic Mexican egg dish featuring two sunny side up eggs with “each egg going its separate way”. Thus – the eggs are divorced! One egg tops with Red Salsa (Salsa Roja) and the other one with Green Salsa (Salsa Verde). The essence of this dish is the salsa.
Salsa – means sauce in English, is extremely important in Mexican cooking which can be a separate blog post (and i will do that later). There is a saying that if you want to know if the Mexican restaurant is good – try their salsa. And if you know how to eat salsa, you know how to eat Mexican food. At Verde MAR, we always home-made our salsa to ensure the freshness and tastiness. If you having the chance to visit us, we always have salsa serving on the table. Next time, try it with the dish you order and you will find the difference with/without salsa – sometimes it almost like a different dish.
While we will having a few days of rain/strong wind, let’s hope the good weather will come back very soon and we can enjoy the sun again.
