Mamichi

With many of the island restaurants still closed for the CoVID pandemic, many chefs and restaurant staff are improvising to keep themselves afloat, until their places of employment re-open. Valeria Galicia Miranda is no exception and has risen to the challenge with her new offering, Mamichi. Born out of necessity – Mamichi Food & Desserts has also come from the desire of this young islander to put forth her own food creations, for people to enjoy. With this new, takeout & delivery-only player, there is no restaurant service or decor to mention, no ambiance to review – this review is strictly about the food.

In searching for a sweet treat and something different, an order was placed with Mamichi for their Cold Lime Pie. Our order was placed for pick-up, rather than risking any possible delivery smooshing and it was for a whole pie, rather than pieces.

At first glance, the pie has a pale green colour, paler perhaps than might be expected but this should not be a deterrent, in fact, it’s the lack of any artificial colouring that gives it it’s pastel shade. Small green flecks of lime zest can be seen throughout and it’s embellished with a merengue for added interest and flavour. The pie had softened somewhat during transport but the decision was made to cut into it anyway. If you prefer a firmer pie, or it has softened somewhat, simply place the pie into your freezer for approximately 10 minutes, it firms right up!

Creamy, lime deliciousness meets your tongue at the first bite and helping to balance out the lime, is the toasted flavour of the vanilla wafer crust. With this pie, Valeria has found the perfect balance between the sweetness and the lime-tartness and fans of limeade, key-lime or just dessert itself should consider ordering a piece of this pie to try for themselves.

Having been seduced by this sweet-lime deliciousness, we became curious about what else was offered by Valeria.

Every year, starting mid-August, island restaurants start promoting their versions of Chilies en Nogada in celebration of México’s upcoming Independence Day, September 16th. Valeria has chosen to include this national dish in her menu as well and as we are big fans of the dish, we chose it for tasting.

The Chiles arrived in take-out containers, inside brown paper bags. Additional small containers were also delivered, with more of the nogada sauce and some extra pomegranate seeds, to top off our chilies. Each chile was nestled in a takeaway container, along with a wild rice mix and garden salad with a simple vinaigrette. Rather than eating from the container, we plated the dish for a more aesthetic experience and as shown in the photo below, it plates well.

The poblano chilies were the un-battered style and had retained a firmness that was noticed when first cut into. The first bite was a bit of a surprise, the chilies were cooked but not overly so and were just fresh enough to still have some crunch to them. The fresh flavour and crispness of the chilie was an enjoyable experience and past Chilies en Nogada now seem over-cooked in comparison.

The picadillo stuffed inside the poblano was a delicious balance of fruit, nuts and meat and the subtle sweetness of the pomegranate seeds added contrast to the savoury flavours but the pièce de résistance was the nogada, the nut sauce topping it all. Rich, creamy and savoury, it stayed on the tongue with a goat cheese and sherry finish.

There are different ways of making the poblanos for this dish, as well as the ingredients used for the picadillo and of course, the nogada itself has many variations. Obviously, everyone has their favourites – but our fellow diners agreed, this may be the best Chilies en Nogada we’ve ever tasted.

When asked, Valeria explains she learned from the best: her grandmother – María de los Ángeles Miranda Tovar.

Valeria’s grandmother was born in Monterrey but has been living in Huahuchinango, Puebla for 22 years. When a local radio station hosted a Chiles en Nogada contest, she was the only “outsider” allowed to participate – and won 2nd place. So here on Cozumel, we now have the opportunity of enjoying a prize-winning Puebla Chilies en Nogada recipe. Not bad.

Originally from Cuatitlan, Estado de Mexico, Valeria has been living on Cozumel for 10 years but before moving here, Valeria spent much of her Puebla childhood, in a restaurant kitchen, watching her mother and uncle (a professional chef.) Valeria knew by the age of 12 that she wanted to cook. A graduate of Cozumel’s Instituto Culinario del Caribe, Valeria now works at La Classica (which is currently closed due to the CoVID pandemic) as well as this new endeavour, starting Mamichi.

“Mamichi is the lovely way I call my mom and is a way to show her my love since she has gave me everything in this life.”

Valeria is currently working on her complete menu and has stated it will be available soon. When I asked her how the name Mamichi came about, she told me, “Mamichi is the lovely way I call my mom and is a way to show her my love since she has gave me everything in this life.” Buen trabajo señora, buen trabajo.

To try some of these scrumptious Chilies en Nogada, the lime pie or any of their other goodies, you can order from Mamichi on FB (click here) or WhatsApp at 987 871 1918.
NOTE: Chilies en Nogada are only available Thursday-Saturday.

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