When Lucky Peach magazine contracted me to shoot for their upcoming winter / breakfast issue, I was completely floored. Not only would I be shooting for them, but I would be shooting with one of my favorite chefs, Rick Bayless.
Lucky Peach magazine is published quarterly and focuses on food and writing. Each issue has a theme and each article features art, photography, essays or deliciously unique recipes. It has been one of my favorites for a long time. You’re sure to learn something from each issue… it’s clever, quirky and incredibly informative. I love it.
I’ll definitely admit to being star struck when I met Chef Bayless. Mike and I are huge fans of his recipes and restaurants. One of the first times we cooked at home together, we made Lobster Tails with Mojo de Ajo after watching an episode of his popular tv show Mexico, One Plate at a Time. I also had my very first Michelada at Frontera Grill in the popular River North neighborhood of Chicago. Needless to say, Chef Bayless has introduced both Mike and me to lots of ‘favorites’ over the years.
Chef Bayless’s calm demeanor and knowledge of the recipe reminded me to stay focused and capture the process of making Champurrado, which is Atole with chocolate. It’s a very popular breakfast drink in Mexico. I was able to taste it and the flavors surprised me in such a good way. It was a complex balance of corn and nutty flavors, with just hints of chocolate. I really enjoyed it because it wasn’t overly sweet like I was anticipating. See more details about the ingredients and process in the article!
The issue hits the stands Tuesday, November 17th! Go get it!
I was so honored to be a part of this – thank you for having me, Lucky Peach and Chef Bayless!
Lets do this again very soon!
Champurrado by Rick Bayless
1 3/4 cups water
1/2 cup (4.5 ounces) freshly ground masa, or a scant 1/2 cup masa harina mixed with a generous 1/4 cup hot tap water
Generous 1/3 cup (1/2 ounce) cacao nibs, or a 2.7 ounce tablet of Taza Mexican chocolate, chopped
1/4 cup (1 ounce) chopped pecans, toasted
1/4 teaspoon canela, or cinnamon
2/3 cup (4 ounces) piloncillo, chopped or a generous 1/2 cup (3 ounces) if using Mexican chocolate
2 cups whole milk
1/2 teaspoon vanila extract
1. Combine the water, masa, cacao nibs, pecans, canela and piloncillo in a blender, and blend until smooth. Pour into a saucepan.
2. Add the milk and bring up to a boil, whisking constantly. Lower the heat to medium-low and simmer, whisking frequently, until the piloncillo is completely dissolved and the texture is somewhat akin to that of a cream soup, about 5 minutes. Remove from heat and stir in the vanilla. Strain, if you wish, then serve in cups or mugs.
All images © Regan Baroni 2015.