Tasting Dinner @ Viva Mexico
I love mortar & pestles because of the aromas that waft to the nostrils as one pounds the ingredients. It's hard work but mortar & pestle ground spices always taste better than those ground in food processors due to oils being released in the pounding process.
The Green Salsa was made with Tomatillos (referred to as green tomatoes) and Green Chilis. I loved the tartness and spiciness of the Green Salsa.
I am not an expert neither am I a purist when it comes to Mexican cuisine (there is apparently a great divide between true-blue Mexican and Tex-Mex) but the Green Salsa is worth a try.
If you're a little worried about the spice level, you'll be pleased to know that the heavy cream dip (a little too heavy for my liking) that accompanies the dish helps to alleviate the spice burn (like how Sichuan foodies drink soy bean milk to soothe a spice-burnt tongue).
PS: Pardon the quality of the pictures taken as the extremely dim lighting posed a major challenge to our cameras.