Last week Travel Coffee Vogue was invited by Sofitel Mumbai BKC to have a chat with Chef Tania Tovar who is a specialist in Mexican cuisine, a resident and culinary artist of Mexico to experience the Hola Mexicana food festival at Pondicherry Cafe-Sofitel, which is happening from Jan 27th to Feb 5th 2015  7pm onwards. FullSizeRender (5)
Mexican culture is perhaps one of the most fascinating cultures worldwide. We could totally relate to it and experience it right from the moment we stepped in. The restaurant comes alive with larger than life Mexican décor and foot tapping Latin music to suit the occasion. Be it the ambience or arrangements, the way the stalls were put up or the way the staff was dressed. We were warmly greeted by the hotel staff. All of them seemed really passionate about their work. DSC_2316 (1)FullSizeRender (7)

Commenting on Mexican food fiesta, Chef Tania Tovar said “It is wonderful for me to present the taste of Mexico to Mumbai, and i hope many will take advantage of that”. She also adds that Mexican and Indian cuisines have many similarities in terms of spices and flavours therefore, we offer our guests a medley of hot flavours associated with Mexican cuisine with Indian touch.FullSizeRender (10)

In conversation with Chef Tania Tovar, She shared her few recipes:

Jalapeno Margarita
Jalapeno Margarita

Jalapeno Margarita 


45 ml Viva Mojo Tequila

15 ml Cointreau

20 ml lime juice

20 ml sugar syrup

5 slices Jalapeno


Step 1. In a cocktail shaker, muddle jalapeno slices, add Tequila, Cointreau, lime juice and sugar syrup and lots of ice.

Step 2. Shake well and double strain in a salt rimmed Margarita glass.

Step 3. Garnish with a slice of jalapeno.

Lamb Broth
Lamb Broth

Lamb Broth


½ Kg of lamb leg

1 tbs oregano


1 tomatoes

1.5 lts water

100 grs chickpeas

1 tbs vegetable oil

White rice


Cook the lamb in steam with oregano and 1 cup of water. In 1cup of water boil the tomato and then blend. In a pot boil the water the tomato sauce, the meat juice and the lamb. Cook the chickpeas and add them to broth as well as the rice.

Sweet Corn Cake
Sweet Corn Cake

Sweet Corn Cake


750 grs sweet corn

1 cup of flour

5 eggs

600 grs condensed milk

178 ml evaporated milk

200 grs butter

1 tbs baking powder

1 tsp salt

1 tbs vanilla

1 tsp cinnamon


Blend all the ingredients. Pre heat the oven at 200°C and bake the cake for 1 hour.


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