Fresh corn tortillas. I have been craving these forever but I was too chicken to make them on my own. I tried to make them once, a year ago, and I actually made something that looked like a big hard nacho. But I never stop trying, and sometimes a  bit pressure helps. I invited my FoodieSquad  for Friday "Taco's, Bitches!" one of the diners we make to experiment with new trends or products (like Poke Evening earlier this year). We had no "Backup Tortillas" but a lot of ingredients I got around Berlin and Maria brought from her trip to Mexico last week. 

And oh my gwad! These little guys are chewy, savory, and crispy-edged in all the best possible ways. They're a warm hug for your favorite taco fillings. They will turn an average Taco Tuesday (or Friday if you are in Norway) into the Best Dinner Ever.  The funny thing is: Corn tortillas are made with just two ingredients: Masa harina and water. What could be easier?  — here is a step-by-step recipe that explains exactly what to do.

What Is Masa Harina? To make corn tortillas, you need masa harina. This ingredient looks a lot like finely-ground cornmeal, but is actually a different product altogether. Masa harina is ground from corn kernels that have been soaked in limewater. Don't try to substitute cornmeal for masa harina — You will get a huge dorito like it happened to me last time.

Where to Buy Masa Harina? You can always find masa harina in Latin American/Asian grocery stores, but I've found them at Goldhahn & Sampson (awesome store just around the corner).
But you can also buy it online. Here are a couple options for Online Sources for Masa Harina:

• Masa Harina - 2.89 Euro for 1 kilo from Mex-Al (Same Place I got my Tortilla Press)
• Bob's Red Mill Corn Flour Golden Masa - 18.51 Euro per bag at Amazon

Ingredients
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups hot water
Plastic wrap

Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
Using your hands, knead the dough for a minute or two in the bowl (check first the temperature cause it can get very hot and sticky) The dough is ready when it's smooth, and easy forms a ball in your hand like Play-Doh. If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.

​Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 15-cm tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.

Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.
Warm a large, flat cast iron griddle or skillet over medium-high heat. 

​Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.

Now you are ready to start the taco bonanza! Here you can find the recipes we made that day. From Beer Batter Fish Tacos to BBQ Pulled Chicken.

Here are some pictures of our "Tacos, Bitches!" Bare with the blurriness and lack of order, But Ailine was making "Mezcailines" (Recipe at the end of the article) for us from the beginning so we were all kinda hammered while making the tacos. 
What a great evening as always! It was great to have Line, our fellow Foodie, join us this time. Cant wait until the next FoodieSquad Experiment Kitchen. Anything you would like us to try?

Why we got hammered? Because of these awesome super tasty "Mezcailinies" Made by Ailine, easy as 3,2,1:

3 parts Mezcal
2 parts Lime Juice
1 part Triple Sec (Cointreau)

Shake shake shake and add some salt to the top and ENJOY!

I have been drooling for some weeks looking at the instafeed of Dae Mon. I am a huge fan of korean Food... Not to mention my favorite restaurant in the world is a Korean-Icelandic one in oslo called Pjoltergeist, a tiny super cool restaurant that delivers amazing flavours.

Sooooo, when the guys from Dae Mon invited us to come by and try their new menu, I was thrilled! Of course I went there with my BFF and part of my Foodie Squad Ailine.

​I was late (as always) but just because it is a hard place to find if you trust Google Maps. Or at least if you have a poor sense of direction like me. 

But i got there! and I was amazed by how cozy it was. Ailine was already there having an aperitif. I was greeted by Hyun with some bubbles and big smiles. The restaurant looked small, but that was not the case. The restaurant goes all the way to the back with a beautiful open kitchen. A very minimalistic design with splashes of color and full with Y Wagner Chairs that would make any design freak like me scream of joy.

We asked Hyun to decide which dishes we would eat, and daaaamn were they good! For starts we got 2 entrees: "Yuk Hoe" a beef tartare with limes, korean mustard seeds and apples & "Mun Eo" a marinated octopus, celery, dried tomatoes and coriander.

After these awesome starters, I thought we were going directly to the main dishes. But we got surpised by a dish called "Mul Go Gí" a Marinated Black Salmon with Hokkaido pumpkin & chilli. This dish brought so many happy mementos from Scandinavia and Peru. it was pumpkin in different ways (remember Brasserie Paleo with their 3 way Jerusalem Artichokes?) Cream, pureed, whole raw... and the fish reminded me to a peruvian dish called "Tiradito" but sweeter. One of my favorites of the evening. 

I love open kitchens on restaurants! While we were waiting for the main dishes to arrive, I went and shot some pictures of the chefs working on our food, I am always amazed by the precision...

And the Main courses got to our table!!!! I had no idea which one would be the best one as both looked YUMMY!. We got "So Go Gí" a Campo Entrecôte  beef, onions and red beets in 3 ways with baby spinach. And "Cham chi" a beautiful Tuna with fermented garlic and beans.

Ailine's favorite was the Tuna, mine was the Beef. I am a big sucker for a very well made piece of cow! Here we could see again how they worked the red beets in different textures and ways.

But the Tuna was superb as well... the taste of the fermented garlic was extremely good together with this dish. And let's not start with the size of this dishes. You better be hungry when you reserve a table!

We had 2 side dishes as well: Sweet Potato Salad and Daikon Radish 

And now time to DESSERT!!! and thank gor for my extra "Dessert Stomach"! We got to enjoy "Ja Du Man Du" (Man Du mean dumpling in korean) Plum with mirin foam, salty chocolate and cinnamon and "Hyang Gwa" a Passion Fruit Mousse, with Mango and spices pastry/cookies.

I loved this place and I cannot wait until I go there again. So If you are thinking where to go this weekend? Reserve a table at Dae Mon, For me, the best contemporary Korean food I had.

I was so happy when I got the invite to the last Food Clash Canteen at Berlin Food Week 2016 Hosted by Côtes du Rhônes. A 5 course dinner paired with their awesome wines.

The evening started with a welcome speech from the super charismatic Carine Patricio, our sommelier, while we enjoyed the aperitive Lirac. 

Suddenly all the people on stage started plating the first course: "Salat Nizza" a signature dish from Brasserie Colette. It is a Tuna sashimi with green beans drizzled a delicate sardines mayonnaise. Made by Dominik Obermeier from Brasserie Colette by Tim Raue.

The pairing for this course was a Rhônes wine: Condrieu, a white wine with notes of violet and peaches.

Once we finished the entree, the cooks started waltzing on stage, preparing the next entree: "Saint Jacques, Red beets and fermented Elderberries" by Laurens Friedl. 
This Kreuzberger, started his career in the 2-michellin-stars "Fischers Fritz" followed by the 3-michelin-star "Bareiss". Now he is in "Morsh" making beautiful dishes like this one... My favorite of the night, that was paired with strong dry red wine Grenache Noir "Rasteau".

VAU VAU VAU... Remember whenI visited VAU Earlier this year? Sadly the oldest Michelin Star restaurant closed its doors 2 months ago, But we all got to enjoy a course by VAU´s KoljaKleeberg: "Confit Cod in a Porcini Fond with lemon and Marjoram"  paired with a Rhône´s  "Saint-Joseph".

French Flair was brought by Felix Mielke, Head Chef at Sofitel´s Le Faubourg, With his "Lamb and Ratatouille with Peperoni, Black Garlic, Miso and Hazelnuts"  that was perfectly paired with "Côte-Rôtie" 

And while we were waiting for the dessert to be plated, we jumped in the photobooth and made some funny pictures, had some more wine and posted some funny snapstories and instastories. I was sitting in the best table of all! <3

Once we returned to our table, the awesome Anna Plagens was ready plating the dessert: "Bisous Plutonien", a Crème Brûlée with Cardamom, Orange and Arlette Croustillante.

Anna is one of the owners of my favorite pastry shop in Berlin: Du Bonheur. This tiny super cute place is just 1 minute walk from my office and it got me soooo hooked on their beautiful french delicacies.  

it was paired with a "Gigondas" from Rhônes and coffee from Kaffekirsche.

Here you can check the video from the evening. Sadly it was a bit dark and hard to film... but you can get a peek of that amazing meal!  Thanks Côtes du Rhônes, Berlin Food Week and ff.K for this great experience!