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Dave Tuomisto

Cooking With Chiles Makes For Good Mexican Food

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Cooking with chilies and knowing how to use them… make for good Mexican Food.  First, there are more than just a couple of types of chiles… in fact there are hundreds of them.  But… for some reason, folks get stuck on thinking that Mexican food is made with either Anaheim chiles or Jalapenos.  Good Mexican food restaurants use a variety of chiles… that is if they are worth their salt.

It certainly depends what you want the outcome of your dish to be.  Hot is great but each chile has a particular flavor to be considered, as well as adding heat to a dish.

While traveling in Mexico looking for the finest recipes for Milagros, I found the markets were full of “Chile and Veggie Stands.”  The colors of the peppers and vegetables were astounding.  It made me want to buy everything in sight and head for the nearest kitchen.

The women selling their veggies and chiles were gracious and so friendly.  Hope you like the photo of the “Market Hotties.”  There were the best!

Here are a few chile tips to remember when you are cooking with them.

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Fresh Chile Relleno Is Official on Milagros Mexican Food Menu

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It’s here! Our new Fresh Chile Relleno is officially on the Milagros Mexican restaurant menu.

Chile Relleno, literally means “stuffed chile.”  A mild chili pepper is used called a Poblano pepper.  It is a mild pepper with more flavor than a mild Anaheim.  It is roasted and stuffed with meat or cheese and coated with an egg batter.

I have had several request to put a Relleno on the menu.  However, my experience with Rellenos has been generally been disappointing.  So many recipes use canned chiles that are coated with an egg/flour batter that has a mushy texture and not much flavor.

Some times Rellenos are cooked ahead and often re-heated… even in the microwave.

Over several months our kitchen went to work… testing and testing Rellenos to find the perfect blend of chili, cheese and batter.

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Mexican Food Markets In Michoacan Mexico

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While looking for good Mexican food recipes, I found hidden jewels in the towns and villages of Michoacan, Mexico.  Not only did they have fine food, the market places were just loaded with wonderful things to buy. Michoacan, Mexico is a state located in Western Mexico along a beautiful stretch of coastline on the Pacific … Read more

Milagros Jackson Danger invited to Utah Valley Convention Center

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Wow! Milagros’ Jackson Danger has been invited to perform at the Grand Opening of the new Utah Valley Convention Center in historic downtown Provo, Utah.  We are very exited that Jackson has this opportunity to share his talent on May 12, 2012.  The new building is at 220 West Center Street (Freedom Blvd. and Center.)

He will be preforming at 2:30 p.m. and we here at Milagros will be cheering him on.

Take a look at Jackson Danger’s new poster.  It was done especially for the performance by our graphic designer, Andy Barlow.  I’m sure you’ll agree, he does an amazing job.

Jackson has been sharing his music with the Milagros customers nearly every Friday and Saturday night since it opened in 2010.  He loves singing the old songs from the 60s and 70s.  He has recently put us a new You Tube video called “Rebecca” which we think is one of his finest musical numbers.  (You can view it at the bottom of the page.)

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Proud To Support The American Red Cross And Its Lifesaving Mission

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American Red Cross Volunteer Appreciation Luncheon

Salt Lake City, April 26, 2012 — On May 1, 2012 at 11:30 AM, the American Red Cross Blood Services Region will conduct its annual Volunteer Appreciation Luncheon.

“Volunteers are crucial to our operations,” said Vickie Morgan, Volunteer Coordinator for Utah, “this appreciation luncheon gives us a chance to thank them.”

Unique to the program this year is the venue, the caterer and the keynote speakers.

The National Parks Council of the Boy Scouts of America has donated a large meeting room in its office building for the luncheon.  The food will be provided by Milagros, the Mexican food restaurant in Orem. Dave Tuomisto, owner of Milagros, said he is “proud to support the American Red Cross and its lifesaving mission.”

Speakers at the luncheon include Tyler and Elizabeth Fish

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Milagros Mexican Food Restaurant | Family Business

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Milagros Mexican food restaurant is a family business.  Sarah and I work in the kitchen and dining room, and the kids are involved in some way.

We started the business in the fall of 2010.  There were a lot of folks who advised us not to open because the economy was in such poor shape.  We had already been through many business disappointments, so it was not an easy decision to make.

However, we decide to pick ourselves up… move forward with determination and hard work.  Our budget was on a shoe string and our kids were young and we didn’t want to leave them at home under the care of someone else.  We came up with a plan.

When I was on shift, Sarah was home with the kids, and when she was at Milagros, I handled the kids at home.  Sometimes it was necessary for us to be at the restaurant at the same time…. so we packed up the kids and took them along.

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Dirt Floor Taco Shops | One Tortillia At A Time

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After I settled on starting a Mexican Food restaurant, I spent a lot of time exploring recipes for the best Mexican food around.  Sooo… I figured I should go where the cuisine was legitimate and see how real Mexican food was prepared and what it taste like.

I explored hundred of “roadside taco carts” or Taquerias throughout Mexico.  The Chiva (goat) district of Petatlan, Mexico, where each shack serves a different cut of goat, offered a unique and exciting experience.  From goat tongue to brains… very little went to waste.

One of my favorite activities in Mexico was to trick “rookie travelers.”  They usually loved the feast I ordered for them from the colorful Taquerias.  (Each Taqueria sat no more than 6 customers at a time.)

I waited till they finished (and they had raved about their meal) before disclosing what they actually had eaten.

Warning:   Women are less tolerant to eating “Goat Tongue Tacos” without previous knowledge.  I learned that it was wisest to stick to male buddies.  They tend to be easier going about what they ate.

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