6th Annual Hands Together at Flatrock Music and Arts Festival
Join the Frist Center's Community Engagement Team for a full day of multicultural music and arts in Coleman Park on Thompson Lane. The festival celbrates the diversity
Ruiz grew up in the small Mexican town of Zamora between Guadalajara and Mexico City. She learned to cook at the elbows of her mother and grandfather and gained an appreciation of fresh local ingredients that she still contributes to Fido’s kitchen.
Don't miss En La Cocina — our guide to Mexican Cuisine in Music City in the October issue of Nashville Lifestyles! Click here to get the digital edition, don't miss one bite!
She worked with Nashville chef Martha Stamps for years before joining Chef Stephenson in the kitchen at Fido where she adds her Mexican cooking talents and sensibilities to the eclectic menu. Ruiz also occasionally teaches very popular Mexican cooking classes at Fido and for University School of Nashville’s Evening Classes. She was kind enough to share one of her favorite recipes with us!
For the chicken and stock:
1 whole chicken (remove neck, gizzards if present)
1 vidalia onion, medium dice
3 celery sticks, medium dice
3 garlic clove, roughly chopped
½ cup fresh herbs (oregano, cilantro, parsley)
2 bay leaves
½ t each salt and black pepper
4 qts water
Place all the ingredients in a 6 qt pot. Bring to a boil, then simmer until chicken is 165˚F.
Remove chicken, set aside to cool. Strain stock and reserve. When chicken is cool enough, pull apart into bite size pieces, removing all bones and skin, and reserve..
Guajillo Pepper soup base
6-8 guajillo peppers (Available at Whole Foods, Mexican groceries, Kroger)
2 garlic cloves
½ small vidalia onion, medium diced
½ t each salt, pepper
½ t ground cumin
2 qts water
1 cup water
In a 4 qt pot, bring 2 qts water to a boil, add guajillo peppers. Boil for 8-10 min.
Strain peppers and place in blender with garlic, onions, salt, pepper, and 1 cup water. Blend together until smooth.
Strain into 6 qt soup pot, add 1 T olive oil, and cook for another 2 minutes on medium heat, stirring constantly. Add reserved chicken stock, and shredded chicken and bring to a boil, then simmer for 5 minutes. Salt and Pepper to taste.
Serve with fresh avocado, fried corn tortilla strips or store bought corn tortilla chips, cilantro, and sour cream.