Our Favorite Restaurant in Mountain View, CA

Birgit and Brian introduced us to this place in Mountain View, CA. It is fabulous, the Fiesta Del Mar Too and this is the best dish in the place:
Enjococado ("Great Grandma's Special") $15.95
100-Year-Old Family Recipe. Sour cream-based sauce with roasted guajillo chiles and special herbs. Served over a boneless breast of chicken. And I found the recipe but can get no one to try it as it looks difficult. Perhaps General Cook may attempt it during a long Alaska winter night.

Pollo en Jocoque (Chicken in Yogurt) 

4 to 6 persons

1 mandarina (a manarina is somewhere between 

an orange and tangerine and more sour)

1 orange (large)

3 large garlic cloves

3 green onions

2 -3 red poblano chiles

3 tbl olive oil

1 cup cooking oil

2 cups jocoque (jocoque is a type of yogurt 

that is close to "creme fraiche")

2 lb chicken pieces

1 cup sliced almonds (soak in hot water and 

remove skins)

Preparation:

1) Wash chicken and dry well

2) Char chiles over open flame or in frying 

pan and place in plastic bag for 5 minutes 

to sweat.

3) Remove from bag and remove charred skin, 

inside veins and seeds.

4) Heat cup of oil until very hot and fry 

chicken until done and remove from pan..

5) Remove remaining oil from pan, leaving 

chicken residue and add olive oil to same 

pan.

6) Chop garlic. onion, almonds and chiles 

and sauté in olive oil until done.

7) Add chicken, orange and mandarina juice 

and cook for 10 minutes, stirring gently so 

as not to break up chicken.

8) Add jocoque and salt to taste (do not 

add pepper)

** you can add more juice or jocoque to 

taste as you play with the recipe

I hope that this is the one that you remember. It is from my great-grandmother 

and in any case it should be enjoyable.

http://food4.epicurious.com/HyperNews/get/archive_swap39101-39200/39146.html

Jocoque

A Mexican style sour cream. It has equal or less fat content than the

American sour cream. Some labels describe it as salted buttermilk, but

it is thicker; some call it a thin sour cream. The taste of jocoque

ranges from mildly tangy to refreshingly sharp.

http://www.day2daygourmet.com/glossary/terms_j.htm#jocoque

http://food4.epicurious.com/HyperNews/get/archive_swap39101-39200/39146/2.html

http://www.mozzarellacompany.com/cgi-bin/SoftCart.100.exe/scstore/p-gm8.html?L+scstore+mhos3797+1061057529

This may provide a clue to the history of the name “jocoque, which may

be a Nahuatl word!

“But, the clue that provided an answer was a word that she used for

yogurt or what she called "jocóque" (hoh-kóh-keh). I recall that as

early as 1951, my mother would make jocoque by allowing milk to sour

in the icebox (fridge).” “I discovered that jocóque [hoh-kóh-keh] was

an adaptation of "xocóqui" [shoh-kóh-kee], a Náhuatl word for rancid.

In our case, jocóque came to mean milk, which was allowed to sour.”

http://www.longorian.com/013vshr.htm

“Also...they do sell Mexican Creme sold jars in the deli section next

to things like

Cotija Cheese at some supermarkets...I live in SoCal and can get it

most anywhere...it is very good...but I think the above make your own

is great...the name brand is El Mexicano and is shown at the URL

below...”

http://www.marquezbrothers.com/products.html

http://food4.epicurious.com/HyperNews/get/archive_swap39101-39200/39146/1/1.html