Mezcal Chipotle Quail

Recipe inpsired by the book “Like Water for Chocolate” by Laura Esquivel

“Tita’s blood and roses from Pedro proved quite an explosive combination”

As Tita snapped the necks and carefully cleaned the insides of each quail, she felt more and more wicked. The roses Pedro had given her in congratulations (and perhaps forbidden love) shad sharp barbs that pierced her hands. Droplets of her blood mingled with the crimson petals, absorbing and adding to the fire of her thoughts. Embers were growing, churning inside her, stronger and more urgent then she’d ever felt before. As Tita cooked alone in her massive ranch kitchen she thought back to memories of Pedro and reveled in the times they spent together. Each memory composed of survival and lust, like a call from ancient times.

Once the tiny birds were clean, she danced around the kitchen looking for something as strong and sharp as the rose thorns that had pricked her fingers. A wicked idea flew across her mind. In a cupboard under the pantry sat a bottle of mezcal, which they kept at the homestead to distract Pancho Villa’s men. Oh and look here! Tita found a Lilliputian jar of smokey, sweet, and most of all, spicy chipotle peppers in adobo. Soon the quail found itself swimming in the sinful combination of temptation and lust.

Mezcal Chipotle Quail with Rose Petals

Course Dinner, Main Course
Cuisine Mexican
Keyword Dairy-Free, Gluten-Free, Like Water for Chocolate
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 people

Ingredients

  • 4 whole quail
  • 3 tbsp mezcal
  • 2 tbsp agave
  • 2 tbsp adobo from a can of chipotle peppers
  • 2 tsp kosher salt
  • 1 tbsp vegetable oil (or any neutral flavored oil)
  • 1 lime, quartered
  • Sprigs of cilantro and a handful of red rose petals

Instructions

  1. Put mezcal, agave, adobo and salt into a gallon sized zip top bag, close and mix thoroughly.

  2. Drop quail into the bag, close and refrigerate for 1-2 hours.

  3. Heat cast iron or other heavy sauce pan on medium low heat for 10 minutes and preheat the oven to 350℉.

  4. Turn heat to medium and add the oil.

  5. Then pull the quail from the marinade and add to hot pan.

  6. Cook for 3-4 minutes then flip and a cook another 3-4 minutes on the other side.

  7. Slide the whole skillet into the oven to finish cooking for 15 minutes or until juices run clear.

  8. Once quail are cooked, plate and allow to rest for 5-10 minutes before eating.

  9. Garnish with fresh lime, cilantro, and rose petals.

More about Charlotte Bonavida

14 Comments

    1. Quail is definitely not something I pick up on the regular from the store, but I have recently been seeing those little babies in the poultry section. Perhaps I should DIVE IN!

    1. I love quail!! And your post too.. The quote was too good. The dish itself sees quite simple and perfect for weeknights!

    1. I have not eaten quail in a long time, it sounds lovely with the spicy chipotle peppers. Really like the sound of that book!

    1. Really cool working with the quail. I really like the flavors you added with the mezcal, agave and adobo chipotle peppers. I am sure this dish has plenty of zing to it.

    1. Quail looks absolutely scrumptious! Even I love to cook with rose petals and I’m sure it would have added a wonderful aroma to the dish..

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