Porchetta at the Mercuri´s

The perfect table setting...............

The antipasti .... sliced pork rump roast with vegetable aioli, baked yellow peppers and tomatoes stuffed with rice, scalloped beef tounge with lime vinagrette, red onions and raddish. Mango, lettuce and cucumber salad. The pasta... farfalle con funghi.

Prosciutto and cheese stuffed focaccia, topped with olives and cherry tomatoes.

The star, roasted crispy porchetta with baked new potatoes. not a very summery dish, but hell if we care...

...porchetta goooooooooood.

Makin-bakon´.......Porchetta at the Mercuri´s

About two hours east from San Diego and just south of the border is Mexicali, Baja´s state capital and probably the one of its least popular destinations due to its blistering heat. There is another side to Mexicali, it is home to some of the warmest funloving people in Mexico. Mexicali is also a close second to Tijuana for industrial and international investment and is responsable for lots of the states profit.

Summers might be unbearable yet almost any desert-trotting "Cachanilla"(Mexicali native) might just toss you an ice cold beer as soon as they meet you. Not exactly a big touristy town, locals tend to work hard and party harder yet food is really not a big part of their lifestyle, limited mostly to Chinese food (which is huge ) tacos and Sinaloa style seafood due to it´s large Chinese and Sinaloan migration.

There are however, a few culinary treasures hidden under all that sun and sand, Mexicali, after all is a land of opportunity for many families and you might even find a few here and there coming form Italy, Spain, France, Switzerland, Cuba, Colombia, Japan, or Korea that have brought their ever thriving love for food and culinary culture. One of those families is the Mercuri familiy, husband Alessandro Mercuri and wife Elda Giuliano, lived practically all over Italy before moving to Mexico with their two sons; first Mexico city, Guadalajara and finally Mexicali where they found their home in 1984.

Elda, however, is not just a diehard foodie, but a longtime passionate home cook coming from a long line of Italian chefs and restaurantuers. Her holiday spreads usually include 3 antipasti, a couple of pasta courses, a meat and fish dish, 2 or three sides, a few cakes, cookies, and candied fruit. There she entertains friends, family and a few saliving crashers that understand just how good Elda´s food really is. Food and wine is never scarse at the Mercuri household and should you be fortunate enough to be invited to one of their traditional mouthwatering Italian grubfest be sure to bring loose pants ´cause I garantee you, you will need them by the time you are through.

One of Elda´s most sought after and celebrated dishes pays tribute to an Italian classic...the Porchetta; pork meat seasoned with rosemary , sage, fennel sead and garlic rolled in its own skin, cured and roasted to an almost pornographically suculent, caramelized crisp perfection.