En la Cocina… Chef Greta from Mi Vida
By Jade arroyo
Greta Ortega, along with Davide, is the chef and co-owner of Mi Vida restaurant, which will celebrate its fifth anniversary this July. It is a favorite eatery in town by virtue of its good food and cool atmosphere. Greta shared with us the recipe for Pasta trofia alla boscaiola, which literally means “shapeless pasta with mushrooms.”
Often the simplest meals are the best, and the authenticity and quality of the ingredients are allowed to shine through without tricks or embellishment. This philosophy holds true at Mi Vida, where each dish is as pure as possible, made with the freshest veggies, fruits, and dairy products from local organic farms and producers. The cuisine is Italian with contemporary accents and Mexican specialities such as pipián, a green mole made by Greta herself with all the reverence befitting a recipe inherited from her great-grandmother. Mi Vida is open for lunch and dinner from 1pm to 11pm, closed Tuesdays. In the morning a breakfast menu is available (coffee, tea, fruit and delicious bread) and is served at a cafeteria/bakery located at the entrance. Reservations are encouraged, especially on weekends. There is live music on Wednesdays, Fridays, Saturdays and Sundays. Mi Vida is located at Hernández Macias 97 (152-7482).
Pasta trofia alla boscaiola
¾ cup pasta trofia or short pasta
½ cup Italian chorizo
1/3 cup cherry tomatoes cut in half
1/3 cup portobello mushrooms cut into cubes
1/3 cup black kalamata olives cut in half
¼ cup parmigiano cheese
½ cup tomato sauce
2 tablespoons olive oil
Salt and pepper
Garlic as desired
Bring salted water to a boil in a large pot to cook the pasta. In a separate pan heat up the olive oil (throw in a little piece of chorizo to test the temperature; if it sizzles, then the oil is hot enough). Brown the chorizo in the oil then add the cherry tomatoes, mushrooms and kalamata olives. At the end add chopped garlic and cook until it releases it flavor. Pour in the tomato sauce and season with salt and pepper. Stir the sauce into the cooked pasta and serve with ground parmigiano cheese.