Last Saturday, Jon and I had an absolutely amazing date night at Rivera restaurant in Downtown LA. We’d been wanting to try it out for ages, and were very lucky to get a gift card there as a wedding present! The food there was just incredible – we had their signature homemade tortillas and “indian butter guacamole”, shrimp ceviche, and then I had seared scallops. We also tried out a few cocktails, which were definitely the best I’ve had yet in LA. Here are a few of our favorite pictures from the meal:
Tonight, using recipes from Salted, I tried to recreate the Rivera tortillas and Indian butter recipe, and I was really surprised by how well they both turned out! Indian butter is a variation on guacamole – Rivera calls it “Indian butter” because that’s what avocados were called in the early days of California. I bought the ingredients (and tortilla press!) to make the recipes at my favorite Mexican grocery story in LA – El Super in Boyle Heights. Both recipes are below — enjoy!
- masa for tortillas
- chives and edible flowers (optional)
- cling wrap
- wax paper
1. First, make the tortilla dough. Mix 2 cups of tortilla masa with a pinch of salt and 1 and 1/2 cups of water. kneed until it becomes a dough. Roll into round balls and set aside.
2. Cut two square pieces of cling wrap. put one piece on the bottom of tortilla press, and put a ball of dough on top. Put the second piece of cling wrap on top, close the lid, and lift the lever to press the tortilla!
3. Take off the second piece of cling wrap, place edible flowers or herbs on top, put the piece of cling wrap back on, and press again.
4. Slide each individual tortilla onto a piece of wax paper, and layer.
5. Heat a griddle or frying pan, and brush with olive oil. When it’s steaming add a few tortillas at a time. Cook for 2-3 minutes on each side. Serve with your favorite taco filling or with Indian butter.
Indian Butter Recipe
- 4 ripe avocados
- 2 jalapeno peppers (diced)
- 1 Mexican white onion, or sweet yellow onion (diced)
- about 1/4 cup of cilantro (chopped)
- 1-2 tablespoons of lime juice
- salt and fresh ground pepper to taste.
1. Add the avocados to a food processor, and pulse until blended smoothly.
2. While the food processor is running add the other ingredients in order listed. Go light on the jalapeno! When everything is blended smoothly, taste, and adjust the jalapenos, salt, and pepper as desired. Serve with hot tortillas!