Jocoque
by chefs Alejandra Navarro and Ernesto Hernández, Botanico, Mexico City
"For us, Longchamp represents elegance, tradition, and innovation—values we also strive to reflect in our cuisine."
"Each dish, crafted by our own hands, becomes a symbol of craftsmanship and respect for ingredients, just as Longchamp honors quality in every detail."
ASSEMBLY
- Jocoque: 0.100 kg
- Basil oil: 0.010 kg
- Broad bean and pea: 0.045 kg
- Fried kale: 0.002 kg
- Bronze fennel: 1 g
- Red oxalis: 1 g
- Broccolini flower: 1 g
- Nasturtium: 1 g
- Purple quelite: 1 g
- Olive oil: 5 g
- Salt and lemon
(Any herbs and quelites you want to use can be included.)
BASE FOR MAKING JOCOQUE
- Whole milk: 16 L
- Plain unsweetened Alpura yogurt: 4 L
1. Boil the milk. Once it reaches the boiling point, turn off the heat and let it cool to room temperature.
2. When the milk is cold, add 4 liters of yogurt and let it rest for 24 hours.
3. Once the milk has set and curdled, strain the product using a cheesecloth, ensuring a container is placed underneath to collect the whey.
4. Hang the jocoque for three days.
5. Remove it from the cheesecloth and season with salt and sugar.
FLATBREAD
- Flour: 1.000 kg
- Dry yeast: 0.015 kg
- Fine salt: 0.030 kg
- Sugar: 0.050 kg
- Water: 0.550 kg
- Vegetable oil: 0.100 kg
- Vegetable shortening: 0.100 kg
1. Weigh the dry ingredients in the mixer bowl.
2. Add the cold shortening in cubes to the dry ingredients and mix until it reaches a sandy texture.
3. Add the oil and water.
4. Knead at low speed (level 2) for 5 minutes, then increase to speed 4 for
