Mexican Punch

Hello everybody! Its been a long time since we did a post. We been working hard at the shop during this Holiday Season and other projects like school, catering and family but we are here to celebrate the season by sharing a recipe of one the most traditional and iconic Mexican drinks: Mexican Punch or Ponche.

This a a warm and inviting cocktail that we drink during the Holiday Season. A go to for Posadas with a delicious Tamal. Here's the recipe:

Ponche
Adapted from Fany Gerson’s My Sweet Mexico
Makes about 3 1/2 quarts

Note: You shouldn’t feel wedded to any ponche recipe, as the ratios can be tweaked for your specific tastes. Fany’s version includes tamarind, raisins and prunes, but I found the original quantities to be a little too tangy, so I lessened them and added more water. In the future I may leave out the prunes all together.

If you don’t have piloncillo, you can substitute brown sugar. If you can’t find sugar cane, just leave it out.

The amount of water depends on how thick you like your ponche. Once the fruit starts to cook, the mixture will thicken — feel free to add more water to thin it out. Ponche also reheats beautifully on the stove, thinned with a little water. It will keep in the fridge in an air-tight container for at least a week.

To cut piloncillo: Grab the thick end of cone and slice with a knife. It’ll require some force on your end, but it should work. (The piloncillo should not be so hard that you can’t cut it.) You could also try scraping it along a box grater. Don’t put the cone in the food processor, or it might break your machine.

Ingredients

• 2 1/2 to 3 quarts water* (see note)
• 2 cinnamon sticks, about 6 inches long
• 8 ounces tejocotes, left whole
• 6 guavas, peeled and cut into bite-sized pieces
• 2 mild-flavored apples (not Granny Smith), peeled, cored and cut into bite-size pieces
• 2 four-inch pieces of sugar cane, peeled and cut into thin strips
• 1/2 cup pitted prunes, halved lengthwise
• 1/2 cup dark raisins
• 5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
• 6 to 8 ounces piloncillo or dark brown sugar (this equals about one average cone)
• Rum, brandy or tequila (optional)

Directions

1. Bring water and cinnamon sticks to a boil in a large pot. Add the tejocotes and lower the flame. Cook over a slow, rolling boil until the tejocotes are soft, about five minutes.
2. Remove the fruit from the pot, let cool and then peel the skin off with your fingers. (It should come off easily.) Cut the tejocotes in half, and remove and discard the seeds.
3. Once they’ve been peeled and de-seeded, place the tejocotes back into your pot of cinnamon-water and add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.
4. To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.

image via: mija chronicles

Jalapeño Cheddar Cornbread

Cornbread is one of those breads that we rarely eat mainly because I always struggle to make a light and moist bread. Is a favorite in the Yanez house but we always rely on my mom to make the bread itself until know. As every weekend I was catching on what I record on my DVR (specially crap reality TV & cooking shows) and I found a special BC episode on mexican food and one of the recipes was cornbread with the volume turned up... this means Jalapeño Cheddar Cornbread (she had me at jalapeño). I did the recipe and it's to die for! Delicious, moist and spicy.

For the second batch I put my own spin replacing the milk for sour cream, the cheddar cheese for pepper jack cheese and instead of one jalapeño I used three (I like to suffer when I'm eating). Here's the original recipe:

Jalapeño Cheddar Cornbread

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeño peppers

Directions

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

recipe via: barefoot contessa

Kahlua Arroz con Leche

In Mexico, one of the ultimate dessert staples for the majority of Mexican families is "Arroz con Leche" or better know as Rice Pudding. To be honest I never cared for it, but my husband has a special fondness for the dessert. He is especially fond of this dish in particular because his beloved Abuelita used to make it for him all the time. So after many years of avoiding the dessert I found a great recipe that we both can enjoy.
Last weekend, I was catching up on my cooking shows, and I saw a wonderful rice pudding recipe made by Ina Gartner. After seeing the list of ingredients and the process I knew this one was the winner, but I made some minor tweaks... I exchanged the rum for the Kahlua (because we are coffee lovers) and it didn't disappoint. Here's the recipe:


Kahlua Raisin Rice Pudding (6 to 8 servings)

Ingredients

· 3/4 cup raisins
· 2 tablespoons kahlua
· 3/4 cup white basmati rice
· 1/2 teaspoon kosher salt
· 5 cups half-and-half, divided
· 1/2 cup sugar
· 1 extra-large egg, beaten
· 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and kahlua. Set aside.

2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

recipe: barefoot contessa

Mexico 911

Its been hard looking for the words to write this post but I guess the correct information will do. During the last couples of days Mexico has been hit with some of the worst natural disaster in history. Hurricane Ingrid and Manuel have destroy hundreds of roads, houses, businesses and families in the states of Veracruz and Guerrero. Although Mexico's Red Cross is doing whatever is in their possibilities to help there's a hundreds of silent victims suffering from this tragedy: animals & beloved pets.

Sadly there's not a big social and civil education in Mexico regarding household pets and animals and a lot of them are just in street looking for little to eat and a cozy shelter. Worrying regarding this matter I found a great organization doing everything they can to help families and their pets to survive this disaster. Thanks to Mundo Patitas they are constantly notifying the community via Twitter and Facebook were to find shelter, blankets, food and basic necessities for your pet. If you live in or near the Mexico City area here are a list of shelters that can help you:

MEXICO CITY:

1) José Ma. Vigil # 101,C-3 ó C-5, Col. Escandón, M. Hidalgo, DF.

Informes: sandra@todossomoaanimales.org

2) Texas # 33, Col. Nápoles, B. Juárez, DF. 

Informes: mcampero@fundaciontomy.org

3) Lago Bolsena No. 205 Col. Anáhuac, M. Hidalgo, DF. 

Informes: Rubén Tel. 52039595 facebook.com/klipmake

4) Priv. Jesús del Monte 54, Col. Cuajimalpa, delegación Cuajimalpa, DF. 

Informes al cel 5591658506

5) Calle Michoacán Parque México Col. Condesa, Delegación Cuauhtémoc, DF 

Domingos de 1 a 6 pm 

Informes: 5522195151
Contacto@mundopatitas.org.mx

6) Tlacotal Z 2308 Col. Gabriel Ramos Millán, Iztacalco D.F. 

De Lunes a Domingo de las 10:00 a 21:00 horas

Tel. 56548562 o 0445515777608

7) Felipe Carrillo Puerto #265 Col. Popotla. Del. M. Hidalgo, de 9 a 8 pm. 

Informes: 5539762422 anaid_1004@live.com.com

8)Alliant International University
Dirección: Hamburgo 115 Col. Juárez, entre Génova y Amberes (frente a Plaza La Rosa).
Tel: 55.25.76.51
Contacto: Arturo López A.
Mail: alopez@alliantmexico.com

9) Luz Saviñon # 702 esq Mier y Pesado, Col. Del Valle, B. Juárez, DF (donde se junta Av. Coyoacan-Division del Norte-Luz Saviñon y Mier y Pesado. 

Informes: 555543 5060

STATE of MEXICO:

10) Cerrada de Oyameles Lt 38 Casa 201 Planta Alta Col. Arboledas de San Miguel Cuautitlán Izcalli, Edo. Mex. 

Informes: 5534937098
mundopatitas.edomex@gmail.com

11) Óptica C&R Calle Vicente Guerrero # 9 Col. Xochicuac Ecatepec de Morelos (cerca de Plaza Ecatepec, sobre Vía Morelos) 

Horario de L a V 12 a 8 pm, y Sábado de 12 a 5 

Informes: 5532511690 cruzherdezlopez@yahoo.com.mx

If you like to help, please donate the following items to any of this shelters:

• Water
• Wet food
• Dry food
• Food for farm animals
• Medical supplies 
• Vaccines
• First Aid Kits
• Blankets
• Collars and Leashes
• Plates and Dishes

Also Hotel Walton in Acapulco (Calete) is welcoming guest with pets and also are collecting supplies to help the animals in need. For information contact Elsa Salgado at (744) 2027-768.

image via: mundo patitas

Margarita

During the weekend festivities we went with a couple of friends to a cantina to drink some margaritas. Although the ones we have were quite tasty we notice that something was missing, after a few sips we figure it out... No Triple Sec! 
A lot people forget that the traditional original margarita comes with an orange triple sec liquor that is Cointreau. There's more than lime juice and tequila to the recipe. Here's the basic traditional recipe to the Margarita:

1-2-3- MARGARITA:

INGREDIENTS

• Diamond Crystal kosher salt
• 1 thin lime wedge
• Ice
• 1 1/2 ounces silver (blanco), 100 percent agave tequila
• 1 ounce triple sec orange liqueur, preferably Cointreau
• 1/2 ounce freshly squeezed lime juice (from about 1 lime)
• 1 very thin lime slice, for garnish

INSTRUCTIONS

1. Pour enough salt on a small plate to cover it.
2. Rub the lime wedge on the outside rim of a 4-ounce cocktail glass. Holding the glass at a 45-degree angle, dip the outside rim in the salt, rotating as you do, so the entire rim is coated with salt. (Avoid getting any salt inside the glass.) Fill the glass with ice and place it in the freezer to chill.
3. Add the tequila, triple sec, and lime juice to a cocktail shaker and fill the shaker halfway with ice.
4. Shake vigorously until the outside of the shaker turns frosty. Strain the margarita into the chilled glass and garnish with a lime slice.

image via: google 

Argentinian Feast

Roasted Vegetables

White Bean Salad

Roasted Chicken

During the Labor Day weekend we celebrated my Mom's Birthday and because she does SO much for us we wanted to throw her a delicious Argentinian feast. We all decided to bring a dish and because my dad wanted to get some empanadas from an Argentinian bakery I decided to plan my menu around them.

Argentina is know for their grilled roasted flavors so no matter what I decided the base has to be that smokey-herby signature flavor. After looking for some recipes I went with a white bean and roasted vegetable salad and my juicy herb grilled chicken with roasted finger potatoes. Here are the recipes:

White Bean Salad with Roasted Vegetables

Ingredients
2 cans white beans, rinsed and drained

1 bag of mixed greens.
1/2 cup small diced roasted red pepper
1/2 cup small roasted baby heirloom tomatoes
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh parsley

Dressing

1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil

1 shallot

1 lemons (zest & juice)
kosher salt, and fresh ground black pepper to taste

Directions

1. In a cookie sheet roast bell peppers and baby heirloom tomatoes at 350 degrees for 15 minutes. Once finish let it cool before combine.
2. In a medium bowl, combine beans, peppers, tomatoes, and mixed greens.
3. In a small Tupperware or jar (with a lid), combine garlic, shallot, oregano, parsley, lemon zest, lemon juice, vinegar, olive oil, salt and pepper. Cover with lid and shake well.
4. Pour dressing over beans. Eat immediately, or store covered, in the fridge for later.

Perfect Roast Chicken

Ingredients:
1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup , or canned low-sodium chicken broth, skimmed of fat Homemade Chicken Stock

Directions:

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
5. Garnish with roasted finger potatoes and roasted red onions (350 degrees for 15 minutes), mint and lemon wedges.

images via: hayanarts 

recipe via: chicken by martha stewart

Pan Dulce

One of the items that I missed the most about no living in Mexico are the "Panaderias". Although I'm living in sunny San Diego, a few miles away from my beautiful Tijuana. The Panaderias in San Diego are lacking that abuelita feeling that Mexico provides you.

Yan and I clearly remember when we were young when our grandparents went to Sanborn's and order just a basket of pan dulce and coffee for breakfast. How decadent and comforting!

The closest thing that we have is Pancho Villa or North Gate, but when I'm truly craving that comforting sensation I just cross the border and go to panaderia "La Mejor". It's not call the best for nothing!

images via: pinterest

Bloody Mary Pops

Bloody Mary's is one of my favorite cocktails. Growing up in Baja is a staple for breakfast, lunch and dinner. We used to drink it with beer and clams and its know to cure any hangover. So when I discover this pop cycle recipe I was thrilled! Here is the complete recipe:

Bloody Mary Popsicles



Ingredients:

1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
1 celery stalk
Juice of half a lemon
4 tablespoons Worcestershire sauce
2 tablespoons of Dijon mustard
¼ teaspoon of chili powder
¼ teaspoon fresh cracked pepper
Pinch of salt
½ cup vodka

Instructions:

1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

recipe via: endless poptails

Taco Bar

In Mexico we do get together for Super Bowl Sunday and its call "Futbol Americano" and instead of doing a traditional BBQ with burgers and hot dogs we always do Carne Asada or a Taco Bar. We served skirt steak with tons of fresh salsa, veggies, pickle chiles, cilantro, lime and of course chard corn tortillas. Here are some ideas for your own Taco Bar:

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.

Ingredients (serves 8)

1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
8 radishes, thinly sliced (about 3/4 cup)
1 cup fresh cilantro, plus more for garnish
3 limes, cut into wedges
1 pound queso fresco, crumbled, or Monterrey Jack, shredded
8 ounces sour cream
Roasted-Tomato Salsa
Salsa Verde
Salsa Cruda
Carnitas
Poached Chicken
1 to 2 packages corn tortillas (12 count)

Directions

Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
Arrange all of the ingredients so that guests can make their own tacos.

Cook's Note
To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

images & recipes via :ms

Rosca de Reyes

The Holidays aren't over yet...at least in Mexico. There's still one Holiday day left and that is "Dia de Reyes"

The celebration of Epiphany to enjoy the Rosca de Reyes is a Mexican tradition that takes place, 12 days after Christmas, each year in social reunions with family, friends or colleagues in offices or homes. This meeting is usually done a few days before or after January 6 at the offices or places outside the home, however for the family reunions they are normally held in homes on the sixth day of January in the evening, Epiphany Day or the appearance of the Wise Men or Magic Kings: Balthazar, Melchior and Caspar.

This tradition of eating together and sharing a rosca de reyes bread with a hot chocolate to remember the Holy Kings, is made as a snack or pre-dinner at an early hour in the late evening, so that children are present and can participate in the tradition of getting together to enjoy and share a slice of rosca de reyes and it is important when you cut a slice, that on both sides of the rosca, does not appear the figure of the infant Jesus (plastic doll symbolizing Jesus newborn). It is worth to mention that also a small showing inside may bearly appear in the sweet bread. Now in days another figure of a Wise Men of plastic may be hidden inside the bread, so that two people who are to split the party cost. It is said that the person who finds the baby Jesus, should put the house for a party on Candlemas Day on February 2. On this day your guest are expecting to eat tamales and Mexican appetizers, so it is important to re-join the same group that was present when the rosca was cut. Incidentally, the person who finds the plastic wise man or Magi King in his or hers slice, normally must pay the costs of the party, in reality the expenses of the party is shared by both persons. It is considered to have good luck and that you are fortunate if you find the baby Jesus and/or the Wise Man.

The tradition of holding the reunion to celebrate the Day of the Epiphany comes from the middle ages in Europe, mainly from Spain and France. This tradition came to Mexico at the time of the early years of the viceroys.

After that...the diet will start!

Jalapeño Corn Bread

Here is one of favorite recipes of a traditional bread with a kick...Mexican style!

Jalapeño Corn Bread

Ingredients (Original recipe makes 8 servings Change Servings)

• 1 (8.25 ounce) can cream-style corn
• 1 cup yellow cornmeal 
• 3/4 cup buttermilk 
• 1/2 cup corn oil 
• 3 ounces shredded Cheddar cheese 
• 3 eggs 
• 2 jalapeno peppers, minced 
• 1 teaspoon salt 
• 1/2 teaspoon baking soda 
• 2 tablespoons butter

Directions

• Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
• Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• Put butter into a 9-inch square baking dish.
• Melt butter in preheated oven, 2 to 3 minutes.
• Pour corn bread batter into the baking dish over melted butter.
• Bake in preheated oven until golden brown, about 35 minutes

recipe via: allrecipes

Tradition: Day of the Dead

Here's a very informative video I found about the Day of the Dead (Dia de los Muertos). Growing up in Mexico we didn't have Halloween. Now the younger generations take advantage of both Mexican and American traditions during a long week full of festivities. Here is a previous post we did about this day that still important. Also there's a really beautiful commercial made a couple of years ago about the Dia de los Muertos taking place in Michoacan.

A traves de los Ojos del Alma, dia de muertos en Mexico/ Through the Eyes of the Soul, Day of the Dead in Mexico By Andrade, Mary J. (Google Affiliate Ad)

Dita does Rumba

Dita Von Teese is one of our favorite performers and we were so lucky to see her perform early this year. Her shows are a technicolor dream full of glitz and glamour and we love that the audience always dress to the nines! Her current show is an homage to 1940's tropical films. We are so thrilled about that because we collect "Rumberas" memorabilia from Mexico. It's just refreshing to see someone remembering the icons from Latinamerican beside the well know Carmen Miranda. More pictures here!

Here's a classic scene from Ninon Sevilla singing "Pintame de Colores" in a 1940's Mexican rumberas movie.

images via: pocket venus

Cilantro Lentil Soup

The Cilantro Lentil soup was a total success of Friday and many of you requested the recipe. it's so simple and delicious so here it is.

Lentil Soup with Cilantro
 
Ingredients:
1 cup dry French green lentils, soaked overnight, cooked until tender, and drained of all cooking liquid
1 tbs olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes in juice
2 1/2 cups water or vegetable broth
sea salt to taste
Fresh cilantro

Directions:
1. In a soup pot, add olive oil and chopped onion and a pinch of salt. Cook over medium low heat until the onion is nicely softened. Add the minced garlic and then immediately add the diced tomatoes.

2. If you're going to add any other spices, now is the time to do so. Also, if you choose to add any cooked grains to the soup, you can add those now.

3.Add the water or broth and the drained cooked lentils to the pot. Taste for seasoning and add salt if necessary, especially if you're only using water. Raise the heat to bring the soup to a boil, then reduce the heat and simmer 10 minutes.

4. If you're adding chopped greens, like kale, chard, collards, or spinach, add them to the soup now and let them wilt for about one minute.

5. Ladle into bowls and serve with lots of fresh cilantro. I really like cilantro and think it adds a wonderful flavor to the soup...but if you're not a fan, add any fresh herb you like!

Makes 4-5 servings

Note: For a more cilantro taste add coriander seasoning and lemon pepper to taste.

image & recipe via: nourish your roots

Mexico's Independence Recipe

Mexican Independence Day with Authentic Mexican Food Recipes

In Mexico, September 16th is celebrated as the date of Mexico's Independence from Spain.

History:
Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, and a restriction of the over bearing power of the Catholic Church. They determined that the only way to reform their society would be to gain independence from the Spanish, whom they felt had oppressed them for over 300 years. (Cinco de Mayo or May 5th, is when Mexico won a battle against the French in the city of Puebla, Mexico in 1862.)

In late hours of September 15, 1810, Padre Miguel Hidalgo y Costilla, a Catholic priest in the town of Dolores, Guanajuato, led his people in rebellion against the Spanish. He rang the church bells, calling the Indians and Mestizos (those of mixed Spanish and Indian blood) to mass. He exhorted them to rebel against the Spaniards with cries of, "¡Viva México!" "¡Viva la independencia! ("Long live Mexico! Long live our independence!"), which is the now-famous "Grito de Dolores," or cry of Dolores. Hidalgo then ordered the arrest of the town's Spaniard population. With clubs, slings, axes, knives, machetes and intense hatred, the Indians took up his challenge.

The people's army marched to Mexico City, fighting all the way. When they finally reached the capital, they hesitated, and many soldiers deserted. Before the year was over, Father Hidalgo was captured and executed. His army fought on, however, and his "Grito de Dolores" became the battle cry of the war. The bloody fighting raged on until 1821, when Mexico finally succeeded in winning its independence from Spain.

Today:
Every year, on September 15th, the Zócalo, or main square in Mexico City is decorated with flags, flowers and lights of green, white, and red. People sell confetti, whistles, horns, paper-machie helmets, and toys in the colors of green, white and red. Street vendors sell all their favorite foods. At 11:00 p.m. the crowd becomes silent, as the president of Mexico steps out on the palace balcony, and rings the historic bell that Father Hidalgo rang to call the people. Then the president gives the Grito de Dolores. He shouts "¡Viva Mexico!" and "¡Viva la independencia!" and the crowd roars the words back at him. Fiestas celebrating independence take place that night and the next day-throughout Mexico. The air is filled with confetti and streamers. The 16th is a fiesta day-full of music, rodeos, parades, more fireworks and plenty of dancing, food and drink.

Food:
Besides your well know traditional mexican dishes such as tamales, pozole, menudo, birria and more. The dish that represents Mexico's independence is Chiles en Nogada. The chile en nogada is a traditional Mexican dish made with poblano chiles stuffed with a mixture of meat and dried fruits, covered in walnut sauce, and garnished with pomegranate seeds and parsley. It is said that this dish was invented in the 1800s by nuns in Puebla. Here is the recipe:

A wonderful dish consisting of a green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite.

Chiles en Nogada (Chilies in Walnut Sauce):

Ingredients:

Filling:

• 2 tablespoons vegetable oil 
• 1 onion, diced 
• 2 cloves garlic, minced 
• 1/2 pound ground pork 
• 1/2 pound ground sirloin beef 
• 1 bay leaf 
• 1 cinnamon stick 
• Salt and freshly ground black pepper 
• 1/3 cup dried apples, chopped 
• 1/3 cup dried apricots, chopped 
• 3/4 cup acitron, or sweetened dried pineapple, chopped 
• 1 teaspoon ground cinnamon

Sauce:

• 4 cups walnuts, peeled* see Cook's Note
• 2 1/2 cups Mexican crema 
• 4 ounces goat cheese, at room temperature 
• Salt

Chiles:

• 10 poblano chiles, charred, peeled, left whole for stuffing 
• Whole flat-leaf parsley leaves 
• 1/2 cup pomegranate seeds

Directions

1. In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. 
2. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. 
3. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. 
4. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside.
5. Remove the cinnamon stick and bay leaf and discard.

 Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.

1. Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
2. Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.

*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

If this is to much information for you. We recommend you to check out "The Mija Chronicles" for a step by step guide in making Chiles en Nogada.

recipe via: mexican made easy & image via: mija chronicles

Mexican Minestrone

Last Friday we created a brand NEW soup called "Mexican Minestrone" at Cafe Ole and thanks to our customers it was a hit. I noticed that many of you requested  the recipe, so we decided to do a post about it so you can also enjoy the soup. Here is the recipe:

Mexican Minestrone Soup
serves 4
prep time: 15 Minute(s)
cook time: 20 Minute(s)

Ingredientes:

• 1 Tbsp. lemon olive oil
• 1/2 package of soyrizo
• 3/4 cup chopped roasted red bell pepper
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1/2 tsp. ground coriander
• 4 cups veggie stock
• 1 package small orzo pasta
• 2 cups of diced red potatoes
• 2 tsp. lime juice
• Salt and Pepper to taste
• Dried Oregano to garnish

Preparation:

• In 4-quart saucepot, heat olive oil over medium-high heat and cook soyrizo once cooked add the red pepper, onion and jalapeno pepper, stirring occasionally, 4 minutes or until vegetables are tender. 
• Add garlic and coriander and cook, stirring frequently, 30 seconds. 
• Stir in veggie stock and orzo pasta.
• Bring to a boil over high heat. 
• Reduce heat to low and simmer, stirring occasionally, 10 minutes.
• Stir in lime juice. 
• Garnish, if desired, with chopped dried oregano, scallions and cilantro. 

recipe via: cafe ole

Mexican Beer Ice Cream

Rick Bayless is one of  our favorite chefs, not only because he excels at Mexican Cuisine but because he truly loves bold flavors. He recently discover this recipe (using our favorite beer) and its perfect for the hot sunny days we been having in sunny San Diego. Here's the recipe:

Chocolate Chile Bohemia Ice Cream

By Chef Rick Bayless, whose restaurants include Los Angeles's Red O Mexican Cuisine and Chicago's Frontera Fresco

• 1 large pasilla negro chile (stemmed, seeded and de-veined)
• 1½ cups half-and-half
• 2 oz. Mexican chocolate, chopped into small pieces
• 3 oz. semi-sweet chocolate, chopped into ¼-inch pieces
• 4 egg yolks
• ½ cup sugar
• 1½ cups heavy whipping cream
• 1½ tsp. pure vanilla, preferably Mexican
• ¼ cup dark beer (recipe recommends Bohemia beer)

1. In a small skillet over medium heat, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic (about 10 seconds per side). Place it in a small saucepan, and add the half-and-half, Mexican chocolate and the semi-sweet chocolate. Heat over medium until steaming (but not boiling). Remove from heat. Cover and let steep for 10 minutes, and then pour into a blender jar and process until the chile is completely pureed.

2. Set up a four-quart saucepan, filled halfway with water, into which you can nestle a three-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you're preparing the custard base. Reduce the temperature under the pot of boiling water to maintain a gentle simmer.

3. In the three-quart stainless steel bowl, whisk together the egg yolks and sugar until thoroughly combined. Then whisk in the chile-infused chocolate mixture. Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula until the mixture thickens noticeably (about five minutes). The custard is sufficiently cooked when it reaches 180 degrees F on an instant-read thermometer. For the finest texture, strain the mixture through a fine sieve into a clean bowl.

4. Fill a large bowl halfway with ice. Nestle the bowl of strained custard in the ice bath. Whisk the mixture until it is completely cool. (Refrigerate if not using immediately.)

5. Stir the heavy cream, vanilla and beer into the base. Freeze in an ice cream freezer. Scrape into a freezer container and freeze for several hours to firm.

Valle de Guadalupe

Sorry about the lack of posting lately but I decided to take a little break. After a year of a very stick schedule that follow two part-time jobs and full time school...I think two weeks of not doing anything are well deserved. During those weekends we decided to go to Vallle de Guadalupe. You can say is Baja's version of the USA's Napa Valley. The scenery is glorious, the wine refreshing, the food amazing and the hospitality like nothing else. Less than an 90 minute drive from  the border this trip is enchanting for a quick romantic getaway. Here are the places we visit:

• Ochentos Pizza: Delicious italian food with the Baja twist. Live music everyday and the seasoning from this tiny little place is spot on.

• Corazón de Tierra: Such a magical place. The moment that you set foot to this place you know that something special is going on. The love and care that Chef Diego Hernandez-Velasco Baquedano puts in every plate is tangible, plus you can tour there herb garden.

• Museo del Vino: This bran new museum open to the public about two weeks ago. Here you can learn about the history of wine in Baja plus the have a bus trip package to tour the Baja wineries.

• Vinicola Emevé: What a place. The modern Baja is here to stay! Great location, modern, luxe and yet rustic. This place is great to drink big tumblers of wine until night plus you can go to the vineyard fields were the grapes are harvesting.

• Barón Balché: Rustic Baja at its best. You can rent a cabin here or just camp in the recreation area surrounded by the Balché vineyard and nature.

• Hacienda Guadalupe: Great little place to eat. Great food, herb garden and breath thanking views. The staff is very helpful and extremely nice plus you can stay in there hotel too at Hotel Guadalupe.

• Museo Ruso: If you are coming to the vineyards the Russian Museum is a must. This modest little museum is full of history. Here you can see the way the Russian immigrants live in Baja, how they work the land and started there own business. Buying the delicious Russian bread, olive oil and jams are a must do. 

We stop to little shops (Bibayoff, Alximia, La Casa de Doña Lupe, Monte Xanic) between every major stop and let me tell you that the quality of food and ingredients in Valle de Guadalupe is superior that other places we have visit. Besides the lovely wine, we hugely recommend eating and buying their cheeses, olive oil, jams, breads and their lavender care lines. Hugely aromatic. Can't wait to visit soon and stay here!

images via: haydee yanez

Tijuana Farmers Market

Mercado Hildago

Mercado Campestre

San Diego has some wonderful Farmer's Markets but don't under estimated the people from Tijuana. In Tijuana there's the legendary "Mercado Hildago" a staple for chefs and restaurants in the city as well as the new "Mercado Campestre" in Chapultepe.
Mercado Hildalgo is been there as long as I can remember such an iconic corner in the city of Tijuana. Located in boulevard Sanchez Taboada and Independencia avenue this is where locals come to buy spices, dried chilies, exotic produce, fresh tortillas and seasonal specialties made from Aztec grains. Dried hibiscus flowers make excellent tea and lets not forget the traditional Mexican candy and the pinatas. Open seven days a week.
Mercado Campestre was establish in 2011 and its specialize in organic produce from the different farmers from Baja, were you can find a great selection of jams, cheeses, spices and wines as well as ready to eat food. Only opens on Sundays.
The Farmer's Market communality is growing bigger and stronger each year so don't be surprise if Tijuana has a diferent "Mercado" each day. Also be sure to check with customs before taking fruits or vegetables over the border.

images via: flickr

Life & Food

Love this blog! Life & Food is a food blog based on the Tijuana/San Diego border. Is a culinary road trip of Baja and Southern California. The first time I heard about this blog was on the book signing of Chef Marcela Valladolid "Mexican made Easy" book. The creators are a lovely young couple (Kristin + Antonio) that they were in front of me during the signing. I noticed that Chef Marcela did a post on facebook about them and the rest is history. The blog is amazing! Forget about the "No Reservations" episode dedicated to Baja. This blog is the real deal, from vendors, trips, festivals and taco stands they visit all. So if you want to check out Baja in a culinary adventure I'll recommend you to check out their blog first! Thank you Kristin+Antonio for making Tijuana proud.

images via: life & food blog