Tag Archives: Mexican cuisine
Several years ago, I tried to make an authentic mole. This is a Mexican sauce—like many others—with no set list of ingredients. Basic ingredients include chilies, fruit, some kind of seeds or nuts, one or more herbs and/or spices, and frequently chocolate. Just about every family, in Mexico and beyond, has their own variation—some with as many as 30 ingredients.
Jan’s newly discovered Mexican family lives/lived on the boarder of Jalisco and Nayarit. Jan decided on a Mexican Christmas feast of crab tamales, I though a shrimp soup would go nicely as a starter. I found a site on Nayarit cuisine that described a caldo de camarón (shrimp broth). Adding some tomatoes, fresh shrimp, and cilantro makes it soup.
Jan recently discovered that her birth father’s people live/lived in the mountainous region of along the Jalisco / Nayarit border. She asked for a Mexican Christmas with tamales this year. I decided that I needed a salad to go with them. A site I found describing Jalisco cuisine mentioned a pico de gallo of “pieces of jicama, orange, pineapple with lime juice and ground chili.”
Chili powder—as a blend of spices—is composed chiefly of chile peppers and mixed with other spices including cumin, oregano, garlic powder, and salt. While there is some agreement about which spices this blend should contain, the amount of each is a matter for debate. This is not improved by the linguistic confusion between “chili powder”—as a blend of spices—and the “chili powder”—as in powdered dried chilies—used in those blends. In addition to the basic ingredients, some add other herbs and spices and still call it “chili powder.”
For weekday meals I sometimes take shortcuts, like buying pre-seasoned meat from an ethnic market. Being Californians, tacos are very popular in my house, but when I take short cuts I usually do not post about it. However, this one has been requested. If you happen to have a Hispanic market near you, like Chavez Market, these tacos are worth a few short cuts.
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. This dish is most commonly made with pork and this is simply called “chili verde.” However, if you use the same sauce with beef, chicken, or as a vegetarian dish.