Many folks will probably think of only half a dozen or so dishes when they think ‘authentic Mexican Food’. But there’s much more to the cuisine of this ancient and colourful land. Come with me as I turn to the inner pages of the Mexican cookbook and discover amazing dishes you may never even have heard of before…
Chicken Mole Poblanos: One of the most common presentations featuring the
rich, red popular Poblano-based Mole sauce. The classic service is over
rice which has been lavishly garnished with chopped fresh Cilantro.
Mexico is a land of mountains, not one but two saltwater coasts, and southern jungles which may still conceal hundreds of ‘lost’ Mayan and Aztec cities. Fittingly, the country’s cuisine is just as varied and just as colourful! Today we’ll take a look at some of Mexico’s lesser-known culinary gems – classics you don’t even see on the menus of the best Mexican restaurants ‘up north’…
On our menu today:
Horchata: A unique creamy beverage composed mainly of ground rice and almonds, combined with cinnamon, lime and sugar. The trick is to let the mixture stand and marinate, tightly covered, at room temperature for 8 hours. The mixture is whizzed thoroughly in a blender to purée, then strained to produce a smooth, velvety liquid. It’s not low in Calories or saturated fat, but it’s a thirst quencher like nothing you’ve ever tried before!
Hot Chocolate: This is the traditional Mexican Hot Chocolate – similar to what we call cocoa – which traces its roots back to the ancient Mayans and Aztecs. They named chocolate ‘the food of the gods’, and they weren’t far wrong. Read deal Mexican Hot Chocolate is simply a mix of chocolate3 and water (or milk), garnished and flavoured with a small cinnamom stick. The key is to get real Mexican ‘drinking chocolate’ (which is available in specialty stores and online) and stir, stir, stir. And if you don’t have a traditional Mexican molinillo to stir with, use a whisk. The end product should be frothy!
Pico de Gallo: This is the real, original ‘Salsa Cruda’, from Guadalajara. It’s often refered to as ‘salsa fresca’, since all the ingredients are fresh and uncooked. Actually, it’s more like a finely chopped salad of tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. Goes with literally everything Mexican, as a garnish, side dish or topping. Makes a Taco something really special!
Barbacoa: The word is thought by some to be the cultural root of the modern term ‘barbecue’. But there are other theories… Barbacoa is slow-simmered beef, goat or lamb cooked in lime juice, chilies and spices. It can be enjoyed by itself over rice or beside beans. But most often it’s employed as filing for tacos, burritos and other dishes.
Carnitas: This is merely a Mexican Pot Roast, flavoured with a mixture of classic Mexican spices and cooked with lots of peppers and onions. Though it can be made with beef, the classic version features pork. The finished roast is usually traditionally served like pulled pork and can be used in myri9ad ways in the Mexican kitchen. Tacos are, perhaps, the most common application.
Chile Verde: ‘Chile Verde’ is a technique, or style of Mexican cooking that is most often used with Pork though it can be applied to goat or lamb, as well. The meat is cut in 1 in. / 2.5 cm cubes, and simmered with jalapenos, onions, green enchilada sauce and classic herbs and spices until fall-apart tender. It’s usually served over rice.
Sopaipillas: Light, fluffy (inside) pillow-shaped doughnuts. They’ll remind you of New Orleans Beignettes, deep fried to a golden brown and dusted with sugar. The perfect sweet end to a spicy traditonal Mexican meal…
Trés Léches Cake: A unique cake made with ‘three milks’. It’s basically a sponge cake soaked in three milks and topped (frosted) with whipped cream.This classic dessert is a favourite in many Latin American countries and is enjoyed for birthdays, weddings, Cinco de Mayo, or any special occasion.
Now you know what I meant by ‘lesser-known’! But don’t let these great traditional Mexican dishes be strangers at your supper table! Try ’em, and I guarantee you’ll be ready to leave plain old ground beef tacos and chili behind!
Just a small sampling…
Again, this is just a small sampling of the amazing lesser-known Mexican dishes and cooking styles out there, waiting for you to discover them! May I recommend the Mexican Food Journal as an encyclopedic reference, and ideal starting point on your own culinary journey to the REAL Mexico? If the recipe you want is not there, just Google the name of the dish you’re working on plus ‘recipe’, and you’ll get hundreds of thousands of ‘hits’.
Buen provecho!
~ Maggie J.