Today we commemorate the independence of Mexico. This is a perfect way to celebrate it. The “Chiles en Nogada” are a Poblano chile stuffed with a special ground beef stew covered with a pecan cream sauce and sprinkled with pomegranate. It is a delicious typical mexican dish that has a very interesting story behind. Tells the story, that the Agustin Nuns from the Santa Monica Convent in Puebla, Mexico, invented this recipe to honor Agustin de Iturbide who just had signed the independence of Mexico in Cordoba, Veracruz. The Chiles are very colorful resembling the Mexican Flag, green, white and red. Hope you enjoy such a delicious traditional Mexican dish.
Creel is a little town in the Sierra Tarahumara, which is located in the state of Chihuahua in Mexico. It is home of the Copper Canyon, one of the deepest canyons in Mexico. It is 7 times deeper than the Grand Canyon. The Tarahumara indians live here. They are admirable strong people. Because some of them still live in caves in the mountains, they walk a large amount of miles to travel from one place to the next.
This weekend my husband and I went to visit Creel. I’ve been there many times, and it never looses its charm. Where cultures collide, Tarahumara indians, american and european truism and people from the town. I walked all around town, visit the plaza, where there is a monument to Enrique Creel, whom the town is named after. He built the railroad Chihuahua-Pacifico, was an economist, business man, banker and politician. Governor of the State, Foreign Secretary, and Mexican Embassador in Washington. I saw the indians selling their handmade crafts to make their living. But what I enjoy the most is admiring the wonderful views of the mountains and the beautiful blue skys. So big that I wasn’t able to fit them in my camera.
Here are some pictures that I captured fo the mountains and some beautiful Tarahumara indians, one kneading some shawls to sell. Continue reading →
Gorditas is similar to a mexican quesadilla. The tortilla is thicker so you are able to separate the top from the bottom and you fill it with what ever you have in mind. Very similar to a pita bread shape but much smaller and different texture, it is a tortilla. I found these tortillas that are a little bit thicker, but not as thick as a gordita. I went ahead and treat them as if they were. they were so good and even better since I could reduce the carb intake! I pair them with a green simple salad and they were so comfortably warm. I really enjoy them, I like having something warm in my meals, a cold salad won’t get me satisfied. This time I filled them with some rosted chicken and cheese.
Have you seen an artichoke flower fully bloomed? I’ve been saving this post so I can show you how beautiful an artichoke flower is. I harvested some artichokes from my backyard and I left one so it could bloom and I could admire such a beauty. I documented on pictures how it was changing. It actually took 3 weeks from the first picture you see to the last one I took. So Admire this amazing flower in its blooming stages.
Talking about food, in this case artichokes, I prepared hearts of artichokes with a mexican twist. Artichoke is low in calories, rich in fiber and antioxidants, minerals, and helps lower cholesterol. I am so glad I grow this beauty in my backyard. And I gave myself this flower as a gift for my 100 post!! Can’t believe it I have enjoyed blogging so much!!
Love mangos, and as a good mexican, love salsa too. So this Mango salsa combines the two in a perfect way, sweet, salty, spicy. As I walk into the grocery store and I see the pile of mangos calling me, I think how many things I can prepare with them. This time I decided to go with the salsa. I topped my shrimp tacos with it and I also top my fish with it the next da. Let me tell you, the next day was even better as all the flavors blended longer. The very little that wast left, I pour it over my simple salad, and was delicious too.
I remember when I was a little girl coming home from school and finding out my mom had cooked this dish that I absolutely enjoy. It’s been a long time since I had it, and I just follow my instincts to make up this recipe. It was delicious! And brought me many very nice memories about having lunch with my family.
I remember my mom picking my little sister and I from school, stopping by the tortilleria (they barely exist anymore, you can buy them at the grocery store now). And just couldn’t wait to get home to have a rolled freshly made tortilla with butter. Then waiting for my father to come home and have lunch all together. As soon as my father came home, we all sat at our round table and just as my mother serve us all some lemonade to star eating, my little sister would spill it all over the table. My mother had to clean up the mess and we were still waiting to eat our delicious meal. Finally it was time to enjoy what my mother had prepared. I laugh now, but at the time I remember being frustrated to wait so long to have my meal just waiting and running all around the kitchen waiting for my father to come from the office. And this was our every day story.
Ceviche is a mexican dish very common of the coast. You can make it with any kind of fish or seafood. The fish/seafood is cooked in lime juice, but I prepare it with fully cooked shrimp. It is very refreshing as it is served cold. Perfect for a hot summer day! I love it, it is so light and flavorful. Very easy to make, just let it time to marinade and the flavors combine.
It makes a great appetizer or main dish. Serve it with come crackers or corn tostadas; over avocado, the creaminess of the avocado pairs excellent with the bold flavors.
This is a salad that is perfect for this spring days. Very refreshing! Panela is a white, light, fresh cow’s milk cheese. Combined with tomatillos, cilantro and lime juice becomes a delightful salad or a great appetizer. Serve it over corn tortilla chips and top it with salted yogurt.
This is a Molcajete. It is a utensil that the indians created to grind vegetables to prepare all different kind of salsas. It is made out of volcanic rock. It is like a bowl with three legs and a separate oval stone.
Today I made salsa, have I mentioned that we all Mexicans love to pour salsa over everything? Well yes, we do. Tabasco can’t beat a real homemade salsa. And even better, a blander can’t beat a molcajete, it gives the salsa such a nice different texture. That is why I still use it.
This is a really spicy (hot) salsa, but we love spiciness too! You may adapt the ingredients to your convenience.
The meal schedule in Mexico is different from the one in US. In Mexico we eat breakfast early in the morning, around 7 am, depending on school or work (or gym). Then our main meal is during lunch time, usually around 2:00 – 2:30 pm. This is a big meal, not like a lunch salad, it is a complete meal. People go to their homes during a 2 hour “lunch break”. Then dinner comes at around 8:00 pm also depending on what time you finish your duties. Because dinner is late, it is a lighter meal, like a simple salad, sandwich, quesadilla or tostadas. Sometimes I like one schedule better than the other, but I guess I get used to it really quickly depending on where I am at the time.
Today it is Tostadas turn! My husband love bean tostadas. I guess they give him the perfect energy for next day’s early cycling.
You can top tostadas with what ever comes to your mind, like avocado, ground beef, shredded beef, shredded chicken, shrimp, you name it! This time I decided to prepare the most traditional I know: bean tostadas, enjoy them!