Is there something called Mexican Jewish Food? You bet! Jewish people brought their staple dishes to Mexico since the late XV century. They became enriched with the exotic ingredients and cooking methods found in Mexico’s kitchens, with fabulous results.
I had the pleasure of talking about it at this week’s Splendid Table. Listen on!
“Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover.
She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.
Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef’s jacket.
Still, she said, “The Yiddische mama and the Mexican mama have lots in common.” “
The NYTimes: A Taste of Passover, With a Mexican Accent