Mexico : Pati's Mexican Table

March 27, 2010

The Splendid Table: Jewish Mexican Food Talk

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!

For the segment on Mexican Jewish Food click here
For the whole show click here
For recipe on Gefilte Fish a la Veracruzana click here

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The Splendid Table: Jewish Mexican Food Talk

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March 25, 2010

Mole Poblano: Yes You Can!

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you.

I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.

The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.

But here I am! I adore the Poblano and I know you will too…

I tested many ways to find the easiest route to make it without compromising its authenticity and flavor. As long as you prep your ingredients and have them in place before you start throwing them in the pot -what the French call Mise en Place and Mexicans Estate Listo!-, it’s a manageable task that takes about an hour. Trust me. Here we go.

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Mole Poblano: Yes You Can!

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March 14, 2010

Flourless Almond and Porto Cake

This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week.

As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top. If you are lucky to have some leftover, it makes for a decadent breakfast with a side of berries and some hot coffee or tea.

The recipe comes from the Mexican convent of San Jerónimo, where Mexico’s most famous nun Sor Juana Inés de la Cruz was settled. It dates to the late 1600′s. Spanish nuns who came to help establish the different convents, had an indomitable sweet tooth, which paired with Mexico’s exotic ingredients, made for some of the country’s dearest and sweetest desserts. Centuries later, these desserts are staples in Mexico’s kitchens.

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Flourless Almond and Porto Cake

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March 9, 2010

Chayote Squash

Chayote, also called chayote squash (it is from the squash family), choko, vegetable pear, mirliton and christophene, is a beautiful pear like shaped vegetable. Ironically, it has a texture similar to a pear that isn’t ripe, but less grainy. Yet the chayotes isn’t wholly sweet, it just has a sweet hint, barely a whisper, really. Its flavor is more neutral, like a cross between a pear and a cucumber… and zucchini. Well, you just have to give them a try.

Crispy, watery, very low-fat, with a clean and wholesome feel, chayote can be used many ways. Most typically in soups, as a warm vegetable side, a cold salad or very popularly stuffed either with a sweet or savory spin. They are most times cooked and best al dente, unless eaten stuffed (continue for more information and photo).

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Chayote Squash

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March 4, 2010

Saffron

Saffron native to Asia, was brought to Mexico by the Spaniards, who in turn learned how to use it from the Arabs. Once in Mexico, it took strong roots especially in the Yucatan Peninsula and the South East regions.

However, since it is very expensive, there are seasonings that have been developed trying to approximate its flavor. Also, achiote seeds have been used instead, given how cheap they are, and how similar to saffron their strong taste and deep infusing color is (continue for more information and photo).

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Saffron

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December 11, 2009

Salami de Chocolate (with Coffee Liqueur made with Tequila)

Come December, everyone seems to be thinking about end of the year traditional tasty treats. Though in my family we used to eat them all year round; chocolate salami came to mind, as it is such a funny, creative and addicting nibble. It works great to bring along to friends (it will make them laugh, you will see…), as well as to keep some at home for an anytime sweet bite, since they keep in the freezer for months.

Growing up, my sisters and I used to make batches in minutes. We also managed to eat so much of the chunky, crunchy, funky, gooey batter in the seconds it took to transfer the mix to the wrapping papers set on the table. We would get all messy as we helped my oldest sister give the dough their salami shapes. Then, it was so hard to wait, until the chocolate salamis were frozen and hard enough to slice.

My oldest sister, Karen, told me the recipe came from a Women Community-Cooperative cookbook called Tu y Yo Cocinando (You and I Cooking) which was popular in Mexico City around the 70′s. That book was one of those fabulous gems, where participants pitched in their tried and true favorite recipes.

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Salami de Chocolate (with Coffee Liqueur made with Tequila)

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October 6, 2009

Leading Ladies of Mexico’s Culinary Scene

6 October 2009
6:30 to 9:00 PM

Cooking demonstration and tasting dinner featuring a menu comprised by recipes from some of the leading ladies in the history of Mexican Cooking since the 1950s. Participants will not only learn bits and pieces from the fascinating lives of these women, but also how to make their signature dishes and listen to some of their wise advise, passed down through generations, which extends well beyond the kitchen. Private event for a Women Organization.

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Leading Ladies of Mexico’s Culinary Scene

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March 25, 2009

Tex Mex or Mex Tex

“Can you think of an American dish that has been Mexicanized?” My friend Andrea asked. “It has gone the other way around, no?” I responded, thinking about Tex Mex and the complaints from Mexican food aficionados about Mexican food being Americanized in the US.

But the other way around? As I swam through my childhood memories in Mexico City I was startled by how wrong my natural response had been. Of course there are Mexicanized American foods, and plenty!

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Tex Mex or Mex Tex

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