I have to say that the news coming out of Mexico these days is all pretty scary. However, what concerns us today is not smokable or injectable but rather edible. Mexican cuisine is a complex amalgam of traditional foods and preparation techniques of the indiginous Aztecs and the strong influence of the Spanish and French conquerers. The basic ingredients that form the core of Mexican cuisine are corn, beans and chili. Native ingredients such as varieties of tomatoes, squashes, avocados, cocoa and vanilla are also commonly used.
Because traditional Mexican cuisine is central to the cultural identity of the communities that practise and transmit it from generation to generation, UNESCO has recently added it to its Representative List of the Intangible Cultural Heritage of Humanity.
Notable foods include mole dishes (Mole is a chili pepper based sauce that comes in many varieties, the most well known being mole poblano.); tamales, corn dough, plain or filled generally wrapped in a corn husk; ceviche, citrus marinated seafood; burritos, flour tortillas wrapped around a filling.
Tequila, mescal and beer, none of which agree with me, are the favorite alcoholic beverages.
How many of you remember Herb Alpert and the Tijuana Brass. Forgive me for always assuming he was Mexican. Well, he's not. Rather he's a Jewish boy from Los Angeles and no one in his band was actually Hispanic. Alpert used to describe his band as "Four lasagnas, two bagels, and an American cheese". Carlos Santana, also on our playlist for the evening, is Mexican.
Josée's Mexican menu:
Chili nuts, Blue Corn Chips with Fresh Salsa
Quesadilla
Sutffed toasted poblano chilis with spinach, raisins and pine nuts
Enchiladas
Snapper Veracruz
Rice pudding cheesecake with Dulce de leche caramel
The peanuts were toasted with lime juice, paprika, cayenne pepper and oil and served with blue corn chips and tomato salsa.
The quesadilla were made with cured ham and queso chihuahua cheese. Served with pico de gallo and fresh salsa verde; Guacamole with shrimps and crab served with tostadas.
The poblano chilis were served with served with a Ranchera sauce. Toasted tomatoes with serano chilies, onions, cinnamon.
Enchiladas: corn tortilla filled with chicken and a cooked salsa verde made with tomatillo, jalapeño peppers and poblano peppers with a touch of cream. Baked in the oven with queso chihuahua cheese.
Snapper Veracruz: The snapper is baked with tomatoes, onions, cilantro, thyme, capers, bay leaves, lime juice and olive oil.
The cheesecake: Basmati rice, cream, milk, sugar and cream cheese in a crust made with pecans and graham crackers; topped with dulce de leche mixed with cream.
The beverages on offer this evening:
Cerveza Corona Extra, Spain
Jose Cuervo Margaritas. Only 2 takers.
Eidosela, Rias Baixas, Albariño 2011, Spain
La Montesa, Rioja, Spain
Villa de Corullón, Bierzo 2004, Spain
I usually complain when we have Mexican food but to my great surprise, this meal was excellent. I have to admit I passed on the Tequilla and beer and wisely stuck to wine.
Well, we're half way there! Fifteen down and fifteen to go.
Joseph Froncioni
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