Chicken with Mole

The Spanish word Mole comes from the Nahuatl dialect word "molli" and it means sauce or concoction - the latter is a better word to describe Mole.
This concoction involves many hours of toasting, roasting, grinding and mixing a number of ingredients that ranges from 20 to 30 or more, including dried chiles, nuts, seeds, herbs, spices and of course, in some varieties, Mexican chocolate .

Mole is native to central and south México; Puebla, México state and Oaxaca are the areas where it's production and consumption are well rooted in the culinary tradition.
Among the most popular Moles: Poblano, Oaxaqueño, black, red, green, yellow and pepiàn; other varieties exist as recipes vary from region to region and Mole is flavoured with different herbs, nuts and seeds.

Chicken with Mole in a mini brioche roll makes perfect cocktail-party food!

Following: Another great traditional dish in which chicken with Mole is used as a filling..

Mexican-style crudités

Who can think of México's culinary tradition without thinking of street-food?
All sorts of food-vending carts populate streets, corners and alleys, even at traffic lights street vendors approach cars with all kinds of food, fresh fruit, junk food, tacos, tortas, etc..

MEZQUITE's version is very simple, fresh jìcama and cucumber sticks, with a dash of lime juice and a sprinkle of chile piquìn - chili powder.

Green, red & white salad

MEZQUITE's tribute to the Mexican colours: watercress, a julienne of jìcama, pomegranate seeds, hearts of palm and a cilantro & lime dressing.

Tasty appetizers

Yucatàn-style pulled pork - Cochinita Pibil is marinated in achiote - the “Mexican saffron” - and bitter orange juice, wrapped in banana-tree leaves and slowly oven-roasted.

This tasty appetizer is a mini crispy tortilla topped with frijoles negros refritos - refried black beans, Cochinita Pibil and fresh chile habanero and red onion salsa.

Flower infusion drink

One of the many traditional aguas frescas that accompany Mexican meals, is Agua de flor de Jamaica, a tangy-sweet thirst-quenching infusion prepared by steeping the calyces of the dried Hibiscus flower - also called Rosa de Jamaica, or Jamaican rose.

This flower infusion is traditional in other regions of the world; in Egypt - where it's consumed hot - it's called Karkadè.

The popular Mexican braised pork

Carnitas is one of those Mexican dishes whose recipe varies from region to region throughout the country. In my family, carnitas were more of a Sunday tradition, served as filling for tacos, topped with salsa verde, chopped cilantro, avocado and some drops of lemon juice.

MEZQUITE's crispy outside-tender inside version is accomplished by braising pork tenderloin and spare ribs with milk, orange peel and aromatic herbs.

Spicy appetizer or condiment..

MEZQUITE's home-made version of pickled serrano and jalapeño chiles, includes baby potatoes, cauliflowers, fava beans, cipolline, garlic and carrots.

Many restaurants in Mèxico have their guests find a small bowl of chiles en escabeche as soon as they sit at the table, it's a perfect appetizer and also great to accompany an infinite number of dishes, for instance.. Carnitas!

From Mèxico to the world..

TOMATE VERDE - MEXICAN TOMATO
Unlike the red tomato, which was taken to Europe from Mèxico by the Spaniards and then spread world-wide; tomatillo (Physalis Ixocarpa) has had more of a regional history, being grown mostly in Mèxico and Central America.

Tomatillo fruit, which grows inside a thin husk (always removed), is a staple in Mexican Cuisine - take the traditional salsa verde (in both the raw and the cooked versions), where tomatillo's peculiar sweet and sour flavour is best appreciated.

Lentil Stew

Cold weather calls for warm food, Lentejas con plàtano is a family staple, the lentils are slowly stewed together with slices of plàtano macho - plantain - and tiny bits of bacon, all seasoned with tomato and a hint of chipotle.

In countries such as Italy, lentils are included in the traditional New Year's menu, as they are said to "call" money in abundance for the new year.

A sensorial feast

In Mèxico, it is an ancient tradition to set up an altar at one's home on this day as a tribute to our beloved relatives who have left us, so when their souls come back to visit, guided by the candle light, they find, flowers, bread, water and their favorite foods, and drinks...

From the Yucatàn Peninsula..

Marinated in achiote - the “Mexican saffron” - and bitter orange juice, this pork dish is wrapped in banana-tree leaves and slowly oven-roasted (the ancient Mayans prepared a whole suckling pig and buried it in the ground on top of burning ashes).
Cochinita Pibil is best paired with pickled red onions and fresh chile habanero.

Tasty appetizers..

This tiny crispy tortillas are topped with a smooth avocado cream, and spicy shrimp in roasted tomato and many chiles sauce!

An all-time favorite

MEATBALLS IN CHIPOTLE & TOMATO SAUCE
I am almost certain every culture in the world has a version of meatballs, ours are cooked slowly in the sauce and stuffed with almonds, raisins and olives; this family recipe is one of MEZQUITE's menu favorite dishes.

"Green Mole"

PUMPKIN SEEDS MOLE
Among the numerous kinds of mole (from nàhuatl molli = sauce) that exist in Mèxico since prehispanic times, there is one commonly know as mole verde or green mole; the base ingredients: pepitas (hence the name) or toasted pumpkin seeds, tomatillos, cilantro, lettuce, green chiles and other spices. It is all toasted, ground and slowly cooked into a thick paste.

Here, mixed with shredded chicken and served on a tostada topped with Mexican cream and pepitas..

In Oaxaca

MOLE OAXAQUENO
There are only a few markets as fascinating as the indoor market of Oaxaca city, which has been on the same site since the 17th century.
To visit this market is to have a complete sensory experience where colors, smells, sounds and tastes mix in an almost overwhelming manner. Among the things you can buy there, are the many ingredients for Mole Negro Oaxaqueño: mulato chiles, pasilla chiles, garlic, sesame seeds, dried avocado leaves, tortillas, almonds, walnuts, peanuts, raisins, cinnamon, cloves, allspice, marjoram, thyme, oregano, onions, tomatillos, tomatoes, and the main ingredient: Mexican chocolate.
Authentic mole takes 3 days to make, when all ingredients are ground by hand on a volcanic rock metate..

La sopa..

CRAB SOUP-STEW VERACRUZ-STYLE
This recipe, is a flavorful stew of crab meat cooked in tomato broth, flavored with a spicy paste of dried chipotle and garlic, and the peculiar epazote herb; tiny fresh corn-dough dumplings are added to thicken this rich soup.

Coming soon!

A classic soup from Veracruz!

Jìcama , the Mexican Turnip

The word jìcama refers to the edible tuberous root of a native Mexican vine, it has a crispy texture, a unique subtle sweet flavor and it's composed of 85% water, all this make it ideal to be eaten raw; like Mexicans have done for centuries.

If you visit the city of Morelia; in the state of Michoacàn, you will see this refreshing fruit salad being sold by street vendors almost on every corner.
MEZQUITE's version consists of jìcama, cucumber, mango, pineapple, orange & lime juice, a dash of vinegar and it's topped with ground chile pasilla and queso cotija.

Ice pops

Paletas de hielo or ice pops are part of a well-rooted tradition in México since the beginning of the 20th century, when the first refrigerating machines arrived in the country.
Since then, the paletero or "ice pop man", pushes his cart on the streets, ringing a sort of bicycle bell to let everyone know he arrived.

In this picture paletas de durazno, or peaches and cream.

Cactus?

OPUNTIA FICUS-INDICA
Tenochtitlàn, the great capital city of the Aztec civilization, was founded on a small swampy island in Lake Texcoco due to an ancient prophecy: the destined site for the city would be signaled by an eagle eating a snake while perched atop a cactus; a vision that was immortalized in Mèxico's coat of arms and on the national flag. Ever since, the Nopal has played an important role in Mexican culture and gastronomy and together with corn and the agave plant, it also plays an important role in Mexican economy.

The cactus fruit is the sweet "prickly pear".

MEZQUITE's Ensalada de Nopales: Pan-seared nopales, red and yellow tomatoes, fresh jalapeños, red onions, cilantro, salt and a dash of olive oil and lime juice.

From México to the world

Archaeological findings in central México indicate that corn was cultivated at least 5600 years ago! The very sophisticated and precise Aztec calendar marked every step of its cultivation which was almost a ritual, linked to several deities which "helped" the crops grow.
Ever since, maìz has been the main protagonist of Mexican gastronomy and nutrition.
The tortilla, for example is what bread is to other cultures; the variety of dishes, foods and even drinks prepared with fresh corn, corn flour and dough throughout every region in México is endless..

In the picture, a street vendor selling elotes (poached corn on the cob) and esquites (corn kernels).

NEXT: Corn based "Antojitos" (small cravings).

Corn based "Antojitos" pt. 1

CAMARON (SHRIMP) + QUESADILLA = CAMARONILLA
Although there's no cheese (queso) in these empanada-like fritters, the word describes the shape and the way of cooking it as well as the filling. Prepared with fresh corn dough and fried crispy, MEZQUITE's camaronillas, are filled with camarones a la diabla or "devil" shrimp.
See below this post, the place from which I got this recipe..

Camaronillas after surfing!

DOWN MEXICO'S PACIFIC COAST
The coast of the state of Michoacàn is covered with beach breaks, point breaks, reefs and river mouths, this is why Barra de Nexpa is considered a secret spot among surfers as well as one of the two best surfing spots in the whole of México.
This remote location was for a long time a small, almost non-existent outpost; nowadays there are more cabañas and rental rooms to accommodate the seasoned surfer and the adventurous traveler. Definitely not a destination for the mainstream tourist! There is little to do here apart from relaxing, enjoying the sea, the breeze and the magnificent waves, also, the nearest airport is two and a half hours away by car..

Needless to say, the gastronomy is simple and based on seafood and fish, the day's catch is often cooked the same night for dinner. During a holiday in Barra de Nexpa i tried the camaronillas for the first time, I figured out the recipe, but I'm sure our hostess would've had no problem sharing it.

Corn based "Antojitos" pt. 2

CRISPY ROLLED TAQUITOS
Commonly known as flautas or "flutes" because of their shape, one can never go wrong serving these, they can be filled with chicken or stewed potatoes; here, topped with a bit of sour cream, hand-crushed salsa Mexicana, crumbled queso fresco and onions. MEZQUITE encourages you to eat them with your hands..

A summer delicacy..

There are many theories about the origin of Ceviche, every former Spanish colony has its own version (and spelling for the word too); which makes the theory of Ceviche being introduced by the Spanish the most convincing. Ceviche consists of citrus-marinated and thus cooked raw fish. MEZQUITE's version a la Mexicana is served on a cocktail cup with tostadas, a great crispy contrast!

Essential Mexican cookware

THE MEXICAN GRIDDLE

I'm pretty sure this smooth-flat griddle is present in every household in Mexico and used on a daily basis; its origin dates back to the pre-Columbian era, it's main uses: cooking tortillas, toasting chiles, spices and coffee & cocoa beans as well as roasting vegetables.

The comal was originally made of clay and passed on through generations, the modern times have seen it evolve into iron and designed to fit on a stove top instead of an open wood fire.

MEZQUITE's Salsa Molcajeteada calls for comal-roasted tomatoes, jalapeños, serranos, onions and garlic.

Squash stew

This is a recipe beloved by Mexican families, usually cooked together with pork, MEZQUITE's version is meat-less; who said Mexican food is not vegetarian-friendly?
Green and yellow calabacitas, tomatoes, onions, white corn kernels, and chile poblano rajas or strips of poblano pepper, topped with Mexican cream and listo! A perfect taco filling or side dish.

Indoor markets

HIDALGO MARKET, GUANAJUATO
Located in the city of Guanajuato, a UNESCO World Heritage city, this market is a national treasure; originally planned as a railway station, this building was designed by architects Ernesto Brunel and Antonio Rivas Mercado on the site once occupied by a Plaza de Toros or bullfighting ring.
Boiling with activity since early morning, this market offers an infinite variety of fruits, vegetables and spices, Mexican pastries and regional sweets such as charamuscas, all sorts of regional crafts and clothing as well as souvenirs. It is a visual delight as well.
Support your regional market, places like these need to be preserved!

The real salsa

THE PRE-COLUMBIAN MORTAR AND PESTLE
MOLCAJETE, from Nahuatl mulcazitl, is one of the traditional Mexican grinding tools; carved out of a single block of basalt stone, it was used by the Aztecs and the Mayans to crush small quantities of spices, corn and dried chiles.
Electric blenders have little by little displaced the molcajete, but the texture and flavor of a salsa molcajeteada are unique and cannot be achieved with a blender.
In this picture, MEZQUITE's roasted Salsa Molcajeteada Mexicana.

A quiet, warm night in Veracruz..

FLAVORS FROM MEXICO, EUROPE AND AFRICA
Ever since the Spaniards arrival in 1518 and because it is Mexico's principal Caribbean and Atlantic sea port, Veracruz has been a place of cultural mixtures, particularly native Mexican and Spanish but also African, as slaves were brought to work in the fields and shipyards.
The Spanish introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro as well as rice, almonds, olive oil, garlic and capers. The Africans brought pineapples, sugar cane, yucca, sweet potatoes and peanuts..all of which have shaped the centennial Veracruz Cuisine.
Many a recipe I gathered while traveling around this exhuberant state; this image pictures Veracruz city's main square by night..

New entry!

BLOWN-UP CORN FRITTERS
A classic antojito or Mexican street-food snack, the fresh corn dough fritter is topped with reduced salsas and a bit of queso fresco. It reminds me of the Italian "Montanara" or fried pizza.

Acuérdate de Acapulco..

MEXICAN-STYLE SHRIMP COCKTAIL
Nothing makes me think more of being on the Mexican seaside as this chilled cocktail; tomato passata, orange & lime juice, scallions. cucumber and a touch of hot sauce, topped with avocado and cilantro.. salud!

Ice cream old-style

CRAFTED ICE CREAM - OLD-STYLE
I was really impressed and fascinated by the fact that in México there is still ice cream made with the old pot-freezer method.
It consists of a pail with a lid placed inside a tub filled with ice and salt; the temperature of the ingredients is reduced by the mixture of the two elements. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water.
I remember as a child watching "el de las nieves" or streeet ice cream vendor, turning that pail endlessly to speed up the process..

It's time to cool down

Orxata arrived in México during the Spanish colonization, originally made from barley, it can also be made with rice, almonds, tigernuts or cantaloupe seeds!
Any reputable taquerìa will serve it.
MEZQUITE's dairy-free version of this traditional drink: Rice, almond milk, Mexican cinnamon or canela, a few drops of vanilla extract and sugar.

Welcome!

WELCOME TO MEZQUITE CATERING'S NEW BLOG
This is my first post ever, and I am very excited to share my vision of authentic Mexican flavors with you. I will be posting images of dishes in our menu, recipes, new entries, stories and anything else I think will help broaden your view of the Mexican culinary tradition.
Enjoy.