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.