Subscribe for coupons & offers

The Origin of The TurkeyThe first Spaniards to be introduced to the turkey in 1511, were the castaways of the caravel “Santa Lucía” during a voyage from St. Maria of Darien, a colony situated between Panama and Colombia, and the island of “La Española”, currently known as Haiti and the Dominican Republic.

The commanders Guerrero and Aguilar were greeted on the island of Cozumel, and one of the first things they enjoyed was turkey meat, that which was already quite common on the island and in the whole south eastern peninsula of Yucatan. However, for historic reasons the first description of turkey only came around the year 1519 through the historian Bernal Díaz del Castillo. He called it gallina de la tierra (hen of the land) and not by its Náhuatl Indian name of huaxólotl, a name which the Spaniards could not pronounce, therefore they changed the name to guajolote (turkey).

Captain Fernández de Oviedo another noted historian, introduced the turkey to Spain in the year 1523 and by the year 1525, everybody was talking all over Europe about the extraordinary qualities of this bird.

In 1528 during Hernán Cortés’ first trip back to Spain, he took a turkey to the Emperor Charles V, along with a large amount of products from the New World such as vanilla, squash, potatoes, tomatoes, corn, beans, avocado and an innumerable amount of different fruits that are now eaten all over the world.

The English baptized the bird with the name “turkey” or “turkish bird”; the French and the Italians gave it the name of “chicken from Calcutta” since it was considered wrongly so, to be from Calcutta.

In Mexico, turkey is eaten in stews, casseroles and used to be served as well with the famous Mole Poblano, the very famous dish believed to have its origins in the state of Puebla, southeast of Mexico City. Nowadays, turkey is very rarely served with the different moles. Like many other things, it has gone out of style and chicken is now used more and more in all of the above dishes.

As in all catholic countries, Christmas is celebrated on Christmas Eve, and for the same reason, fish is the main dish, however, in the last 20 years, upper class families have started to add the stuffed turkey to the traditional Bacalao, thus substituting the more peasant-like romeritos, a vegetarian dish cooked in dried chiles.

In English North America, Thanksgiving Day and Christmas are very close together and the fact that turkey meat, in most cases lasted for a week or so after Thanksgiving, makes this particularly so. For the sake of variation, I would like to introduce a new dish to celebrate Christmas with a festive recipe from the state of Zacatecas, where my grandparents were born.

For those of you who have not been in this beautiful colonial city, Zacatecas is situated northeast of Mexico City, and was built around a magnificent baroque cathedral. It has maintained its wonderful colonial architecture, seen all over the city. Zacatecas was originally a mining town with one of the richest silver veins in the world. In fact, in the 1800s, when Mexico was producing two thirds of the world’s silver, a large part of it came from this area.

Zacatecas holds a very important place in the art world. It is a state where famous poets and important artists such as the brothers Rafael and Pedro Coronel, painters and sculptors were born, each with their own museum worthy of a visit. This is just a small sample of what you can see in the capital city of the state of Zacatecas.

ROASTING HEN/CHICKEN, ZACATECAS STYLE

1 (5 to 6 lbs/2.5 K) chicken
3 tbsp. lard or butter
Dash of salt, pepper, cinnamon and cumin

Marinade:
¼ cup white wine vinegar
1 cup dry sherry or dry white wine
1 large onion, sliced into rings
2 bay leaves
1 tsp. whole peppercorns
¼ tsp. ground cumin

Stuffing:
2 slices of bread
½ cup 2% milk
2 tbsp. vegetable oil
1 ½ cup chopped onion
2 large tomatoes, peeled, seeded and chopped
½ cup canned tomato sauce
1 cup peeled and chopped apple
½ cup raisins
½ almonds, blanched and toasted
½ cup pimiento-stuffed green olives, chopped
1 lb (500 g) ground pork
1 egg, lightly beaten
¼ tsp. ground cumin
¼ tsp. ground cinnamon
Salt and pepper

Rinse the chicken thoroughly, inside and out, pat dry with paper towels, and place in a large bowl or directly into the roasting pan. Sprinkle salt and pepper inside and out. In a bowl, combine the vinegar, sherry, onion, bay leaves, peppercorn, and cumin, and pour over the chicken. Cover the chicken with aluminum foil and marinate, refrigerated, for at least 8 hours, turning once and basting with the marinade as often as possible.

For the stuffing:
Soak the bread in the milk until most of the milk is absorbed. Meanwhile, heat the oil over medium heat and sauté the onion until translucent. Add the tomatoes, tomato sauce, apple, raisins, almonds, and olives, and sauté for about 2 minutes. Remove from the heat. Stir in the ground pork, the bread, and the egg. Sprinkle with the cumin and cinnamon and season with salt and pepper to taste. Set aside.

Preheat the oven to 350 degrees F. Drain the chicken, reserving the marinade, and pat dry with paper towels. Rub the bird with the lard or the butter, and sprinkle salt, pepper, cumin, and cinnamon inside and out. Fill the cavity with the stuffing and truss loosely. (Bake any remaining stuffing separately for additional servings.)

Using a baster with an injector, inject about ¾ cup of the marinade into the breasts and thighs, and bake the chicken for about 1 ½ hours, depending on the weight, basting the bird as often as possible and turning it for an even roasting.
Serve with the drained pan juices in a gravy boat, with lettuce and chopped radishes on the side. To reheat, cover the chicken with aluminum foil and bake for 10 to 15 minutes, or until heated through.

DRUNKEN SALSA (Salsa Borracha)

This salsa is one of the most popular salsas in Mexico, mainly because it can be served with any meat dish. Traditionally, it was made with pulque a fermented alcoholic beverage extracted from the maguey cactus, but because pulque is not available anymore, beer or white wine is used instead.

3 Dry Pasilla chiles
¾ cup fresh orange juice
2 cloves garlic, chopped
2 tbsp. chopped onion
¼ cup beer or white wine
Salt
½ cup crumbled Queso Fresco or Feta Cheese

Stem the chiles, shake out the seeds, and wash under running water. In a small bowl, soak the chiles in the orange juice for about 10 to 15 minutes, or until completely softened. Transfer the chiles and the soaking liquid to a blender. Add the garlic and onion and process until well blended.

Pour the chile mixture into a salsera or a ceramic bowl, add the beer or the wine, and season with salt. Serve the salsa borracha topped with a generous amount of queso fresco, or good Feta cheese.

I hope you’ve enjoyed a little more on origin of the turkey, the drunken salsa and a different chicken recipe from Zacatecas. Please comment below your thoughts, and what you’d like me to write about if you have any suggestions. I’d love to hear them!

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and bizcochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile.

{ 0 comments }


Mexican Candy & Snacks Buffet

Whether you’re celebrating a party or a get together to watch your favorite game on TV, we bring you a new concept of creating the Ultimate Mexican Candy and Snacks Buffet for your guests.

A buffet as it’s defined, is “a system of serving meals in which food is placed in a public area where the diners generally serve themselves. It is a popular method for feeding a large number of people with minimal staff.” Okay, so that’s what it means, but can you WOW! your guests? That’s what I’m positive you’re looking for. Traditionally, we think of buffets for a complete meal or for desserts, but what about the goodies, fruits and snacks with a Mexican flair. Your guests will love this! Check out the video on how we have our setup:

As you will notice, we have chosen a variety of mexican candy, fruits, snacks and chips (most of which you can find on our store if you need them delivered right to your home). Below is a list of the items, but you’re always welcome to choose whatever you like. Make them sweet, make them sour, make them crunch or spicy hot, make them healthy concious, make them colorful, make them simple. It’s real Mexican, real simple and really good.

Below is another picture for the layout of your buffet counter:

Mexican Candy & Snacks Buffet Layout

Enjoy! And please share with us in the comment below what your ultimate Mexican candy and Snacks buffet would have for your favorite guests.

{ 4 comments }


The Day(s) of the Dead

by Dave Dewitt on September 28, 2018 · 0 comments

A Day of the Dead Plate

A Day of the Dead Plate

This uniquely Mexican and Central American holiday features celebrations of family and friends to honor relatives and close friends who have died.  The holiday occurs on November 1st and 2nd and is closely connected to the Catholic celebration All Saints’ Day (November 1) and All Souls’ Day (November 2).  The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed.  The altars additionally include photos and memorabilia of the deceased.  The celebrations are not morose, but rather humorous as celebrants remember funny events and anecdotes about the departed.

Although Americans view the dancing skeletons and celebration of death as macabre or related to Halloween, they are not.  El Día de Los Muertos is not frightening but rather reflective, and certainly not sad. The cavorting skeletons originated from imagery of the Mexican press artist Jose Guadalupe Posada, who died in 1913.  Posada inspired muralist Diego Rivera and others with caricatures of wealthy people and politicians who were depicted as skeletons.

By José Guadalupe Posada: "Gran Calavera Eléctrica," c. 1900

By José Guadalupe Posada: "Gran Calavera Eléctrica," c. 1900

Also on the altars are traditional liquors such as mescal, pulque, and atole, a corn drink.  A glass of water is also essential because after the journey from the heavens to earth, the souls of the departed are thirsty and tired.  They are also hungry, so the foods both offered and consumed by the celebrants are the favorite dishes of the departed, such as moles and tamales, foods that are made for special occasions because a lot of work is required to make them, showing devotion and respect for the dead ones.

For more information on the Day of the Dead, go here and here.
For Day of the Dead Recipes, go here and here.
For videos about the Day of the Dead, go here.

supersite_header

For great spicy recipes, click the image above!

{ 0 comments }


Sugar Skull as Decorated by Casey Barrett

October is finally here and it’s time to make sugar skulls!  You can learn how to make them right at home and decorate them yourself, or you can buy them pre-made. This fun and festive Mexican folk art is a Dia de los Muertos (Day of the Dead) tradition.  The decorated sugar skulls are used to adorn the altars of loved ones along with marigolds, papel picado and candles.  It is not a somber holiday but one of remembrance and joy. For more information about Dia de los Muertos and more about Mexican Cooking, visit Mexican Food at About.com

{ 0 comments }


La tradición de celebrar el Día de Muertos el 2 de Noviembre nos trae muchos recuerdos y nostalgia a todos los que tenemos raíces latinas y especialmente quienes son de origen Mexicano, ya que nuestros antepasados vienen celebrando este día, lleno de nostalgia, cultura prehispánica y tradiciones por muchos siglos. El saborear un Pan de muerto es una parte muy tradicional ligada a estas fechas.

El día de Muertos se celebra un día después del día de Todos los Santos y dos días después de la fiesta Americana de Halloween o noche de brujas, que de por si tiene también muchas tradiciones como el pedir dulces casa por casa a cambio de no hacer una travesura, disfrazándose los niños y mezclando un poco motivos relacionados con estas fechas. En estos días hay quienes hacen poesías o versos que mencionan el día de la muerte y utilizan personajes vivos para hablar de ellos, como si fuera algo triste, pero realmente se considera una broma y se denominan: Calavera o Calaveras, como por ejemplo ésta “calavera” que fue elaborada por Jaime Mirman para MexGrocer.com:

Surtida de la “A” a la “Z”
Ganó MexGrocer renombre,
Partió Nacho como un hombre
Que ha conseguido su meta.

Al acercarse el Día de Muertos se acostumbraba ir a los cementerios unos días antes y decorar las tumbas con altares llenos de fotografías o imágenes, calaveras azúcar, flores de cempasúchil y platillos de comida Mexicana que les gustaban a los difuntos comer cuando estaban vivos. Estos altares de muertos, también se acostumbra poner en las casas y los mantienen durante toda la temporada recordando a los difuntos. Los familiares suponen que las almas que ya partieron regresan con los vivos a convivir y compartir esos días en una reunión de almas disfrutando juntos el colorido de las flores en el altar con las decoraciones y luego comen con ellos todo tipo de guisos con recetas Mexicanas, pero especialmente el sabroso Pan de Muerto. Aquí se pueden ver algunos de estos Videos del Día de Muertos.

El Pan de muerto constituye una parte muy tradicional en los altares de muertos. Sus formas son muy variadas siendo la más tradicional la redonda con bolitas simulando canillas o huesos de las extremidades. Esta forma redonda algunos la consideran como si fuera una flor con sus pétalos y pistilos, pero otros dicen que simboliza una tumba o la forma de un cráneo rodeada con huesos (canillas) que apuntan al centro. Su sabor de los panes de muerto es el de un biscocho Mexicano a base de pan de huevo con leche y mantequilla con un aroma de azahar o flor del naranjo y espolvoreado con azúcar en la parte superior. Para la cultura latina la muerte se venera, honra y utiliza como un símbolo que puede servir para jugar y hasta espantar como burlándose de ella. Es por eso que la tradición de las calaveras de azúcar se pone el nombre de las personas y las familias buscan comprar aquellas que tienen el nombre de cada uno de los familiares.

Los altares del Día de Muertos en México, se decoran con un gran número de adornos, utilizando flores, velas, veladoras religiosas, calaveras de dulce, fotografías, papel crepe, vasijas, varios panes de muerto y platones con platillos mexicanos como: tamales, mole, nopalitos, pozole, atole, chocolate y otros dulces mexicanos y postres como el arroz de leche y la calabaza en tacha. El petate que se usa en la decoración de los altares y donde se coloca la ofrenda simboliza el lugar donde el difunto llega a descansar para disfrutar de su banquete.

Video Altar Dia de Muertos en La Jolla California.

{ 4 comments }


El 16 de Septiembre de 1810 fue el día en el que se consumó la independencia de México, la cual puso final al dominio Español. A consecuencia de éste acto que desencadenó una gran pasión mexicana se celebra la noche de el 15 de Septiembre el famoso “Grito de Independencia”. Esta celebración por lo general viene acompañana de un grande festejo entre los estados Mexicanos. La fiesta consiste en el establecimiento de las “Fiestas Patrias” las cuales son constituídas por juegos mecánicos, comidas típicas mexicanas, grupos musicales y presentaciones folklóricas.

El “Grito de Dolores” según la tradición mexicana es un llamado que el cura Miguel Hidalgo y Costilla dio la noche del 15 de Septiembre. A lado de el cura Miguel Hidalgo y Costilla venia el Capitán de el Ejército Realista Mexicano Ignacio Allende y el Insurgente Mexicano partícipe en el proceso de independencia Juan Aldama. El “Grito” consistió en tocar las campanas de la parroquia de Dolores ubicada en el estado de Guanajuato proclamando  el inicio de la guerra de Independencia. La tradición consiste en tocar las campanas de dicha parroquia mencionando o proclamando las siguientes frases:

¡Mexicanos!

¡Vivan los héroes que nos dieron Patria!

¡Viva Hidalgo!

¡Viva Morelos!

¡Viva Josefa Ortíz de Domínguez!

¡Viva Allende!

¡Viva Aldama y Matamoros!

¡Viva la Independencia Nacional!

¡Viva México! Viva México! Viva México!

Toca la campana y ondea la bandera Mexicana.

El pueblo entusiasta responde con gran pasión “Viva Mexico!” y celebra con fiestas y cantos mexicanos. Es la tradición más pasional que tiene México.  Cada estado de la República Mexicana tiene sus respectivos y muy esperados festejos. Esta fecha conmemora el esfuerzo de el pueblo mexicano contra la conquista Española. Es asi como la celebración se lleva a cabo. !Esperemos con mucho orgullo nuestro 16 de Septiembre! ¡Viva México!

wikipedia.org

{ 0 comments }


Chiles en NogadaThis magnificent dish of Stuffed Poblano Chiles in Walnut Sauce, was created in the city of Puebla by the nuns of the Santa Monica Convent in honour of the triumphant arrival of General Agustin de Iturbide, when independence from Spain was finally attained in 1821 after some not so easy negotiations with General Vicente Guerrero who was then at the head of the Insurgentes army.

Agustín de Iturbide

Agustin de Iturbide (1782-1824), a criollo (born in Mexico of Spanish parents), having been fighting for a few years against the rebels of Insurgentes, first against José Maria Morelos y Pavon (another hero of the independence) who was captured and executed at the end of a ferocious battle, and then against General Guerrero.

Several years had passed before Iturbide realized that the royalists would never win this war and as a result, decided to present General Guerrero with a plan (Plan of Iguala) through which an independent Mexico with himself as Emperor, could be established. General Guerrero agreed to meet with him in Acatempan (The Embrace of Acatempan), in order to discuss the plan drawn out by General Iturbide.

The Plan of Iguala (March 1821) became very popular mainly due to the fact that it satisfied both parties, the Insurgentes by implementing Independence from Spain and the Peninsulares (Spaniards living in Mexico) for avoiding attacks on them and their properties.

Ejército Trigarante

On September 17, 1821 (Iturbide’s birthday), he marched triumphantly into Mexico City with his Ejército Trigarante (Army of the Three Guarantees). The following day Mexico was declared an independent empire and General Iturbide was crowned on July 21, 1822. He ruled as Agustin I (1822-1823), over a large territory which was bordered by Panama in the south, and by the Oregon territory in the north, including the present countries of Central America and the U.S. states of California, Texas, Arizona, Utah, Nevada, Colorado and New Mexico. Less than a year later, Agustin de Iturbide was forced to abdicate his reign by a General Santa Ana who announced the birth of a Republic.

During his reign as Emperor of Mexico, he lived in what used to be known as the Palacio de Iturbide now Museo Palacio Cultural Banamex, a true jewel of Baroque architecture with marked Italian influence. This magnificent building was built by the Count of San Mateo Valparaiso as a wedding present for his daughter whose fiancé was of Italian descent. The building is currently a museum that holds the vast Mexican art collection of Banamex (the National Bank of Mexico) and is located in downtown Mexico City, or the Centro Histórico, just a few blocks from the Zócalo and the Cathedral where General Iturbide is buried.

Historic Mexican Flags

During his brief Empire, Iturbide was responsible among other things, for the creation of the modern Mexican flag with its three colours, green, white and red. These colors representing the three guarantees and to honour the legacy of the Aztecs, the emblem of the cactus with the perching eagle.

The decoration of the Stuffed Poblano Chiles in Walnut Sauce (Chiles en Nogada) was clearly a political move. If there is something that gives a unique character to Mexican cuisine in my opinion, is most definitely all its sauces and moles with key ingredients such as peanuts, almonds, walnuts, and of course chiles. In fact, poblano chiles are sometimes identified outside of Mexico as the ‘stuffing’ chile, so the uniqueness of this particular dish is clearly due to its attractive decoration and the history behind it.

In Mexico, this wonderful dish is traditionally served in the fall, when the walnuts for the creamy nogada sauce are harvested in northern Mexico. The combination of the pulled pork, the sweetness of the raisins, almonds and candied fruit, with the spicy heat of the chiles, is bound to conquer refined palates anywhere.

Stuffed Poblano Chiles in Walnut Sauce
Chiles en Nogada
Serves 10

For the filling
1 lb (500 g) pork loin
1 to 2 tablespoons vegetable oil
4 large cloves garlic, chopped
½ cup chopped onion
3 large ripe tomatoes, seeded and chopped
½ cup canned tomato sauce
Dash each of cinnamon, cumin, cloves
½ cup chopped cooked ham
¼ cup chopped almonds
¼ cup raisins, soaked in water
½ cup chopped, candied citron or
¼ cup each, peeled and chopped fresh apple, pear, and peach
Dash each of salt, sugar

Cook the pork loin in boiling salted water for 12 to 15 minutes or until tender. Drain and reserve the broth. When the pork is cool enough to handle, shred it with your fingers and set aside.

In a saucepan, heat the oil over medium heat and sauté the garlic and onion until the onion is transparent. Add the chopped tomatoes and tomato sauce, and continue cooking for a few minutes longer. Stir in the pork, ½ to 1 cup of the reserved broth, the cinnamon, cumin, cloves, ham, almonds, drained raisins, and citron. Bring to a boil and simmer for 5 to 8 minutes, or until the sauce has thickened and the fruit is tender. Set aside to cool.

For the Sauce
1 slice of bread
½ cup milk
1 cup chopped walnuts
1 (4 oz/125 g) package cream cheese or
125 g. Mexican Queso Fresco
Dash each of cinnamon, sugar
1 teaspoon dry sherry

Soak the bread in the milk. In a blender or food processor, half an hour before serving the chiles, blend the walnuts with the cheese, soaked bread, sherry, cinnamon and sugar. The nogada sauce should be thick. Keep at room temperature until ready to serve.

For the chiles
10 small Poblano chiles, roasted, peeled and seeded
1 to 2 pomegranate(s) or
1 (2 oz/60 g) jar red pimientos
¼ cup fresh parsley, chopped

Fill each chile with a spoonful of the pork mixture and carefully place each stuffed chile on a serving platter. Cover the chiles with the nogada sauce and garnish with pomegranate seeds and parsley.

Serve this festive dish at room temperature with good French bread on the side and celebrate the Mexican Independence.

Note: In later years, cooks wanting a smoother creamy sauce for the nogada, introduced cream cheese, but the original recipe called for queso fresco (fresh cheese), which fortunately, is now available anywhere in English North America where Mexican products are sold.


VIDEO: Chiles en Nogada with the World’s Premier Culinary College

Credit: Culinary Institute of America in San Antonio, Texas

Here is another colourful dish that can be served as an appetizer with small corn tortillas or as a salad.

Nopalitos Salad

ENSALADA DE NOPALES (Cactus Leaves Salad)
Serves 4-6 as an appetizer

4-6 cactus leaves/pads, fresh or
1 (825g) jar Nopalitos or Tender Cactus,*
1 tsp. salt
4-6 tbsp. finely chopped onion
2-4 Serrano chiles, chopped
4 sprigs fresh cilantro, washed and chopped
1/4 cup olive oil
1/2 tsp. dried oregano
Salt & pepper
1 large fresh tomato, sliced
1/2 cup Feta cheese, crumbled

Peel cactus leaves and remove thorns, if any. Wash with running water and slice into strips. Transfer cactus strips to a dry saucepan and cook at very low temperature stirring occasionally, for approximately 6 to 8 minutes or until the sap is gone completely and nopalitos are tender. Depending on the altitude, they might need to be cooked in water beforehand. Drain and cool.

In a salad bowl, mix nopales with the onion, chile, cilantro, oregano and olive oil. Add salt and pepper to taste. Top salad with the tomato slices and the cheese.

Serve with warm tortillas.

*Cooked nopalitos would still need to be placed on a dry saucepan for a few minutes to remove the sap completely. I recommend La Costeña brand.

I hope you’ve enjoyed a little more on history of Mexico, the history of the Mexican Independence, Chiles en Nogada, and a simple but delicious Nopalitos Salad recipe. Please comment below your thoughts, and what you’d like me to write about if you have any suggestions. I’d love to hear them!

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and bizcochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile.

{ 2 comments }


Zucchini Flowers (Photo by Vladimix)

In many parts of the world, including the United States, Mother’s Day is celebrated the second Sunday of May. In Mexico, since 1922, May 10 was declared as a special day to celebrate Mothers. From this date, all day on May tenth, no matter what day of the week it is celebrated on, it’s MOTHER’S DAY . This tradition has become one of Mexico’s most celebrated holidays, where Mexican families meet to celebrate their mothers. Mother’s Day is perhaps the most important Mexican holiday for tasting the typical dishes of Mexican food.

In the United States celebrates Mother’s Day the 2nd Sunday of the Month of May. This tradition dates back to 1907 when Anna Jarvis began campaigning for recognition of this day as Mother’s Day at a national level, in memory of the second anniversary of the death of her mother. The first proclamation to celebrate Mother’s Day “the second Sunday in May” was given by the government of West Virginia in 1910 and was in 1911 when it began to date more popular and spread to the other states of the United States.

In Mexico, all Moms with their children, grandchildren and other in-laws, so that also becomes the day to celebrate grandmothers, daughters, daughters-in, sisters and all those women with a family who have had offspring. And, of course always celebrated and most importantly to the largest of the Mothers of Mexico: the Virgin of Guadalupe is remembered with prayers to all the Moms that are no longer are present.

From MexGrocer.com to all mothers out there, we wish you the greatest day: Happy Mother’s Day!

Zucchini Flower Soup (Sopa de Flor de Calabaza)
8 Servings, Preparation time: 25 minutes
by Jenifer Hernandez

Zucchini Flower Soup (Flor de Calabaza)

Zucchini Flower Soup

1 can of Zucchini Flowers (15 ounces in drained weight)
4.25 cups of chicken broth
1 bar of cream cheese (8oz)
1/4 onion finely chopped
salt and pepper to taste
1) Strain the zucchini flower and blend with the cream cheese and half of the chicken broth (2 cups).
2) Fry the chopped onion in a pan with butter until translucent.
3) Mix blend and onion in a pot and bring to a boil.
4) Add salt and pepper to taste.
5) Add the remaining chicken broth as needed for consistency during boil.

Enjoy your delicious zucchini flower soup.

{ 0 comments }


Cinco de Mayo Folk Dancing

Cinco de Mayo Folk Dancing

Few people in English North America are aware that the celebration of CINCO de Mayo commemorates the Battle of Puebla against the French, and not the Mexican Independence from Spain.  Although a celebration in its own right, it is definitely not as important for Mexicans as the celebration of Las Fiestas Patrias in September.

Some of you might be wondering how the French came to invade Mexico and how, in just a few years, left their mark in our cuisine.  It is always a surprise when in my cooking classes, I sometimes include crepes as part of the menu.  It is hard to associate the very French crepes with Mexican food, until I mention that I grew up having savory or sweet crepes as part of our meals.

It all began with napoleon III, Napoleon Bonaparte’s nephew who as soon as he was settled in his role as Emperor of France, began to dream about creating an empire in Mexico.  That exotic and far away country seemed like the perfect place to appoint a catholic European prince.

In Europe at the time, according to many Mexicans living there in exile, the current Mexican government had not been functioning well as a republic, proof of which was the civil war that had devastated Mexico for almost 40 years.  In their mind Mexico needed a change and a monarchy appeared to be the perfect solution to end the war.  After all, Spain had ruled Mexico for more than 300 years.

It was not only the French who had their eyes set in Mexico, but the English and the Spaniards as well.  They all  had their own reasons to invade Mexico and in January of 1862, the first naval squadron landed in the port of Veracruz, only to find the Spanish flag in the fortress of San Juan de Ulúa.

Louis-Napoléon Bonaparte (Napoleon III)

Louis-Napoléon Bonaparte (Napoleon III)

Meanwhile back in France, it was not very difficult for Napoleon III to find a suitable regent for the soon to be conquered Mexico.  Ferdinand Maximilian of Hapsburg, the younger brother of Emperor Franz Joseph of Austria, whom simply seemed to be a liability to his brother and did not have an appropriate position in the courts, was the perfect candidate.

The Archduke Maximilian was married to Charlotte, daughter of King Leopold of Belgium who had her own dreams of becoming an empress herself.  Their idle life in the castle of Miramar had become boring and they both began to entertain the idea of ruling a country, far away from the intrigues of the European courts.

Soon after, Spain realized that her hopes of recovering their former colony was starting to vanish pretty quickly, and the English who were merely trying to collect a debt, had lost interest as well.  The French army was at this point, free to invade Mexico, but as soon as they started to trek into the hills, the tropical climate of the state of Veracruz began claiming the lives of the soldiers.  The beautiful city of Orizaba, a beautiful hill town between Veracruz and Mexico City, with its coffee plantations, tropical gardens and the majestic Pico de Orizaba, proved to be a most welcome sight.  However, along with the warm climate came malaria and other illnesses that were not part of their master plan.

Battle of Puebla on Cinco de Mayo

Nevertheless, the army continued its incursion into Mexican soil, arriving at the city of Puebla where each church had become a fort and where more that 4,000 Mexicans in shabby uniforms fighting with obsolete guns, defeated the finest European soldiers on the famous battle of CINCO de Mayo, 1862.  Unfortunately, this glorious moment was short lived, and the French army continued towards Mexico City where President Juárez had already fled the capital.

The French army commanded by General Achilles Bazaine entered Mexico City on June 7, 1863.  By this time the people were tired of the uncertainty prevalent in those days and welcomed the French troops with marked enthusiasm.  Soon after, in August of 1863, the Mexicans accepted an empire, and the following year Maximilian and Charlotte landed in Veracruz in May of 1864.  Maximilian and his 23 year old wife Charlotte ruled Mexico until February of 1867, when Maximilian fled the capital for Querétaro, and was later executed as a foreign usurper, on June 19, 1867.

The events that led to this tragic moment in the history of Mexico are too long to tell in this article and should be told in greater detail. 

 The French intervention had a strong influence on everyday life.   It created a new and enriched cuisine, especially in the capital of the country.  Many years passed before people went back to serving indigenous ingredients such as the very Mexican nopalitos (cactus pads).  This cactus leaf is nothing short of a miracle plant, as nutritionists and scientists have since discovered astounding characteristics in this unpretentious vegetable.  Extensively and imaginatively used in prehispanic and contemporary Mexican cuisine, there are now more than 150 different ways of cooking nopalitos.  Please see the recipe below for a delicious

Cactus Pad Soup or Sopa de Nopalitos

2 large ripe tomatoes, seeded

1/4 medium onion chopped

2 large cloves garlic, peeled

1 tbsp. vegetable oil

1/4 cup tomato sauce

1 tbsp. chicken bouillon mix

Two – 15 oz Tender Cactus Nopales jars

1 cup corn kernels, fresh or frozen

1 to 2 canned chipotle chiles,

1 tsp. chipotle adobo

1 cup cubed Oaxaca or Monterey Jack cheese

In a blender or food processor, combine the tomatoes, onion, garlic, and process until puréed.  In a large saucepan, heat the oil over medium heat and add the tomato mixture, tomato sauce, and chicken boullion.  Bring the sauce to a boil, lower the heat, and simmer for 5 to 8 minutes, or until the sauce thickens slightly.

Add the broth to the tomato sauce and correct seasoning.  Add the cactus pads, corn kernels, chipotle chiles, and the adobo. Simmer for 3 to 4 minutes, and serve hot with the cubed cheese.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and biscochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile,

{ 6 comments }


Rosca de Reyes, a Mexican tradition and religious holiday
En Español

The Rosca de Reyes, or ring-shaped Rosca de Reyes is a sweet round, cake or oval shape Mexican bread, decorated with slices of crystallized or candied fruit colors. The King cake is also called: biscuit, cake or sweet bread to celebrate the three kings.

Rosca de Reyes

Rosca de Reyes from MexGrocer.com

The celebration of Epiphany to enjoy the Rosca de Reyes is a Mexican tradition that takes place, 12 days after Christmas, each year in social reunions with family, friends or colleagues in offices or homes. This meeting is usually done a few days before or after January 6 at the offices or places outside the home, however for the family reunions they are normally held in homes on the sixth day of January in the evening, Epiphany Day or the appearance of the Wise Men or Magi Kings: Balthazar, Melchior and Caspar.

This tradition of eating together and sharing a rosca de reyes bread with a hot chocolate to remember the Holy Kings, is made as a snack or pre-dinner at an early hour in the late evening, so that children are present and can participate in the tradition of getting together to enjoy and share a slice of rosca de reyes

Rosca de Reyes with plastic doll

Rosca de Reyes with plastic doll

and it is important when you cut a slice, that on both sides of the rosca, does not appear the figure of the infant Jesus (plastic doll symbolizing Jesus newborn). It is worth to mention that also a small showing inside may bearly appear in the sweet bread. Now in days another figure of a Wise Men of plastic may be hidden inside the bread, so that two people who are to split the party cost. It is said that the person who finds the baby Jesus, should put the house for a party on Candlemas Day on February 2. On this day your guest are expecting to eat tamales and Mexican appetizers, so it is important to re-join the same group that was present when the rosca was cut. Incidentally, the person who finds the plastic wise man or Magi King in his or hers slice, normally must pay the costs of the party, in reality the expenses of the party is shared by both persons. It is considered to have good luck and that you are fortunate if you find the baby Jesus and/or the Wise Man.

The tradition of holding the reunion to celebrate the Day of the Epiphany comes from the middle ages in Europe, mainly from Spain and France. This tradition came to Mexico at the time of the early years of the viceroys.

{ 5 comments }


The Great Montezuma Holiday Drink

November 24, 2017

The Great Montezuma Hot Chocolate Drink My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: “¡Salud! Drink to the Old World and the New.”  It’s perfect for the holiday season! 12 ounces prepared hot chocolate (not too [...]

Read the full article →

Holiday Tamales, Part 1

December 6, 2016

My friend Gwyneth Doland writes in her book, Tantalizing Tamales:  Although we don’t know for sure the exact origin of tamales we can see from pots and carvings that, for the ancient Mayans, tamales were their daily bread. (The word comes from the Nahuatl tamalii and tamal is the correct singular form, but tamale is [...]

Read the full article →

Rosca de Reyes Tradicion Mexicana

December 18, 2017

Rosca de Reyes, una gran tradición Mexicana y fiesta religiosa For English La Rosca de Reyes, roscón o rosco de reyes es un pan dulce festivo en forma redonda u ovalada, adornada con rodajas de fruta cristalizada o confitada de colores. Los Roscones de Reyes tambien se denominan: biscocho, pastel o pan de dulce para [...]

Read the full article →

Granny Smith Apples Covered with Tamarind and Chili Candy

January 7, 2016

These are perfect snacks to enjoy during your favorite games on TV! Are you tired of the classic recipe for apples covered with chocolate? Maybe not, but now with the Zumba Pica Forritos (5 pieces per box) you can take your favorite Granny Smith Apple and cover it with natural tamarind candy and chili or [...]

Read the full article →

Chiles en Nogada, a Mexican Tradition

August 17, 2016

Chiles in Nogada are very popular in Mexico during the month of August and September a Mexican tradition coming from Puebla. The name comes from the word Nogal meaning walnut. This Mexican recipe is made with poblano chiles filled with picadillo (ground beef with spices), topped with a walnut based cream sauce and garnish with [...]

Read the full article →

Spicy Football Snacks

February 4, 2016

I heard a TV football announcer once say, “It’s a perfect day for football weather.” For most of us, that means the weather inside your house in front a large-screen TV with a cold beverage of choice and some hot and spicy snacks. The ones I’ve picked out are easy to make and a lot [...]

Read the full article →

Sweet Heat for Your Valentine!

February 13, 2015

Guest Post by Nancy Gerlach. The tradition of exchanging cards on St. Valentines Day began during the Middle Ages. The giving of flowers to attract the attention of a new partner also originated in Europe. Over the years, sweets and candy were added to the list of popular Valentine gifts. And of all the sweets, [...]

Read the full article →

In the Mood for Swiss Enchiladas

March 3, 2015

As we all know enchiladas are usually made with a chile-based sauce; enchiladas rojas with tomatoes, enchiladas verdes with tomatillos, enchiladas de mole with mole, and so forth. These enchiladas however, not only have a cream-based sauce, and the chile is just a flavoring, but are also baked! Things have changed very much since I [...]

Read the full article →

Celebrate Cinco de Mayo with Hibiscus Margaritas

April 28, 2017

The holiday of Cinco de Mayo is a memento from Mexico’s turbulent past. In 1862, a cabal of clergy and wealthy hacienda owners who had been dispossessed by the reforms of President Benito Juarez invited a French army to invade Mexico. On May 5, 1862, this invading army was thrown back from the city of [...]

Read the full article →

San Diego: The Search for the Best Mexican Take-Out

July 19, 2012

We all know that the best Mexican food is home-cooked. There’s nothing (and I really mean, nothing!) like fresh tortillas on the press, and the satisfaction that you yourself created a culinary masterpiece. But there are definitely days where I just want to go home and kick up my feet. I certainly don’t feel like [...]

Read the full article →

Sangria, Volcanoes, and Antigua

July 25, 2012

I stepped off the ramp, enjoying the feel of solid, non-swaying ground under my feet. After living four months on a ship, getting used to a routine of a week at sea, a week in a foreign port–I was going to savor this moment. Especially since this was the last port of call in my [...]

Read the full article →

Churros Con Chocolate

November 24, 2017

Once you’ve had a bite of this delicious, fried treat dipped in rich chocolate…you’ll never look at churro carts the same way again. Until three years ago, I had never known what a real churro was. Or that it is traditionally dipped in chocolate. My experience with churros had always been the theme-park version– carts [...]

Read the full article →

Know Your Chilies…

April 14, 2015

There are reportedly over 60 varieties of chiles, chile peppers or hot peppers, ranging from very mild to fiery hot. Chiles are a key ingredient in most Mexican food dishes. All chiles derive their heat from oils concentrated in their seeds and membranes. The heat of a chile lasts six minutes before it dissipates. Check [...]

Read the full article →

Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

August 15, 2012

This recipe combines some of my favorite ingredients in a tasty twist on chicken salad. Plus, presenting in these awesome, easy-to-make tortilla bowls is the best way to fool your diners into thinking you’re a master chef. Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls Time to Make: 50 Minutes Vinaigrette 1/2 cup cubed peeled mango* 2 tablespoons mango [...]

Read the full article →

Mexican Food meets the Land of the Rising Sun

August 29, 2012

Ever wonder how Mexican cuisine features in a foreign culture such as….say, Japan? During my brief stint in Tokyo, I was craving a taste of my favorite cuisine from home. I looked up local mexican restaurants in my Lonely Planet guide, and out of the two (more than I thought there’d be!) listed, I chose [...]

Read the full article →

Mexican Independence Day with Authentic Mexican Food Recipes

September 13, 2012

In Mexico, September 16th is celebrated as the date of Mexico’s Independence from Spain. Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, [...]

Read the full article →

Know your tools: The Tools that Make the Cuisine

September 19, 2012

Molcajete y Tejolote A Molcajete is a stone mortar used mostly to grind chiles for salsa. Originated in the state of Oaxaca. Molcajetes come in different shapes, one very popular in central Mexico is the Pig Molcajete.

Read the full article →

Queso!

October 3, 2012

Cheese. It’s one of my favorite ingredients to add to recipe because it can add a superb texture and flavor to the recipe that nothing else can. But if you’re like me, an amateur cheese connoisseur, it gets confusing sometimes when it comes to picking out the right cheese. I’m not as familiar with the [...]

Read the full article →

Día de Los Muertos

October 18, 2012

El día de los Muertos es una fuerte tradición para la cultura Mexicana. Esta celebración  tiene como principal objetivo conmemorar a los difuntos. Su principal orígen es prehispánico y ha sido una importante tradición a lo largo de 2,500-3000 años atrás.  Las principales actividades que se  realizaban para la conmemoración consistían en conservar los esqueletos [...]

Read the full article →

Dia de los Muertos

October 18, 2016

What would you do if someone invited you to a fiesta in a graveyard? Would you go? Or does the mere idea of it give you a major case of the creeps?! Well, you’re not alone, amigo. In the USA we try to deny, cheat and minimize death. Not so in Mexico. In Mexico, the [...]

Read the full article →

Donning the Chef’s hat

November 7, 2012

Maybe some of you out there are like me. When it comes to cooking, I can hold my own, but when it gets down to the really good stuff, I’m pretty lost. That’s why I’ve taken an active interest in learning from the masters. Perhaps, like me, you’ve also never considered taking a cooking class [...]

Read the full article →

The Benefits of Avocado

July 22, 2016

Beyond being delicious, Avocado (the main ingredient in guacamole, in case you didn’t know) is pretty nutritious. It packs a lot of calories, but eaten in moderation, it can be a healthy, and lip-licking delicious, eat! Check out just a few of the health benefits below: Avocado is a rich source of healthy fat. What [...]

Read the full article →

‘Tis the season for entertaining…

November 28, 2012

The winter holiday brings a season of festivities, friends, and food. I LOVE this holiday season, who doesn’t? And MexGrocer is here to help your party planning all the way. You know we sell food, but our website also features recipes and sells decor too! Here’s something to get your inspiration kick-started for your next fiesta: [...]

Read the full article →

Día de Nuestra Señora de Guadalupe.

December 13, 2012

Nuestra Señora de Guadalupe es una de las grandes milagrosas aparaciones de la tan renombrada por la religión Católica Romana “Virgen María”. El 9 de Diciembre de 1531 cuenta la historia que un indio llamado Juan Diego mientras caminaba hacia la Ciudad de México vió en el Monte Tepeyac la visión de una niña de [...]

Read the full article →

RECETA PARA VIVIR MEJOR

January 10, 2013

En un cacerola derrita la inercia, la amargura y el tedio. Unte bien con mucha risa, especialmente sobre las propias tragedias. En bol aparte, pele y corte en tiras la ansiedad, pique fino el egoísmo. Ponga en remojo el yo hasta que se macere, pero cuide de no derretirlo enteramente. El rencor (que es furia [...]

Read the full article →

The “Ice Cream Fruit”

January 24, 2013

I discovered Cherimoya (Chair-ee-moya) one day as I was looking at a list of fruit in season. Recognizing every fruit listed but this one, of course, my interest was sparked to do some research. Finding an article that called this the “Ice Cream Fruit” drew me in further. The fruit looks like a cross-pollination between an artichoke [...]

Read the full article →

Pozole Tricolor

April 25, 2014

Pozole, a heartening soup and a favorite dish for people coming out late in the evening from the theater or a nightclub or, better, to cure a terrible hangover, originated in the state of Jalisco, where they use pork instead of chicken. Here’s a little more history: Background: Pre-Hispanic origin, prepared with cacahuazintle corn, pork [...]

Read the full article →

Memorial Day Hibiscus Margaritas

May 12, 2014

Memorial Day is a holiday in which we remember all those who gave their lives while serving in the US Armed Forces. MexGrocer loves and appreciates our military customers. We have been sending orders all over the globe, even to submarines for over 12 years. We have many stories we could share about these orders. [...]

Read the full article →

Spiced Tomato Juice Chaser for Tequila

September 3, 2014

There are many versions of the popular sangrita, a chaser for a straight shot of tequila. It is common in Mexico City to serve premium tequila accompanied with sangrita, a favourite of my family. There always seems to be a batch of this sophisticated sangrita in the fridge. The Spaniards brought with them to La [...]

Read the full article →

The Mole Sauces of Oaxaca

November 7, 2016

When people think of Mexican moles they usually conjure up the chocolate-laced moles of the state of Puebla. But Puebla is not the only state in Mexico with a reputation for moles. Oaxaca, in the south, lays claim to seven unique moles–and dozens and dozens of variations. Susana Trilling, who owns the Seasons of My [...]

Read the full article →
1.877.463.9476

4060 Morena Blvd
Suite C
San Diego, CA 92117
© 2009 MexGrocer.com LLC.
All rights reserved.
E-commerce by Yahoo!