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HIBISCUS MARGARITA

Hibiscus Margaritas (Photo by Sara Remington)

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 Puebla, taking severe losses, which is the battle memorialized today as Cinco de Mayo.

Possibly because it is a story of underdog triumph, Cinco de Mayo (a tiny blip of history that is less than nada in Mexico) has been adopted by Americans. It’s a light-hearted semi-holiday, best observed by enjoying a margarita and Mexican food. (In the later stages of the evening, sombreros may be worn, though this is optional.)
Margaritas, of course, are a must. The margarita is one of the world’s great cocktails: smooth and tangy-sweet, it goes down easily and tastes like more.

Yes! Margaritas!
This Hibiscus Margarita is made with a gorgeous fuschia-colored infusion of dried hibiscus, also known as flor de jamaica (pronounced ham-í-ka). Hibiscus has a sweet-tart taste that blends deliciously with a good, smooth tequila and a hint of cinnamon sugar. The syrup is also delicious as an agua fresca, poured over ice and topped off with sparkling or still water and a squeeze of lime. The infusion is rich in Vitamin C and flavonoids, a great nutritional bonus while you enjoy your margarita.

HIBISCUS MARGARITA
Adapted from Amor y Tacos by Deborah M. Schneider
Makes 1 margarita.

Chef Deborah Schneider Cookbooks1 tablespoon white sugar
1 teaspoon ground cinnamon
Lime wedge
1 cup ice
4 ounces Hibiscus Syrup (recipe follows)
1 ½ ounces 100% agave blanco tequila
1 ounce sparkling water
Lime wedge or cinnamon stick

Combine sugar and cinnamon on a small plate. Rub rim of glass with lime wedge. Dip the rim of the glass in the cinnamon sugar and shake off excess.

Fill a 12-ounce glass with ice and pour over the tequila, hibiscus syrup and top up with sparkling water. Stir carefully. Squeeze the lime on top of the drink and discard it. Garnish with a fresh wedge of lime, or a cinnamon stick.

Variation:
Chill a 7-ounce martini glass, and prepare the rim as described above. In a shaker jar combine ice, hibiscus syrup and tequila, along with 1 tablespoon Cointreau or Grand Marnier. Shake well for 15 seconds and strain into the glass. Garnish with a thin slice of lime.

HIBISCUS SYRUP
Use as a base for drinks, or freeze into a delicious sorbet.
4 cups water
2 cups white sugar
2 cups dried hibiscus flower (flor de jamaica)

Combine all ingredients and simmer over low heat until sugar is dissolved, stirring often. Cook at a slow simmer for 30 minutes. Let stand 2 hours (or as long as overnight) and strain, pressing down on the flowers. Keeps indefinitely refrigerated.

About the Author:

Chef Deborah Schneider

Chef Deborah Schneider is the executive chef and partner at SOL Cocina in Newport Beach, California and Scottsdale, Arizona. She lives in San Diego with her family, married a surfer, and began exploring nearby Baja where she found her love for Mexican food. She worked her way up through the professional kitchen brigade, eventually leading some of San Diego’s finest kitchens and receiving her Certified Executive Chef designation from the American Culinary Federation in 2001. Chef Deb has been with MexGrocer.com since April 2012.

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Spicy Football Snacks

by Dave Dewitt on February 4, 2016 · 0 comments

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 less expensive than buying everything already prepared. Get ready to kick off, and kick up your heat level a bit.

El Paso Nachos, photo by Wes Naman

El Paso Nachos

This appetizer has become so popular that you don’t have to travel to Texas to enjoy it, although nachos you buy outside the Southwest may bear little resemblance to the “real thing.”

1 dozen corn tortillas, cut into wedges
Vegetable oil for frying
3/4 cup refried beans
1/2 pound grated sharp cheddar cheese
1/2 cup sour cream
4 or more jalapeño chiles, stems and seeds removed, sliced in thin rings

In a large skillet, fry the tortillas in 1 1/2 inches of oil, at 350 degrees, until crispy. Remove and drain on paper towels.

Arrange the tortillas on a pan or oven-proof plate. Place a small amount of beans on each chip and top with the grated cheese. Heat the pan under the broiler until the cheese melts or microwave the plate for 3 to 4 minutes.

Top with the sour cream and jalapeño slices and serve immediately.

Yield: 6 to 8 servings

Heat Scale: Medium

Green Chile Tortilla Pinwheels

This is an all-purpose filling that also goes well on crackers and finger sandwiches. Thin it with milk or light cream to make a great dip for chips or vegetable crudities.

1/2 cup chopped green New Mexican chiles that have been roasted, peeled, seeds and stems removed
1 3-oz. package light cream cheese, softened
2 tablespoons milk or cream
1/4 teaspoon garlic salt
2 teaspoons minced cilantro
3 to 4 flour tortillas

Combine all the ingredients, except the tortillas, in a bowl and mix well.

Wrap the tortillas in a damp towel and place in a warm oven to soften. Spread the cream cheese mixture on the tortillas and roll each tortilla as you would a jelly roll. Slice each roll into 1/2-inch thick rounds.

Yield: 48 to 60 pinwheels

Heat Scale: Medium

For more food history and recipes on the subjects of Mexican and Southwestern cuisine, just click on the image below.

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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 chamoy powder. They make an ideal treat for a candy and snacks buffet, your favorite teacher (it’s ok to be the teacher’s pet!) or yummy Halloween treats for the exceptionally well behaved kids.

Here is what you need:

1 box Zumba Pica Forritos (5 pieces)
5 Granny Smith apples
1 bottle of your favorite fruit and snack seasoning or chamoy powder candy

Setting for making granny apples covered with tamarind and chili

Setting for making granny apples covered with tamarind and chili

First, get your kitchen setting placement right. Use one bowl for your pre-washed apples. Another bowl for roughly a pint of water, give or take a few drops (just kidding), it’s just to clean your hands as they become sticky and nothing more. A damp or dry towel, your choice, and a plate or tray to rest your finished tamarind covered apples.

Second, and this is the important part, make sure you clean your apples first. Apples should always be washed before eating. To wash, you can give to apples a good rub under running water and then dry them up with a clean paper towel. Make sure they are dry before adding the Forritos tamarind cover.

Finished granny apples covered with tamarind and chiliThird, take one piece of Zumba Pica Forritos and remove the plastic covering. Place your Granny Apple stem facing down and then add the tamarind cover on top. Firmly, with your hands and fingers start spreading or molding the paste all around the apple. Think of this as Zumba Pica giving your apple a great big hug.

Granny apples covered with tamarind and chili in cellophane bags.Fourth, sprinkle your favorite fruit and snack seasoning (like Tajin) or chamoy candy powder. This will remove the stickiness of the tamarind paste, providing an additional layer of spicy and hot flavor for the ideal sweet and sour taste.

Finished Granny apples covered with tamarind and chili in cellophane bags.

Enjoy your Sweet and Sour Hot Apples!

Finally, take a Candy Apple STICKS about 7×1/4″ wooden sharpened and twist it in. Take your finished granny apple tamarind covered treat and place it in a small clear sheet or cellophane bag. Add a nice little tie knot on the ribbon of your choice, and give it to someone you’ll make very happy.

In Spanish, this is also called “Manzana cubierta de tamarindo con chile en polvo”, and according to the experts at UC Davis, “Archelogival data shows that humans were eating apples as early as 6500 B.C.”. Well now you know how to make an apple better (for some) or keep eating it natural just like it was brought to us by nature. Both, are great ways to enjoy the perfect apple.

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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.

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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 celebrar los reyes magos.

Rosca de Reyes

Rosca de Reyes from MexGrocer.com

La celebración del Día de Reyes para partir la Rosca de Reyes es una tradición Mexicana que se lleva a cabo cada año juntando amistades cercanas ya sean familiares, amigos o compañeros de trabajo en las oficinas o casas. Esta reunión normalmente se hace unos días antes del 6 de Enero en las oficinas o lugares fuera de la casa y para las reuniones familiares se celebran en las casas el día seis de Enero en la tarde, día de la Epifanía o aparición de los Reyes Magos: Melchor, Gaspar y Baltazar.

Esta tradición de juntarse a comer y compartir una rosca de reyes con un chocolate caliente para recordar los Santos Reyes Magos, se hace con una merienda o cena a una hora temprana de la tarde noche, para que estén presentes los niños y participen en la tradición de todos partir juntos una rebanada de rosca de reyes

Rosca de Reyes con figura

Rosca de Reyes con figura

y que vean todos los presentes, que por ambos lados del corte no aparezca la figura del niño Jesus (muñeco de plástico que simboliza a Jesús recién nacido). Vale la pena mencionar que actualmente también se esconde adentro del pan de dulce o rosca: otra figura de Rey Mago de plástico para que exista la oportunidad de que sean dos las personas que los encuentren al partir la rosca y se dice que la persona que se saca o encuentra al Niño Jesus, debe poner la casa para hacer una fiesta el dia de La Candelaria que es el 2 de Febrero. Ese dia se comen tamales y antojitos Mexicanos y se vuelven a juntar el mismo grupo que estuvo presente cuando se partió la rosca. Por cierto, la persona que se saca en su rebanada el Rey de plástico es el que normalmente debe pagar los gastos de la fiesta, pero en la realidad la fiesta la hacen ambas personas poniéndose de acuerdo y se considera que tienen buena suerte y que son afortunadas por encontrar al Niño Jesús y al Rey Mago.

La tradición de celebrar la reunión de cortar las Roscas de Reyes, rosca de pan dulce o Roscón viene desde la Edad Media en Europa, principalmente en España y Francia. Este celebración llego a México en la época de los primeros años del Virreinato.

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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.

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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 the Mexican Food Video – Some Like It Hot: Cuisines of Chili Climates with Rick Bayless (VHS) Chiles – Mexican food video

How to Avoid Chile Pepper Irritation
Wear rubber gloves or even small plastic bags over your hands. Don’t touch your face or rub your eyes while handling hot peppers. Slit the chile lengthwise, rinse under running water, remove and discard stem, membranes and seeds. Chop or slice as directed in recipe. Wash hands and utensils thoroughly with hot, soapy water afterward. If your mouth is on fire, try a spoonful of sugar or a bit of salt and limejuice. The heat of a chile lasts six minutes before it dissipates.

Poblano Chiles
Poblanos peppers are used in Chiles Rellenos. They are dark green and about the size of a bell pepper, but tapered at one end. They can be mild or quite hot. They’re best fresh, but also available in cans.

Serrano Chiles
Serranos are hot! They’re about an inch and a half long and bright green and used frequently in salsas. They’re best fresh, but also available in cans.

Guero Chiles
Guero or gueritos chiles are small, yellow and tapered on the end. They’re sold either fresh or pickled and are medium-hot.

Anaheim, Green Chiles or California Chiles
They are light green, mild, medium-sized and tapered at the end.

Chipotle Chiles
Chipotles are made from jalapenos that have been dried and smoked. They are sold both dried and canned in adobo, or a rich, smoky, dark reddish-brown sauce. Their flavor is uniquely delicious.

Ancho Chiles
Anchos are dried dark red poblano chiles. They’re mildly flavored and used in many sauces. All dried red chiles are best if deveined, seeded and soaked in just enough hot water to cover them for about an hour. Afterward, put them in the blender with the water and add to your recipe.

Mulato Chiles
Mulato chiles or Mulatos are frequently used when ancho chiles are called for in a recipe. It’s deep brown, longer and more tapered than the ancho and is a bit more pungent. All dried red chiles are best if deveined, seeded and soaked in just enough hot water to cover them for about an hour. Afterward, put them in the blender with the water and add to your recipe.

Guajillo Chiles
Guajillo is a dried red chile that gives more color than taste to Mexican food recipes. It’s about four to five inches long, narrow and has a smooth skin. All dried red chiles are best if deveined, seeded and soaked in just enough hot water to cover them for about an hour. Afterward, put them in the blender with the water and add to your recipe.

Cola de Rata Chiles
The Cola de Rata or Rat-tail Chile is also known as the Chile de Arbol. It’s about the size of your little finger. These are often dried , toasted and used to decorate Mexican food dishes.

Chile de Arbol
Chile de Arbol is also known as the Cola de Rata. It’s about the size of your little finger. These are often dried , toasted and used to decorate Mexican food dishes.

Chilaca Chiles
Chilacas look and taste much like the anaheim, green chile, california and guayon chiles. They are a mild chile.

Pasilla Chiles
Pasilla or Pasillas are about seven inches long and very thin. They’re dark green like the ancho, but have more fire to them.

Jalapeno Chiles
Jalapenos or Jalapeños are the most recognizable and widely used of all Mexican chiles. Rarely do you see a Mexican table without a small bowl of jalapenos from a can, pickled in escabeche with carrots and onions. They are plump, about an inch or two in length, medium to dark green and fairly hot. They’re used as a condiment, in salsa and in many other dishes.

Pequin Chiles
Pequins or piquin peppers are tiny, dried red bullets of fiery heat. They add a unique flavor to many dishes. To use, crumble the dried pod between your thumb and forefinger. Piquin peppers are also called CHILITEPINS OR CHILTEPIN PEPPERS, tiny seedy red peppers used for seasoning in salsas in combinations with other chiles. They are also used in pickling. They are very, very hot!

Habanero Chiles
Habaneros are the hottest chiles in the world! Bright orange and looking like a tiny bell pepper, their flavor is delicious, if used sparingly. They are used widely throughout southern Mexico, particularly the Yucatan. Originally discovered by the Maya, they are said to have mystical healing powers and to impart a great sense of well-being.

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Enchiladas Suizas

Photo by Garrett Ziegler

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 lived in Mexico City, but one would hope that at least some traditions prevail. After all, Mexico is an old country, and as such it is full of traditions. A family tradition, was to go downtown to any of the many good family restaurants on Saturdays, and if we were in the mood for enchiladas, the place to go was to the only restaurant that served at that time the Enchiladas Suizas.

Casa de los Azulejos

Casa de los Azulejos

La Casa de los Azulejos or The House of Tiles, located in the Centro Histórico was where the first Sanborns Restaurant opened for business in 1919. This beautiful building was originally the home of the Counts of the Orizaba Valley, descendants of Hernán Cortés, the Spanish conquistador. It is a magnificent example of Spanish colonial architecture, and this unique building along with the Casa del Marqués de Ramos in Lima, Perú, are considered by experts to be the only such buildings outside of Spain, masterly preserved for almost five hundred years.

With the fall of the Aztec empire on August 13, 1521, a chapter in history of more than two hundred years of one of the most extraordinary cultures of America came to an end. Cortés began organizing the political, economic and religious life of La Nueva España or New Spain, and one of the very first things he did was to provide his best men with land where they could build homes and start a family. Cortés gave them a few years either to bring a wife from Spain, or to marry an Indian.

Around 1530, at the onset of the colony, the construction of a modest house started for the first count of Orizaba. In the course of several decades, the house was then passed on to the different heirs who in turn made additions to the house in order to accommodate their family necessities. By 1828, several changes and additions had been made to this already majestic house. One of the most important additions, if not the most important, was the addition of the blue tiles to the facade known as Talavera of the Queen, made by the last count of Orizaba who died shortly after. Thus, the name of La Casa de los Azulejos or translated the House of Tiles.

The House of Tiles changed owners several times. One of them, Mr. Martinez de la Torre, a well known businessman, would organize literary gatherings at which prestigious poets and writers of the time were invited to read their works. After the demise of Mr. de la Torre, the Iturbe family bought the palace and just a few years later while residing in Paris, decided to rent it to two American entrepreneurs, the Sanborn brothers, Walter and Frank. The government was severely criticized for allowing the Iturbe family to rent such a property to foreigners. The deal finally went through with the condition that the building would be properly maintained and the architecture preserved. The Sanborn brothers converted The House of Tiles into the first restaurant of what it is nowadays, a huge chain of restaurants all over the country.

These new owners maintained and preserved the colonial style of the building and, coached by talented architects, added their own touch. The most visible addition to the building was the glass vault ceiling that covers the beautiful courtyard which serves as the main floor restaurant. This addition allowed famous painters to decorate the walls around the courtyard. Worth mentioning are the paintings of the well known Mexican muralist, Jose Clemente Orozco. La Casa de los Azulejos was declared a National Monument in 1931.

The Sanborns restaurants are very popular at any time of the day. Breakfast business meetings take place while savoring a great assortment of Mexican antojitos, delicious pan dulce (sweet rolls), or just to have coffee with friends and do some browsing or shopping. Fine costume jewellery, leather women’s purses, watches, photography equipment, books, magazines, newspapers of around the world, etc. All this, plus good food makes Sanborns or La Casa de los Azulejos, a place to visit when you are in Mexico City. In the meantime, try this version of the Swiss Enchiladas, which is a bit different from the one served in Sanborns, equally good if not better.

SWISS ENCHILADAS
4 servings

1 large chicken breast
½ celery stalk with leaves
¼ small onion
2 tbsp. cornstarch
2 cups whipping cream
½ cup chopped black or green olives
3 green onions, chopped
¼ cup chopped Serrano chiles, seeded
Salt and pepper
Vegetable oil for frying
12 corn tortillas
1 cup shredded Manchego or Chihuahua cheese

In salted boiling water, cook the chicken breast with the celery and onion for about 10 to 12 minutes. Drain the chicken breast and cool, reserving the chicken broth for future use. Discard the celery and onion. When cool enough to handle, shred it with your fingers and set aside.

In a small bowl, dissolve the cornstarch in ¼ cup of the whipping cream. In a saucepan, mix the dissolved cornstarch with the remaining whipping cream and heat over medium heat, stirring, until the cream starts to boil. Add the olives, onions, chiles, and salt and pepper to taste. Preheat the oven to 350ºF.

Remove the sauce from the heat and keep it warm. Mix about ½ cup of this cream sauce with the shredded chicken. Set the chicken and the rest of the cream sauce aside.

In a frying pan, heat the oil over medium-to-high heat almost to the point of smoking. Using a spatula, quickly dip each tortilla in the hot oil and transfer to paper towels to drain. Keep them warm until you have finished frying all the tortillas.

Dip a tortilla into the cream sauce, add about 2 tablespoons of the chicken, and roll up. Place the enchilada in a baking dish. Repeat this process with the rest of the tortillas. Spoon the remaining sauce over the enchiladas and cover with the cheese. Bake the enchiladas for about 8 to 10 minutes, or until the cheese is melted and they are heated through. Serve at once.

Another popular dish of the Sanborn’s Restaurants is Molletes, usually served for brunch, topped with a tomato salsa. For a light merienda or supper, these are also served with scrambled eggs .

For the sake of variation, I am also including the recipe of a tomatillo salsa with avocado, a family favourite.

Molletes

Photo by El Gran Dee

Molletes
Yields 6 molletes

6 slices of bolillos or French bread, sliced lengthwise
¾ cup refried beans
½ cup of green salsa with avocado
½ cup Queso de Oaxaca, sliced

Pre-heat the oven to 350ºF. Spread the bread with the refried beans. Add the salsa and top with enough cheese to cover bread. Place the molletes on a cookie sheet and bake for 5 to 8 minutes or until the cheese melts and the bread starts to brown. Serve immediately.

Green sauce

Photo by Tamera Clark

Green Salsa with Avocado

8 medium tomatillos, husked, stemmed, and washed
3 tbsp. chopped onion
1 large clove garlic
4 serrano chiles, stemmed
½ medium avocado, peeled
A free drops of lime juice
Salt

In a blender or food processor, combine the tomatillos, onion, garlic, chiles, avocado, lime juice, ¼ cup water, and salt to taste and purée until smooth. Add a bit of liquid if the salsa is too thick. Transfer the salsa to a serving bowl or salsera and serve.

I hope you’ve enjoyed a little more on history of Mexico, the story of Sanborns, the Swiss Enchiladas and a simple but delicious Molletes 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 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.

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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, chocolate became the most popular. Maybe because it is supposed to be an aphrodisiac or just because almost everyone seems to love it, chocolate has become the overwhelming favorite Valentine gift.

Since we all love chiles, and most everyone likes sweets of some sort, I’m proposing combining the two for Valentine’s Day. This may sound strange, but the combination of chiles and sweets goes back to the Mayas, who flavored their hot chocolate with fiery chiles and honey. Today, hot sweets are becoming more available, but as someone once said, the sweetest gifts are the ones you make yourself. So the following are some recipes to heat up your Valentine’s Day. Yes, these require a little more work than just going to the local candy store and buying a heart shaped box of chocolates, but isn’t the love of your life worth it?

Cascabel Caramel Turtles

Cascabel Caramel Turtles

The word cascabel means rattle in Spanish and this full-flavored dried chile probably received its name due to its shape and the fact that its seeds rattle around when you shake it. These turtles are like no others you’ve tasted before, hot as well as sweet. This recipe is from the book Sweet Heat by Melissa Stock and Dave DeWitt, Ten Speed Press.

  • 24 soft caramels
  • 2 tablespoons frozen whipped topping
  • Butter flavored vegetable cooking spray
  • 72 pecan halves
  • 4 ounces semisweet chocolate chips
  • 8 cascabel chiles, stems and seeds removed, finely crushed

In a microwave safe mixing bowl, combine the caramels and whipped topping and cook on 50 percent power for 45 seconds. Remove the bowl, stir, and place back in the microwave. Continue this process in 10-second increments until the mixture has melted and is smooth and well blended. Let the mixture cool slightly.

Spray a cookie sheet lightly with the cooking oil. Place the pecan halves on the pan in groups of 3, arranged so that each pecan group forms a “Y” shape. These form the turtle’s head and legs. Carefully spoon the caramel mixture over each, leaving the ends of the pecans showing. Set aside until the caramel has hardened.

Place the chocolate chips into a microwave safe bowl. Cook in the microwave on 50 percent power for 45 seconds, remove and stir, and repeat the process in 10-second intervals until the chocolate is melted and smooth. Stir in the cascabels and let the chocolate mixture to cool slightly.

Spoon the melted chocolate over the caramel, being careful not to cover the exposed ends of the pecans.

Set aside until hard, then store in a covered container in a cool place.

Yield: 2 dozen

Heat Scale: Medium

For more food history and recipes on the subjects of Mexican and Southwestern cuisine, just click on the image below.

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Banderita by Cristiano Oliveira


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 Nueva España (New Spain), their knowledge of the distillation process learned from the Moors, giving birth to one of the most wonderful beverages: Tequila.

Agave tequilana Weber is the scientific name of the cactus that produces tequila. This agave plant grows in a semi-dry climate in clay-like soil with a high basalt and iron content, conditions that are found mainly in the State of Jalisco, around the city of Guadalajara where the township of Tequila is located.

Tequila is aged in white oak casks. Once this process is finished Tequila is ready to be bottled. The name ‘Tequila’ is protedted and recognized as a native beverage.

The following recipe is my sister-in-law Beatriz’s version, and I must say it is especially good. She serves it in a clear glass pitcher and it looks extremely appealing. It keeps very well, refrigerated, for up to two days. Enjoy sangrita with good Tequila. Any tequila worth buying will have on its label: 100% agave. *

2 green onions or ¼ cup of minced white onion
¾ cup finely chopped fresh cilantro leaves
3 to 4 serrano chiles, finely chopped
4 cups V-8 or tomato juice
Juice of 2 limes
Juice of 2 oranges
1 teaspoon Worcestershire sauce
1 teaspoon Maggi sauce
1 teaspoon Jalapeño Mexican Hot Salsa Bufalo
Salt and pepper

In a bowl, mix the onion, cilantro and chiles with the V-8, lime and orange juices. Add the Worcestershire, Jalapeño, and Maggi sauces, and salt and pepper to taste.

Transfer the sangrita to a glass pitcher and refrigerate, covered, overnight or for several hours before serving.

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. There are many more recipes of cocktails with tequila on pgs. 212 and 213 of her book.

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