Coming from a mexican culture, I am blessed to have a rich variety of traditional delicious home made recipes. Most people my age always salivate to the idea of their grandmothers making that amazing dinner. Mostly all americans can agree on the superb taste of the mexican food, and one of my favorites and most traditional of them all is the famous “Mole sauce”. It is made on special occasions such as birthdays, christmas, new years, and teenagers first communion at the church. This complex dark red spicy/sweet sauce has a legend behind its creation. It is believed in the mexican culture that it was made for the first time at the Convent of Santa Rosa in Puebla early in the colonial period. The convent nuns went into panic one day as they found out the archbishop was paying them a visit and they had nothing to prepare for him due to lack of wealth. The nuns prayed and put together the scraps of ingredients that they had left including chilli peppers, day old bread, nuts, some chocolate and spices. After they killed a turkey, cooked it and served it with the sauce on top, the archbishop fell in love with the dish. They asked the nuns about the dish and they responded truthfully with “I made a Mole” which is the anctient word for mix in spanish. There is also a few variations of this sauce within the mexican community, but the one I will be instructing you how to make is the traditional recipe that my grandmother learned from her grandmother; Mole poblano. Mole tends to be a difficult dish as it requires a lot of ingredients as well as time to make. For this specific recipe that I interviewed my grandmother for. For the veggies you will need 4 cloves of garlic, 1 onion, and 3 small tomatoes. This sauce has essential spices requi... ... middle of paper ... ...t of you with mole sauce and if you taste it you might think you did something wrong. Worry not, because this beauty to the stomach changes flavors when its fully cooked. The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In order to cook this soup and make as good as Mexicans do, you must possess a certain passion for cooking. Most Mexicans do so do you?
Gina Valdes was born in Los Angeles, California and grew up on both sides of the U.S.A-Mexico border. Growing up on both sides of the border greatly influenced her life and her writing, since she was able to experience both traditions and customs at first hand. Crossing borders and identity are both reoccurring themes that Gina decides to interpret in her writings. The English and Spanish languages as well as both cultures weave through her life. Valdes received degrees from the English and Spanish departments at the University of California, San Diego. She has also taught both languages at various universities such as at the University of California, San Diego and San Diego State University. Gina Valdes is the author of two bilingual poetry collections Puentes y Fronteras (Bridges and Borders) and Comiendo Lumbre (Eating Fire) both are from the Bilingual Press. English con Salsa is a poem from one of her poetry collections where she uses all the techniques and themes she is best known for.
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Conchas (Mexican Sweet Bread) is also known as Pan Dulce translates to “Sweet Bread” in English and is not indigenous food in Mexico. Conchas are seashells and are the most iconic of Mexican pan dulce, consisting of domes covered in a puzzle of crystallized sugar squares (lamag.com). In Mexico from my personal experiences every time we had Conchas we had to have hot chocolate with them. It’s like making a peanut butter and jelly sandwich you must have both the peanut butter and jelly or else it just won’t taste the same. I went to Mexico in 2007 and every other day we had both freshly made Conchas and hot chocolate. My family in Mexico was so lucky they had a Panaderia (Mexican Bread Bakery) down the street from their house. Not only are Conchas for breakfast but also I have seen them on Christmas Eve parties, and for my
...y takes about fifteen to twenty minutes. Let it cool for about five minutes then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Because of the way you rolled the enchiladas, you should have no problems serving them.
Ultimately, you want to develop your own special one that will become your signature sauce among your friends and family. You want one that is easy to make, has ingredients that are easy to find in the area where you live, and one that is easily storable so you can make it in advance.
Mix chopped tomato, tomato puree then gradually adds the boiling stock or water stir, bring to boil.
My introduction to this dish was at a young age since I was born and raised in Dominican Republic and rice and beans has been the staple dish for many years before, which is very nutritious and tasty. I was used to eating this dish literally every day for lunch, that if somebody were to ask me what we making for lunch I knew the answer. Sometimes the dish will switch, it will be served with a different type of beans, meat or even the salad would be different than the usual one. It was always some variety but it had the same components. I used to eat it without knowing it had a specific name or that it had a meaning to Dominicans. As growing u...
Mexican food has a long history, it is believed to come from the mayan Indians. They were mostly hunters and gatherers and corn tortillas with bean paste was a common food item and they also ate wild game, topic fruits and fish. Spanish cuisine had a lot of indulgence and influence on Mexican cuisine. They brought garlic, dairy products , herbs ,spices, and wheat. Earlier mexico did not use ovens and heated food over open fire by using iron skillets and ceramic ware. Earlier a large amount of beans, avacados, and nopal cactus was used which is now replaced by tomatoes, chilli pepper and various types of corn formed the traditional Mexican cuisine. Barbacoa is usually a Mexican barbeque which is very different from that used today. It is basically steaming and smoking the meat. It adds a lot of texture, aroma and moisture to the meat. This method includes a cauldron filled with hot water placed on a coal bottom. A grill is placed on the top of it on which the meat piece is placed wrapped in maguey leaves. The meat is made with beans, spices, and various other vegetables that are then used for making the soup. Barbacoa today is reffered to as slow cooked
Spain, the third largest country in Europe, has a strong history and diverse culture dating back to when the Iberians first inhabited the land. The country lies between the Mediterranean Sea and Atlantic Ocean and the land ranges from mountains to meadows. Over hundreds of centuries, many different civilizations have inhabited the land influencing the people there today. From the Visigoths and Celts to the Romans of the Middle Ages, Spain has received a rich history and background. One of the strongest of its cultures is the food. All of these cultures brought a particular type of food and combined and blended with the food that exists there today. Spain is very popular for olives, vineyards, and citrus fruit. Another well-liked food is garlic, including varieties of peppers and spices. Once spice specifically—golden saffron—is essential in many recipes, including the Spanish Paella. There are many distinguished Spanish foods that encompass the daily life and culture of the country.
Now this is something I can make! The sauce sounds delicious. I love ginger, and eat it most every day.
Have you ever thought of that recipe that just keeps getting passed down and it just keeps getting better as years go by. As a latina food is probably one of the most important and richest part of my culture. If you don’t eat abuelita (grandma) will hear the growling of your stomach from blocks away and make you eat plates of her cooked food. Growing up in a Mexican culture my mother would cook everyday but eating all together as a family meant everything the room would never be silent and crowded. My aunts, uncles, grandparents, cousins and my family would all get together for our plate of mole to start the night good.
onions glued to the surface of the sauce. The rice, darkened to the color of
The meat must be marinated overnight in paprika, chili powder, olive oil, worcester sauce, salt, pepper, garlic, lime juice, and pineapple juice to get the perfect flavor. Then, the steak is grilled on high heat for four minutes on each side. Finally, the peppers, onions, and seasoning are added to the meat and sautéd until the vegetables are soft (Beef). The dish is brought out on a sizzling platter that is very hot. The sides come on a separate tray with the tortillas (Giller). Many people enjoy this Tex-Mex dish. In the article, “Fabulous Fajitas Recipe,” people who had used a chicken fajita recipe left positive reviews of the dish. The AllRecipes member, Bookchickadee, said, “ These were outstanding...I’ll be making these often!” Another user named Sunflower also left a review of the recipe saying, “These fajitas live by their names, they’re truly fabulous! It’s hard to believe something so easy to fix is so good!” (Apied). Fajitas are a popular dish in Tex-Mex cuisine with delicious ingredients and a unique
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of