day 25

 

       wussp everybody and welcome to a world where every bite is a 

celebration, and each dish tells a story.

New day New food New country (Mexico)

1-Mariscos (seafood)

Mexicans love seafood and have plenty of sources for fresh fish, shrimp and shellfish whether in the heart of the Mexican Riviera or the Pacific coastal regions of Baja or Nayarit. Baja is where one will find the birthplace of the fish taco, said to be influenced by the Japanese who immigrated to Mexico’s Pacific Coast in the early 20th century. Here, white fish filets or cooked shrimp are battered, flash-fried and topped with cabbage or lettuce, pico de gallo and crema.

Ceviche is also a common delicacy in coastal regions, in which raw fish or shrimp is cured in citrus juice, accented frequently by sliced rings of jalapeño, cubed cucumber and a chilled tomato-based broth, and served with a tostada or crackers for scooping.

2-Burritos

In the north of Mexico, the border town of Ciudad Juárez is the birthplace of the burrito, often derided as an Americanized version of Mexican food but no less authentic. This region of the country is flour tortilla territory. As such, a burrito is made up of a large, flour tortilla filled with just a few ingredients at most, such as carne guisada (braised beef), beans or barbacoa.

These burros are rather slender compared with their much thicker relatives — the Mission-style burrito popularized by chains such as Chipotle. The hefty versions, first introduced to diners in the 1960s in San Francisco’s Mission District, also contain rice, beans, maybe cheese, shredded lettuce, diced tomato, sour cream and onions before the tortilla is stretched to capacity into a tight roll and ready for consumption.

3-Torta

The torta is what most would consider the official Mexican sandwich with origins in the state of Puebla and influenced by the French occupation of yore. Made with a bolillo — a crusty white bread roll — that can be stuffed with any manner of marinated protein, often with a spread of refried beans, avocado, jalapeño, lettuce and tomato and there another version called Torta ahogada Variations of the torta abound, and this is the “drowned” version popular in Guadalajara, capital of the state of Jalisco. Featuring marinated fried pork, this sandwich is submerged in a tomato and vinegar-based bath seasoned with spices such as chiles de árbol and cumin.

4-Chapulines

Increasingly, the topic of eating bugs is becoming part of the conversation around climate change. In Mexico, the tradition has been around for centuries. Chapulines (grasshoppers) are known to be one delicious option.

Deriving from the Nahuatl language, chapulines can be frequently found dried and toasted and flavored with just a hint of lime juice, garlic and chile. It’s a protein-rich, earthy and crunchy snack on its own but can also be sprinkled on top of tacos

5- Mole

Mole is widely considered one of Mexico’s most iconic dishes, ranging in color from rich brown and fiery red to verdant green, yellow and black — just to name a few. The word mole comes from the Aztec language, and derives from the word molli, which means “sauce.”

The flavor profiles are vast, and many recipes call for the use of Mexican chocolate to impart sweetness or bitterness, depending on how it’s paired. Recipes vary across the country and can call for dozens of ingredients such as discs of Mexican chocolate, plantains, raisins, animal crackers, pumpkin or sesame seeds, peanuts, or tortillas, which add thickness. It is all combined into a thick paste using a pestle and mortar before it’s thinned out with liquid until it reaches a velvety sauce consistency.

It’s usually considered a celebratory dish, what with all of the work involved in its preparation. It is typically served on top of a protein such as chicken or turkey. Others enjoy it as a base for enchiladas and a growing number of world-renowned chefs have developed their own mole madre or “mother mole” — similar in concept to a sourdough starter — delicious enough to eat with just a tortilla to scoop it up.

Thank you for joining me on this delicious journey. Until our next culinary

adventure.