Tag Archives: tortillas

Mexico – Beautiful and Delicious – Part 3

17 Sep

This is part 3 on a series on the delicious Mexican cuisine I had while traveling in Guadalajara.  You can read Part 1 and Part 2 here.

Now, after having my friends Ana and Salvador guide me through the culinary delicacies of Guadalajara, I felt confident enough to break out on my own.  I mean, I speak the language indeed, but there are many things to learn about the Mexican ingredients I am totally new to…

When you think about concession stands at a trade show, you really do not think about great tasty food.  Well, not at ConfitExpo.  One of the things I learned about was nopales.  I had seen them in Mexican restaurant menus, but really never tried them. 

One of the lunches I had while at the trade show was a Taquiza of Rajitas de Nopales y Maiz Tierno.  Basically, 4 tacos with a concoction of nopales strips with sweet corn and pieces of cheese.  The nopales/corn stew was a bit spicy, but nothing I could not handle.  I am sure there were some jalapeños cooked in there too.  You get these 4 tacos on a plate and then you direct yourself to the fixins bar to dress them with your choice of lettuce, tomato, onions, parsley, shredded cheese, lime wedges, salsas and cream.  The Mexican cream is not as sour as our sour cream… very tasty and delicious. 

Rajitas de Nopalitos

Salad Bar 2Salad Bar 1

   Taquiza 1        Taquiza - Closeup

         Recibo Taquiza

These tacos were awesome!!!  Creamy, a bit spicy, some sweetness from the corn…  really nice.  I wish my stomach was larger so I could have eaten some more.  My only problem… it showed I was a tourist because the sauce from the tacos kept spilling out and I made a mess…  the waiter helping in my section told me that I needed to visit Mexico more often to get a better hang of how to eat a taco properly.  I was so embarrassed by the mess I made in my table!!!  I used up almost all the napkins on the holder in front of me…  I am sure I was a spectacle.  But the tacos were so good, I did not care in the end. 

I had to drink an agua fresca… they were made of lime/limón, Jamaica or rice horchata.  I had tasted lime/limón before, but the Jamaica was new to me. It’s what’s called hibiscus flower.  I had seen the flowers at a stand that morning and they look like dried, wilted rose petals for potpourri.  I wished I had known I would like it so much, I would have photographed them.  Well, for next time.  Super refreshing –  perfect to offset the slight spiciness of the tacos.

Aguas Frescas

Another afternoon I dared to venture by myself to the Mercado de San Juan de Dios to see if I could find some silver jewelry.  But I can’t shop properly on an empty stomach, so I decided to go to the kioskos to eat something… here I visited the stand of this nice lady, Marisol, who prepared me another Chile Poblano Relleno de Queso.  This time was another cheese I forgot to write down and this time I ate with a tomato sauce with nopales strips cooked in the sauce.  She assured me the sauce did not have any chicken or beef broth and that she cleaned the poblanos very well so they were not spicy until you get close to the stem part.  Of course, she mace the tortillas on the spot, to order.  She was super interested in me being vegetarian, so she sat next to me and talk while we both ate her delicious food.  I drank an horchata made with rice and cinnamon.  All this cost me about $3USD – Amazing food, extremely delicious and dirt cheap.

Fonda MArisol

 Chiles Rellenos 2        Salsa Tomate con NOpales

Chile Relleno con Nopales 

Horchata ArrozTortillas - Just Made                

 

 

When I got back from my trip I was still craving Mexican food, but I do not dare try the food here in PR, because I know I will be disappointed if I eat it right away.  It’ll never be as authentic as the food I had in Guadalajara.  I can’t wait until my next trip there… if our business is successful, I may have to return in the near future.  I am very much looking forward to tasting more and more authentic Mexican, and still vegetarian, fare…  ¡¡DELICIOSO – VIVA MEXICO!!

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Mexico – Beautiful and Delicious – Part 2

10 Sep

More on my series of installments on the cuisine of Mexico, more specifically to Guadalajara, where I got to spend a few days now in August.  You can read my first post here.

I was in Guadalajara on business and my friend and colleague Salvador López Solerssi was not only my trade show and store-check guide, but in many ways my culinary guide as well.  I promised him I would include his full name so it would be easy for him to Google himself and find this post without the link…

Salvador was very taken with the fact I write this blog and was super eager to show me all the culinary delicacies Guadalajara has to offer…

We first went to lunch after having walked the trade show a few times over… I was starving!!!!  Look at what we had for lunch:  Queso Fundido, Guacamole and Chips, Fried Quesadillas and for dessert, Crepas with Cajeta.  Everything was excellent, but this was the first time I’ve had Fried Quesadillas or Quesadillas Fritas, as stated in the menu…  I had a sampler of these with one filled with strips of jalapeño peppers and cheese, another one with mushrooms and cheese and the last one filled with zucchini blossoms and cheese.  Superb!!!!  These come like little “pastelillos” of fried, but never greasy, tortilla and the cheese just oozes out of them when you cut them open.  My mouth waters just writing about them.

Guacamole     

Guacamole 

Queso Fundido

    Queso Fundido

  

 

Quedadillas Fritas

Quesadillas Fritas

  

Flor de Calabaza/Zucchini blossoms    

  Quesadillas - Flor Calabaza  

 

Rajitas Jalapeños

Quesadilla Frita - Jalapenos

 

Crepas de Cajeta

         Crepas con Cajeta - MX

I don’t have to tell that after that lunch, dinner was pretty much out of the question…  I had to take a nap, just like the ones you take after Thanksgiving lunch/dinner.  I was full, but happy as a toad.

Another Guadalajaran delicacy is a Torta Ahogada– a sandwich made with shredded pork or beef and dunked in a spicy tomato sauce.  I guess this would be considered the Mexican version of a Reuben.   The thing… we needed to find a place where we could order a vegetarian version because no one in the street would dare make me a vegetarian torta ahogada.  So Salvador took me to a tourist trap… but a super fun one at that, with mariachis and everything.  The only place in all Guadalajara I was received with hand sanitizer… typical, to please tourists’ panics. 

We ordered a Torta Ahogada with panela cheese and sautéed mushrooms.  Salvador prepared the sauce for me… it was tomato based, a bit of the spicy version and lime juice.  You then take your sandwich, made in a special salty crusty bread, and you dunk it in the sauce and eat away.  I really, really liked it. Maybe because I am a sandwich girl… but the stuff was very, very tasty.  Not the stuff you want to order on a date… just so you gals know.

Torta Ahogada Veggie      Salsa - Torta Ahogada     

Dunking - Torta Ahogada 2   

We also ordered Breaded Panela Cheese in a Green Sauce.  It was presented in a molcajete, a stone version of a pilón or mortar and pestle.  It was delicious too… imagine offering fried breaded cheese to me, the cheese lover.  The sauce was a cilantro and tomatillo based broth.  You cut a piece and eat it inside a tortilla.  How else??

Panela Empanado

Then, one our way to do more store-checks, Salvador wanted to show me the typical breakfast of Guadalajara – Tacos al Vapor or Steamed Tacos.  I saw that the hotel breakfast offered tortillas, refried beans and the like for breakfast…  but, I stuck with the fresh fruits, cottage cheese and whole grain toasts, craving the more typical fare from home.  But Salvador insisted I needed to try the local version of these tacos filled with mashed potato.  They are sold in these street carts and you order as many tacos as you want… you then dress them with a tomato/onion salsa, some “pique” and eat away.  They’re light and delicious.  Not heavy at all.  I ordered only one at first, but had to have another one, because they were so tasty.  With a side of freshly squeezed orange juice – I wished the hotel breakfast was this tasty every morning…

Taco al Vapor

Carrito - Tacos Vapor

That’s Salvador, right there next to the tacos al vapor cart… enjoying his tacos.  I want to thank him soooooooo much for embracing my search for great vegetarian Mexican food in Guadalajara.  I am certain, than when I return, we will be enjoying more and more delicious food all over town…  ¡¡BUEN PROVECHO!!

Cheese Rice Burritos with Roasted Tomatillo Salsa

17 Nov

This is a recipe I have been meaning to make for a loooooong time.  It is an adaptation of two different recipes from the Food Network.  I had never had tomatillos before, but I always wondered how they tasted.  I was so surprised at the amount of flavor this salsa gives to this dish.

Before you say anything else… I know I need some help with the plating and the pictures – for them to have more appetite appeal… so for this one, forgive me and just use them as an educational guide for how the dish is prepared and assembled.  OK?  The flavors are there, I promise to practice my picture-taking techniques.

p1010698.jpg

 Cheese Rice Burritos with Roasted Tomatillo Salsa

6 whole-wheat flour tortillas
1 1/2 cups julienned or shredded zucchini
1 medium diced onion
1 minced clove of garlic
1 cup cooked whole-grain rice
3/4 cup shredded sharp cheddar cheese
3/4 cup sour cream
Salt and Pepper to taste
olive oil
1 tomato, thinly sliced
1 cup shredded lettuce
Roasted Tomatillo Salsa – recipe follows
  1. Warm tortillas over a warm skillet
  2. While tortillas are warming, heat a pot with some olive oil.  Add zucchini and onion and sautee until tender.  Season with salt and pepper.
  3. p1010693.jpg
  4. Stir in rice, cheese, and cook for 1 few minutes.
  5. Remove from heat and stir in sour cream.

Fill in warm tortillas with rice mixture.  Spoon a few table spoons of the Roasted Tomatillo Salsa.  Top with lettuce and tomato.  Roll up the burrito and serve with additional salsa and sour cream.

 p1010697.jpg

Roasted Tomatillo Salsa

1 pound tomatillos, husked
1 yellow onion, peeled and quartered
4 garlic cloves
salt and pepper
olive oil
juice of 1 lemon
  1. Pre-heat oven to 400degrees F.
  2.  On a baking tray, place tomatillos, onion and garlic.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Roast in oven for 15-20 minutes.
  3. Transfer the roasted vegetables and any juices from the bottom of the tray to a food processor.  Add the lemon juice and pulse the mixture until well combined, but still chunky.

As you can notice, I do not like spicy foods.  But you can add as much spice to this recipe as you’d like.  Add jalapenos to the tomatillo salsa and even mix in some chile sauce to the rice mixture… go crazy if you’d like.

I would also accompany this recipe with a nice chunky guacamole… recipe follows. 

Buen Provecho!!!!

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