Archive for the ‘Mexican’ Category

Black Beans: Molletes – Mexican Refried Bean Open Sandwich

Tuesday, June 7th, 2011

Black Beans Healthy Snack Easy

If you haven’t made that big pot of black beans, you’ll want to soon. They are the base for the refried beans in molletes (a Mexican antojito/snack) and other recipes coming up.

Nearly two decades ago I made my first trip to Mexico – I lived with a family in Cuernavaca and traveled around central and southern Mexico. Some of the places I visited were  D.F. (Districto Federal aka Mexico City), Puerto Escondido, Oaxaca, Puebla, Taxco and so many pueblitos I can’t remember their names.

This trip has a very special place in my heart since it was the first time I packed my bags to venture alone in a new country. But, more significant was that it was my first trip to my Motherland and an amazing personal journey – with much familiarity and even more that was new.

I have vivid food memories from this first extended stay, like the tacos de flor de callabaza I bought trail-side after finishing a hike near some steep ruins where the locals frequented; the just-caught, fried fish served with nopales on a remote beach near Puerto Escondido; the mole in Puebla; and the amazing mercado in Oaxaca. Also on this list are molletes (pronounced mo -YEY -tes). Refried black beans and melted cheese on crusty bread, topped with fresh pico de gallo.

This open sandwich quickly became a favorite. At the time, I was on a budget and molletes were a great anytime meal that was both good and cheap. I think I paid the equivalent of 50 cents or a dollar for two halfs when eating out. Two pieces is a full meal for this chica.

Nearly every time I’ve had them in Mexico, they’ve been served with black beans, although pinto beans are also used. Most of my travels so far have been to central and southern Mexico, and the Yucatan – places where black beans are preferred

To make molletes, you can use my Cuban black bean recipe (no, it’s not sacrilege) or your favorite home-made black or pinto beans. You can also use canned beans; but, if you do, buy the beans whole and make your own refried beans, they’ll taste much better.

Molletes are not fancy food but you’ll be glad to have this recipe in your arsenal of quick to make meals for breakfast, lunch, dinner or snacks. As I write this, I’m thinking one of these topped with bacon would be a Mexican BLT.

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Holiday: Splendiferous Cinco de Mayo Eats

Thursday, May 5th, 2011
Cinco de Mayo - History Horchata Mole Poblana Palenqueta Tacos Salsa

Traditional and unsual Mexican eats on Fork Fingers Chopsticks: (top left, clockwise) horchata, purslane tacos, mole poblano, zucchini succotash, salsa verde with tomatillos and avocado, Mexican pumpkin seed peanut brittle.

Feliz Cinco de Mayo. For those not in the know, this Mexican holiday commemorates the country’s victory over the French in the Battle of Puebla on May 5, 1862.

Ironically, the day is celebrated more broadly in the U.S. than in Mexico (with the exception of the city of Puebla). Why? According to some academics, the impetus for American interest was the large number of Mexicans living in California during that time period. When they got word of the victory, they banded together to celebrate the success of their motherland.

Today, the holiday is less focused on the significance of the 1862 battle and is instead a general celebration of Mexican heritage and culture. Many Americans – whether of Mexican descent or not – now participate in Cinco de Mayo festivities.

Mexican eats . . .

In homage to my Mexican roots, I’m reminding you of the splendiferous Mexican eats on Fork Fingers Chopsticks. Yes, I said it . . . “splendiferous.” It’s my word of the week and perfectly describes the array of awesome recipes on my site.

I hope you prepare at least one of these dishes this Cinco de Mayo weekend.  So far, the horchata recipe is the most sought after.

Which recipe is your favorite, whether you’ve made it or not?

Apps:

Mains:

Sides

Drinks & Sweets

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Coconut Milk: Mexican Coconut Mango Popsicles – Paletas de Coco y Mango

Sunday, April 24th, 2011

A sure sign of warm weather is the jingle of the paleta cart being pushed through the neighborhood. The bells calling out to the kids and ice cream lovers like the Pied Piper.

I admit to being lured in just as much as the kiddos. How could I not? Paletas are Mexican popsicles – either cream or water-based treats – served up in traditional and unusual flavors. Any visit to Mexico, especially beachside, is not complete without a visit to the paleteria or heladeria.

When it comes to sweets, I’m generally an “anything-with chocolate” gal. But with my ice cream, I am much less predictable. Last year it was lemon and, so far this year, it’s coconut. Thanks to you and all these coconutmilk recipes.

The paletas de coco (coconut popsicles) that I get from the neighborhood paleta peddler are okay in a pinch.  But, if you want one that’ll make you ooohh and aaaahhh, make your own at home.

This coconut ice cream recipe calls for just a handful of ingredients – coconut milk, cream, vanilla, mango, and shredded coconut – and is very easy to make.

Use it as a guide or inspiration to create a paleta that suits your taste or whatever you have in your pantry. In addition to the coconut milk, you can add sweetened condensed milk, as other Latin American versions do. Or, if you’re watching your waist, use a low fat coconut milk and swap out the cream/milk for the refrigerated coconut milk that has about 80 calories/5 grams of fat. Regardless, I recommend you try it with diced mango or pineapple. And, to add even more texture, use the shredded coconut.

The chunks of mango make for a tangy and sweet bite and cut the richness of the coconutmilk and cream.

If you don’t have popsicle molds, go old-school and make them in some small papercups with popsicle sticks or use your ice cube tray to make mini-paletitas.

If you’re not into popsicles, then I recommend using the same recipe to make coconut ice cream with mango. Just follow your ice cream maker instructions, generally adding the fruit and shredded coconut milk at the end before freezing.

Caution:  this ice cream is addictive.

Mexican popsicle coconut coco mango pina

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Chicken Soup: Easy Mexican Chicken Tortilla Soup

Saturday, January 29th, 2011

Easy Tortilla Soup Caldo Maiz Avocado

This time of year my brown skin gets pasty. Shorter days, I’m outside less and bundled up in layers. I usually escape the winter blues on a beach in Mexico. The last few years it’s been in the Yucatan, mostly around Playa del Carmen.

Four to five lazy days at the beach is some serious R&R with no full agenda. We only take in two or three cultural or historical sites like Chitchen Itza (inland Mayan ruins), Tulum (the beachside ruins) or Coba (more ruins in a jungle setting) because the purpose of these trips is soaking in the natural beauty and chillin’ – sleeping in, long walks along the beach, and swimming/dipping in pristine waters.

During the day, when the sun is blazing we grub on fish tacos or ceviche and swig down a few cold cervezas. Once the sun has set and the coastal winds pick up,  hot soup is more inviting. A bowl of chicken tortilla soup is the perfect appetizer or main course for a soup lover like me.

Over the years, I’ve eaten so many versions of tortilla soup I can’t count. Some had cream, others were thick, and some were so skimpy it was more like consume.

I made this chicken tortilla soup the other night needing some comfort food after a long day at the gig and a single-digit day in Denver. Since I’ve been hobbling about in this medical boot, I come home tired and famished, craving something to assuage the hunger and physical discomfort.

This is one of the best tortilla soups I’ve had. My husband says it’s moved to his list of favorites – it’s that good. It’s easy to make and layered with flavor. This is a smoky version that does not require roasting or dry toasting chiles  – only a little jalapeno and chipotle – staples in my kitchen.

Whether you’re at the beach, in the mountains or in the city, I encourage you to try this one. As for me, I doubt I’ll get to beach it this winter, but, at least I have a damn good bowl of tortilla soup.

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Mexican Christmas Punch – Ponche Navideno

Friday, December 24th, 2010

I’ve had a lot of fun experimenting with holiday drinks the last two years – learning about different cultural libations. As you know, these special concoctions are as much a part of the holiday season as are Christmas trees, blinking lights, baked goodies and presents. Raising a glass also raises our spirits – especially when it has some booze in it.

Mexican Christmas Punch, Ponche Navideno (or Ponche de Navidad), is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas – a nine-night festive re-enactment of Mary and Joseph seeking refuge before Christmas (December 16 – 24). It involves a procession outside – when it’s cold.

Another highlight during Las Posadas are the piñatas filled with sugar cane, tejocotes, oranges, mandarins, jicamas, peanuts and hard sweets. I sure as heck would not want to be near that piñata when it’s busted open. Can you imagine a jicama hitting you from above? Híjole.

I digress. Ponche Navideno is made of fresh and dried fruit and spices. It’s like a hot sangria – anything goes. However, three ingredients are essential to call it Ponche Navideno – tejocotes, piloncillo and canela. The rest vary by cook’s choice, family tradition and availability.

Tejocotes, known also as Hawthorn apples, are native to Mexico and resemble a crabapple. Despite their bright orange color and fruity aroma, they are mild in flavor and their texture is between that of an apple and an underripe apricot. They are the star ingredient, according to most, for Ponche Navideno. They are pricey around $10/lb fresh and can be found in Latin American markets. For this recipe you could also use the preserved or frozen fruit. If you can’t find any, substitute with apricots or kumquats. An interesting note about tejocotes is that they were banned from import into the U.S. for a long time and from 2002 – 2006, they were the fruit most seized by the USDA – most likely for authentic ponche.

Piloncillo is a hard molasses flavored sugar.  The liquid molasses spun from raw sugar is reheated and crystallized into small cones. If you cannot locate it, use a light molasses, raw sugar or brown sugar.

Canela (Ceylon cinnamon) is true cinnamon and comes from Sri Lanka. Two thirds of the world’s production of true cinnamon is exported to Mexico. It has a thinner and more fragrant bark than the cassia and is sweet. Canela can be found at Latin markets, in the “Hispanic” food isle or specialty spice stores.

Tejocotes: fresh, boiled, peeled & deseeded

Piloncillo, canela (true cinnamon), jamaica (hibiscus) and sugar cane

In my ponche this year I used fresh tejocotes, apples, prunes, pineapple, oranges and lime. I also like to use jamaica (dried hibiscus) to give it the lovely crimson color and some tartness.

Experiment with this, even if you don’t make it for Christmas. This would be a nice treat after a day out in the snow – I’m thinking about making a pot at our next group snowshoe over a campfire.

Feliz Navidad!

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Pumpkin Seeds: Mexican Peanut Pumpkin Seed Brittle – Palanquetas

Sunday, November 7th, 2010

pepitoria pepitas cacahuate mexican brittle

If you checked out my Mexican Pumpkin Seed Pesto, you know that pumpkin seeds have been used in Mexican cookery since pre-Columbian times. Pumpkins are believed to have originated in Central America about 5500 B.C.E.

Pumpkin seeds are used in many Mexican dishes, typically to make thick, rich sauces. However, they are also frequently eaten there as a snack – roasted in oil or used to make palanquetas or pepitorias, a candy brittle.

Know that generally, I turn up my nose at regular peanut brittle – something that started when I was a teenager wearing braces. So, this Mexican brittle is exceptional.  It’s packed with good for you ingredients and has less of the sugary brittle.

Palanquetas (brittle with nuts) or pepitorias (brittle with seeds) are usually flat, round disks, but they are sometimes also packaged as rectangular blocks. Candy makers load them with a single ingredient like pepitas (pumpkin seeds), cacahuates (peanuts) or sesame seeds (ajonjoli) – or, they make them with this trio of  traditional ingredients, sometimes also adding popped amaranth .

With this recipe you’ll be able to make your own at home. It’s easy.  If you’re wary about eating “brittle,” you can boil the honey for less time and your final palanquetas will be more chewy like those fancy, expensive granola bars you find at the natural/health food stores.

This weekend I made two batches – I took one chewy version to a friends’ house and they were an instant hit. The other, I made more brittle-like. Either version will make a great protein snack fit for your outdoor, air and car travels. These also make great goodie gifts during the holidays. To make them more novel, add some ground chile and a squeeze of lime to your honey before you boil.

My version uses honey as the brittle base rather than sugar or sugar and corn syrup that most recipes call for. It’s a hearty snack that’s not overly sweet.

Tidbits on Pumpkin Seeds:

  1. Pumpkin seeds are more rich in iron than any other seed and are an excellent source of zinc, an essential mineral that helps the immune system.
  2. Buy hulled green (untoasted) pumpkin seeds at health-food stores or Mexican/Latin American markets where there is frequent turnover. Untoasted pumpkin seeds are less perishable. Store them in the freezer.

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Pumpkin Seeds: Mexican Pumpkin Seed Pesto

Wednesday, October 13th, 2010

As you know Fork Fingers Chopsticks just celebrated its 1 Year Anniversary. There are new things in the works – one in particular is my marketing campaign. To spread the word and create more Web love and buzz for this site, I’m taking on more opportunties – like this recent guest post at my friend Pamela’s blog My Man’s Belly. I met her at Campblogaway, a food bloggers conference last May. She’s very creative in the kitchen and as an extra beni – she gives relationship advice.

Check out my recipe for Mexican Pumpkin Seed Pesto. Use it over melted queso for an extra special appetizer, as a spread on bread or tortas (sandwiches), or as a base for a sauce to accompany your favorite meats, veggies or pasta.

I’ll be posting more pumpkin seed recipes after I finish a few more apple posts. Stay tuned – Moroccan Chicken with Apples coming soon.

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Zucchini: Mexican Creamy Zucchini Corn Soup – Sopa de Calabacitas

Wednesday, September 8th, 2010

It’s hinting of fall here in Colorado – crisp mornings and more frequent cool evenings. During the day, there’s still plenty of sunshine to keep my garden growing. And, that of course, means more zucchini.

This recipe for sopa de calabacitas y elote, Mexican zucchini corn soup, is simple and perfect for an almost-fall evening.

The recipe is mine but was inspired by a creamy zucchini soup I ate many, many years ago in Cuernavaca, Mexico. At the time, I left my gig in Austin, Texas to study and travel in Mexico. It was a life-changing experience – my first time traveling abroad. I lived part of the time with a local family and lucky for me, in addition to improving my Spanish, I dined on some amazing food.

I credit Josephina, the mujer de the casa (lady of the house), with introducing me to a vast repertoire of Mexican cuisine. She made exquisite meals every day – sometimes made with fancy ingredients and preparations and other times simple. Our main meal of the day was served early afternoon and almost always started with sopa (soup).

One day she prepared a creamy zucchini soup that I immediately adored – simple, light and comforting.

Her version was a pureed zucchini with stock and cream (which could easily be adapted from the recipe below). My version has additional texture from the corn and diced zucchini, plus fresh cilantro.

Enjoy summer’s bounty these last few weeks.

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Salsa Wars – Recipes for Roasted Tomato, Beet & Tomatillo Salsas

Sunday, August 8th, 2010

Salsa Wars Finalists

Over the years, I’ve become a bit of a salsa virtuoso. I point to my Mexican roots for precipitating the fondness for chile-based condiments.

Salsa, which means “sauce” in Spanish, originates back to the Aztecs, Mayans and Incas in Mexico and Central America, where sauces were made using tomatoes, chiles and a variety of other ingredients including seeds and berries, depending on availability and location. They encompassed sauces that were cooked and smoothed and those that were chunky and raw.

Growing up, salsa was on the table at every meal, right next to the salt and pepper. Whether it was my dad’s hot roasted green chiles mashed to perfection in the molcajete with garlic or my momma’s impromptu fresh pico de gallo with garden-fresh tomatoes, cilantro and jalapenos – salsa was the choice condiment for everything from tacos to eggs to pizza.

Today, salsa still reigns. Although my definition of it has expanded beyond Mexican and Latin American cuisine.

So, when I got the chance to be a judge at Salsa Wars, Denver Public Library’s salsa recipe contest, I jumped on it. The event was part of DPL’s Street Food series in July, which highlighted food from Peru, Brazil and Mexico.

As a judge, I had the pleasure of tasting the six finalist salsas, and the task of picking my favorites. I was torn . . .

Do I vote for the more traditional Salsa Jefe with roasted chiles and tomatoes or the roasted tomatillo-based Garlic and Lime Green Salsa – both of which I could eat leisurely with chips while I have a cold beer or margarita? Or, do I vote for the Salsa Puttanesca with capers and anchovies that would be great on fish, but I wouldn’t touch with chips? Then, there was that darn Caramelized Onion Salsa that tasted divine but called for an hour plus to caramelize onions?

There was also the lure of ingenuity with the roasted beet Red Square Salsa – tasty but more of a side dish than a salsa? And, a green tomato salsa that appealed to the gardener in me.

Ultimately, I channeled some Iron Chef judiciousness. Along with two other judges – Chef Shellie Kark of Kitchen cue and Jesse Ogas of Encantada Catering, we selected the winners:

1st Place:  Salsa Puttanesca-Salsa Italian Style – by Beth Hewlett

2nd Place:  Salsa Jefe – by Rocio Rowland

3rd Place:  Caramelized Onion Salsa – by Laura Kark

Other Finalists:

Red Square Salsa-Salsa Russian Style – by Beth Hewlett

Garlic and Lime Green Salsa – by Katherine Linder

Coleen’s Amazin Green Tomato Salsa – by Coleen Walsh

Below are recipes and pictures for half of the finalists. I cooked up the three (in bold) and made a few notes in italics. The remaining three recipes can be found on Chef Kark’s blog and her Facebook page.

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