Mexico is our closest ‘south-of-the-border’ neighbor and the first stop on our Culinary Tour. Please join us as we eat our way through El Salvador, Nicaragua, Argentina, Brazil, Colombia, Jamaica, Haiti, Cuba and Puerto Rico.
As they say in Mexico, “fiesta sin comida, no es fiesta cumplida“, meaning a party without food is not really a party. So, let’s go to the fiesta.
But, first a few facts.
Officially known as the United Mexican States, Mexico is comprised of 31 different states and the federal district of Mexico City. It is the 5th largest country in the Americas by total area and the 14th largest independent nation in the world. With an estimated population of 111 million (2007), it is the 11th most populous country. Highly developed societies, including the Mayans, Aztecs, and Toltecs existed many thousands of years before the Spanish conquest in the early 1500s.
My Travel History with Mexico. Over the years, I’ve visited Mexico City (3X), Acapulco (2X), Cozumel (1X), Oaxaca (1X), Hautulco (1X) and Ixtapa de la Sal (1X). I’ve always found Mexico to be a colorful country with a wide diversity of cultural offerings from pre-Columbian art in fine museums to market handicrafts…from strolling Mariachis to classical composers…from street food in the Plaza Garibaldi to haute cuisine at fine resorts…and from scary vehicular traffic in Mexico City to burros in the countryside. Lots of contrast. Here’s a few shots from my last trip to Oaxaca about 5 years ago.
Monte Alban Mayan Ruins, outside of Oaxaca
I loved this scene of a guy dragging his animals to sell at the market on the corner. It was a struggle. They were hugging the wall and clearly resisting!
Folkloric dance
True Mexican cuisine varies from region-to-region and ranges from eating Chapulines (grasshoppers) in Oaxaca (I tried it! Oh, yes I did!) to the fare of Michelin-star restaurants.
Staples of corn, beans and rice date back to Mayan times and remain in every Mexican kitchen. Chile powder, cumino, oregano, cilantro, cinnamon and cocoa are popular spices. Fruits are widely incorporated in many savory dishes…and so are a variety of hot peppers.
I chose to make Mancha Manteles (translation: stain the tablecloths), a mole-based stew of pork, chicken, chiles, pineapple and plantain which is said to have originated in Oaxaca. With a few variations*, I followed Top Chef “Master” Rick Bayless‘ recipe. It served 4 (with 2 going back for seconds and enough for a leftover meal).
I served it with white rice and a small salad of avocado, hearts of palm, capers and Spanish Olives. Pictured here with a rolled whole wheat tortilla that was charred on the stove.
Like any stew, it pretty much all looks the same (especially after 3 hours in the pot). This photo was an attempt to differentiate the ingredients: pork, chicken, plantain and pineapple.
*Who am I to critique Rick Bayless and Saveur, but…
I screwed up and missed a step (hate following recipes!) and did not fry the mole mixture to thicken before putting it in the stew pot but, after cooking for almost 3 hours in total, it thickened on it’s own.
Come back Wednesday, January 13, for a round-up of dishes from other food bloggers.
Next Stop: El Salvador 1/18
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This looks delicious! But I totally know what you mean about modifying Rick Bayless’s recipes. His mole recipe call for about 1/2 pound of dried chilies. I use 4 (about 2 oz) which is MORE than enough heat for me.
PS – I also ate chipalenes in Oaxaca and was amazed that I actually enjoyed them.
1/2 lb of chiles? Sorry but not even Mexicans eat that much chile, LOL.
IC that Mancha Manteles really does stain the tablecloths. I can see how you would want to scoop every drop with the tortillas!!!!I watched a show on the Food Network of a gentleman travellingin Oaxaca. He tried some challenging food items. I do draw the line on eating insects, although I have had chocolate covered ants:D You are so much more adventurous that I:D
That sounds and looks delicious, Joan!!! I hate following recipes…….too
I can’t wait to see all the recipes.
I constantly catch myself overlooking the recipe and just putting it together in my style! Most of the time it is still ok. This looks delicious. Love your pics, too.
A wonderful start to the tour Joan! And boy! You are adventurous to eat insects! I love all the spices and combination of pork and chicken.
It was barely even a taste – I just wanted the experience to say I did it. Never knew I’d be broadcasting it to the internet 5 years later!
Wonderful recipe and I wish I could taste it!
Wonderful recipe Joan, so much depth of flavor and I love that it has plantains and pineapple for a different texture and sweetness. Great first post of this tour.
Oh forget the bugs, I’d be running in the other direction Joan! I so hate bugs, I can’t believe I still live here! The stew looks great and yes you were correct to critique where the chiles were concerned!
Well I live in Los Angeles and we have terrific authentic Mexican food. Way more than tacos and burritos! Oaxacan is a particular favorite of mine and I too have eaten, if not grasshoppers then crickets. I had mine at a Oaxacan restaurant right here in Los Angeles. So let’s start the tour, cuz I don’t even have to leave home. GREG
I adore soups and stews, but they aren’t always the most photogenic foods. I was just lamenting this fact tonight because the photos of my Michigans is better than the photos of many more inspired dishes. This dish sounds delectable, but you were so right to replace that lard. Thanks for a great lesson on Mexico.
This sounds totally delicious! So glad I’m finally able to see your site
can I send you my Mexican-inspired recipe tomorrow night?
beautiful post and I would love to stain some table cloths
Love the name of your dish, bet it tasted awesome. I love traveling in Mexico too!
Is it too late for my albondigas?
LL
Juana,
I am going to totally enjoy this trip. I was shocked that there are 111 million people in Mexico !!!!
As always love the succulent looking plates.
Ray is so impressed he just decided he is going to work harder on his cook book and his Web site. Keep inspiring us my friend.
I love the way you separated the ingredients. Such a well thought out post with lots of information. I still haven’t been to Mexico.
What a fantastic event Joan! I kind of only saw it now, so I guess I missed Mexico, but loving Mexican food I might still post something although it’s gonna be late!
Education, good food, good conversation. I’ll be back to enjoy this wonderful tour. I hope to make at least one of these dishes. I’m thinking Brazil.
I didn’t know you’ve been that many times to Mexico, and you ate chapulines! guacala! LOL. Sorry but when it comes to bugs my mind shuts down. I need to be more adventurous, I know… Mexico is so full of contrasts, like you said. From the modern and vibrant Mexico City to the slow paced and rustic countryside.
Great dish, too! I love mancha manteles
A warm, spicy dish and nothing wrong with putting your style to the dish. This one’s still Mexican.
As for heat/hot peppers…that should be added/omitted according to taste.
girl you crazy for eating bugs and all that stuff. not me mi amiga. i love me some mexico, but some stuff is just a no-no!
can’t wait to see the El Salvador round up. I should have done something for that one. My nieces mother owns traditional ES resto and it was my 1st restaurant job! ooh wee did i eat pupusas!
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