BH&G Mexican Flavors

THERE’S SO MUCH TO LOVE ABOUT THE WARM, SPICY FLAVORS OF MEXICO—a country composed of 31 states and various culinary specialties specific to each region from north to south. The traditional dishes sketch out a rich cultural history based on local ingredients that have been blended with ingenuity for recipes the world has come to know and crave. We’re always looking for new and delicious ways to bring Mexican-inspired tastes to the table. In this issue of Mexican Flavors, our goal is to deliver both authentic recipes—like tamales (p. 80)—as well as modern fusion combos that blend traditional flavors with new ingredients and cooking techniques. For veggie-centric spins on tacos, see p. 76. These innovative recipes use plant-based ingredients—such as jackfruit and a vegetarian “chorizo”—to bring new textures and tastes…

THE TARTNESS OF ACIDITY In Mexico, the acidity from limes and other tart ingredients brightens many dishes and is commonly used to counter the fattiness of rich meats, such as pork. CITRUS Limes, lemons, and oranges are used to marinate meats and brighten salsas, margaritas, and even soups. TOMATILLOS Also called Mexican green tomatoes, these fruits in parchment-like coverings are firm, herby, and slightly acidic. On the Mexican table, they are usually found raw in salsas and guacamole. TAMARIND The seeds and pulp of tamarind pods taste like a mixture of lemons, apricots, and dates. Although tamarind pods are usually available in Latin markets, purchasing tamarind paste or concentrate in jars is more convenient. THE VIBRANCY OF PRODUCE Long before farm-to-table came into vogue, Mexico’s local markets provided home cooks…

[IN THE KNOW] SOPAIPILLAS PLANNING A SPECIAL BRUNCH? PUT THESE SWEET MEXICAN FRIED PASTRIES ON THE MENU. SERVE THE SOPAIPILLAS WITH DIFFERENT TOPPINGS, SUCH AS HONEY, JAM, AND/OR CHOCOLATE-HAZELNUT SPREAD, AND FINISH WITH FRESH FRUIT AND SWEET CAFÉ DE OLLA. SOPAIPILLAS HANDS ON 30 minutes REST 30 minutes 2 cups all-purpose flour2 Tbsp. sugar1 Tbsp. baking powder1 tsp. salt2 Tbsp. shortening¾ cup milk6 cups vegetable oil for deep-fat frying1 recipe Café de Olla (optional) 1. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Make a well in center of flour mixture. Add milk all at once. Using a fork, stir until a dough forms. Knead in bowl until smooth. Cover; let rest 30 minutes.…

MEET OUR PRO GABRIELA CÁMARA “I wanted to write a book that would put Mexican food on the level of everyday Italian food for an American public that’s interested in Mexican cooking but isn’t going to make mole for dinner,” Gabriela Cámara says. It’s not unusual for her to compare the two cuisines: Her mother is Italian; her father is Mexican. She credits both for an appreciation of fresh ingredients and her love of flavor. So it seems natural that Cámara’s style (whether cooking at home or in her restaurants) focuses on seasonal ingredients combined with a minimum of fuss. HUEVOS CON MIGAS START TO FINISH 20 minutes 8 to 12 eggs2 Tbsp. Crema Acida (right) or crème fraîche½ tsp. sea salt, plus more as needed⅓ cup safflower oil4 to…

AVOCADO-POBLANO SALSA HANDS ON 25 minutes BROIL 7 minutes STAND 15 minutes 1 fresh poblano pepper (tip, p. 25) or 1 yellow, red, or green bell pepper1 yellow, red, or green bell pepper1 lime½ cup chopped tomato⅓ cup finely chopped red onion2 Tbsp. chopped fresh cilantro2 small avocados, halved, seeded, peeled, and choppedSalt 1. Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from heat 7 to 10 minutes or until charred, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins. Remove stems, seeds, and membranes; chop peppers. 2. Remove ½ tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine chopped peppers, lime zest and juice, tomato, onion,…

[IN THE KNOW] MOLES MEXICANOS WHILE MOLES IN GENERAL ORIGINATED IN MESOAMERICA, MOLES MEXICANOS EMERGED FROM THE SOUTHERN STATES OF OAXACA AND PUEBLA. TRADITIONALLY, THESE RICH SAUCES USE LONG LISTS OF SPECIALTY INGREDIENTS TO CREATE COMPLEX AND HARMONIOUS FLAVOR BLENDS. THEY ARE SIMILAR IN THEIR INCLUSION OF CHILE PEPPERS. MOLES MAY BE USED AS MARINADES OR SIMMER SAUCES FOR MEAT. [IN THE KNOW] CHILES WHILE THEY RANGE IN SPICINESS FROM MILD TO FIERY HOT, CHILES (DRY AND FRESH) ARE SO MUCH MORE THAN THEIR HEAT LEVEL. THEY ALSO CONTRIBUTE SUBTLE NUANCES OF FLAVORS, SUCH AS FRUITINESS, NUTTINESS, OR A HINT OF SWEETNESS. ANAHEIM Also called chile verde, the Anaheim is a mild chile from California that grows 6 to 8 inches long. It is key to green chile sauces and…