This is the year of Mexico, Año de la Patria, and this week marks its culmination. Mexico celebrates both the 200th anniversary of its Independence and 100th anniversary of its Revolution. What’s a celebration without food?
We will be featuring recipes from Frida Kahlo‘s cookbook Frida’s Feasts starting this Friday through the following Thursday. Diego Rivera used the revolution as one of his principal themes and Frida was a great supporter.
The menu includes:
Caldo de Habas: Purėe of dried lima beans with roasted tomato, onion and parsley served with a slice of bread sprinkled with white cheddar
Budín de Elote: Corn pudding topped with poblano strips and cream sauce
Tamal Tapatío: Corn masa stuffed with shredded chicken and roasted ancho chile sauce and steamed in banana leaf
Chile Relleno de Puerco Guisado: Poblano stuffed with shredded pork and Mexican sausage
with roasted tomato sauce
Pescado Borracho: Sautéed fish of the day served with roasted tomato, guajillo chile, beer and topped with red pickled onions
Huazontle con Salsa Verde: Batter fried huazontle topped with tomatillo, onions and jalapeño sauce
Zarela is also partaking in the Mexican Consulate’s Grand Celebration with pork crackling salad on tostadas. And she will be giving a talk on September 23rd at the National Museum of the American Indian on the Corn Kitchen along with Zoila Medozza, an expert on Valley Zapoteca cuisine, who will be preparing tamales and chocolateatole. That is followed with a Zapotec cooking class at the restaurant on Sept. 25.
Richard Sandoval‘s restaurants – La Sandia, Pampano, Maya, Tamayo, and Zengo are all presenting special menus and tequila tastings. Julian Medina‘s restaurants Toloache and Yerbabuena, have special menus and mariachi bands.
Let Super Chef know about your Mexican celebration.