Happy Cinco de Mayo!
Multicultural holidays are some of my favorites to celebrate. As an American of European descent, there are no family obligations so I can really focus on enjoying the festivities. To Mexicans, Cinco de Mayo commemorates the Battle of Puebla in the 1800's during which the French were defeated. To most non-Mexican Americans, it is a celebration of the cultural aspects of Mexico, most notably the food and drinks!
My husband and I have a special place in our hearts for Mexico. We have visited three times to date, vacationing in Tulum and Playa del Carmen twice, and more recently, Puerto Vallarta. Each trip was packed full of wonderful, unique sites and experiences.
In Tulum, a dirt path led us to one of the most beautiful white sand beaches we had ever seen. Playa del Carmen was chaotic, scary in certain areas, charming, festive and absolutely bustling with locals and tourists. The nearby cenotes and lazy river in the Xcaret park were highlights neither to be missed nor forgotten. An ATV tour through the jungle brought us face-to-face with a wild tarantula and a glimpse of how some of the locals lived and worked. We snacked on churros for a dollar-a-piece and nobody bat an eye when we roamed the streets openly drinking beer. Even more surprising were the open-air bars where one could drink while seated on a swing mounted many feet above the ground.
Puerto Vallarta was quite different. It felt wonderfully safe, a world unto itself hidden behind the mountains next to the sea. Considered something of a food mecca, there were countless options from steamed red snapper with chili sauce served beachside to Italian food on a balcony overlooking the busy streets. In the convenience shops, it was hard to find a chip or a nut coated in any flavor other than jalapeño pepper. An excursion into the mountains brought us first to a street stand, where a woman made corn tortillas by hand, filling them with avocado, black beans and the most wonderful cheese I had ever tasted. From there we entered San Sebastian del Oeste, an old mining town where the residents have also spent decades harvesting and selling their own coffee beans. In the heart of the town, we met the humble owner of a tiny bakery who, with great pride, showed off intricate pastries and homemade ice cream in various flavors.
Mexico, much like this burrito bowl, is filled with all sorts of interesting things. As complex as it is simple and worth trying at least once.
Multicultural holidays are some of my favorites to celebrate. As an American of European descent, there are no family obligations so I can really focus on enjoying the festivities. To Mexicans, Cinco de Mayo commemorates the Battle of Puebla in the 1800's during which the French were defeated. To most non-Mexican Americans, it is a celebration of the cultural aspects of Mexico, most notably the food and drinks!
My husband and I have a special place in our hearts for Mexico. We have visited three times to date, vacationing in Tulum and Playa del Carmen twice, and more recently, Puerto Vallarta. Each trip was packed full of wonderful, unique sites and experiences.
In Tulum, a dirt path led us to one of the most beautiful white sand beaches we had ever seen. Playa del Carmen was chaotic, scary in certain areas, charming, festive and absolutely bustling with locals and tourists. The nearby cenotes and lazy river in the Xcaret park were highlights neither to be missed nor forgotten. An ATV tour through the jungle brought us face-to-face with a wild tarantula and a glimpse of how some of the locals lived and worked. We snacked on churros for a dollar-a-piece and nobody bat an eye when we roamed the streets openly drinking beer. Even more surprising were the open-air bars where one could drink while seated on a swing mounted many feet above the ground.
Puerto Vallarta was quite different. It felt wonderfully safe, a world unto itself hidden behind the mountains next to the sea. Considered something of a food mecca, there were countless options from steamed red snapper with chili sauce served beachside to Italian food on a balcony overlooking the busy streets. In the convenience shops, it was hard to find a chip or a nut coated in any flavor other than jalapeño pepper. An excursion into the mountains brought us first to a street stand, where a woman made corn tortillas by hand, filling them with avocado, black beans and the most wonderful cheese I had ever tasted. From there we entered San Sebastian del Oeste, an old mining town where the residents have also spent decades harvesting and selling their own coffee beans. In the heart of the town, we met the humble owner of a tiny bakery who, with great pride, showed off intricate pastries and homemade ice cream in various flavors.
Mexico, much like this burrito bowl, is filled with all sorts of interesting things. As complex as it is simple and worth trying at least once.
Left: Hacienda Jalisco, a hideaway en route to San Sebastian del Oeste where director John Huston spent much of his time. Right: Drying the coffee beans. Bottom: the aforementioned bakery in San Sebastian del Oeste.
Ingredients:
Fire Roasted Chicken:
1 bell pepper, seeded and quartered
1 small red onion, peeled and quartered
2 cloves garlic
7-8 ounces canned fire roasted tomatoes in adobo sauce
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon red wine vinegar
1/2 lb. boneless chicken breast, diced
Directions:
In a blender, puree the pepper, onion, garlic and tomatoes. Pour into a saucepan. Stir in the spices and vinegar. Add the chicken breast and simmer on medium to medium low for 20 minutes or until the chicken is cooked through.
Fire Roasted Chicken:
1 bell pepper, seeded and quartered
1 small red onion, peeled and quartered
2 cloves garlic
7-8 ounces canned fire roasted tomatoes in adobo sauce
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon red wine vinegar
1/2 lb. boneless chicken breast, diced
Directions:
In a blender, puree the pepper, onion, garlic and tomatoes. Pour into a saucepan. Stir in the spices and vinegar. Add the chicken breast and simmer on medium to medium low for 20 minutes or until the chicken is cooked through.
Cilantro Rice:
2 cups chicken broth
1 tablespoon apple cider vinegar
1/2 cup brown rice
salt to taste
1 tablespoon fresh cilantro, chopped
Directions:
In a saucepan, bring the broth and vinegar to a boil. Add the rice, turn the heat to low and cover. Cook for 45 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat, stir in the salt and cilantro.
2 cups chicken broth
1 tablespoon apple cider vinegar
1/2 cup brown rice
salt to taste
1 tablespoon fresh cilantro, chopped
Directions:
In a saucepan, bring the broth and vinegar to a boil. Add the rice, turn the heat to low and cover. Cook for 45 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat, stir in the salt and cilantro.
Roasted Purple Potatoes with Cotija Cheese:
4 small purple potatoes, diced small
1 tablespoon smoked paprika
salt to taste
2 tablespoons extra virgin olive oil
2 tablespoons cotija cheese, crumbled
Directions:
Line a baking pan with foil. In a bowl, mix the potatoes, paprika, salt and oil by hand until well coated. Bake at 400ºF for 20 minutes. Use a spatula to carefully flip the potatoes and continue cooking another 15 minutes or until the potatoes are browned and softened. Allow to cool and toss with the cheese.
4 small purple potatoes, diced small
1 tablespoon smoked paprika
salt to taste
2 tablespoons extra virgin olive oil
2 tablespoons cotija cheese, crumbled
Directions:
Line a baking pan with foil. In a bowl, mix the potatoes, paprika, salt and oil by hand until well coated. Bake at 400ºF for 20 minutes. Use a spatula to carefully flip the potatoes and continue cooking another 15 minutes or until the potatoes are browned and softened. Allow to cool and toss with the cheese.
Pineapple Salsa:
1 cup fresh pineapple, diced small
1/2 cup yellow bell pepper, diced small
3 tablespoons red onion, minced
juice of 1/2 lime
salt and freshly ground black pepper to taste
Directions:
In a bowl, mix the pineapple, pepper, onion, lime juice, salt and pepper.
1 cup fresh pineapple, diced small
1/2 cup yellow bell pepper, diced small
3 tablespoons red onion, minced
juice of 1/2 lime
salt and freshly ground black pepper to taste
Directions:
In a bowl, mix the pineapple, pepper, onion, lime juice, salt and pepper.
Creamy Avocado Tomatillo Sauce:
1 medium tomatillo
1/2 avocado
1/4 cup sour cream or full fat greek yogurt
1 small red onion
2 cloves garlic
1 tablespoon fresh cilantro
juice of 1/4 lime
salt and freshly ground black pepper to taste
Directions:
Using a high-speed blender, combine all ingredients, blending until smooth.
Yield: 2 servings
1 medium tomatillo
1/2 avocado
1/4 cup sour cream or full fat greek yogurt
1 small red onion
2 cloves garlic
1 tablespoon fresh cilantro
juice of 1/4 lime
salt and freshly ground black pepper to taste
Directions:
Using a high-speed blender, combine all ingredients, blending until smooth.
Yield: 2 servings
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