*MEXICAN FOOD*

The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers also prominent in Mexican cuisine.

The most frequently used herbs and spices in Mexican cuisine are chilli powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.

Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines.

^{*Chimichangas*}

*Guacamole*

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

        Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.                 

         *Chicken Enchiladas*

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

*Spicy Tomato Rice*

Ingredients:
1 tbsp of butter
2 cups of white, long-grain rice
1/3 cup diced jalapenos
1/3 cup diced green onions
1 clove garlic, crushed
1 tsp chili powder or paprika
1/2 tsp chipotle and/or cayenne
1 tsp cumin
1/2 tsp salt
2 1/4 cups chicken stock
1/2 cup of tomato sauce

*Black Bean Salsa*

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (17-ounce) package frozen whole kernel corn, thawed
• 2 large tomatoes, seeded and diced
• 1 large avocado, peeled and diced
• 1 small onion, diced
• 1/8 to 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• Salt and pepper

Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

*Taco Soup*

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

*Scallop & Mango Ceviche*

Ingredients:
2 lbs Bay scallops (or other diced fish in similar size pieces)
1 ripe mango
1 red bell pepper
1 jalepeno
1/2 bunch cilantro
1/3 cup lemon juice
3/4 cup seasoned rice vinegar
1 tsp schezchan pepper
1/2 tbl cumin

*Pastel de Tres Leches*

This version of Pastel de Tres Leches or "Three Milk's Cake" (known in the U.S. as "Tres Leches Cake") is not quite as rich and dense as traditional Pastel de Tres Leches is. This fluffy cake is soaked in three types of milks in the typical style, and topped with decadent fresh whipped cream.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder- aluminum free
• 6 large eggs- carefully separated into yolks and whites
• 1/2 cup whole milk
• 1 cup sugar
• 1 teaspoon vanilla extract
• Cream Syrup for Soaking (see recipe below)
• Whipped Topping (see recipe below)

Preparation:

Sift (or mix thoroughly) the flour and baking powder together in a large bowl. In a separate bowl, whisk together the egg yolks until they become frothy. Whisk the sugar, milk and vanilla into the yolks.
In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. While the whites are whipping, mix the yolk mixture into the flour mixture by folding it in with a large wooden spoon.
Then, use a large spatula to begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9x13 baking dish and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.Let the cake cool until it feels room temperature, at least one hour, if not longer. Pierce the cake with a fork 20-30 times.
Cream Syrup

• evaporated milk
• 1/2 cup sweetened condensed milk
• 1/3 cup heavy cream
• 1 tablespoon rum or brandy (optional)

Whisk together the three milks and the rum or brandy if you are using it. While the cake is in the pan, slowly pour the liquid over the cooled cake. Refrigerate for three hours, or overnight if possible.
Whipped Topping

• 3/4 cup heavy cream
• 1 teaspoon Mexican vanilla
• 2 tablespoons sugar

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.

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