April 2009
March 2009 | Home | Archives | May 2009
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
In Mexican cooking, corn is eaten and drank, in just about every possible way... Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and chile Serrano, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of Chihuahua, when we were there last month. 
While most of us in DC have stacked our winter clothes up in the attic or inside a trunk, the truth is, it's still a bit chilly. So today I made this mushroom soup, yet again. I should be tired of it already, since I just cooked 100 portions of it for last Friday's cooking class at the Institute and I had tested it for weeks... But here I go.. It is just too good!
It is not your typical soup at all. It has the woody and earthy feel of the mushrooms, but their flavor is somehow enhanced by the Chile de Árbol. It may sound strange, since one would think that chiles mask the flavor of ingredients. But depending on how you use them, they can pronounce rather than overpower other flavors.
My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that's a great excuse for a snack.
The last beautifully ripe avocado I had in the basket was staring at me. So I offered to make a Mexican Farolada out of her pita, of course to top with some fresh Guacamole.
The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.
This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes... It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though.... here it goes: The uses of refried beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
I will give you two tips, included in the recipe below, if you make them at home:
1. Don't add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.
2. You don't need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. Moreover, if you soak them for more than 12 or 14 hours, you may end up with a fermented bean flavor which is great for some Chinese dishes... but not for Mexican refried beans.
I like making them with either black beans, traditional in the South of Mexico, or with pinto beans which are more customary in the North. The latter ones have a creamier feel and more subtle flavor.
