One of the first things I did just a couple of days after my arrival was to book a cooking class. I wanted someone who would show me how to cook authentic Mexican dishes. I wanted to know more about the Mexican way of life and the way they cooked at home, which, I must add, is somewhat different to the Mexican food we eat in Tex-Mex restaurants in Malta. So my daughter booked me in a class with a company called Cookin’ Vallarta. On the day of the class she took me to the meeting point which was a local mall and dropped me off. Our tour guide and chef took me as well as an American couple off in his van. The plan was to take us to the market to show us Mexican fruits, vegetables and meats. The market was bustling with life, bursting with colour and the smell of cooking as it boasted little indoor eating places, a stall which made fresh tortilla dough made from corn as well as lots of fish stalls. Whilst walking about exotic birds would cheekily swoop down by the veggie stalls and alight on a guava or melon. It was hilarious how they would try to peck into the fruit only to be shooed away in time by shoppers or stall owners. As there were only three of us we were going to have the lesson at the chef’s home and not his commercial kitchens. This intrigued me as I was really going to have a taste of Mexican home life. We bought all we needed to make 2 different types of salsa, guacamole, veg and chicken tamales and tacos. The market was an incredible experience, you could tell that chickens were free range, corn eating animals as all were a golden yellow! Corn, the staple food of Mexico! Our guide was most informative and gave us the history of many foods grown in Mexico giving this exercise an edge. He told us that most historians believe maize was domesticated in the Tehuacan Valley of Mexico with the Olmec and Mayans cultivating numerous varieties throughout Mesoamerica. This was cooked, ground or processed. Maize or corn is central to Mexican food. Its importance cannot be quantified as virtually every dish in Mexican cuisine uses maize. In the form of grain or cornmeal, maize is the main ingredient of tortillas, tamales, pozole, atole and all the dishes based on them, such as tacos, quesadillas, chilaquiles, enchiladas, tostadas and and many others. I shall not give you the recipe for tamales (unless you ask) as I believe that they are not something we Europeans would like. They are made from cornmeal paste which is levelled out over a banana leaf with chicken or veggies which have been julienned and placed on top and then rolled and enclosed in its banana case and steamed. It reminds me of a wet semolina dough with not much flavour. The salsas on the other hand were divine and hot! I will give you the recipe for these below! After we got to the chef’s home we were welcomed with a drink of fresh hibiscus ice tea, which was refreshing to say the least and then the fun began. Once again chilis of all types were used either chopped or charred or both lending another taste to salsas where even the tomatillos and tomatoes were charred. Using the tortilla dough, literally made up of ground corn kernels and water, we made fresh tortillas and tacos to hold chicken, veggies or prawn. It was lots of fun and I made new acquaintances. Food is truly a cultural thing and I enjoyed the experience! Recipe for Roasted Tomato Salsa 2 tomatoes 1 Serrano or Jalapeno Chili pepper Salt 2 tbsp finely chopped cilantro In a hot pan with no oil char the tomatoes and chili pepper till they turn black. Once blackened place all ingredients in a mortar. Deglaze the pan with a little water and leave to the side. Add the salt and with the pestle pound the mix till it is turned into a salsa. Add the water from the deglazed pan together with salt. Mix and to finish top with the chopped cilantro. This sauce is used widely with everything, from your eggs at breakfast to your steak at dinner time! I love it. Enjoy! Recipe for Classic Guacamole for 6 pax 2 avocados ripe but not black inside 1 tomato, deseeded and finely diced ¼ of an onion finely chopped 3-4 sprigs of cilantro, chopped 1 Lime Salt and pepper In a medium sized bowl smash the avocado with a fork. Add the diced tomato, onion and cilantro. Squeeze 10 drops of lime over the mixture and season according to taste. (I used 12 drops of lime). Mix all ingredients and serve with tortillas for a truly mouthwatering and healthy snack or appetizer!
Posted on: Fri, 16 Jan 2015 22:37:55 +0000
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