Connecting the Dots for Student Success in Culinary Arts Webinar
Recipes
1. Mexican Hot Chocolate made with ½ milk and ½ water
(Follow instructions on the back of package; Nestle’s Mexican Hot Chocolate tablets also known as Abuelita)
2. Mexican Coca Cola
(Compare US and Mexican varieties – high fructose corn syrup vs. cane sugar)
3. Agua Fresco – Hibiscus flower tea. (http://mexicanfood.about.com/od/bebidasdrinks/r/aguahibiscus.htm)
4. Pico de Gallo with tortilla chip. In Mexican cuisine pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños or serranos). Other ingredients may also be added. In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, green chili are reminiscent of the colors of the Mexican flag.
(http://www.food.com/recipe/pico-de-gallo-83371)
5. Mexican Red Rice with Queso Fresco, The name means "fresh cheese." In this case, it's a salty cheese that's usually enjoyed crumbled but can also be sliced or melted.
(http://mexicofoodandmore.com/side-dishes/mexican-red-rice.html)
6. Chuletas with grilled pineapple.
(No recipe, grill smoked pork chops and pineapple)
7. Chocolate Sauce with smoked chipotle in adobe sauce served with ice-cream
(Add to taste finely minced smoked chipotle in adobe sauce, serve over vanilla ice cream)
8. Tortilla’s made from scratch
(http://allrecipes.com/Recipe/Corn-Tortillas/Detail.aspx)
9. Napolitos with tomatoes, onions, cilantro, garlic and Tapatio hot sauce.
(http://whatscookingmexico.com/2008/03/19/salad-the-humble-nopal/#sthash.4FNeq1By.dpbs - add Tapatio hot sauce instead of jalapeno pepper. If fresh cactus leaves are out of season replace with canned marinated napolitos.
10. Guacamole with Chicharrones. Courtesy of Rosa Mexicano Restaurants
1 Hass avocado
3 tbl chopped onions
1 tsp chopped jalapeño chiles
1 ½ tsp chopped cilantro
1 tbl chopped tomato (discard juice and seeds)
In a bowl using the back of a wooden spoon, thoroughly mash the following ingredients into a juicy paste (using salt as a grinder):
1 tbl chopped onions
½ tsp chopped jalapeño chiles
½ tsp chopped cilantro
½ tsp salt
1. Holding the avocado in the cup of the hand, split the avocado in half lengthwise and remove the seed.
2. Slice the avocado lengthwise in approximately 1/8” strips, then across forming a grid (cut though the flesh only, not into the skin).
3. Scoop the avocado out of the skin with a spoon.
4. Add the avocado to the paste and thoroughly mix together, then add the rest of the ingredients and fold.
5. Add jalapeño chiles and salt to taste.