Peach and Pitaya Sorbet - Nieve de Durazno y Pitaya

Finally, it is starting to feel like Summer here in San Francisco. What is better for Summer than some delicious iced treats? Recently I saw some luscious peaches and colorful pitayas side by side so I decided to make some cool Nieve de Durazno y Pitaya.



More often than not pitayas (also spelled pithaya) are associated with exotic, tropical or Chinese products but they are also abundant in Mexico. Some species of Pitayas are native to the Americas, and in Asian countries they are referred to as "dragon fruits", because they seem scaley, like a dragon's skin. They are rich in calcium and vitamin C. Pitayas are actually not tropical, they grow in arid regions. Like other succulents, like the nopal and the prickly pear, they are believe to regulate blood sugar in diabetics.


Here in San Francisco I found Pitayas on several groceries stores on Mission Street. They are also available at Rainbow Groceries. This being an artsy blog, I also wanted to mention that these curious fruits were a favorite painting subject of Mexican painter Frida Kahlo. Here is one of Frida's paintings depicting pitayas!


In Mexico these fruits are not often eaten by themselves. They make wonderful Agua Fresca and nieve, a type of sorbet. I think that the species found here in the US are not particularly flavorful, they have the consistency of kiwi with crunchy little black seeds. The flavor some how resembles Jicama, with a hint of melon. I think the ripe juicy peaches marry well with the flavors of the pitaya. These recipe is super easy. You'll need the following ingredients:

• Two big, very ripe peaches. This recipe wont work if the peaches are not soft.
• Two red pitayas
• Fresh squeezed lime juice
• Sugar or sweetener of your choice to taste (optional)
• A splash of fruity liquor like Midori, Grand Marnier, or Triple Sec (optional)

Cut the pitayas lenghtwise and take the white flesh out of the peel carefully using a spoon. Save the red peel as a "cup" for presenting your sorbet. Cut the pitaya flesh in chunks and place them in a food processor.

Peel the peaches by cutting an "X" on their skin, then dunk them in boiling water for a few seconds. Dunk them on iced water and the skins should be able to come right off. Cut the peaches in chunks and add them to the food processor.

Add the lime juice, the liquor and a little bit of the water you used to peel the peaches. The peaches I used were very sweet so I didn't use any sugar, but you can add the sweetener of your choice at this point. Process until you have a soft puree. Don't process the fruit too much, or the little seeds of the Pitaya will pulverize and discolor your sorbet.

Freeze the puree in an ice cream maker until you reach a sorbet consistency. It wont take too long to churn, so check often. I use cuisinart model 21. If you don't have an ice cream maker you can freeze the puree in a tray until it is partially frozen. Scrape the sides with a spatula and freeze again - it will be more icy, like an Italian Granita, but still good! Serve in the hollowed out peel of the pitaya and enjoy!

Palomitas de Colores: Colorful Fruity Popcorn

So...A recipe for popcorn in a Mexican food blog? Of course! Corn is a quintessential Mexican food, with lots of symbolic meanings, check the previous post. Back in grammar school my friend's mother made colorful popcorn like this. The first time I saw it in his lunchbox I found the colors fascinating! My friend's mom used a syrup made out of hard candy (similar to jolly ranchers) to color the popcorn. This version uses less sugar and fresh fruit to flavor it, and it uses stovetop popped popcorn. It is crunchy, toasty and better than the microwave kinds, that are full of hydrogenated fats. Let's get cooking! You'll need the following ingredients:

FOR EACH BATCH OF POPCORN

• Half a cup of Maiz Palomero, divided into eights of a cup (or any quality brand of popping corn)
• Vegetable oil, two tablespoons
• Salt, just a pinch (optional, it just brings out the flavor)
  
• A sauce pan with a lid (it should hold at least 3 quarts)

Add the oil to the pan, and heat on high, together with one fat kernel of popcorn to test. Once the kernel pops, you are ready to add one eight of a cup of popcorn to the pan, and a pinch of salt. Shake it a bit so it divides evenly into a single layer. Cover and let it rest for about 15 seconds away from the heat - then place it over the flame once again. The popcorn should start popping, go ahead and hold on to the lid and shake the pan vigorously over the stove to prevent burning. Once the popcorn is almost all popped you won't hear rattling. Open the pan halfway so the steam escapes, that way you'll have crunchy toasty popcorn. Place the popcorn in an oven so it stays warm and crunchy, before covering it with the flavored syrup.

FOR EACH CUP OF SYRUP

• One cup of flavoring agent. In this case I used fresh blue berries, raspberries, vanilla, fresh lime and lemon.
  
• One cup of organic, evaporated cane juice sugar or piloncillo (Note: using piloncillo will result in darker colored popcorn).
  
• Three quarters of a cup of water
• A drop or two of vegetable coloring (optional).
  

Fruit syrup is created in a similar manner as the one used for this Agua Fresca, but it uses less water. Combine the water and the fruit of your choice in a blender, strain in a fine sieve. Combine the sugar and the flavored water in a sauce pan and bring to a boil. You can add a couple of drops of food coloring at this point, if you are using it. Boil and stir until the sugar has thickened. This is the tricky part! If your caramel is too tick, you'll end up with a messy sugary clump. If the syrup is too thin, it will shrivel your popcorn. You'll know your syrup is the right consistency if you pick it up with a spoon and it falls back to the pot in the shape of a ribbon. Put the warm popcorn in a bowl and cover with the syrup evenly, using a wooden spatula to carefully coat it. The correct ratio of popcorn to caramel is about half a cup of syrup to three cups of popcorn, depending on taste. Place the finished product on a sheet of wax paper and let dry.


If you are making different flavored popcorn I recommend you have your fruit flavor based prepared ahead of time, before making the syrup. That way your warm popcorn doesn't have to sit in the oven for a long time. Once the popcorn is dry and cool to the touch, it is ready. Put it in a pretty bowl and serve. Oh wait...It doesn't matter where you'll put it, it usually gets eaten right the way! Enjoy.

Coconut Horchata - A Recipe from Tapachula

Finally, blogeritos and blogerinas! After a cold Summer seems like we have some sunshine in San Francisco. Like I always say, warm weather reminds me so much of Tapachula, in Chiapas. I lived in Tapachula for only a year, but I used to visit often way before hurricane Stan destroyed the Soconusco region in the Southern most region of Mexico.

Tapachula's cuisine is very alluring, mixing Mayan and Spanish traditions, with some touches of African, Chinese and Japanese influences. The cuisine is not what folks usually think of as "Mexican Food" north of the border. It includes exotic local vegetables and fruits, savory tamales and unusual seafood and game (wild boar, iguanas, round water crustaceans called chiquirines, and turtles).


Tapachula is sweltering hot! Hence the tradition of cooling and nourishing drinks all over the coast of Chiapas. This is a recipe to prepare a refreshing, milky Horchata de Coco. To prepare it, you'll need the following ingredients:

• A fresh coconut
• A dry coconut
• One cup of rice
• One cup of slivered almonds
  
• A stick of cinnamon
• Lemon peel
• A vanilla bean
• Sugar, or agave nectar to taste

Start by soaking the rice, almonds and Cinnamon overnight in six cups of water. The next day, you'll be ready to start adding the flavoring ingredients.

Split the vanilla bean in two. Using a dull knife, scrape the inside part as shown in the picture. Add some lemon peel as well to your previously soaked ingredients.


Add all your ingredients to a pot and bring to a boil. Boil only for one minute so the rice has softened a bit but it is not mushy. If the rice cooks and it gets very soft it will change the texture of the rice and the flavor of the horchata.


Let the rice mixture cool. In the mean time, prepare some coconut milk by combining the water of a fresh young coconut and the fleshy white part of a dry coconut. You can open the young coconut with a very sharp knife or a cleaver. You can also use the thin, gel like coconut to flavor your drink.


Check out my instructions on how to split a dry coconut on my previous post - Fear, gifts and Sacrifice: When the Coconut Cracks

Combine the coconut water, the coconut flesh and the young coconut gel using a blender. You now have coconut milk ready to use!

Process the rice mixture in the blender as well, in small batches and strain*. Add about four more cups of water, the coconut milk and sweeten to taste. That's it - serve very cold!

*Note, according to your taste, you may need to strain the horchata again after you add the coconut milk.

Red Hot Chile Salt

Hello Blogeritos! I've been busy but I have lots to share! Stay tuned. I hope everyone is having a great Summer. One of the things I love about the Summer is the produce. Corn, tomatoes, Summer squash and so many other fresh veggies are in season. I saw some juicy red chiles at the farmer's market the other day, so I decided to make this delicious red hot chile salt!

Street vendors in Oaxaca and Chiapas make chile salt similar to this one to season peanuts, pepitas (roasted pumpkin seeds) and fresh fruits and veggies. It is super simple! You'll need the following ingredients and utensils:

• A cup of salt
• 5- 6 fresh red peppers, like Thai, Mirasol or Tabasco
• Mortar and pestle
• Salt shaker
• Coffee grinder (optional)

Grind the chiles and the salt together in the mortar. I'm using a small marble mortar and pestle, but traditionally this is done in a volcanic stone molcajete. Choose only the freshest, juiciest chiles, or you'll have a hard time flavoring the salt and breaking the chiles apart. Work the skin and seeds into the salt, so everything starts to break down.


Transfer the chile salt to a plate and spread it evenly. Let it dry on a sunny window for a couple of days before you store it in a salt shaker. Look at the picture below. The salt on the right was ground twice, the salt on the left is a bit more chunky. If you want a finer salt, grind the skins and the seeds in the mortar once again, or process it in a coffee grinder. I have two coffee grinders, one for coffee and one just for spices (let the salt rest for a minute before opening the coffee grinder! The salt may become airborne!)

Enjoy this red hot salt over roasted corn, pico de gallo, crispy jicama or any dish that needs a little spicing. Have a fiery hot summer!

Fear, Gifts and Sacrifice: When The Coconut Cracks

Do you know the name in Spanish for the bogeyman, the legendary monster of childhood nightmares? South of the border the bogeyman is known as "El Coco". This nondescript creature used to scare children is also known as "El Cuco", the same name given to the devil. The word "coco" also alludes to the head. In Mexico, the saying "Le patina el coco" (his coconut slides) roughly translates as someone that has a few loose crews. A good knock to the head is also known as a coco or coscorron. "Dale de coco" means to use your brain, to put some effort into something. When the Spaniards saw coconuts they believed them to resemble little heads - so "Coco" is also the name in Spanish for delicious coconut fruits. Yes, botanically coconuts are fruits, not nuts. How nuts is that? And have you ever noticed how coconuts have "eyes" and a "mouth"?

Coconuts as Offerings and Sacred Guardians
For many cultures, the effort it takes to open a coconut is a symbol of overcoming difficulty and obstacles. It also teaches humility. Have you ever met a person that is never wrong? Their heads are hard as coconuts! Many cultures use coconuts as divine offerings. The picture below comes via Sri Karunamayi's page. It shows fresh coconut water used as an offering during a ritual. Sri Karunamayi (also known as Amma) is a spiritual leader that is also known as "the hugging saint". During Thaipusan , a festival in India, people also perform a coconut smashing ritual.


In Santeria, coconut shells are used for divination. Coconuts are also offered to Elegua, the deity that resides between crossroads. Elegua (also known as Eshu) is a mysterious fellow that is congruent to Hermes and Loki from Greek and Norse mythologies. He is the messenger of the gods, a trickster, and a road opener. In the Santeria tradition Elegua controls both fortune and misfortune. In her book Jambalaya, author and ritualist Luisah Teish describes the preparation of a coconut that serves as a protective guardian to be kept behind a person's front door. Writer Migene Gonzalez-Whippler also narrates a ritual that prepares a coconut ebbo (a gift) for Elegua, that also serves as a love spell. Five different liquors and candies are used to stuff a dry coconut. It serves as a symbol for making a person's head "drunk" with love for the one preparing the coconut. The following image of a coconut offering to Eleggua comes via Year in White, a site about news and general discussions about the Santeria faith.


Not too long ago, while visiting the big Island of Hawaii I was lucky enough to visit Kalapana, what once was a famous and beautiful black sand beach called Kaimu. The eruption of the Kilauea volcano in 1990 and 2008 destroyed most of the Hawaiian village and buried the beach under petrified lava. A local woman mobilized the community to create a new coconut grove. New coconut plantings will replace the ones destroyed by the lava. In a way, her efforts served as coconut gifts for future generations to enjoy. At the new Kaimu beach I took a photo of a simple offering that was left on the beach. It was a coconut and a flower lei, possibly for Kali, Goddess of the volcanoes. The lava flow has not stopped. That night me and my boyfriend hiked to see the lava flow at Kalapana. The stars shone bright, and the red river of lava was both creation and destruction. It was an experience I'll cherish for the rest of my life.



The Challenging Art of Opening a Coconut
Coconut is one of those foods that people either love or hate. I get a feeling that if people really dislike the sandy, extremely sweet and dry coconut bought out of bags - or they are reminded of the smell of the chemical synthetic coconut used in lotions. Fresh young coconut is really delicious, and coconut water is clean and refreshing. I'm not going to lie to you - opening a coconut is hard work. It is better to do it at your leisure, not while you have guests waiting for cocktails. See is a challenge - anyone can open a can, but opening a fresh coconut is a ritual, a metaphor for overcoming obstacles. You'll need the following materials:

• One dry coconut, clean of mold or other impurities
• A large clean napkin
• A clever or a large knife
• A mat or towel
• A canvas bag (for an alternate method)
  

So, going back to the "little head" I described at the beginning of this post: The "mouth" of the coconut is the softest part, it is located right at the seam below the "eyes" of the fruit. You need to locate that seam and crack it open by hitting it really hard with the cleaver. In order to not hit your hand by accident, wrap the napkin around the coconut and create a "handle" as shown in the picture.


Now, follow the seam you located earlier to the equator of the coconut. Using your cleaver, start hitting the seam all around. If you don't have a cleaver, use the blunt side of a large knife.


Place a mat or towel on your counter, for stability. You can also work on the floor, outside. Continue hitting the coconut choosing the weakest part - the "mouth", located right below the "eyes" and following the seams all around. This may take time, but you will eventually weaken the seam. Start hitting the coconut with harder blows using the clever, you could also use a hammer. After several vigorous blows, the coconut will crack.

A word of caution: If you have absolutely no practice in the kitchen (or using tools like hammers) don't do this! For an alternative method place the coconut inside a sturdy canvas bag, go outside, and smash the coconut against the floor (or a wall or a rock) until it cracks open. You may loose the coconut juice, but you'll be less likely to hurt yourself.

Usually fresh young coconuts have lots of clear juice. This juice is combined with oil and flesh from the coconut to create what is often considered "coconut milk". Dry coconuts may have some juice left before all the water has fully been absorbed into the flesh. You can use this water for drinks and for cooking. Be careful - if the coconut smells sour, don't drink the juice! Once the shell has cracked, you can drain it as shown in the picture and save the coconut water for later. You can also drill a hole in one of the "eyes" and drain the coconut beforehand.


Enjoy your reward - using a spoon separate the white flesh from the shell using a spoon or a knife. Bake the coconut halves for 15 minutes If you are having a hard time taking the flesh out. Clean the coconut flesh by separating the brown spots from the shell with paring knife.


So, don't be afraid of El Coco. With some planning, patience and practice, you'll overcome obstacles in no time.

Herb Watermelon Agua Fresca

Aguas Frescas are fruit drinks very popular in Mexico. This super simple recipe of "Agua de Sandia" uses a flavored mint syrup for a refreshing twist. If you are in a bold mood you can substitute basil for mint, or experiment with the herbs of your choice. Use the herb syrup to flavor other drinks like mojitos, juices and even sparkling water. You'll need the following ingredients:

For the Agua Fresca:

• 3 cups of fresh watermelon
• 6 cups of cold water
• ice cubes

For the herb syrup:

• One cup of coarsely chopped mint, basil or other fresh herbs of your choice
• Half a cup of organic evaporated cane juice sugar
• One cup of water

Prepare the syrup by boiling the water, herbs and sugar in a small sauce pan. Cook for about five minutes. Strain the syrup and store in a clean glass container. Using a blender puree the fruit and the water, If necessary blend in small batches. Serve in glasses with lots of ice. Just before drinking drizzle a little bit of the syrup and stir.


I hope you are enjoying your summer! I hope to post more recipes about some of my favorite summer drinks. I leave you with this haiku about watermelon:

"Del verano, roja y fria
carcajada
rebanada
de sandia"

"Summer's red and cold
chuckle
slice
of watermelon"

- Haiku by José Juan Tablada (April 3, 1871-August 2, 1945) . Tablada was a Mexican poet, art critic and diplomat. He traveled in Japan where he wrote and translated haiku, introducing the poetic form to Spanish language readers.

Abstract Expressionist Amaranth Candy

Inspired by the traditional Mexican candy called "Alegria" (See my previous post - Eternal Amaranth) and Jackson Pollock's paintings, I created these abstract amaranth candy spider webs. Now, this is art you can eat! Pollock was introduced to liquid paint after attending a workshop lead by Mexican muralist David Alfaro Siqueiros in 1936. He later experimented with dripping liquid paint directly over canvas to create his signature pieces.


Do you want to give it a try? You can buy amaranth seeds in Latin American produce stores, or on-line. Amaranth is highly nutritious, and once popped it has a mild nutty flavor. You can use these abstract caramel "webs" to decorate ice cream, fruit salad, cup cakes, or any other dessert. You'll need the following ingredients:

• 1/4 cup of raw amaranth seeds
• 1/2 cup of sugar
• cooking spray
• Dessert of your choice
  

You'll also need:

• A good non-stick pan
• A sheet of aluminum foil
• A cookie tray, or flat pan
  

Start by popping your amaranth seeds in the microwave, like you would do popcorn. Measure two tablespoons of amaranth inside a deep bowl. Toast in the microwave under the "popcorn" setting for about 12 - 15 seconds. Keep an eye on your amaranth seeds, if the dish is too shallow only a portion of the seeds may pop, like in the picture below.

If this happens, choose a bowl that is not quite so shallow. Don't return the un-popped amaranth to the microwave or it will burn. Continue popping the amaranth in small two tablespoon batches until you have a quarter cup. You are looking at light, fluffy amaranth like the one pictured on the left

Line a cookie tray with aluminum foil. Spray lightly with non-stick cooking spray. Spread half of the amaranth all over the foil, making sure they are evenly placed all over the pan. Save the rest of the seeds for later. Keep the pan near your stove before you start the next step...

Next, you are going to make some dry caramel. You are going to melt the sugar in a good non-stick pan over medium/high heat, stirring often with a wooden spoon. The sugar will melt and turn into liquid once you heat it, you just need to be patient and stir often. I don't use a candy thermometer, or time myself. Just pay attention and stop heating the sugar once it completely dissolves and turns into a nice, golden brown caramel. Be careful! It is going to be VERY HOT!

This is when the fun begins. Turn the heat off, and place the hot pan on a trivet. Using a spoon, start pouring and dripping the caramel over the amaranth seeds. Do it quickly before it starts getting hard. Pour the rest of the amaranth seeds on top of the warm caramel.

Refrigerate the tray for about an hour in order to solidify the caramel. Start picking up the caramel in pieces, and use to decorate your favorite dessert. The caramel webs will keep in an air tight container for about a week, if you store them between waxed paper. Enjoy!

LINKS
Learn more about Amaranth by visiting my previous post here
Visit Jackson Pollock's paintings at the artist's tribute page

"Torta de Huerfano Gigante" A Mexican Vegetable Sandwich

What is an ideal food to take to a picnic or a potluck? A giant torta! Every Mexican boy or girl took a torta to school at some point. I first prepared this when I was in middle school, for a field trip to El Ajusco, a volcano south of Mexico City. When it came time to eat, our chaperon, an acerbic drama teacher yelled: "Everyone, take a look at this poor orphan's torta!". Lucky for me, there was enough to share. All my classmates were fascinated looking at all the pretty layers of veggie goodness. Even the bitter old chaperon ate a slice without saying a word - and then asked for seconds! So, who was the poor orphan after all, señor drama teacher?

Tortas are so immensely popular in Mexico City. They are the standard "to go" food since burritos are not really known in Mexico. Tortas are not ordinary sandwiches. Generally they contained re-fried beans, avocado, queso fresco (Mexican cheese) and escabeche (a spicy vegetable pickled salad). Tortas are traditionally prepared in a special bread called "telera", or in french bread rolls called "bolillos". In other parts of Mexico they are called "semitas". You can also make a torta ahogada ("drowned") by soaking the torta in a light tomato or chile sauce. So, are you ready to try it? You'll need the following ingredients:

• 1 large, round country bread
• 1 bunch of fresh spinach
• 1 bunch of asparagus, about 12 stalks
• 2 Portobello mushroom caps
• 1 large eggplant, sliced
• 2 heirloom tomatoes, sliced
• 4 small zucchini, cut lenghtwise
• 2 Red bell peppers, prepared as you would for Papas con rajas
  
• A tablespoon of chopped onion
• 2 tablespoons of extra virgin olive oil

Vinagratte:

• Olive oil, 1/4 cup
• A teastpoon of mustard (Dijon style)
• Vinegar, half a cup
• Finely minced garlic
• Fresh thyme. About a tea spoon, chopped
• Coarse salt and fresh ground pepper to taste
• A teaspoon of toasted pasilla soup base (optional)
  

I'm making my original recipe for a picnic, so I'm using ingredients that travel well and are not too soggy - so I'm not using refried beans. This torta doesn't have any animal products, so I'm only choosing firm fresh veggies. Start by slicing the zucchini lenghtwise, cut the musrhoom caps in half and discard the stems, slice the eggplant and rub salt on all sides. Salting the eggplant will make it "sweat" so it won't absorb a lot of oil and it roasts better. Let it rest in a colander for about five minutes. Prepare your vinaigrette while the eggplant "sweats". Combine all ingredients and whisk together to emulsify. Let it rest at room temperature.

Arrange all your veggies (except the peppers, spinach and tomatoes) on a tray and drizzle them with olive oil. Roast them close to the broiler for about 5 - 8 minutes, turning them once. Broilers vary, so you need to check often so they don't burn. You are looking for a nice, even golden brown.



Saute the spinach with a little bit of onion until it reduces down significantly. Let it cool and squeeze all the liquid out of it by using a clean kitchen napkin. Chop coarsely and set aside. Take your veggies out of the oven and let them cool.

For this recipe I used a large pain de campage. You can also use a sourdough loaf or a similar bread. If you want this recipe to be vegan, make sure your bread doesn't contain any eggs or dairy. Cut the top of the bread and save for later. Remove the inside of the bread and save it for a casserole or croutons. Leave about half an inch of bread around the crust.

Now, you are ready to layer all the veggies inside the bread. Start with the sauteed onions and spinach.

Continue with the roasted asparagus. Dip each asparagus in the dressing, and arrange in a lattice, creating one single layer.

Roast the bell peppers directly on your stove as you would for Papas con rajas. Remove the charred skin using a knife of the round part of a spoon. Open the peppers and remove the seeds and veins. Dip in dressing and arrange these pepper "sheets" inside the sandwich.


Next, layer the zucchini and the eggplant, and then the portobello mushrooms. Don't foget to dip each piece in dressing before putting it inside the torta.

finally, add a layer of fresh tomatoes. Make sure you squeeze all the seeds out. I don't bother with peeling them, tortas rarely have tomatoes that are peeled. Place the bread "lid" on top of the sandwich and wrap the entire thing in a clean kitchen napkin. Place inside a plastic bag and refrigerate for about an hour so everything sets.

Finally....Have a picnic! All you need is some fresh fruit and a nice wine. Slice the sandwich using a sharp serrated knife. You can experiment and add some ingredients of your own - avocados, artichoke hearts, roasted carrot slices, celeriac, even fruit like figs. Generally, you need to place the sturdy veggies on the bottom and the softer ingredients on top so the layers don't collapse or slide when you slice into them. I hope you enjoyed this recipe. Happy eating!

Arroz Poblano - A "Cinco de Mayo" Recipe

Civil War reenactments reminds me a lot of "Cinco de Mayo". Why? Well, both commemorate battles. While some participate with great fervor others couldn't really care less. In the Mexican state of Puebla the celebration is relevant, since that was the location for the memorable battle the holiday commemorates. It was an important turning point in Mexico's history, a Mexican Gettysburg of sorts. South of the border this holiday is known as La Conmemoración de la Batalla de Puebla and it is really a minor holiday. The name doesn't necessarily rolls of the tongue, does it? Maybe that is the reason "Cinco de Mayo" (the date of the battle) has become the popular name for this holiday.


There are many other reasons why "Cinco de Mayo" is more popular in the United States than in Mexico. One of the reasons was the promotion of this holiday by South West authorities after the Mexican Cession of 1848. It was a way to "boost" the moral of the Mexican population now living in US territory but it was also a way of steering new citizens away from any nationalistic sentiment associated with Mexican independence, celebrated the 16th of September. To this day some folks in the South West still get nervous any time a Mexican flag is waved in US territory. The State and city of Puebla however, are more interesting than just one battle.


Puebla has amazing gastronomy, the mixture of Indigenous and European influences. The culinary delights of the city of Puebla are far from tacky "Mexican" restaurants, frat boys wearing sombreros and clever marketing inviting people to drink. In honor of this city I present you Arroz Poblano, a classic recipe from Puebla. The roasted Poblanos give this rice a nice bite that is actually quite tolerable, even by those not fond of spicy foods. Traditionally prepared with sour cream, cheese and chicken stock, this version of Arroz Poblano uses no animal products. It is by no means any less delicious. To prepare it, you'll need the following ingredients:

• One cup of long grain rice
• Two cups of vegetable broth
• One fresh ear of corn
• One roasted poblano chile, prepared as you would for rajas con papas
• One green onion or scallion, including the green part
• A tablespoon of roasted garlic
• A bunch or cilantro
• A tablespoon of olive oil
• salt and pepper to taste

Optional garnish

• A teaspoon of Better than Sour Cream by Tofutti
• A few drops of lemon
• Chopped cilantro or parsley
• Extra poblano slivers and corn kernels

Start by roasting and slivering a Poblano pepper as instructed in the recipe rajas con papas. De grain the corn using a sharp knife. Place a cutting board under the corn to catch all the kernels and save for later. Using a knife, scrape the corn husk in a sauce pan as shown in the picture.




Boil the corn husk and corn scrapings, together with the onion, cilantro, broth and half of the roasted pepper. Boil for about 10 minutes until everything is soft.


Remove the corn husk and discard. Puree everything else in a blender. If necessary add more liquid in order to obtain two cups of broth. Strain the flavored broth and save for later, try to keep it warm.

Fry the rice in the olive oil at low heat. Use a large sauce pan that has a good, tight fitting lid. Stir the rice continuously until it starts turning a nice golden brown. Pay attention the the way the rice smells, before it is done it will start to smell nice and toasty - but don't over fry it or it will turn bitter. Turn the heat off and let the rice cool a little bit. Add a tablespoon of roasted garlic.

If your flavoring broth is cold, heat it up. Add two cups of the warm broth to the sauce pan. Stir in the pepper slivers and the corn, and salt and pepper to taste. Turn the heat back up until everything starts to bubble. Don't stir too much once you add liquid, or the rice will break. Add a spring of cilantro and cover. Turn the heat down. Simmer for twenty minutes using a very gentle flame. Make sure you don't lift the lid or you'll let the steam escape and your rice will be chewy.

After twenty minutes check to see if the rice is done. Take a spoon full of rice from the very top of the sauce pan and check if the grains are soft. If the rice is still hard add a bit more liquid, cover, and steam for another 5 more minutes. I the rice is done you can fluff it with a fork, but don't stir it too much or it will get mushy.

Before serving you can add a bit of sour cream and cheese. This recipe uses no animal products, so I use a bit of Better than Sour Cream by Tofutti that has been thinned a bit with a few drops of lemon juice.
Serve your rice and garnish it with a little bit of chopped cilantro or parsley, and extra peppers and corn if you wish. Enjoy! Feliz Conmemoración de la Batalla de Puebla!



The illustrations at the beginning of the recipe are from a painting titled "La Venta" by Primitivo Miranda. Via the Women of the Independence and Revolutionary Wars of Mexico.