Dancing Chefs’ New Year resolutions

The year 2016 is the year of the revolution….. mmm we mean: resolution! After a lengthy discussion involving many margaritas and several shots of tequila the Dancing Chefs decided on the perfect resolutions to make Salsa and Salsa spicier, saucier and fun-filled. And who said New Year resolutions had to be solemn and serious?!?

The Dancing Chefs solemnly swear in 2016 to:

Greet every guest with a margarita and a big smile 

dancing chef haley with guest

 

 

Lead the Conga line

conga line leonique

 

Teach every chef how to salt their glass perfectly!

perfectly salted rim

 

Try the Hot Chef salsas, even though they make us cry!

We hit another SPICY record a 22-chili salsa Danci

 

Teach the perfect mushing technique: Press-and-roll….press-and-roll!

 

making salsa verde

 

Enjoy the ‘office’ view every day

cozumel sea view 1


Be goofy with our sister Dancing Chefs

DSC05066Dancing chef stephanie and Daphne1

 

Style up our salsa moves with an Olé!

DSC05011

 

Enjoy Salsa and Salsa like a little chef!

young chef with green salsa

 

Invite every chef onto the dance floor!

disabled chef dancing

 

Spread the salsa spirit around you and make sure to visit Salsa and Salsa again soon for a refresher class! Don’t forget to keep the Dancing Chefs to their promises! Olé!!!

Day of the Dead and Halloween – fun and facts

Ok, it’s true…. in Mexico we love a good fiesta! Any given week there’s a national or religious festivity going on: Independence Day, Revolution day, Virgen Guadalupe Day, etc.  And everybody gets involved: young and old!

Day of the Dead (in Spanish: “Noche de Muertos”) or All Saints is another important date on the celebration calendar. It’s celebrated on November 1st and 2nd. The Dancing Chefs at Salsa and Salsa set up their altars at home too. But year by year another spooky party is creeping into Mexico: Halloween! Seemingly celebrating the same theme: “Death”, each festivity has their own peculiar details.

Day of the Dead:

  1. altar de muertosThis celebration has prehispanic roots, where death doesn’t represent the end of a life but a continuation of life in a parallel world. The day when the dead could return was a month after the autumn equinox. Afer the Spanish invasion the date was made to coincide with All Saints.
  2. It is celebrated on November 1st and 2nd.
  3. Unlike Halloween, you don’t ask anything but rather give offerings. By setting up altars you pay tribute to those who passed away and invite them back to visit the land of the living for one night.
  4. la catrinaYou place candles and marigold flowers to guide the way for the souls to find their way home.
  5. The altars are set up inside people’s houses for family, close friends or relatives who passed away.
  6. The altars are decorated with many colors. Usually people place the favorite food and drinks of the departed on the altar as well as a photo.
  7. You don’t get dressed up for Day of the Dead, but it is common to see the representation of death as a lady (“La Catrina”)
  8. Typical candies are sugar skulls and Pan de Muerto, which is a sweet bread with ‘bones’ of bread on top.

 

 

 

Halloween:

  1. Trick or treaters on the porchThe  name of this festivity comes from “All Hallows Eve”.
  2. Halloween dates back to the celtic celebration of “Samhain”. The Celts believed that on October 31st the lines between this world and other worlds could be crossed easily, allowing spirits to enter into the land of the living.
  3. To scare the spirits entering our world, people get dressed up in terrifying outfits.
  4. In Halloween the spirits arriving from other worlds are evil and provoke fear, unlike Day of the Dead where the souls come back to celebrate with their families.
  5. spooky decorationsChildren ask for “Trick or Treat”, impersonating the evil spirits who come and scare us. The only way to calm them is by handing out candies.
  6. Houses are decorated with spooky decorations. The scarier the house, the less likely any evil spirits will come close.
  7. Bonfires are lit to scare off the dead and send them back to the other worlds.
  8. Typical colors used are black, orange and purple.
  9. Carving out pumpkins or “Jack o’Lanterns” is to celebrate harvest season coming to an end.

Now that you know more about the differences between Day of the Dead and Halloween, you can choose to celebrate one or both. Don’t be scared off by the skulls and skeletons walking around in Mexico. Our ancestors are fun, friendly and ready to have a wonderful fiesta!

 

LELA the Pig supports the nuns at Sanatorio Mazatlan

DSC04866During the month of October 2015, LELA the Pig turns towards the oldest hospital in Mazatlan “Sanatorio Mazatlan”. The hospital is run by 7 nuns, who take care of patients from all backgrounds.

DSC04865Sanatorio Mazatlan was the first hospital in Mazatlan, managed by the Sisters of the Holy Heart of Jesus since 1934.  This congregation of nuns originates from Guadalajara, Jalisco and their founder is the first Mexican saint Maria de Jesus Sacramentado. In those days there was no public hospital available and every patient was treated at Sanatorio Mazatlan. Until 1980 the first public hospital opened for the public and the work load for the nuns decreased.

Currently Sanatorio Mazatlan has 15 hospital beds, 2 operating rooms, intensive care and X-ray facilities. The nuns work day and night shifts, prepare food for patients, tend to spiritual needs and administrate the hospital. Sanatorio Mazatlan depends completely on donations and they do no receive any government funds. Patients without healthcare insurance are attended without charge.

Currently the Emergency Room is poorly equipped. Your generous donations will go towards purchasing two neccesary pieces of equipment for the work of the nuns. You’ll be proud to know that each $1USD-bill helps to buy a defibrillator and a heart monitor. These machines will help save hundreds of people’s lifes! LELA the Pig will reveal how much she collected at the end of October. You can follow her every move on http://www.lelathepig.com or http://www.facebook.com/lelathepig.

DSC04861DSC04862

 

 

“Tequila is the answer!”

Fiesta-fans, tequila lovers and sals-a-holics: it’s that time of the year again! September is the Patriotic Month of the year in Mexico, because of Independence Day on September 15th. Of course this the perfect excuse to host a Salsa party at home.  We’ve told you all about how to set up a Taco-party or Taquiza in a previous post. But now it’s time to expand your mixology skills beyond making a Margarita-on-the-rocks. As you can guess, the main ingredient of these cocktails is Mexico’s favorite drink……. Tequila!!!

Tequilazo

This is probably the most famous way to drink tequila. Be careful though, because having more two might get you in some kind of trouble.

como-se-toma-el-tequilaIngredients:

  • 1 shot Tequila
  • Lime, cut in 4 pieces
  • salt

Preparation:

Take 1/4 of the lime and hold it with your thumb and index finger. In the space of the hand where both previously mentioned join, put the salt. With the other hand hold the shot of tequila. To drink: lick the salt, shoot the tequila and bite the lime. Finally have somebody shake your head! Olé!!!

Salty Chihuahua

SaltyChihuahuaThis is the perfect cocktail for those looking for a low-calorie option. It’s a variation to the well-known Paloma cocktail that contains grape-fruit soda.

Ingredients:

  • 1 shot tequila
  • 1/2 shot orange liqueur
  • 3 shots grapefruit juice
  • salt
  • grapefruit slice

 

Preparation:

Prepare your old-fashion glass by dipping into a plate with lime juice and then onto a plate with salt. Fill glass half full with ice cubes. Then add the tequila, orange liqueur and grapefruit juice and stir. Serve with a slice of grapefruit.

 

Tequila Sunset

tequila_sunriseThis is the sister of another famous tequila cocktail. It’s a refreshing drink for tropical summer nights or a celebration. However be aware that its sweet flavor might trick you and make sure to pace yourself.

Ingredients:

  • 2 oz white tequila
  • 3 oz dark rum
  • 6 oz orange juice
  • splash of grenadine
  • orange slice

Preparation:

Fill a tall glass with ice and add the tequila and orange juice. Slowly pour in a splash of grenadine. To finish add the rum with a spoon, so it floats on top of the drink. Decorate your glass with a slice of orange or your favorite fruit.

 

Cucaracha

This is a drink to be careful with for two reasons. It has tequila and coffee liqueur, which gives it heat. The preparation makes it perfect for those who like extreme experiences.

Cucaracha cocktailIngredients:

  • 1 1/2 oz tequila
  • 1 1/2 oz coffee liqueur

Preparation:

In a 4 oz glass add the coffee liqueur. Then pour SLOWLY the tequila to create layers and avoid mixing. Get matches, a brave volunteer and let the fun begin. Put a straw all the way to the bottom and finish it before it burns.

 

 

 

 

Submarine

submarinoThis is another traditional drink with tequila. It’s lots of fun to prepare, but it’s not for the faint-hearted. The combination of tequila and beer might be too much for those who are not used to it.

Ingredients:

  • 1 shot tequila
  • 1 Mexican beer

Take the shot glass with tequila. Hold the beer mug upside down and put the shot glass inside. Slowly turn around to not spill any tequila. Now gently serve a cold beer on top, so the tequila mixes poco-a-poco with the beer. Salud, dinero y mucho mucho amor!

 

“Spice up your holidays” – Travel hot spots in Mexico

The Dancing Chefs are passionate about cooking and dancing, but also love to travel. There are many beautiful cities and sites all over Mexico worth visiting. You will need several vacations to visit them all. Here are our favorites.

Barranca del Cobre

barrancas-cobre-chihuahua

 

Ride the train, a horse, a bike – or just use your feel to explore the awsome canyon country.

 

Espirito Santo

isla espirito santo

For those who like to connect with nature, Espiritu Santo island is the perfect spot. Located in the Sea of Cortez, you can kayak with whale sharks around this island of azure inlets and pink cliffs.

Mazatlan

Sunset overview of Playa Olas Altas, Mazatlan, Sinaloa, Mexico

Home-port of Salsa and Salsa, Mazatlan is much more than a cruise ship destination. The gorgeous colonial district is only a short walk from the 20-km long crescent sandy beach and the world’s longest boulevard.

 

Reserva Mariposa Monarca

1219

The winter retreat for millions of highly colorful migrating butterflies of awesome stamina.

Puerto Escondido

puerto escondido

Super-relaxed coastal town for all tastes: surf, beaches, fishing, wildlife and nightlife.

Mexico City 

Overview of Mexico City

Highland megapolis, ancient Aztec capital, kaleidoscopic canvas of wonderful musea, culinary adventures and masked wrestlers.

Teotihuacan

teotihuacán

Only 45 minutes from Mexico City you can explore a pair of mysterious and majestic pyramids, remnants of the mighty Aztec civilization.

From coast to coast, Mexico has lots to offer and it’s waiting for you to explore and enjoy!

 

 

 

 

“Chop, Chop!” – The 5 tastiest Pico de Gallo variations

pico de gallo1Mexico’s most famous salsa in any Mexican restaurant world-wide has to be ‘Pico de Gallo’. This fresh chopped Salsa contains diced Roma tomato, onion, serrano chili, cilantro, salt and lime juice. It’s a wonderful snack to serve with tortilla chips or a side-dish to spice up your meal.

Not everybody knows that Pico de Gallo is also known as ‘Salsa Mexicana’ in Mexico. The name doesn’t mean that the Salsa was made in Mexico. It actually refers to the colors of the Mexican flag: red, white and green!

Cinco de Mayo is the perfect occasion to create a Pico de Gallo. Instead of the traditional recipe the Dancing Chefs at Salsa and Salsa give you the 5 tastiest variations, so you can amaze your guests at the Salsa party!

 


Jicama Pico de Gallo 

pico de gallo jaliscoThe Dancing Chefs love to be experimental and healthy! The main ingredient is Jicama, a vegetable that is known for its refreshing taste.  The recipe comes from the state of Jalisco: the land of Tequila and mariachis. Enjoy!

½ kilo or 1 pound peeled jicama, cut in strips of 1×5 centimeters

2 peeled cucumbers, remove seeds, cut in strips of 1×5 centimeters

1 small cantaloupe melon cut in strips of 1×5 centimeters

¼ cup lime juice

2 fresh Serrano or jalapeño peppers, remove seeds and membranes, cut in very thin strips

½ tsp salt

1 tsp chili powder (optional)

 

Place all the ingredients, except the chili powder, in a bowl. Mix, taste and add salt if needed. To serve, place the Pico de Gallo in a flat dish and sprinkle the chili powder on top. Serve cold or at room temperature.

 

Habanero Pico de Gallo – ‘Xnipec’

xnipecThis fierce Pico de Gallo comes from the southern state of Yucatan and contains Habanero chili. This variety is not for the faint-hearted, but addictively tasty!

  • 2 big Roma tomatoes
  • Cilantro to taste
  • 1 chile habanero
  • ½ onion
  • Orange juice and vinegar
  • Sal to taste

 

Dice the tomatoes, onion and habanero chile finely. You might want to use gloves when cutting the habanero. Chop the cilantro and mix with the other ingredients. Add salt, orange juice and vinegar to taste. This salsa is used for grilled meat and fish.

 

Mango Pico de Gallo

pico de gallo mangoIf you like a sweet touch in your Pico de Gallo, try out this fruity version. It has mango, but you can use pine-apple too.

  • 4 Roma tomatoes
  • 1/2 onion
  • 1-2 serrano chilis
  • 1 ripe Mango
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to tast

Dice all the ingredients in medium-sized pieces. Place together in a bowl and add the lime juice, olive oil, salt and pepper to taste. Cover and leave in the refrigerator for about 20 minutes before serving.

 

Nopal Pico de Gallo

nopal saladNopales are thick, oval, flat, modified stems of cactus plant, eaten as a vegetable. Its young tender pads known as ‘nopalitos’, are an important part of Mexican cuisine since ancient times. Their flavor is similar to French beans and nopales are a great addition to your meals.

 

  • 1 pound (500 gr) Nopal leaves, without spines
  • 2 big Roma tomatoes
  • Cilantro to taste
  • 1 chili Serrano
  • ½ onion
  • Lime juice
  • Sal to taste

 

Dice the nopal leaves in cubes. Place into a sauce pan with water and bring to a boil. Simmer for 5 minutes until the nopal leaves change color. Drain and place in a serving bowl to cool down. In the meanwhile dice the tomatoes, onion and chili finely. Chop the cilantro and mix with the other ingredients. Add salt and lime juice to taste. You can sprinkle ‘queso fresco’ or feta cheese on top. This salad is a great side dish and has only 50 calories per serving.

 

Melon – Bell pepper Pico de Gallo

cinco de mayoThis last variety of Pico de Gallo can be considered a ‘Salsa Fresca’, incorporating fruits and veggies. You can serve this salsa as a side-dish with roasted chicken.

  • 1 red bell pepper
  • 1 serrano chili
  • 1 cup diced melon (or mango)
  • Lime juice
  • Salt and pepper

Dice up the ingredients and place them together in a bowl.  If you want to make a milder salsa, make sure to remove the seeds of the serrano chili. Add the lime juice, salt and pepper to taste. Cover and refrigerate for about 20 minutes before serving.

 

 

10 Side-effects of Salsa and Salsa

The Dancing Chefs at Salsa and Salsa receive over ten thousand chefs per year in Cozumel, Mazatlan and Cabo San Lucas. We teach everybody the fun ins and outs of Salsa making and Salsa dancing, while enjoying free-flowing margaritas. But there are hidden side-effects behind this interactive cooking and dancing tour. And here they are…

  • You will not like margaritas made with Margarita mix


lime margarita

Back in the day that you had not been to Salsa and Salsa, you could enjoy any Margarita. But once you know what a REAL Margarita tastes like, the margarita-mix version won’t taste as good as it used to. The only solution is to buy a bottle of Tequila and Cointrea and some key limes and make your own Margaritas. TIP: teach the bartender how to make a REAL Margarita!

 

  • You won’t buy canned Salsas

salsa roja
Canned or bottled Salsas are more and more available outside Mexico. Even though it’s handy to open a can, you will find that these ketchup versions can’t compare to a Fiery Salsa Roja or Tangy Green Salsa made by the best Chef (YOU!).  TIP: roast your Salsa ingredients during the weekend and mush up your fresh Salsas in a matter of minutes.}

  • You will develop an addiction to spicy food

young chef making salsa

The world becomes a sad place without spicy food. Tabasco, Sriracha or Louisiana hot sauce become your faithful companions during meals. And the worst is that you will add more and more every time!

 

  • You will start speaking Spanish

salud CZM

“Holy Guacamole”… que pasa? After visiting Salsa and Salsa you will speak and toast like a true Mexican: Salud, Dinero y mucho mucho amor! And apart of Hola and Adios, you will use words like ‘Cerveza’, ‘Baño’ and ‘Gracias’.

 

  • You will recognize strange kinds of food

Mexican grocery items

The vegetable section of your Mexican grocery store will all of a sudden look familiar. Green tomatoes, serranos, jicama and guavas will become part of your daily diet and you will know the difference between cilantro and flat-leaf parsley.

  • Your body will move in strange ways

Salsa moves

Gone are the days that you could listen to Salsa music and stand still. Now you will find your body moving in ways you previously thought impossible and you will mumble to yourself….Sea-side, bar-side……

 

  • You will shout out  ‘Olé’ on unexpected moments

Even your well-behaved self will relapse into ‘Salsa-mode’ occasionally and you will blurt out ‘Olé’. This will cause your family, friends or co-workers to wonder what’s going on and you will have to explain the reason why.

 

  • You will know what a ‘molcajete’ is and use it too

making salsa verde

The Mexican mortar (a.k.a. ‘Molcajete’: Mohl-cah-HE-te) will become a tool you recognize and use. The secret to a perfect Salsa lies in the Mexican mortar and mushing skills of the chef. TIP: Use the press-and-roll for a perfect consistency  😉

  • You will brag about your Salsas

the BEST Salsa

You will display a certain level of arrogance regarding your Salsas. You will disdain any bottled Salsas served at parties and argue with other chefs about how to make the BEST Salsa: more/less cilantro, more/less salt, more/less lime, roasted/boiled ingredients, etc.

 

  • You will go back to Mexico for a refresher class at Salsa and Salsa

welcome back Dancing Chefs

This last danger is imminent from the moment you leave the Salsa and Salsa tour. You will look at the photos from your holidays in Mexico and automatically book your next cruise or stay. Even up to 1 1/2 years ahead of time. TIP: to mitigate these symptoms, take your recipe sheet and dice up a Pico de Gallo.

 

LELA -“And this little Piggy made us smile all the way home”

LELASeems like our lives are always running at such pace that we forget how and where we fit in the big picture. Between the television and radio we count our blessings as all the news floating around  is continually stapling us to negative swirls of political and moral judgment. 
Cozumel humane societyAt Salsa and Salsa we count our blessings everyday as we see the faces of everyone on vacation anticipating having a good time. We know where you come from and how your lives are difficult and challenging. We know that the little time we share with you is and could maybe be the only hardy laughter you have all week.
We understand the pace you live, juggling families and pay checks and the unexpected cost of misfortune. And we can see in your presence how important our job really is when we start the shows.

 

DSC08652Like you, we have an important job to do in the 3 hours we spend together and creating joy and laughter is an essential part of our show. Since we make it look easy, the truth is, the demand on keeping up the energy of 100 passengers at the same time can be daunting, especially when we add the those free-flowing margaritas to the mix.

But we have a secret and now at the end of 2014, I am going to divulge the Salsa secret for the first time.

Salsa Lela

Enter Miss Lela:

You know who she is and have seen her at our shows and this mighty ceramic pig has now just about stepped over 60k in donations for a different charity every month. ( www.lelathepig.com)

The secret to our show and the enthusiasm we have in our presentation day after day is that we are part of something much more important in this world, its unabashed kindness. This is the excitement when Lela gives back. We have learned that the true joy to a happy fulfilled life is to give. When we see your smiley faces donating and posing for pictures, even kissing Lela’s nose, we realize that the truth is not in what we get everyday but in what we give and giving of ourselves is what Lela stands for in her joyous way.

Back2BackAll of the Dancing Chefs are continually determined to make this world a better place and to create beauty in the hearts of people where at times hope and humanity are lost.
Next time you have a chance to make a difference, just do it. Don’t think to hard about why and who and how people end up standing next to roadways or begging at stores. Think about how 50 cents or even a dollar can restore faith in someone who is down on their luck. Next time you leave all that food on your plate in a restaurant, don’t be embarrassed to ask for a to go bag. You will see and find someone,when you least expect it,to give it to. There are people waiting for your help ,whether you see them or not they exist on this planet and if everyone just took a few moments and gave just a little we would see more smiles and more open hearts.

Teach your children by example, take them with you to the goodwill bin or to the food bank or soup kitchen. Our children are the future and can make all the difference just like Lela has for thousands of people around the world. Make 2015 the year you do one thing every month for someone else without anyone knowing.

lela christmasFrom all the Dancing Chefs we want to thank you for your heartfelt donations. We want you to know that every place you have touched has inspired someone, whether it was an orphanage or individual: you have made a difference. So if you are still reading this then we want to wrap our arms around you for 15 seconds and give you a big hug of thanks. You inspire us to give so much!

 

 

Happy New Year and Happy Giving !
The Dancing Chefs from Cabo San Lucas, Cozumel and Mazatlan 
Leonique, Maaike, Stephanie, Chris, Suzanne, Joy, Karla, Laura, Daphne, Linda, Jenny, Cherine, Heidi, Melissa, Leonie……..
OLE!

Spice it up! – Mexico’s spiciest party snacks

Dancing Chef cristina likes it hotThere is something about eating spicy food that is down-right addictive. Even though you feel that your tongue is on fire, you can’t feel your lips and you’ve broken out in a sweat, you will continue to crave spicy food! Mexico has a huge variety of dishes that involve chilis: ranging from the mild Poblano or Pasilla chili to the fiery Habanero. The spiciness of a chili is due to the natural active component ‘Capsaicin’ and it’s measured in Scoville Heat Units. Eating spicy food is not a competition though: we love to still be able to taste the flavor of our food, without our taste buds being blown out.

chile-peppers-hottness-for-blog1

 

If this chart hasn’t scared you, you’re a true Hot Chef as we call them at Salsa and Salsa. It’s time to bring out Mexico’s spiciest snacks that you can prepare for  a Mexican party at home or just as a side-dish to spice up your meals.

Stuffed Jalapeño peppers

This is the spicy brother of a well-known Mexican dish “Chile Relleno”. This breaded Jalapeño chili is bursting with flavor and will be the star of the party.chiles-rellenos-300x204

  • Oil to fry
  • 20 Jalapeño chilis
  • 1 1/2 litres water
  • 1/4 cup vinegar
  • 1 tbsp salt
  • 1 package cream cheese
  • 1/2 cup white flour
  • 1 egg, slightly beaten
  • 200 grams grated Parmesan cheese

Heat the oil in a deep skillet until smoking hot.  Put the chilis, one by one, into the hot oil for about 10 seconds. Use kitchen tongs to turn around and fry evenly. Submerge into cold water to cool down and make it easier to remove the skin.

Peel off the skins carefuly, using a kitchen cloth or gloves. Make sure they don’t break. Make a small cut on the side of the chili and remove the seeds and veins.

Once the chilis are clean, submerge them into a bowl with plenty of water, 1 tablespoon of salt and 1/4 cup of vinegar. Leave to rest for at least 2 hours.

Remove the chilis from the water, rinse and pat dry with paper towels. Slice the cream cheese in thin strips and fill the chilis.

Place the flour on a flat plate, the parmesan cheese on anothe plate and the egg in a cereal bowl.

Pass the chilis, one by one, through the flour, then into the egg and finally into the Parmesan cheese. You can repeat this procedure to make a double layer.

Heat oil in a deep skillet and fry the prepared chilis until golden brown. Place on paper towels to absorb the excess oil.

 

Habanero Salsa – Xnipec 

This spicy version of Pico-de-Gallo is typical from the Yucatan peninsula in the south-east of Mexico. Even if you think you don’t like spicy food, try making this with less Habanero chili. You’ll be surprised by its wonderful flavor!

  • 2 big Roma tomatoesxnipec
  • Cilantro to taste
  • 1 chile habanero
  • ½ Red onion
  • Orange juice and vinegar
  • Sal to taste

 

Dice the tomatoes, onion and habanero chile finely. You might want to use gloves when cutting the habanero. Chop the cilantro and mix with the other ingredients. Add salt, orange juice and vinegar to taste. This salsa is used for grilled meat and fish.

 

Enjoy these recipes and make sure to have plenty of Margaritas and napkins at hand!

Greetings from the Dancing Chefs at Salsa and Salsa

 

 

Shout out for Mexican Independence Day

viva mexicoIn Mexico we love to cheer: Olé….. Salud…… Ándale….. Ay ay ay! In September there’s another great occasion to cheer: Mexico’s Independence day. Now don’t get confused with Cinco de Mayo, which is sometimes mistaken for independence day. The Dancing Chefs love to cheer: Viva Mexico! Independence Day is celebrated every September 16th with parades, festivals, feasts, parties and more. Mexican flags are everywhere and the main plaza in Mexico City is packed. But what’s the history behind the date of September 16?

Back in 1810 the Spanish were the official rulers of Mexico, but many Mexicans weren’t happy with how they governed. On September 16th 1810 Father Miguel Hidalgo rang the church bells of Dolores and made a speech, now known as ‘Cry of Dolores’ or ‘Grito de Dolores’. He made a shocking announcement: he was taking up arms against the tyrannies of the Spanish government and his parishioners were all invited to join him. Within hours Hidalgo had an army: a large, unruly, poorly armed but resolute mob.

independence day dishesEvery year, local mayors and politicians re-enact the famous Grito de Dolores. In Mexico City, thousands congregate in the Zócalo, or main square, on the night of the 15th to hear the President ring the same bell that Hidalgo did and recite the Grito de Dolores. The crowd roars, cheers and chants, and fireworks light up the sky. On the 16th, every city and town all over Mexico celebrates with parades, dances and other civic festivals.

Most Mexicans celebrate by hanging flags all over their home and spending time with family. A feast is usually involved. If the food can be made red, white and green (like the Mexican Flag) all the better! Favorite dishes include Chiles en Nogada, Tostadas or Pozole. Pozole is a delicious soup filled with hominy corn and pork meat and garnished with lettuce, onion, herbs and tostadas. For all you chefs, who want to celebrate Mexican Independence Day in style and make Pozole at home: here is the recipe!!!

Pozole-RojoPozole 

 

The stock:

4 litres of water

1 kilo pork meat

1/2 kilo pork ribs

3 cans hominy corn (450gr. each)

1 onion, quartered

8 cloves of garlic

Salt to taste

 

The Sauce:

5 dried Chili Anchos, cleaned without seeds

5 dried Chili Guajillo, cleaned without seeds

6 cloves of garlic

1 onion, diced

2 tbsp vegetable oil

1/2 tsp oregano

Salt to taste

 

garnishes-for-pozoleThe Garnish:

1 Romaine lettuce, washed and shredded

1 1/2 cup onion, diced

1 1/2 cup radishes, washed and sliced

Chile Piquin, to season

Oregano, to season

Tostadas, 2-3 per person

Limes, cut in halves

 

Preparation:

  1. Heat 4 litres of water in a big pan. Add the quartered onion, garlic, salt, pork meat and ribs. Bring to a boil and lower the heat to simmer for about 2 hours or until the meat has been cooked. You can remove any foam that is formed on the soup. If neccesary you can add more water.
  2. Take the meat out of the stock. Remove excess grease, bones of the ribs, onion and garlic.
  3. Now to prepare the sauce, soak the chili ancho and guajillo in enough hot water to cover the chilis. Leave for 25 minutes.
  4. Once the chilis are softened, drain and place into a blender with the raw garlic, diced onion and oregano. Add a little bit of water too. Blend until you obtain a smooth consistency.
  5. Heat the oil in a skillet on medium high fire. Add the chili mixture to the skillet and season to taste, continuously stirring. Lower the heat and leave to simmer for about 25 minutes.
  6. Pass the chili sauce through a strainer into the stock. Bring to a boil and add the meat, simmer for another 10 minutes. Add the hominy corn, season with salt and pepper if needed. Heat through until the soup is completely hot.
  7. Serve the Pozole in a big soup bowl and place the garnish in the center of the table, so everybody can serve themselves.

 

Buen Provecho and Viva Mexico!!!

 

Dancing Chef Maaike

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