Sep 27, 2013
September 27, 2013 by BOB KARISNY
Our host and chef instructor Ricardo Munoz lives in and has multiple restaurants in Mexico City. While Chef Munoz has studied food all over Mexico, our focus on this trip is food from the Mexico City area.
One of the first things he told us is that green is the color of Mexico City food. When I first heard this, I was a bit concerned because green is not a color many people in the U.S. associate with Mexican food. Then, Chef Munoz started cooking with green ingredients like tomatillos (the green tomatoes in the paper-looking wrapper) and nopales (cactus paddles), plus limes, cilantro, avocado and green chilies (jalapenos, Serranos, Poblanos). I saw how great green Mexican food can taste.
Green ingredients can be tart and rich and blend very well with corn in tortillas or masa for tamales, gorditas and sopes. These foods also complement beef, pork and chicken well. In the pictures you can see the green salsa with a gordita and chilaquiles (a dish made using crisp tortilla chips served often at breakfast). We used it in enchiladas suizas (named for the Swiss who brought dairy to Mexico) and on tamales. After trying it in so many areas, I feel that with time the American palate will continue to better appreciate green Mexican food. It really is fresh and delicious.
Next week I'll share some of the things I saw at Mercado de la Merced. From pigs' heads to lucha libre (Mexican wrestling), it was an amazing place.
Filed under: Food