In honor of Mexican Revolution Day on November 20th, here are some tasty and exciting recipes. Each honors the Mexican flag by using the country’s three colors: green, white and red. Put these recipes together with grilled steak, chicken or fish and have yourself an authentic Mexican Revolutionary Fiesta! ¡Viva Mexico! ¡Viva la Revolución!
MEXICAN SALSA FRESCA
This salsa is pure Mexico. It’s fresh. It’s delicious. It’s easy to make and it’s thoroughly patriotic! Preparation time is about 45 minutes and this will make about a quart.
1 large white onion, finely diced
6 large tomatoes, finely diced
1 bunch cilantro, chopped 9625
3 cloves garlic, minced 9606
4 to 6 jalapeño or serrano chiles (remove seeds if you want to lower the heat level!) Chile Peppers
juice of 2 limes
1 tbsp Orange juice
1 tbsp salt
Mix all ingredients together in bowl. Cover and refrigerate for up to three days. Use with chips, on tacos or as a condiment to any Mexican dish.
MEXICAN CEVICHE
Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. Serves 6 to 8, depending on their appetites and takes only about 20 minutes to prepare after the fish has “cooked” (one to three hours). The colors here are also 100% red, white and green!
2 pounds cubed white fish or bay scallops, raw
5 – 10 fresh serrano or jalapeño chiles, diced (canned can be substituted) Chiles
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
3 ripe tomatoes, diced
1 – 2 cloves garlic, minced garlic
1 avocado, diced
1 bunch cilantro, with stems removed and diced
1 tsp brown sugar
salt and pepper to taste
2 cups limejuice
1/2 cup lemon juice
tortilla chips or/or saltine crackers
In a large bowl combine fish with limejuice. Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lime and lemon juice has “cooked” them and they are quite okay to eat.) Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.
Add all other ingredients, and gently toss. Serve in a bowl surrounded with chips or saltine crackers.
TEAQUE SLAW
My friend Leslie was raised in New Mexico and then in El Centro, just a few miles from the Mexican border town of Mexicali. A wife of one of the braseros (or farm hands) who worked for her dad, passed this recipe on to Leslie’s mom a number of years ago. The first time she made it, Leslie explained that it’s better the second day-and my birthday was the next day-so she made it the day ahead. The problem was, by the next morning it was long gone! There were five of us staying in our La Bufadora house, and even though she made a double batch, between us, we annihilated it! This slaw (pronounced Tay-AH-kay) is that good-and it’s simple to make too. Serves six and takes 20 minutes to prepare. And sí-it’s red, white and green!
1 large head cabbage, shredded
1 lb Chihuahua or Jack cheese, grated
2 large tomatoes, chopped
1 large white onion, chopped
2 – 3 fresh jalapeños, chopped (canned can be substituted) Jalapenos
1/4 cup cilantro, chopped
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano Oregano
salt and freshly ground pepper ground pepper to taste.
Combine all ingredients and chill overnight (if you’re lucky) in the refrigerator.
MEXICAN FLAG COOKIES
For dessert, what could be more perfect than red, white and green Mexican flag cookies?! Why, nothing, of course! This recipe makes about three-dozen cookies and takes about two and a half hours to prepare altogether.
2 pkg. active dry yeast
1/4 cup warm water
2 cups butter (4 sticks), softened
1 cup sugar
1 egg
4 1/2 cups sifted flour
Red and green colored sugar
Preheat oven to 350 degrees. Dissolve yeast in warm water. Cream butter and sugar together, beating until light and fluffy. Add in a lightly beaten egg. Blend in dissolved yeast, then gradually stir in flour. Chill dough for about 2 hours. Shape into 3/4″ balls. Dip one side in red sugar, the other in green sugar, leaving a clear stripe down the center. Place on buttered cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Remove from immediately to wire racks to cool.
