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7NEWS
05-05-2025
- Entertainment
- 7NEWS
We celebrate ‘Cinco De Mayo' with a traditional Mexican dish with some delicious surprising ingredients
Cindy Flores is the head chef at Tacos Muchachos which is a Mexican restaurant in Redfern. Cindy is cooking mole poblano which is one of the most popular dishes for Cinco De Mayo. Mole (pronounced Molay) sauce is made with a mix of spices and vegetables but also is made with chocolate, peanut butter, banana and grilled tortillas mixed into the sauce. The sauce is usually served with chicken and rice or in chicken tacos. Recipe below: MOLE POBLANO FOR THE CHICKEN 1.5 kg chicken pieces (or 1 kg bone-in chicken) 2 litres water 1 onion, halved 1 tsp salt 2 bay leaves OR THE MOLE SAUCE 1 tomato ½ red capsicum ½ cup smoked paprika 1 tbsp sweet paprika 1 small onion 7 garlic cloves 1 cinnamon quill ½ star anise 2 tbsp toasted black sesame seeds 1 tbsp dried oregano 1 tbsp black peppercorns ⅓ cup roasted almonds 1 tbsp dark roasted peanut butter ½ cup sultanas or raisins 1 pinch ground clove ⅔ cup brown sugar ⅓ cup Dutch-process cocoa powder 2 tbsp salt ½ bar dark chocolate (approx. 50–60g) 1 corn tortilla 1 ripe banana ½ slice white bread 2 tbsp pork lard or neutral oil Reserved chicken broth (approx. 1–1.5 litres) Instructions: FOR THE CHICKEN Place the chicken, water, onion, salt, and bay leaves in a large pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 30–40 minutes, skimming off any foam that rises to the surface. Once the chicken is cooked through and tender, remove from the broth. Strain and reserve the poaching liquid — this will be used later in the mole. FOR THE MOLE SAUCE In a large skillet or saucepan, heat the lard or oil over medium-high heat. Char the tomato, capsicum, onion, garlic cloves, cinnamon quill, star anise, oregano, peppercorns, and sesame seeds in the oil. Stir frequently until they're deeply browned and fragrant — this is essential for a smoky, rich base. Transfer the blackened ingredients to a blender. Add the rest of the ingredients except the chocolate: almonds, peanut butter, sultanas, clove, sugar, cocoa, salt, corn tortilla, banana, bread, and half of the reserved chicken broth. Blend until completely smooth (you may need to do this in batches depending on your blender's size). Pour the sauce into a large pot and add the remaining chicken broth. Heat gently over medium heat. Once warm, stir in the chopped dark chocolate. Let it melt completely and blend into the sauce. Taste and adjust salt as needed. Simmer for 10–15 minutes to bring all the flavours together. To Serve Corn Tortillas Pickled Onions Fetta Cheese Cream Cos Lettuce This rich and velvety Mole Poblano is incredibly versatile. Traditionally served with poached chicken, it also pairs beautifully with: Slow-cooked pork, Grilled or sautéed prawns, Crispy potatoes or roasted vegetables for a hearty vegetarian option.
Time of India
05-05-2025
- Entertainment
- Time of India
Cinco De Mayo: 5 must-have traditional recipes
, traditionally celebrated on May 5, is an annual festival that commemorates the victory of the Mexican army in the Battle of Puebla on May 5, 1862 over the Second French Empire, led by Napoleon III. Tired of too many ads? go ad free now While in Mexico it is not commonly celebrated outside of Puebla, where the battle took place, in the US the festival has become a tradition that celebrates the Mexican and Mexican American heritage with family and friends over food, music and parades. Here are 5 traditional recipes that are prepared to . Mole Poblano Image credits: Getty Images Mole Poblano is the official dish that is prepared to celebrate Cinco De Mayo. In Puebla, where the battle was won, the dish is a signature. It is a rich and flavourful sauce made by toasting and blending spicy and sweet ingredients so that it can be used as a sauce with chicken, rice or even . The ingredients used in the recipe are chillies like ancho chiles, guajillo chiles, pasilla chiles, seeds like sesame seeds, aniseed, and spices like black peppercorns, cloves, dried thyme, bay leaves, cinnamon, with a unique ingredient chocolate. Chiles en Nogada Image credits: Getty Images Mexicans usually prepare this dish because the colours of its ingredients resemble those of the Mexican flag- green, white and red. The dish is made using Poblano chiles which are from Pueblo, brown sugar, pork, and nuts with a walnut or pecan sauce. The green chiles are stuffed with meat filling, with walnut sauce on top and some sprinkled pomegranates. What's unique about this dish is that it is commonly served lukewarm, which comes as a surprise to many. Tamales Image credits: Getty Images Tamales are a popular choice for any Mexican celebration. These are essentially corn dough patties filled with fillings of beans, meats or cheese. They are wrapped and cooked in corn husks or banana leaves and served with a side of guacamole and any other sauce. Tired of too many ads? go ad free now If you are heading for a Cinco De Mayo celebration, Tamales could be a recipe that you could prepare and take with its quick preparatory timing but delicious taste. Tacos Image credits: Getty Images Tacos are without a doubt the most popular Mexican dish across the globe. These wraps come in many varieties such as Al Pastor, Carnitas or Barbacoa and are a burst of flavour. Tacos are made with soft corn tortillas filled with meat and topped with vegetables and sauces. They are representative of the diverse regional flavours of Mexico and thus a popular choice for Cinco De Mayo parties. Pozole Image credits: Getty Images Pozole, unlike other dishes, is a traditional Mexican soup or stew and is a common choice for traditional festivals. Its ingredients include pork, chiles such as ancho chiles, vegetables such as Napa cabbage, radishes, onion and dried pozole corn cooked together in a flavourful mix that completes the celebration of Cinco De Mayo. It is usually served with a side of fried tortilla chips. Try out these traditional recipes for your Cinco De Mayo celebrations!
Yahoo
03-05-2025
- Entertainment
- Yahoo
Cinco de Mayo is more than just tacos and margaritas: Jasmine Mangalaseril
Cinco de Mayo, May 5, is a celebration of Mexican culture and identity. It's the anniversary of a stunning and inspirational Mexican victory over the larger and better-equipped French army at the Battle of Puebla in 1862. The day is celebrated with commemorative festivities in Puebla, Mexico. Outside of the country Mexican communities around the world celebrate the day by showcasing their culture and diverse food. UNESCO recognises Mexican cuisine as an Intangible Cultural Heritage. The diverse foods reflect the land, waters and people who lived and settled there. "Talking about food in Mexico, you never end," said Chef Eduardo Perez, owner of Kitchener's Lord of the Tacos. "Every state has their own staple food. So, they're going to celebrate with what they have." Originally from Mexico City, Perez has travelled the world sharing and introducing Mexican cuisine to countries in Asia, Africa and Europe. He and his wife Gabriela moved to Waterloo region in 2019. Mole Poblano, Puebla Mole is a sauce or marinade, and Mexico has dozens of versions. Contrary to often sharp and savoury ones, Mole Poblano is complex with sweet, savoury and pungent ingredients, including chocolate. "It's a little sweet and it has chocolate and sugar. We can use raisins, plantain, [Maria] cookies or fried tortillas," said Perez. "We use dried chillies, almonds, different prunes. It has an amazing flavour." Try it on veg or non-veg enchiladas at The Cactus in Waterloo or Latino America Unida in Cambridge. Cochinita Pibil, Yucatan Peninsula Mayans used a pib (an underground oven or pit barbeque) to slow-cook game meats or vegetables. After pigs arrived with the conquistadors, the cooking technique was adapted for cochinita (suckling pigs). Cochinita pibil's acidic marinade tenderizes and flavours the meat. Some recipes use vinegar, but you'll often find citrus juices, like lime, orange and grapefruit. It's also flavoured by Recado de Todo Clase (a blend including oregano, allspice, cloves, cinnamon and cumin). Achiote tints the meat reddish orange. Try it in tacos (made with pork shoulder) at Sazon in Cambridge. Birria, Jalisco Perez said, you'll find red meat dishes in Central Mexico. "It's going to be lamb or it's going to be beef, or it's a combination of everything else ... so, Jalisco is the birria and also the tacos." Birria is a stew featuring silky long-cooked meat in an earthy, savoury broth. It can be served as stew, in tacos or bread (both with the pot liquor for dipping). Some people add it to ramen. Try it in tacos at Mi Tienda Latina and Casa Toro 88, both in Kitchener, and in tacos or on sopes (thick corn tortillas) at America Latina Grocery and Eatery in Kitchener. Pozole, all Mexico First made by Mesoamericans, the pozole soup or stew, is enjoyed throughout Mexico and in neighbouring Latin American countries. It's an incredibly versatile dish. It can feature poultry, pork, fish, or be left meatless. Chillies colour the broth red or green, and without either, it's white. Along with pozole (hominy) and a good squeeze of lime, a banquet of toppings often accompanies it, including tostada strips, lettuce, onions, radishes, avocado, crema, chicharrónes and crushed chillies. "In Mexico, that's a main dish and you put everything. You're not going to have anything else with pozole," said Perez. Try it at The Cactus in Waterloo or Latino America Unida in Cambridge. Mexicans have long added a squeeze of lime and a shake of salt to their beers. From these cheladas, micheladas evolved to include a combination of sauces and savoury ingredients like Clamato juice, Maggi seasoning, and (sometimes) powdered chillies. On the non-alcoholic side, there are agua frescas (fresh waters). One version adds sugar, fruit, or flowers to water. Perez said jamaica (hibiscus) and tamarind are popular flavours. Another is horchata. It was adapted from Spanish horchata de chufa, a creamy tiger nut drink made with water, cinnamon, often sweetened with dates. "When [the Spanish] came to Mexico, we didn't have [tiger nuts], so they chose to make it with rice. They soak the rice, blend it, they put cinnamon, sugar. And that's horchata." said Perez. Drink it in micheladas at Don Julio in Kitchener, agua frescas at Casa Toro 88 in Kitchener or Horchata mixes are available at Latino stores.
CBC
03-05-2025
- Entertainment
- CBC
Cinco de Mayo is more than just tacos and margaritas: Jasmine Mangalaseril
Cinco de Mayo, May 5, is a celebration of Mexican culture and identity. It's the anniversary of a stunning and inspirational Mexican victory over the larger and better-equipped French army at the Battle of Puebla in 1862. The day is celebrated with commemorative festivities in Puebla, Mexico. Outside of the country Mexican communities around the world celebrate the day by showcasing their culture and diverse food. UNESCO recognises Mexican cuisine as an Intangible Cultural Heritage. The diverse foods reflect the land, waters and people who lived and settled there. "Talking about food in Mexico, you never end," said Chef Eduardo Perez, owner of Kitchener's Lord of the Tacos. "Every state has their own staple food. So, they're going to celebrate with what they have." Originally from Mexico City, Perez has travelled the world sharing and introducing Mexican cuisine to countries in Asia, Africa and Europe. He and his wife Gabriela moved to Waterloo region in 2019. Rich flavours of Mexico Mole Poblano, Puebla Mole is a sauce or marinade, and Mexico has dozens of versions. Contrary to often sharp and savoury ones, Mole Poblano is complex with sweet, savoury and pungent ingredients, including chocolate. "It's a little sweet and it has chocolate and sugar. We can use raisins, plantain, [Maria] cookies or fried tortillas," said Perez. "We use dried chillies, almonds, different prunes. It has an amazing flavour." Try it on veg or non-veg enchiladas at The Cactus in Waterloo or Latino America Unida in Cambridge. Cochinita Pibil, Yucatan Peninsula Mayans used a pib (an underground oven or pit barbeque) to slow-cook game meats or vegetables. After pigs arrived with the conquistadors, the cooking technique was adapted for cochinita (suckling pigs). Cochinita pibil's acidic marinade tenderizes and flavours the meat. Some recipes use vinegar, but you'll often find citrus juices, like lime, orange and grapefruit. It's also flavoured by Recado de Todo Clase (a blend including oregano, allspice, cloves, cinnamon and cumin). Achiote tints the meat reddish orange. Try it in tacos (made with pork shoulder) at Sazon in Cambridge. Birria, Jalisco Perez said, you'll find red meat dishes in Central Mexico. "It's going to be lamb or it's going to be beef, or it's a combination of everything else ... so, Jalisco is the birria and also the tacos." Birria is a stew featuring silky long-cooked meat in an earthy, savoury broth. It can be served as stew, in tacos or bread (both with the pot liquor for dipping). Some people add it to ramen. Try it in tacos at Mi Tienda Latina and Casa Toro 88, both in Kitchener, and in tacos or on sopes (thick corn tortillas) at America Latina Grocery and Eatery in Kitchener. Pozole, all Mexico First made by Mesoamericans, the pozole soup or stew, is enjoyed throughout Mexico and in neighbouring Latin American countries. It's an incredibly versatile dish. It can feature poultry, pork, fish, or be left meatless. Chillies colour the broth red or green, and without either, it's white. Along with pozole (hominy) and a good squeeze of lime, a banquet of toppings often accompanies it, including tostada strips, lettuce, onions, radishes, avocado, crema, chicharrónes and crushed chillies. "In Mexico, that's a main dish and you put everything. You're not going to have anything else with pozole," said Perez. Try it at The Cactus in Waterloo or Latino America Unida in Cambridge. Wash it all down Mexicans have long added a squeeze of lime and a shake of salt to their beers. From these cheladas, micheladas evolved to include a combination of sauces and savoury ingredients like Clamato juice, Maggi seasoning, and (sometimes) powdered chillies. On the non-alcoholic side, there are agua frescas (fresh waters). One version adds sugar, fruit, or flowers to water. Perez said jamaica (hibiscus) and tamarind are popular flavours. Another is horchata. It was adapted from Spanish horchata de chufa, a creamy tiger nut drink made with water, cinnamon, often sweetened with dates. "When [the Spanish] came to Mexico, we didn't have [tiger nuts], so they chose to make it with rice. They soak the rice, blend it, they put cinnamon, sugar. And that's horchata." said Perez. Drink it in micheladas at Don Julio in Kitchener, agua frescas at Casa Toro 88 in Kitchener or Horchata mixes are available at Latino stores.
