South American Presentation

Mexican Class Travels To South America For Inspiration


Today's class featured some of the most iconic South American preparations, including:

• Vatapa
• Fejoida Completa
• Empanadas
• Papas Relleno
• Carne Asado with Green and Red Chimichurris
• Escabeche de Pescado

South American foods feature a varied blending of influences, including Spanish, African, Native (especially Incan), and, more recently, Italian, German and Asian.

Common Ingredients include, beef (particularly in Argentina), corn, beans, quinoa, cassava, coconuts, chili peppers, and is the original home to potatoes.

Cinco de Mayo

Cinco de Mayo

The holiday celebrates a Mexican victory over French troops on May 5 1862 (the Battle of Puebla) with support of American supplies. Our main interest, of course, is in the traditional foods used to celebrate, along with Mariachis, dancing, fiestas and parades.

Traditional Cinco de Mayo Foods:
Posole
Chilaquiles
Tinga poblana de pollo
Chorizo, Bean and Cheese Nachos
Grilled corn salsa

Posole: from Spanish Pozole: Traditional stew dating back to pre-Columbian days featuring hominy, chilis and vegetables - after arrival of Spanish pork was added to the mix (There is a rumor that the pork was added in place of the original secret ingredient: human flesh)

Hominy: dried maize (corn) kernels which have been treated with an alkali of some sort. Process is known as Nixtamization. Corn is soaked in lye water solution, derived from wood ash, until germ and hard outer shell are removed, then dried.