Read more from Gerald
Why can’t we respect foreign cuisines without feeling the need to make a fast buck by dumbing them down to a cheap, and frequently nasty, takeaway or by processing and packaging them for quick and easy, and unauthentic, dishes to be heated at home? To my mind it happens too frequently.
Italian food has suffered in this way, as has that of India, China, Japan, Spain and so many others…even England and I find it very sad that such a rich and varied culinary tradition as that of Mexico should also be treated in the same way by people, many of whom couldn’t tell their fajita from their chimichanga.
Many good quality Mexican food items are available in New Zealand stores nowadays so you can be adventurous for, although tacos, burritos and enchiladas are important on the Mexican menu they are not everything.…as the little girl in the commercial might say, there is more to Mexican food than having your dinner tipped off a toy train
Here are a couple of recipes which do not use any of the trinity of tortillas, beans and chilies but are still deliciously Mexican:
ENSALADA DE LEGUMBRES (Vegetable Salad)
- 1 cup of each of the following:
*Small waxy potatoes – peeled and cut into 5mm slices
*Carrots – peeled and cut diagonally into 5mm slices
*Pumpkin or butternut – 4cm pieces cut into 5mm slices
*Whole green beans – fresh or frozen cut into 5cm lengths
*Peas – fresh or frozen
*Radishes – cut very thin
- 1 red capsicum – cut into thin strips
- 1 red onion – cut into thin rings
- Watercress or a mix of red and green lettuce leaves
- Juice of 2 limes – if none available use lemons
- 100ml olive oil
- ½ tsp salt
- ¼ freshly ground black pepper
- ½ cup chopped coriander leaves
Steam the carrots, potatoes and pumpkin until just tender then spread on a tray to cool. Steam the beans and peas until just cooked then allow to cool with the other vegetables.
Whilst they are cooling put the lime juice, olive oil, salt, pepper and half of the coriander into a screw-top jar and shake to mix.
Arrange the watercress or lettuce on a platter, then carefully mix the cooked and raw vegetables and place on top. Pour over the lime and coriander dressing and garnish with the remaining coriander. Serves 6
CAMARONES AL MOJO DE AJO (Garlic Prawns)
- ½ cup olive oil
- 1 medium onion – roughly chopped
- 5 cloves garlic – peeled
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 600gms prawns – thawed and dried if frozen– I use size 51/60 shelled with tail on
In a food processor blend the oil, onion, garlic, salt and pepper to a paste. Put the prawns in a bowl then carefully stir in the paste. Leave to marinate for an hour.
When ready, lightly oil the base of a large heavy frypan and place over a high heat. When hot add the prawns and their marinade and cook until just pink and opaque. Serve immediately, garnished with coriander, parsley or lemon wedges. Serves 4 as a main dish with salad or 8 as an appetiser.
If you like your food a little spicier try:
SALMÓN A LA PLANCHA CON SALSA VERACRUZANA
- 60ml virgin olive oil – and a little more for painting the salmon
- 1 medium onion – thinly sliced
- 5 cloves of garlic – finely chopped
- 4 x 400g tins of chopped tomatoes – drained, reserving 1 cup of the juice
- 2 tbsp chopped fresh thyme
- 2 tsp lemon zest
- 1 cup sliced pitted green olives
- ¼ cup capers – if in vinegar, drain and dry – if in salt, rinse and dry
- 3 tinned or preserved jalapeño chilies – seeded and finely sliced
- Salt
- 6 x 200g pieces of fresh salmon fillet or steaks – about 3cm to 4cm thick
In a large saucepan warm the oil over a medium heat. Add the onion and cook until just starting to brown then add the garlic and continue cooking for another minute whilst stirring. Increase the heat slightly then add the tomatoes, thyme, lemon zest, chilies and half of the olives and capers. Cook for about 5 minutes then add the reserved tomato juice and simmer for about 15 minutes. Taste and adjust the seasoning then remove from the heat and allow the sauce to cool.
Heat a heavy-based frypan over a medium-high heat. Brush the salmon on both sides with olive oil and season with salt. When the pan is hot put in the salmon pieces, skin side down, and cook for about 4 minutes or until the skin is browned. Then reduce the heat to medium, carefully turn the salmon over and continue cooking for 3 or so minutes or until it is cooked to your taste.
Pour the cooled sauce into a deep platter and set the salmon pieces in it. Allow to rest for at least an hour. The dish may be made to this stage a day before and refrigerated. Serve the dish at room temperature and at the last minute scatter over it the remaining olives and capers. Garnish as you wish with parsley, lemon or thyme sprigs. Serves 6.
Finally, for those who want to do everything themselves:
TORTILLAS DE HARINA (Wheat Flour Flatbreads) 
- 2 cups plain flour
- 1 tsp salt
- ½ tsp baking powder
- ¼ cup lard
- ½ cup warm water
In a bowl, sift together the flour, baking powder and salt. Work in the lard with your fingers until well mixed. Add the water and knead the dough for about 5 minutes. Then divide the dough into 10 pieces and roll each piece into a ball. Set the balls to one side, covered with plastic wrap or a cloth and allow to rest for about 30 minutes. When ready, with a rolling pin and on a lightly floured bench, roll the dough balls into thin circles about 20cm across. To cook, place each tortilla on a hot ungreased griddle and cook until it is speckled with brown on one side, then turn it over and similarly cook the other side. If the tortilla puffs up during cooking just press down gently with a folded cloth. Keep the cooked tortillas warm in a tea towel until they are to be served. They can be stored in the fridge for later and warmed when required. Makes about 10 tortillas.
Mexico is proud of dishes like these and now you can be too. ¡Buen apetito!
