Food Matters - Mexican Food

In Episode 32 of Food Matters, well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin explains why Mexican food can be a great way to get us to eat 30 plants per week. Food Matters is brought to you thanks to Jack Molloy & Son Craft Butchers, Barrack Street, Waterford.

Spices

Garlic Powder - backbone savoury mellow note Onion Powder - savoury undertone Cumin - strong, warm, earthy, toasty flavour. Cumin is traditionally Mediterranean and a lot will say has no origins in Mexican cookery, but it is essential for that Tex-Mex style of cooking Smoked Paprika Oregano - again even though considered a quintessential Italian herb, it adds an earth freshness to a dish. Mexican oregano is different, and we tend to use it dried a lot. Mexican oregano is a cousin of lemon verbena, with lingering citrus liquorice notes and a little bit grassy. Mexican oregano is not as strong. Dried oregano is very popular. Coriander - seeds - dried powder - much less harsh than fresh coriander. Its brings an earth-floral warmth to dishes Chilli - ancho, chipotle, dried, smoked, jalapeno - ancho rich dried fruit flavour, whereas chipotle big, robust is better for salsa and sauce.

Other hints of spices that will work well Cinnamon Nutmeg Cacao Sesame

Herbs Rosemary Sage Mint

Popular Mexican Sauces Pico de Gallo

Pico de Gallo is a fresh chopped mixed of red tomato, fresh shallot, jalapeño, lime and coriander. Pico is always a salsa fresco, a fresh salsa with chopped ingredients. It should be made fresh and serves fresh. Salsa is a cooked version of this with more of a tomato base or it can be a more blended version.

Guacamole / avocado crema Avocado, lime juice, coriander, red onion, tomato Add sour cream or mayo

Salsa Verde / Chimmichurri Verde means green. A classic Mexican salsa verde is not like we know it. It is made from tomatillos. Tomatillos look like small green tomatoes with husks but they are not tomatoes, they are cousins. They are borderline sour, so roasting them is a great idea. Then the salsa is just a combination of roasted tomatillos, chilli peppers, garlic, onion, and coriander.

The Italian salsa verde is a combination of capers, cornichons, anchovy, mustard, garlic, big bunches of fresh, soft bright green herbs and then red wine vinegar, salt and olive oil. Sometimes bug chunks of bread are soaked in the vinegar first and then blended in.

Mole Mole poblano is a dark, reddish-brown sauce made from a combination of ingredients such as dried chili peppers (like ancho, pasilla, and mulato), nuts (such as almonds, peanuts, or sesame seeds), chocolate, spices, fruits (like plantains or raisins), and sometimes even a small amount of bread or crackers to thicken the sauce. The exact ingredients and proportions can vary widely depending on the recipe and the cook's preferences. Making mole poblano from scratch can be quite involved, as it often requires toasting and grinding various ingredients before simmering them together to develop complex flavors. Here's a basic outline of the process: 1. Prepare the chilies: Remove the stems and seeds from the dried chili peppers, then toast them in a dry skillet until fragrant. Be careful not to burn them. Once toasted, rehydrate the chilies by soaking them in hot water until softened. 2. Toast other ingredients: Toast nuts, seeds, and spices in a dry skillet until fragrant. Again, be careful not to burn them. 3. Blend ingredients: Drain the soaked chilies and combine them in a blender or food processor with the toasted nuts, seeds, spices, chocolate, and any other ingredients specified in your chosen recipe. Blend until smooth, adding a bit of chicken or vegetable broth as needed to achieve the desired consistency. 4. Cook the sauce: Heat a bit of oil in a large pot or skillet and pour in the blended mixture. Cook over medium heat, stirring constantly, for several minutes to allow the flavors to meld and the sauce to thicken slightly. 5. Simmer: Once the sauce is cooked, add more