Every time we recreate Mexican meals in our home kitchen, we are not just following a recipe - we are paying homage to a vibrant culinary tradition. From the tangy salsa verde to the spicy and comforting chili con carne, each dish is a love letter to the diverse and flavorful culture that inspired it, as are the amazing drinks that complement the foods and make any gathering a success.
As we chop, sauté and simmer, we are not just preparing a meal, we are creating a connection to the past - to the generations of home cooks who perfected these recipes and passed them down through the years. The sizzle of the skillet, the aroma of spices filling the air and the colorful array of ingredients as they come together on the plate all tell a story of love, family and tradition.
The history of Mexican food in the United States is a tale of cultural exchange, adaptation and innovation. Mexican cuisine has been a part of the American culinary landscape for centuries, with influences dating back to the earliest Spanish colonizers. As they adapted to the new terrain and available foods, they worked with crops that thrived, and their traditional Spanish dishes started to evolve. Soon, across South America, different cuisines emerged and grew popular in various regions and countries. It is perhaps food from one specific area, however, that has impacted American culinary experiences the most - Mexico.
It started in the early twentieth century, when Mexican immigrants brought their traditional recipes and cooking techniques with them. They set up restaurants and food stalls in cities nationwide. These establishments introduced Americans to dishes like tacos, tamales and enchiladas, quickly becoming popular for their bold flavors and hearty ingredients. With so many options to choose from, typically the most popular Mexican dishes use fresh, local ingredients.
In Virginia, and other states where seafood is fresh and plentiful, one dish has become the staple of fine dining and delicious home meals - paella! Typically featuring rice steeped in saffron mixed in with meats like chorizo or chicken, paella’s signature look is that of the ocean’s bounty. When making it, the larger the pan, the better as you layer clams, mussels, shrimp, prawns, calamari, fresh garlic, onions, tomatoes and other ingredients over the rice. Add in some white wine, let it simmer, and it is a statement piece.
Over the years, Mexican food has evolved and adapted to suit American tastes, giving rise to Tex-Mex cuisine, a fusion of traditional Mexican dishes with American ingredients and cooking methods. This hybrid cuisine has become a beloved part of the American culinary scene, with dishes like burritos, nachos and fajitas gracing menus across the country.
Tamales are another staple Mexican dish that are readily served at pop-up restaurants and food trucks to the delight of customers. Starting with mesa dough, they can be filled with a variety of ingredients including meats, cheeses, vegetables, chiles and more, wrapped in a signature corn husk and steamed to perfection on a grill or in the oven. Putting these dishes together is a large part of the experience. In addition to tamales, Mexican dishes include empanadas, tacos and burritos that allow for the diner to switch out proteins, such as chicken, steak, seafood and vegetables. This leaves an almost unlimited menu.
For those who love the zesty lime, a margarita can be the refreshing sip between bold flavors. A mix of tequila, lime juice and a flavored liquor, served in a slat-rimmed glass, is a combination of tart and citrus. It is both balanced and sophisticated.
Today, across the country, Mexican food is celebrated for its vibrant flavors, fresh ingredients and rich cultural heritage. It has become a regular addition in American households, with families gathering around the table to enjoy homemade dishes that pay tribute to the diverse and delicious cuisine of Mexico.
So, the next time you savor a mouthwatering Mexican meal in your own kitchen, remember that you are not just tasting food; you are experiencing a unique blend of history, tradition and flavor that has enriched our culinary landscape. When we finally sit down to enjoy the fruits of our labor, we are not just tasting food; we are experiencing a moment of pure joy and satisfaction. The flavors burst on our tongues, the textures dance in our mouths, and we are transported to a place of comfort and happiness. Making a delicious Mexican dish is not just cooking - you are creating a love letter to a culture that has inspired generations of cooks. With each bite, you are writing a new chapter in the story of food, family, and love.
Gene’s Flowery Margarita
Ingredients:
- 1 ounce good tequila
- 1 ounce St. Germaine Elderflower Liqueur
- Club soda
- ½ of a lime
Directions:
Dip a moistened rim of a glass into a dish of salt and set aside. Combine tequila and St. Germaine in a highball glass with ice. Squeeze 1/2 lime and add. Top off with club soda.
Tucuman Empanadas
Ingredients:
Filling
- 1/2 cup lard
- 1 1/2 cups white onions, chopped fine
- 2 pounds rump steak, diced into small pieces
- 1 cup green onions, chopped
- 1 teaspoon cumin, ground
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- Salt and pepper
Dough
- 3/4 cup lard
- 1 teaspoon kosher salt
- 1 teaspoon cold water
- 3 1/2 cups flour
Directions:
Filling: Melt the lard in a large skillet on medium heat. Add the white onions and cook until translucent. Add the meat and the green onions. Allow to cook over medium heat for about 5 to 8 minutes or until cooked (but not overcooked). Add the spices and season with salt and pepper. Transfer to a cool, large container and immediately refrigerate.
Dough: Melt the lard on very low heat in a saucepan. Mix the salt and water together. Form a hole in the flour and pour in the fat. Mix the ingredients adding the salted water slowly. Add the water just until it forms a dough. Let the dough rest for 20 minutes covered with a cloth
Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.
Preheat the oven to 500 degrees. Roll each piece of dough into 6-inch circles. They should only be about ¾ inches thick. Let them rest another 10 minutes.
Fill each empanada shell with about 2 tablespoons of chilled filling directly in the center. Wet your finger with a little water and run it around the edge of the dough. Close the shell and use your fingers to seal the dough together. Put empanadas on a baking pan and bake for just 4 minutes on each side. Serve immediately.
Guacamole
Ingredients:
- 2 ripe avocados
- 1/4 teaspoon kosher salt, plus more to taste
- 1 tablespoon fresh lime or lemon juice
- 2 to 4 tablespoons minced red onion or thinly sliced green onion
- 1 to 2 serrano (or jalapeño) chilis, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and stems), finely chopped
- Pinch freshly ground black pepper
- 1/2 ripe tomato, chopped (optional)
- Red radish or jicama slices for garnish (optional)
- Tortilla chips
Directions:
Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl and mash with a fork. Do not overdo it. The guacamole should be a little chunky.
Add the remaining ingredients to taste. Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
Add the chopped onion, cilantro, black pepper, and chilis. Chili peppers vary individually in their spiciness. So, start with a half of one chili pepper and add more to the guacamole to your desired degree of heat.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Serve immediately. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it. The oxygen in the air causes oxidation which will turn the guacamole brown.
Garnish with slices of red radish or jicama strips. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips. Refrigerate leftover guacamole up to 3 days.
Note: Chilling tomatoes hurts their flavor. So, if you want to add chopped tomato to your guacamole, add it just before serving.
Paella with Shrimp and Mussels
Ingredients:
- 7 cups chicken broth
- 1 1/2 teaspoons saffron threads, crushed
- 1/2 cup canola oil
- 2 cups chopped yellow onion
- 1 cup chopped yellow bell pepper
- ¼ cup chopped garlic
- 3 cups long-grain rice
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 (28-ounce) can whole tomatoes, drained and chopped
- 1 pound medium fresh shrimp, peeled and deveined
- 1 pound fresh mussels, scrubbed
- 1 (4-ounce) jar diced pimientos, drained
- 1/2 cup frozen sweet peas
- 1/3 cup chopped fresh parsley
- Lemon slices, to serve
Directions:
In a large saucepan, bring broth to a simmer. Remove from heat. Add saffron. Cover and let stand for 10 minutes.
In a 15-inch cast-iron skillet, heat oil over medium-high heat. Add onion and bell pepper. Stir occasionally until lightly browned. About 3 minutes. Add garlic. Cook for 1 minute. Add rice. Cook for 2 minutes. Stir in paprika, salt, pepper, and 6 cups broth mixture. Bring to a boil. Reduce heat to medium-low and cover tightly with foil. Cook and stir once, until rice is almost tender. About 15 minutes.
Stir in tomatoes and remaining 1 cup broth mixture. Arrange shrimp and mussels, hinge side down, over rice mixture. Sprinkle with pimientos and peas. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover tightly with foil and cook until shrimp are pink and firm and mussels open. About 10 minutes more.
Remove from heat and let stand for 5 minutes before serving. (Discard unopened mussels.) Sprinkle with parsley and serve with lemon slices.
Churros
Ingredients:
- 6 tablespoons unsalted butter
- 2 tablespoons plus 1 cup granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup ground cinnamon
- 2 large eggs
- Vegetable oil, for frying
Chocolate Dipping Sauce
- 3/4 cup dark chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Directions:
In a large saucepan over medium heat, bring butter, 2 tablespoons sugar, and 1 cup water to a boil, then stir in vanilla. Remove from heat and add flour and salt. Stir with a wooden spoon until thickened, about 30 seconds. Let cool 10 minutes. Meanwhile, on a rimmed baking sheet or large plate, mix cinnamon and remaining 1 cup sugar. Place aside.
Using a handheld mixer on medium speed, add eggs one at a time, beating to blend after each addition. Transfer mixture to a piping bag fitted with a large open star tip. Into a large pot fitted with a deep-fry thermometer, pour oil to come halfway up sides. Heat over medium-high heat until thermometer registers 375 degrees. Holding piping bag a few inches above oil, carefully pipe churros into 6-inch-long ropes. Using kitchen scissors, cut off dough from piping bag.
Working in batches, fry churros, turning as needed, until golden brown, 4 to 5 minutes. Make sure oil registers 375 degrees between batches. Using a slotted spoon or tongs, immediately roll churros in cinnamon sugar mixture, then transfer to a wire rack.
Chocolate Dipping Sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chips and let sit 2 minutes. Add cinnamon and salt and whisk until combined and smooth. Arrange churros on a platter. Serve with dipping sauce alongside.
Fish Tacos
Ingredients:
- 1/4 cup mayonnaise
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon of honey
- 2 cups shredded cabbage
- 1 jalapeño, finely chopped
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 1/2 pounds of any variety of flaky white fish (snapper, mahi-mahi, flounder, halibut, cod or any local fish)
- 2 teaspoons vegetable oil
- Kosher salt
- Freshly ground black pepper
- 8 corn tortillas, grilled or toasted
- 1 avocado, finely chopped (optional)
- Lime wedges and sour cream (optional), for serving
Directions:
In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, and jalapeño. Season with salt and black pepper. Cover and refrigerate until ready to serve.
In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add fish and toss until coated. Let marinate 15 minutes.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinade. Season both sides of fish with salt and black pepper. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Top tortillas with fish and slaw mixture. Squeeze lime juice over them. Drizzle with sour cream or add avocado if desired. Garnish with lime.