Latin Cuisine CL223
Jason Brady
Thursday 12:15 Spring 2011
Chef Gabrielle Wilson
Jalisco, Mexico
Jalisco, Mexico is one of the 31 States of Mexico and lies on the west coast of Mexico. Guadalajara is not only the Capital of the state but it is also the largest city. Jalisco is also the fourth most populous state within Mexico. Puerto Vallarta is another one of the main cities within this region. Mariachi music is believed to have started within this region. The name Jalisco means “sandy plain” which makes an excellent place for growing one of their major cash crops, the blue agave plant.
The blue agave plant is the base for making several regional beverages. The most notable drink is tequila. Aguamiel, pulque, tejuino, and tepache are some of the other popular drinks from this region. Tequila is the distilled spirit made from fermented agave. Jalisco is the main region in which tequila is made. They harvest more than 300 million of the plants yearly. Aguamiel is another regional beverage and is made from the sap of the maguey or other agave plants. It’s name means “honeywater.” Pulque is made from the fermented sap of the maguey(American aloe) plant or other agave varieties. Tejuino is made from fermented corn and is served cold. Tepache is made from the flesh and rind of the pineapple and is sweetened with brown sugar and cinnamon. It is then slightly fermented.
Along with the regional drinks there are many local food dishes that have gained notoriety throughout the world. Birria is one of those dishes. It is a spicy Mexican meat stew served mainly during holiday times such as Christmas, New Years Eve, Mother’s Day, and weddings. Usually made with pork, lamb, goat or mutton as the protein. Birria is made with a base of dried roasted chilies. It is made by combining a bowl of broth with chopped meat. To eat, fill a tortilla with meat, onions, and cilantro, season with fresh lime juice then dip into the broth. The broth can also be consumed by itself. In costal areas like Jalisco and Colima, iguana meat is also used in this dish.
Both green and black iguanas are eaten within this region. Proper preparation includes parboiling it in salt water 20-30 minutes before roasting or stewing it. Iguana is used in dishes like pozole, birria, roasted in tacos and flautas, roasted and finished with mole, or sauteed with almonds.
Being that the state of Jalisco borders the Pacific Ocean many of their dishes contain seafood. One such dish is Huachinango Sarandeado. This dish consists of red snapped marinated in birria paste then grilled. Grilled Marlin is another dish where marlin is grilled over coals and then served with hot sauce and lime. Typically this dish is served near beaches when returning fisherman bring back their catch. Ceviche is a also popular and consists of raw fish, scallops, or shrimp with onions, chiles(serrano or jalapeno) and lime juice. The lime juice cures the flesh and turns it opaque and also makes it chewy. Ceviche is served with tortilla chips or a tostada and usually with guacamole.
Pozole is another regional dish and is usually made from hominy and proteins such as pork, chicken, turkey, and pork rinds. The proteins are then combined with chili pepper, seasonings and garnishes. Vegetarian and vegan versions of this dish also exist. Pozole was originally an Aztec dish and it was eaten during rituals. A prisoner was sacrificed, their heart was removed, and then their flesh was chopped up and mixed with corn. The Aztecs thought that humans were made from cornmeal dough so they did not have an issue with human consumption. After the Spanish conquests, cannibalism became outlawed.
Sope is made from a circle of fried masa or ground maize soaked in lime. It is then topped with refried beans and crumbled cheese, lettuce, onions, green or red salsa, and acidified cream. Usually it is then completed with some type of protein. The completed dish resembles a gordita because of the thicker bread. There are many varieties of sopes depending on the region in which they are cooked.
Menudo is a Mexican soup usually made from tripe(beef stomach), lime, onions, cilantro, oregano, and red chili peppers. Menudo is usually eaten with tortillas or other bread. Hominy is also added in many regions. This dish is a favorite amongst many Mexicans and is quite popular throughout many parts of the United States as well. Where there are Mexicans, you will usually be able to find menudo as well. Because it is labor intensive to produce menudo, it is usually made in large batches and is eaten communally.
Torta ahogada is a sandwich made from birote bread(bolillo) that is sliced on one side and stuffed with chopped, fried pork. Fillings of chicken, beans and cheese are also variations. The sandwich is typically served with onion rings, radishes, avocado, and chili peppers as garnish. The sandwich is submerged into a sauce made usually from chile de arbol. Because it is submerged, a bread with a hard crust is required so that it does not fall apart. It is eaten by hand despite being messy.
As you can see, there are many regional dishes that come from the area of Jalisco, Mexico. Tequila is by far the most notable item coming from this region but that does not discount any of the other items. Many of the other dishes can be found locally in areas where Mexican food is prevalent. Stop in to a local Mexican restaurant or food cart and you’ll almost for sure be able to find at least a few of the items like sope, menudo, or pozole.
Jason Brady
Thursday 12:15 Spring 2011
Chef Gabrielle Wilson
Jalisco, Mexico
Jalisco, Mexico is one of the 31 States of Mexico and lies on the west coast of Mexico. Guadalajara is not only the Capital of the state but it is also the largest city. Jalisco is also the fourth most populous state within Mexico. Puerto Vallarta is another one of the main cities within this region. Mariachi music is believed to have started within this region. The name Jalisco means “sandy plain” which makes an excellent place for growing one of their major cash crops, the blue agave plant.
The blue agave plant is the base for making several regional beverages. The most notable drink is tequila. Aguamiel, pulque, tejuino, and tepache are some of the other popular drinks from this region. Tequila is the distilled spirit made from fermented agave. Jalisco is the main region in which tequila is made. They harvest more than 300 million of the plants yearly. Aguamiel is another regional beverage and is made from the sap of the maguey or other agave plants. It’s name means “honeywater.” Pulque is made from the fermented sap of the maguey(American aloe) plant or other agave varieties. Tejuino is made from fermented corn and is served cold. Tepache is made from the flesh and rind of the pineapple and is sweetened with brown sugar and cinnamon. It is then slightly fermented.
Along with the regional drinks there are many local food dishes that have gained notoriety throughout the world. Birria is one of those dishes. It is a spicy Mexican meat stew served mainly during holiday times such as Christmas, New Years Eve, Mother’s Day, and weddings. Usually made with pork, lamb, goat or mutton as the protein. Birria is made with a base of dried roasted chilies. It is made by combining a bowl of broth with chopped meat. To eat, fill a tortilla with meat, onions, and cilantro, season with fresh lime juice then dip into the broth. The broth can also be consumed by itself. In costal areas like Jalisco and Colima, iguana meat is also used in this dish.
Both green and black iguanas are eaten within this region. Proper preparation includes parboiling it in salt water 20-30 minutes before roasting or stewing it. Iguana is used in dishes like pozole, birria, roasted in tacos and flautas, roasted and finished with mole, or sauteed with almonds.
Being that the state of Jalisco borders the Pacific Ocean many of their dishes contain seafood. One such dish is Huachinango Sarandeado. This dish consists of red snapped marinated in birria paste then grilled. Grilled Marlin is another dish where marlin is grilled over coals and then served with hot sauce and lime. Typically this dish is served near beaches when returning fisherman bring back their catch. Ceviche is a also popular and consists of raw fish, scallops, or shrimp with onions, chiles(serrano or jalapeno) and lime juice. The lime juice cures the flesh and turns it opaque and also makes it chewy. Ceviche is served with tortilla chips or a tostada and usually with guacamole.
Pozole is another regional dish and is usually made from hominy and proteins such as pork, chicken, turkey, and pork rinds. The proteins are then combined with chili pepper, seasonings and garnishes. Vegetarian and vegan versions of this dish also exist. Pozole was originally an Aztec dish and it was eaten during rituals. A prisoner was sacrificed, their heart was removed, and then their flesh was chopped up and mixed with corn. The Aztecs thought that humans were made from cornmeal dough so they did not have an issue with human consumption. After the Spanish conquests, cannibalism became outlawed.
Sope is made from a circle of fried masa or ground maize soaked in lime. It is then topped with refried beans and crumbled cheese, lettuce, onions, green or red salsa, and acidified cream. Usually it is then completed with some type of protein. The completed dish resembles a gordita because of the thicker bread. There are many varieties of sopes depending on the region in which they are cooked.
Menudo is a Mexican soup usually made from tripe(beef stomach), lime, onions, cilantro, oregano, and red chili peppers. Menudo is usually eaten with tortillas or other bread. Hominy is also added in many regions. This dish is a favorite amongst many Mexicans and is quite popular throughout many parts of the United States as well. Where there are Mexicans, you will usually be able to find menudo as well. Because it is labor intensive to produce menudo, it is usually made in large batches and is eaten communally.
Torta ahogada is a sandwich made from birote bread(bolillo) that is sliced on one side and stuffed with chopped, fried pork. Fillings of chicken, beans and cheese are also variations. The sandwich is typically served with onion rings, radishes, avocado, and chili peppers as garnish. The sandwich is submerged into a sauce made usually from chile de arbol. Because it is submerged, a bread with a hard crust is required so that it does not fall apart. It is eaten by hand despite being messy.
As you can see, there are many regional dishes that come from the area of Jalisco, Mexico. Tequila is by far the most notable item coming from this region but that does not discount any of the other items. Many of the other dishes can be found locally in areas where Mexican food is prevalent. Stop in to a local Mexican restaurant or food cart and you’ll almost for sure be able to find at least a few of the items like sope, menudo, or pozole.