Friday, 11 December 2009

Antojitos

Street food and it’s various uses of corn tortillas are keeping us very occupied. Corn, super food from the indigeno of mexico to the world continues to be the core of many everyday foods.

Tacos – small round corn tortillas, grilled and then piled with all manor of fillngs – Roasted meats, kebab, seafood or cheese. The stall is then covered in a seemingly endless set of toppings like salsa, chopped onions, coriander and radish chunks. Some of our favourites were from a stall near San Pedro market in DF were the guys were serving up “Al Pasteur” (spiced donar kebab) and goat head varieties. - and that was in the morning not after a big night on the town!

Quesadillias deep or pan fried versions are a tortilla folded in half around a filling (my favourite so far cheese and squash flowers). This photo is of ones we made ourselves at our great cooking class in Oaxaca

Flautas – To be honest I can’t tell the difference between these and Tacos dorados, tacos rolled around a filling to make a tube that is then deep fried and topped with lettace cheese and salsa (and cream if you are Mexican).

Pozole – a soup of hominy (big white dried corn) and pork with mild chilli flavouring. To be honest it’s like a liquidy version of Locro – the great salteñan stew. We did like having all the extra toppings and chilli flakes in a squeeze bottle like for tomato sauce to adjust the flavours as you wish. Expect to see one on the table at home soon!

Tostadas – Crisp fried tortillas that are then covered in a topping such as cerviche or a saucy salad.

The Tjayudas across the road from our B&B in Oaxaca are monster size tortillas - spectacular. Cooked after 9pm for everyone; from school girls to “the boys” in their modded cars. They are filled with black bean sauce, cheese and salsa and served with option extra meat cooked directly on the coals.

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