Anita Rodriquez’s Authentic Mexican Recipes: Part Two
Last week we shared HipLatina’s conversation with Anita Rodríguez. This week the artist has generously agreed to share some of the food from her narrative. Here are a few authentic Mexican recipes from her book Coyota in the Kitchen: A Memoir of New and Old Mexico. Qué suerte!
- ½ cup minced nopal
- 3 generous sprigs parsley
- 1 cucumber, peeled and diced
- 1 stalk celery
- 1 slice fresh pineapple, peeled, cored and diced
- 1 cup fresh-squeezed orange juice
- 1 teaspoon salt
Alberto’s Quesadillas with Molcajete Sauce (or Quesadillas con salsa de molcajete)
- At my friend Alberto’s house in Parral, Mexico, over quesadillas con salsa de molcajete, I was regaled with stories about curanderos, prophecies, and strange phenomena, rich with the flavor of Mexican mysticism.
- 4 jitomates or roma tomatoes
- 2 jalapeño peppers, stem and seeds removed, finely minced
- 4 garlic cloves, unpeeled
- 1/4 cup minced onion
- 1/4 teaspoon salt
- 1/3 cup minced fresh cilantro
- juice of 1 lime
- 4 wheat tortillas, or 8 corn tortillas
- ½ cup grated cheese of choice
- For the molcajete sauce Alberto put the jitomates, garlic cloves, and jalapeños, skin side up, under the broiler in a pan or cookie sheet until the chiles were thoroughly blistered and soft, about 15 minutes. Then he peeled the tomatoes and garlic and put them into a big molcajete along with the unpeeled jalapeños, minced onion, salt, and cilantro. He ground them into a very coarse paste, adding lime juice as he went along. Then he filled each tortilla with a dollop of sauce, folded it, and sprinkled grated cheese on top. He baked them in a hot oven for about 20 minutes and served them hot.
Rellenos Poblano with Shrimp
- 8 poblano chiles
- 1 cup canned shrimp, drained, or 1 cup cooked fresh shrimp, diced
- 1 cup grated manchego cheese (but you can use any cheese)
- 1 onion, finely diced
- ½ teaspoon salt
- 2 cloves garlic, peeled and pressed
- ½ cup thick cream, room temperature (optional)
- Put chiles in broiler, turning as needed so each side is blistered. Skin them, split open carefully without tearing the meat, and remove the seeds. Combine the other ingredients in a bowl to make a filling and stuff the peppers with it. Bake in a greased baking dish at 450 degrees, or until cheese is melted. Pour very thick room-temperature cream over each relleno just before serving.
- Diana Rico is an internationally published journalist, book editor, and TV producer specializing in the arts and spiritual/social issues. Follow her on Twitter @DianaRicoWriter.