I write to you today from California's Palm Desert in the Arid Coachella Valley. Once a playground for vintage Hollywood greats like Sinatra, Greta Garbo, Marilyn Monroe and Elvis, one needs only to spend a day here to realize why. The desert landscape is as inspiring as the endless sunshine and rugged terrain. As I sit on my patio I am visited by jackrabbits and roadrunners and I see how the Warner Bros. dreamed up Bugs Bunny and Road Runner as well as the Wizard of Oz here.
Also inspiring is the Mexican influence in the architecture, culture and cuisine here. Mexican food is a real infusion of Spanish and Aztec offerings like corn, rice, beans, avacado, guava, jicama and chile peppers and much to my delight "chocolate" or xocolatl. Mole Poblano: Pollo con Arrozis one of the most famous dishes using xocolatl and is the topic of many legends.
One legend tells that 16th century nuns from the Convent of Santa Rosa in Puebla de Los Angeles, upon learning that the archbishop was coming for a visit, went into a panic because they had nothing to serve him. The nuns started praying desperately and an angel came to inspire them. They began chopping and grinding and roasting, mixing different types of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients.
This concoction boiled for hours and was reduced to the thick, sweet, rich and fragrant mole sauce we know today. To serve in the mole, they killed the only meat they had, an old turkey, and the strange sauce was poured over it. The archbishop was more than happy with his banquet and the nuns saved face. Little did they know they were creating the Mexican national dish for holidays and feasts, and that today, millions of people worldwide have at least heard of mole poblano.
There are also more exotic dishes, cooked in the Aztec or Mayan style (known as comida prehispánica) with ingredients ranging fromiguana torattlesnake,spider monkey,grasshopper, anteggs, and other kinds of insects. I can't say I am that adventurous so I will not be adding these recipes.
Mole Pablano
Ingredients
2 chicken breasts
2teaspoons unsweetened cocoa powder
1teaspoon salt
2teaspoons chili powder
1teaspoon coriander
1/4cup lemon juice
14ounces canneddiced tomatoes
1medium choppedonion
1tablespoon honey
Directions
Mix together all ingredients except chicken. Cut chicken into serving pieces and layer chicken and sauce in crock pot.
Cook on high for 1 hour, then turn down to low and cook an additional 2 hours. Serve with corn tortillas or rice.
Chilaquiles con Pollo En Salsa Verde (With Chicken in Green Salsa)
Chilaquiles are a tasty and traditional Mexican food. Perfect for serving on the side, or serve with a fried egg on top for a hearty breakfast.
2 corn tortillas, cut into strips
1 cup salsa verde
1/3 cup cooked chicken, shredded
2 tbl sour cream
2 tbl queso fresco or cotija, crumbled
2 tbl onion, finely chopped
In a frying pan heat oil about half an inch deep, and fry the tortilla strips until they are pale gold, but not too crisp. Remove and drain on paper towels.
Heat the sauce in a saucepan, and bring to a simmer. Add the tortilla pieces and cook three to four minutes. Pour into an oven safe dish and cover with the chicken, sour cream, and cheese. Place in oven under broiler until the cheese melts and serve, then sprinkle diced onion on top.
