Mondays in México: Flautas with a Creamy Green Salsa

Flautas con Salsa Verde de Cacahuate

This is part of the Spanish Friday project. Scroll down for the English version.

Cuando yo crecía, veía cocinar a mis papás. Mi mamá sabe preparar muchas comidas deliciosas y es una respostera fantástica. Mi papá también sabe cómo moverse en la cocina y tiene sus especialidades que van más allá de la parrilla. Sin embargo, cuando empecé a madurar, noté que muchas familias no son como la mía. Hay algunas divisiones de género cuando hablamos de la cocina diaria, y aunque las mujeres tienen un papel más prominente en la fuerza de trabajo hoy en día, todavía parecen ser las que preparan las comidas día a día. Siempre me sorprende cuando los hombres actúan como si cocinar fuera un papel  estrictamente femenino. ¡Algunos de los mejores chefs son hombres!

Advertisement

Mondays in Méxicos: Mole y Arroz

Pollo con mole y arroz mexicano

I recently stumbled across Latinaish, a blog about Hispanic culture, language, foods, and travel. Tracy, the blog’s author, is a gringa (American woman) married to Salvadoran man. I have been enjoying her humorous perspective on bicultural life, and I particularly like her Spanish Fridays. Every week, Tracy blogs about any topic, but she does so in both Spanish and English. I thought it might be fun to give this a try, too. As Tracy says, it’s a great way to “practice, improve, and learn” Spanish.

Mondays in Méxicos: Pemoles and Chilaquiles

Pemoles

No matter where you go, there’s nothing like a good home-cooked meal. Above you can see some homemade pemoles. They are lightly sweetened cookies that contain both corn flour and coffee. They are usually formed into a ring shape and are found in the Huasteca region of México (Tamaulipas, Veracruz, San Luis Potosí). I love them because they remind me of the beach. Roberto and I always stop to buy some when we go to Tecolutla.

Mondays in Méxicos: Sopes Veracruzanos and Tortitas

Antojitos, meaning “little cravings,” are a uniquely Mexican food. These snacks, which are often made with corn masa, are usually prepared by street vendors. Such foods include tacos, tamales, quesadillas, and tortas just to name a few. I honestly have a difficult time naming my favorite antojito, however sopes are definitely somewhere on the top of my list. The base of a sope is a chubby oval-shaped tortilla with a defined edge that is either cooked on a comal or fried. In Mexico City, they are usually topped with beans, (sometimes meat), lettuce, crema, cheese, and the salsa of your choice. In Veracruz, however, sopes tend to be simpler. Sometimes they are only garnished with salsa and a sprinkling of cheese. Other times, they are a little more substantial like the ones pictured here.