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  • The Anonymous Hungry Hippopotamus

Grillin' n Chillin': Part 6 (Mexican Recipes)

Updated: Sep 18


Part six of this series about grilling, takes us south of the border to Mexico. Mexican food is easily one of my favorites, in case you couldn't tell from all the posts I have written about tacos (in San Diego, Orange County, Los Angeles and the Bay Area) as well as other Mexican dishes.


The most common Mexican foods in the U.S. may make you wonder if it's all about rebranding (i.e. take the same basic ingredients such as beans, cheese, pico de gallo, meat, rice, sour cream, etc. and present them in different forms, to make new/not new dishes -- tacos, burritos, enchiladas, chimichangas, flautas, taquitos ...).


First, even if it is just rebranding, it is genius, because each of these dishes is irresistible, at least to me. Second, food in Mexico is extremely varied and geography specific (see my post on Yucatán cuisine at Chaak, Oaxacan cuisine at Guelaguetza, or various restaurants I visited in Mexico.)


For purposes of this post, I chose to grill carne asada, a traditional Mexican dish that I know and love. This is how dinner came together.

Off the Grill

Michelada

First, I started by serving some micheladas. The mix was all ready to go, so all guests had to do was add the beer. This drink is so refreshing, it's hard not to drink it as quickly as you would a juice, or other non-alcoholic beverage. Though it is low in alcohol, it's still in there, so use caution.


A classic michelada has five key components: beer, lime juice, spices, a pinch of salt, and some type of umami flavoring like Worcestershire, soy, fish sauce, bouillon etc. Then there is the rim of the glass. I have seen glasses rimmed with both salt and chamoy (a liquid or paste made of Mexican condiments and pickled fruit). They are both great, but my favorite rim for a michelada, is tajín.


Michelada

If you have only experienced a michelada in the United States, you may be thinking that I left off an essential ingredient -- the tomato juice. It is true, most micheladas made in the U.S. do incorporate tomato juice, and this is the version I went with for my dinner.


Chips

Our appetizer consisted of chips, served with ...


Salsa

... molcajete roja salsa, ...


... Guacamole ...


... and Shrimp Aguachile ...


... made with red onion, cucumber, lime and green salsa.


Circling back to the guacamole -- while salsa is an item I will most often purchase (as there are some great ones out there), guacamole is not. First, I find that store-bought guacamole has an aftertaste that I really don't like.


Second, homemade guacamole is very simple to prepare and tastes appreciably better. To prepare mine, I combine avocados, chilis (jalapeños or serranos, depending on how much heat I want), red onion, salt, cilantro and a squeeze of lime. I don't usually incorporate tomatoes, but do like them on occasion.


Then, I mash everything together and the guacamole is ready to go.


Mexican Rice

Similarly, I make rice from scratch. In fact, I'm even more insistent on homemade Mexican rice than I am on homemade guacamole because the quality and flavor is incomparable. The recipe I learned was passed down for generations and handed to me compliments of my good friend who received it from her Mexican abuela (grandmother).


To make the dish, you start by sautéing the uncooked rice kernels in oil until they are a golden brown and emit an almost nutty aroma. Then you add some smashed garlic cloves and chopped onions and sauté those until they are soft, moving the ingredients constantly so the rice does not burn. Last, I add fresh, chopped tomatoes, substitute water with chicken stock and then boil/steam everything until the rice is cooked. I finish the rice by adding salt (if needed) and cilantro.


Moving to the Grill

Now, let's move to the grilled portion of dinner. At the suggestion of a Mexican chef, I bought mesquite charcoal to grill with. The mesquite imparts a strong, smokey flavor, perfect for all the grilled dishes in this meal.


Freshly Made Tortillas

I warmed some freshly made (right from a factory and still hot) tortillas on the grill before it got too hot.


I then stored them in a container, that I bought in Mexico City, so they would remain hot, pliable and ready when it was time to assemble our tacos.


Chayote

For the vegetable, I chose chayote, a Mexican squash with a subtle sweetness and a crispness similar to jicama when raw. Chayote brings back fond memories, as this was one of my mom's favorites and thus, a staple in my household growing up.


Grilled Chayote

When chayote is cooked, it takes on a zucchini-like texture. The grilled preparation adds a smokey element as well, which I love.


Grilled Corn

I also prepared some grilled corn, as summer is the season when I find it sweetest and most delicious.


Grilling the Carne Asada

Now, for the carne asada, the star of our meal. Prior to grilling, I marinated the skirt steak in orange and lemon juice, sliced white onions, garlic, a little bit of soy and ground black pepper. I cooked it a short time to achieve a medium rare, opening the lid of the grill just once to flip the meat.


Carne Asada

It turned out incredibly flavorful, moist and tender.


Dinner is Served

With that, dinner was served. We placed the sliced, carne asada in the warm tortillas, topped them with some chopped onions and cilantro and a little bit of salsa and guacamole. Then, we enjoyed our tacos, all of the sides, and the rest of our evening.


This was another great night, dining al fresco. We had so much fun, both making and devouring the meal, as well as celebrating a special friendship and God's many blessings.

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