The Heat is On

Mexico is often referred to as the land of the Shaking Earth because it is located on top of several tectonic plates (the North America, Pacific, Cocos, Caribbean, Rivera and Orozco Plates) and, therefore, one of the most geologically active regions on earth.  Mexico is a land of beautiful landscapes, natural wonders and spectacular vistas.  Mexico, like South Africa, is a land rich with cultural and ethnic diversity and historic legacies.  Boasting almost ten thousand kilometers of coastline, Mexico is framed by tropical beaches, two very dry and large deserts, the Chihuahuan and the Sonoran (and several others), as well as various magnificent mountain ranges. These along with numerous other attractions and points of interest make Mexico a very popular holiday destination.

My interest in Mexico started when I met Lucia many years ago.  Lucia resides in Merida, the very beautiful capital of the Mexican State of Yucatan.  We met at a pivotal time in our lives and we became good friends and have remained so over the years.  Lucia has always been an inspiration to me.  Her intelligence and beauty are only exceeded by the goodness of her heart.  She lets people into her home, her life and her heart with generous ease. 

I have always been a lover of Mexican food, but my knowledge of Mexico itself was limited.  Like so many others, I knew something of the basics.  I could find Mexico on a map.  I knew Spanish is spoken there.  I had heard about the Aztecs and was somewhat aware of their civilizations.  But always, due to my interest in the foods of the world, I was drawn to read and learn more about the cuisine of Mexico.  I started out with a basic knowledge: Corn, beans and several varieties of “chile” are generally regarded as the basis of Mexican cuisine.  But, there is so much more to the story and delicious content of the savoury foods of Mexico!

From various types of meats (chicken, turkey, beef, pork), and an almost infinite variety of fish and seafood from the wide Pacific and the Caribbean, to a multitude of tangy, sweet, sour and always colourful and even exotic fruits (like avocado or mango), can be added honey, chocolate, cilantro, spices, and “piloncillo” that uniquely Mexican caramel-tasting dark brown sugar.  It is from these and other ingredients that food traditions, some going back centuries, have been handed down from generation to generation usually by the “abuelas” (the grandmothers) and the “tias” (the aunts) who, after all, are the real paragons of Mexican gastronomy.

Truly, Mexican food is as diverse as its people.  It is no wonder then that in 2010, Mexican cuisine was declared by UNESCO as having attained the status of “Intangible Cultural Heritage”.

As my appreciation of Mexican cooking grew, my interest in the regional cuisine of Yucatan also grew.  My friendship with Lucia sparked this interest in this different and unique aspect of the Mexican cuisine.

Yucatan is one of the 31 states that comprise the Republic of Mexico.  It is located in the extreme south-east of Mexico.  The traditional cuisine of Yucatan likely has its origins with the arrival of the Maya in the Yucatan Peninsula around 250 A.D.  The Yucatecan cuisine differs in many ways from that of the rest of Mexico. Primarily, the reason for this is mostly geographic.  Yucatan’s distance from central Mexico rendered it remote from the mainstream of Mexican life and was further compounded by the mountains and jungles that separated them.  With the passage of time, Yucatan became less remote and its cuisine incorporated traditional Mexican flavors with other influences from Europe, particularly France, and from New Orleans, Cuba and other Caribbean locations.

Most of us are familiar with the versatile tortilla, used in so many dishes, including the “sopas” (soups), of which the lime soup is definitely one of my favorites.  Other well-known Mexican foods include “tacos”,“enchiladas”, “tamales”, "salsa”, “guacamole” and “burritos” (which are arguably not Mexican, but rather a Tex-Mex creation).  And, of course, “tequila” and the“margarita” cannot be left off of any list of things which Mexico has shared with the world.

Yucatan, not surprisingly, also has several notable dishes.  Probably the peninsula’s most well known dish is “pibil”, a spice-rubbed, marinated and smoked pork or chicken with annatto paste, bitter orange juice and traditionally baked in a pit.  “Papadzules” are essentially egg tacos served on a tortilla and smothered in tomato sauce and generously sprinkled with toasted pumpkin seeds.  And, yet another popular dish is “chilmole”, which is turkey in a jet-black “mole”.

Understandably, I had great difficulty in deciding which of my many Mexican favorite dishes I could bring to this blog.

Corn tortillas, masa (corn flour) and mole sauce, are still a rarity in South Africa, but I have recently discovered a store in Midrand, Johannesburg, that specializes in Mexican ingredients and food.

Initially, my practical sense and fondness for simplicity strongly drew me to the preparation of the popular and easy-to-make “quesadilla”, a wheat or corn tortilla usually filled with a savoury mixture and cheese, folded in half and cooked on a griddle.  It can be served at breakfast or as a morning, midday or late night snack.  Of course being the chili-fanatic that I am, I always incorporate a spoonful of my own home-made spicy chili condiment, just to heat it up!   And, of course, it goes well with a glass of ice-cold South African Chardonnay.

To make a “quesadilla”   You will need corn or flour tortillas, grated cheese, and some finely chopped spring onions and chiles.  Add any savoury filling of your choice, but personally, I love it with just the cheese and chile.  Fold the tortilla in half and fry it in as little oil as possible or use a non- stick pan or griddle pan.Allow it to fry until golden brown, flip it over and fry the other side.  Quesadillas can also be cooked in the oven and I am sure South Africans will even find a way of cooking it on an outside braai (barbeque).

My humble quesadilla. 

But, as much as I relish the “quesadilla”, I just have to share my other favourite, “sopa de lima” (lime soup), regarded as one of Yucatan's traditional dishes.  "Citrus Limetta" (sweet lime) grows everywhere in the Yucatan.  Called "limon" in Mexico and similar in taste to the key lime found all over the world.  Lime soup is healthy, easy to make and tasty.

Ingredients

To make “sopa de lima”  

There are many variations of this popular soup.  This is the one I make.

You will need:

  5 cups of home-made chicken stock

  3 limes (2 to roast and 1 chopped for garnish)

  a little bit of cooking oil

  2 large onions; 1 large jalapeño pepper; and 1 large tomato (all peeled and diced)

  a handful of fresh cilantro

  2 corn or flour tortillas; cut, fried and drained on paper towels

  1 cooked and shredded chicken breast

  salt and pepper to taste

First prepare the limes.  Wrap the limes in foil and roast them in the oven until soft.  Heat the chicken stock.  Fry the onions with a little bit of oil until transluscent in a separate pan.  Add the diced vegetables, but do not brown.  Add the vegetables to the heated chicken stock.  Juice the roasted limes and add them to the stock.  Cook for 10 minutes and season with salt and pepper.  Add the shredded chicken just before serving.  Serve with cilantro, tortilla chips and chopped lime.  DELICIOSO!  (delicious).

Sopa de Lima African style 

One final comment about my passion for Mexican food:

“Mexican food is so full of colour, life and music.  It’s like a piñata exploding in your mouth.”

LUCIA
Photo courtesy Lucia