Sancocoo Essay

     Then add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers, celery, and bay leaves. The one cup of okra and dump it all in the pot and cook, stirring occasionally to check for sticking. After 8 minutes add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, should take 6 to 8 minutes. Add the seasoned chicken, cover the pot and cook for 2 minutes.

The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with water. Let boil over medium-high heat. Drain the cod and soak in cool water. Shred the boiled cod. Drain and set aside. In a skillet, heat the oil and sauté the remaining ingredients. Add the cod and sauté lightly for 2-3 mins (Recipes, 2014).”

First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate

We prepare the red sauce by putting the peppers in a blender with the remaining three garlic cloves and slowly add two and a half cups of cooled broth from the stockpot as the sauce purees. For this point, I strain the chile sauce through a sieve. I discard any parts of the chile peppers that the blender could not puree. Taking the sauce, I add it to the stockpot. Continuing to cook the pozole at a simmer for about two to three hours until the pork is tender, and the flavors of the seasoning and sauce have penetrated the hominy and pork. I take a large spoon and skim off any excess fat. Listo! (ready) Now we have a delicious brothy soup to joy. Everyone adds garnish to their likening and digs in. Pozole a dish usually made for the holidays or special occasions, which makes it even more special for me. It is even better the next day when it has, had even more, time for all the ingredients to marry together. I am so happy that my sister in law taught me her recipe for this soup so that I now make it on my

9. Remove basket from the stockpot, drain, and pour crawfish and other ingredients onto a newspaper lined table. Peel 'um while they're hot and

In addition, you need to prepare the veggies. Simply chop the tomato into cubes and slice the green portions of the green onions into small, thin slices. I only use the green portions of one bunch of green onions in my recipe. If you would like to use the entire bunch of green onions, including the white portions, the recipe should yield very similar results. Set these items aside and you can begin to form the enchiladas.

It begins with rice. It is cooked to perfection, then stirred into boiling milk and cinnamon. We allow it to simmer, stirring until it reaches the desired consistency.

Still, in the midst of its curious charm, its casual makeup makes Cabo San Lucas ideal for parties and recreational activities, from family-friendly to a glut of adventurous pursuits. Its clubs offers a blend of music from rhythmic Latin salsa sounds to strumming sounds of mariachi bands. From the diverse local cuisine which includes Chocolate Clams, world famous fish tacos, "Food for the Poor" and smoked marlin, to chicken tamales fajados, Cabo will delight your taste buds.

The first step is deciding what you want a burrito, bowl, taco, salad, or a cheese quesadilla. Afterwards you pick if you want white rice or brown rice. Than you pick the filling, chicken, steak, carnitas, barbacoa, sofrita, or veggies. Finally, you pick the toppings like, black beans, pinto beans, queso, guacamole, fresh tomato salsa, roasted chili-corn salsa, tomatillo-green chili salsa, tomatillo- red chili salsa, sour cream, fajita veggies, cheese, and lastly romaine lettuce. Since it take awhile to pick what you want and for the staff to make your order there are sometimes long

　　As a Mexican-American myself I am fairly familiar with many Mexican dishes. I have also had food from Taco Bell on a number of occasions. The headliners of the Taco Bell menu are what now is considered stereotypic Mexican food, tacos and burritos. While there are tacos and burritos in Mexico, and they are popular there as well, there are also a number of equally popular dishes that Taco Bell ignores. One of my personal favorites is a dish called Chilaquiles. It is a very simple and quick dish to make. Chilaquiles takes less than an twenty

For lunch, the traditional meal is called a casado. It again consists of rice and beans served side by side instead of mixed. There will usually be some type of meat (carne asada, fish, pork chop, or chicken) and a salad to round out the dish. There may also be some extras like fried plantain (patacones or maduro), a slice of white cheese, and/or corn tortillas in

Spanish rice is one of the most popular dishes in the Latin American. It is a common side dish in Northern Mexico and is also popular outside of Mexico, especially in the Southwestern United States. American Southwestern people refer to the dish as “Mexican rice” however; Spanish rice and Mexican rice are relatively different. Mexican rice sometimes uses cumin and Spanish rice uses saffron instead. Spanish rice is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce. Parsley can be added for a little color, but it does not change the taste very much. Vegetables are also added such as chilies, corn, peas, or carrots. The Northern Mexico traditional rice is often consist of enough tomato and chili peppers to give the distinctive red orange color and smoky, garlic, and onion flavor. Different parts of Southern America make Spanish rice

Carne asada. The carne asada is put in the tortilla which has to be spiced up with salt and be left alone for about 10 minutes and then you put it in the grill for about 2 minutes and then flip it until it gets to a brownish color. Once the meat is done you serve it in the taco and the meat

Anyway, now, I can’t stop thinking about El Sancocho; Maybe, Mami, will make some for us…

2 cups of rice (Although we used basmati you can opt to use brown rice)