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Archive for Cinco de Mayo-Dia De Los Muertos

TIP OF THE DAY: Gourmet Chilaquiles

Instead of Huevos Rancheros on Cinco de Mayo, how about chilaquiles (chee-la-KEE-lace)?

While there are numerous regional variations of this traditional Mexican breakfast or brunch dish, the basic recipe tops quartered, fried corn tortillas with salsa or mole sauce, and crowned with fried eggs.

Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish, which you can see in this recipe.

Chef Adrianne Calvo of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami sent us her own twist on the recipe. Forget the pulled chicken: She uses beef short ribs.

We’ve broken her recipe into three separate ones, since you can use each in combination with other ingredients and dishes.

RECIPE #1: SHORT RIB CHILAQUILES

With Queso Fundido & Pickled Red Onion

Prep time is 10 minutes; bake time is 2 hours 20 minutes to 2 hours 50 minutes.
 
Ingredients For 2 Servings

  • 1-1/2 pounds beef short ribs
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup agave syrup
  • 1 tablespoon garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  •  
    Preparation

    1. PREHEAT the oven to 325F. In a small bowl, combine the salt, black pepper and red pepper flakes. Set aside.

    2. WHISK together the agave, garlic, soy sauce, lemon juice and cayenne pepper in another small bowl. Sprinkle the ribs on both sides with the salt mixture, then place on lightly oiled baking sheet. Cover tightly with aluminum foil.

    3. BAKE the ribs for 1 to 1-1/2 hours. Pull out and brush both sides with some of the agave glaze and bake for an additional hour. Remove the foil, brush with remaining agave glaze, and bake another 20 minutes.
     
    RECIPE #2: GREEN CHILE QUESO FUNDIDO*

    Ingredients

  • 1/2 jalapeño, seeded and roasted
  • 1 tablespoon yellow onion, chopped and roasted
  • 1 teaspoon garlic, minced
  • 1 teaspoon vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon cilantro
  • 1/4 teaspoon kosher salt
  • 1 tablespoon honey
  • 1/4 cup canola oil
  • 1/4 cup oaxaca* or mozzarella cheese
  • 1 cup corn tortillas, quartered and freshly fried†
  • ________________

    *Oaxaca cheese, pronounced wah-HOCK-a, is called the Mexican mozzarella.” It can be purchased in a ball or a braid. Fundido, the Spanish word for molten, refers to melted cheese.

    †The quick substitution here are tortilla chips or strips. It’s not authentic, but it works.
    ________________
     
    Preparation

    1. PREHEAT the oven to 450°F. Combine the jalapeño, onion, garlic, vinegar, lime juice, cilantro, salt, honey, and oil in a blender and set aside.

    2. BAKE the cheese in a small ovenproof dish for 15 minutes or until bubbling.
     
    RECIPE #3: PICKLED RED ONION

    You may want to make quadruple the recipe: These pickled onions are a delicious garnish for just about anything.

    Ingredients

  • 1 tablespoon red onion, thinly sliced
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • Garnish: fresh cilantro
  •  
    Preparation

     

    Short Rib Chilaquiles

    Raw Short Ribs

    Oaxaca Cheese

    Chilaquiles

    Pickled Red Onions

    [1] Short rib chilaquiles (photo courtesy Chef Adrianne Calvo). [2] Raw short ribs (photo courtesy Good Eggs). [3] Oaxaca cheese (photo courtesy Cheese.com). [4] Traditional chilaquiles (photo courtesy Avocados From Mexico). [5] Pickled red onion (photo courtesy Inspired Taste).

     
    1. BRING the ingredients to a boil in a small pot, and reduce to a simmer. Cook for 5-7 minutes.

    2. ASSEMBLE: Place the tortilla on a clean work surface. Layer with short rib, queso fundido and the green chile. Top with pickled onion and fresh cilantro.
     

    CHILAQUILES HISTORY

    The name derives from the Nahuatl (Aztec language) word chilaquilitl, meaning herbs (or greens) in chili broth.

    A traditional Mexican peasant dish, it provided a way to use stale corn tortillas, a staple food of Central America which are fried as the base of the dish. Chiles, too, were native to the area and readily available.

    The simplest form of chilaquiles simply topped them with a salsa to soften them somewhat prior to eating: an easy way to fill the stomach. Their cultural significance is as a versatile staple for peasants [source].

    As the dish evolved, it incorporated inexpensive ingredients, including leftovers, to make it a main dish: bits of meat, cheese, or eggs.

    As with most dishes there are regional versions: in sauce (green, red, white sauce), in protein (cheese, chicken, pork, shrimp), garnishes (avocado, beans, cheese, onion, radishes), seasonings and spiciness (epazote, hot chiles), consistency and so on.

    Mexico City is known for using a spicy tomato sauce and always tops each serving with an ample sprig of .

    While the dish may be centuries old in Mexico, the first published recipes found in the U.S. are from a cookbook dating to 1898: El Cocinero Español (The Spanish Cook), by Encarnación Pinedo [source].

      

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    RECIPE: Skillet Cornbread

    Skillet Cornbread Recipe

    New England Open House Cookbook

    Corn Bread Squares

    [1] The earliest cornbread was made in a skillet: Rectangular baking pans were not yet in use. This recipe is courtesy [2] the New England Open House Cookbook by Sarah Leah Chase. [3] Corn pone, also called hoe cakes and johnny cakes, was the immigrant European’s version of the Native American cornmeal flatbread. [4] Today cornbread is most often cooked in a rectangular pan, like this recipe from Sally’s Baking Addiction.

     

    Serve this skillet cornbread for breakfast with eggs.

    Or serve it for lunch with a bowl of hearty soup and/or a salad.

    The recipe is from the New England Open House Cookbook via Vermont Creamery, which used its exquisite cultured butter and crème fraîche. Chopped scallions create a piquant counterpoint to the rich dairy.

    The garnish is optional, but adds excitement to an already yummy dish. Crème fraîche or sour cream, plus fresh chopped scallions, are a delightful finish.

    We have three more cornbread recipes for your perusal:

  • Buffalo Chicken Cornbread With Blue Cheese Salad
  • Queso Fresco & Scallion Cornbread
  • Marcus Samuelsson’s Jalapeño Cornbread (video recipe)
  •  
    RECIPE: SKILLET CORNBREAD

    Ingredients

  • 1-1/3 cup cornmeal
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup buttermilk (you can make your own—see footnote*)
  • 2 eggs
  • 8 tablespoons unsalted butter, melted
  • 1 cup fresh corn, cut from the cob
  • Optional: 1-2 tablespoon fresh cilantro, finely chopped
  • Optional: 1/2 cup finely chopped fresh jalapeños, mixed red and green, or to taste
  •  
    For The Garnish

  • 8 ounces crème fraîche (you can make your own) (substitute sour cream)
  • 2-3 scallions or fresh herbs (basil, chives, cilantro, parsley, sage, thyme), chopped
  •  
    Preparation

    1. PREHEAT the oven to 375°F. Mix together the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl.

    2. WHISK together in another bowl the milk, buttermilk and eggs. Pour in the melted butter and stir well. Add these wet ingredients to the dry ingredients and stir till combined. Gently fold in the corn kernels.

    3. POUR into the prepared cast iron skillet. Bake for 25-30 minutes or until done.

    4. TO SERVE: Top with crème fraîche and a sprinkle of scallions.
     
    ________________
    *To make buttermilk, just add a tablespoon of distilled white vinegar to a cup measure and add enough milk to make an even cup. Let stand five minutes.

     
    THE HISTORY OF CORNBREAD

    Corn, which originated in what today is Mexico, was turned into flatbread–the tortilla—in its native land. Leavened breads were not indigenous, and the concept of raised bread wasn’t known until the arrival of the Spanish.

    As corn spread from Mexico northward, it was cultivated by Native Americans across the southern region of what is now the United States. When European settlers arrived, they learned to cultivate and cook corn from the Cherokee, Chickasaw, Choctaw, and Creek.

    The North American natives had also learned to make another unleavened cornbread, in the form of flat oval cakes or loaves. Mixing cornmeal and water, they cooked the batter in hot ashes.

    The Europeans called it cornpone, or pone. Pone is a shortened version of the Virginia Algonquian word for bread, appone; although pone is fried cooked gruel rather than flatbread (the fine points can be argued, but not here and now).

     

    The immigrant Europeans added some salt and fried the mixture in lard in their skillets. Skillet breads, pies, etc. date back generations before people had home ovens, much less baking pans. Everything was cooked over a fire in a cast iron pot or a skillet; or in some towns, in a central community oven.

    In parts of England, hoe was a colloquial term for griddle. The tale that hoe cakes were cooked by field workers on their hoes over a fire is a story perpetuated but not substantiated.

    The fried corn batter is also known as hoe cakes and johnnycakes. Today, outside the South, we call them corn pancakes.

    Here’s a recipe for hoecakes and for johnnycakes; the photos are below.
     
    Johnnycake is similar, The modern johnnycake is found in the cuisine of New England, A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened

    The immigrants adapted cornmeal to their European recipes: bread loaves and muffins, corncakes, fritters, hoecakes and pancakes, liquor, porridge and so on. Most people had little cooking equipment. The skillet served multiple purposes, from frying to baking.

    Cornbread became popular as the main ingredient for a dressing or stuffing with fowl (the difference: stuffing is cooked inside the bird; dressing is cooked in a separate pan).
     
    What Is Cornmeal?

    Cornmeal is produced by grinding dried raw corn grains. The finest grind is used for baking, a medium grind for porridge and polenta, and a coarse grind for grits. Raw corn kernels spoked in hot water and an alkaline mineral like calcium hydroxide is called hominy (pozole in Spanish) and ground and mixed into masa harina, the dough used to make tamales and tortillas.

    Cornbread can be baked or fried, even steamed. Steamed cornbread is more like cornmeal pudding or mush, moist and chewier than a traditional bread. Here’s more on the evolution of cornbread plus early cornbread recipes.

    One thing to note: Originally cornbread did not contain sugar. As disposable income increased, this expensive ingredient was added as a variation, to make cornbread more like a cake.

    Unfortunately, more and more sugar was added until cornbread became an overly-sweet, simple bread. That’s fine if you want cake; you can serve sweet cornbread with berries and whipped cream.

    But if it’s bread you want, lose the sugar. We prefer to add whole corn kernels for sweetness, or enjoy cornbread as a savory bread.
     
    CRÈME FRAÎCHE, MASCARPONE OR SOUR CREAM?

    When should you use which? Here are the differences.

    Here are the differences.

     

    Corn Pone

    Johnnycakes

    Original Corn Plant

    [1] Hoecakes. Here’s the recipe from the Wall Street Journal (photo Christopher Testani | Wall Street Journal). [2] Johnnycakes come in different shapes—flatter, plumper, individual or the size of an entire skillet. Here’s the recipe for these pancake-syle johnnycakes from About.SouthernFood.com. [3] Who would have imagined that the wisp at the left evolved into the plump ear of corn we know today? Here’s the whole story.

      

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    TIP OF THE DAY: Instead Of Cinco De Mayo, Celebrate September 16th…With Reposado Tequila

    Blue Nectar Reposado Tequila

    Tequila Manhattan Cocktail

    [1] Reposado tequila is the preferred type for celebrations [2] Distrito Federal is Manhattan cocktail that replaces the bourbon with tequila (all photos courtesy Blue Nectar Tequila).

     

    Many Americans look forward to celebrating Cinco de Mayo each spring. This relatively small Mexican holiday commemorates a regional battle in 1862, long after Mexican Independence was declared. More Americans celebrate it than Mexicans!

    Cinco de Mayo is not Mexican Independence Day.

    That honor goes September 16th, known as Grito de Dolores (The Cry of Dolores, the town where the battle began). It’s the most popular holiday in Mexico.

    Here’s the scoop on Mexican Independence Day, commemorating the beginning of the Mexican War of Independence from Spanish colonial rule in 1810.

    As with America’s Independence Day, the Mexican National Day of Independence is a patriotic holiday, with celebratory drinks, food and fireworks.

    Today’s tip: Wherever you live, celebrate Mexican Independence Day on the 16th.

    The folks at Blue Nectar Tequila tell us that the most popular type of tequila consumed in Mexico on national holidays is the more aged (and more expensive) Reposado, not the clear Blanco (a.k.a. silver or white tequila—here are the different types of tequila).

    Blanco is aged not at all or up to two months, while Reposado and Añejo tequilas are aged longer: Reposado for six months to a year, Añejo for one to three years. Aging gives layers of complexity to the spirit.

    While tequila was first produced in the 16th century by Spanish immigrants to Mexico, aged tequila styles such as Reposado and Añejo did not appear until the early 1900s.

    Some producers began to age their tequila in oak casks left over from red wine, brandy and rum that had been imported for consumption by the Spanish aristocracy.

    This stroke of genius changed the overall quality and taste of basic tequila, which at the time was raw-edged and without complexity.

    So today’s tip is: Celebrate September 16th by sipping a glass of Reposado or Añejo tequila, neat or on the rocks, enjoying the flavors with each sip.

    Or try one of the cocktails below, or this wonderful menu of tequila cocktail recipes.

     
    WHAT TO EAT WITH THE TEQUILA

    Reposado tequila has a woodsy quality that pairs well with beef-based, poultry and pork-type main dishes. (complementary flavors in recipes include orange, cinnamon and honey).

    Instead of America’s go-to grilled food for Independence Day, a favorite dish in Mexico is pozole, a classic soup made of hominy and pork.

    In modern times it’s also made with beef, chicken, seafood, or vegetables and beans. Here’s a selection of pozole recipes.

    For dessert, have churros or dark chocolate with Añejo tequila.

    And sure: Bring on the guacamole, salsa, chips and esquites—Mexican corn on the cob.
     
    COCKTAIL RECIPE #1: DISTRITO FEDERAL

    The classic bourbon-based Manhattan cocktail is the inspiration for this Mexican version, which is named after historic Mexico City, an area known as Distrito Federal.
     
    Ingredients Per Drink

  • 2 ounces Reposado or Añejo tequila
  • 1 ounce sweet red vermouth
  • 2 dashes orange bitters
  • 1 dash Angostura bitters
  • Ice cubes
  • Garnish: brandied cherry
  •  
    Preparation

    1. COMBINE the spirits and bitters in a cocktail glass. Add ice and stir until cold, about one to two minutes.

    2. STRAIN into a coupe glass, garnish with the cherry and serve.

     

    COCKTAIL RECIPE #2: MEXIPOLITAN COCKTAIL

    Ingredients Per Drink

    The vodka-based Cosmo is remade with Reposado teqila.

  • 4 lime quarters
  • 1 ounce simple syrup
  • 1 ½ ounces Reposado tequila
  • 1 ounce cranberry juice
  • ¾ ounce orange liqueur
  • Ice cubes
  • Garnish: lime wheel
  •  
    Preparation

    1. MUDDLE the lime quarters with the simple syrup in a cocktail shaker. Add the tequila, orange liqueur and cranberry juice.

    2. TOP with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime wheel.

     

    Tequila Cosmopolitan Cocktail

    [3] The Mexipolitan: A Cosmopolitan with tequila instead of vodka. Calling Carrie Bradshaw!

     

    FIND MORE DELICIOUS TEQUILA COCKTAIL RECIPES AT BLUENECTARTEQUILA.COM.
     
    ABOUT BLUE NECTAR TEQUILA

    Blue Nectar Tequila, is a hand-crafted, super-premium tequila that focuses on agave-forward flavor profiles.

    While by Mexican law Reposado must be aged a minimum of 2 months, Blue Nectar Reposado Extra Blend is aged 6-8 months and then blended with three-year-old Extra Añejo, to deliver hints of vanilla and smoke.

    For more information on the different expressions of Blue Nectar tequila, visit BlueNectarTequila.com.

      

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    TIP OF THE DAY: Ancho Reyes Chile Liqueur & How To Infuse Your Own

    Ancho Reyes Liqueur

    Casa Noble Reposado Tequila

    Tequila Cocktail

    [1] Today’s pick: Ancho Reyes chile liqueur (photo courtesy Ancho Reyes). [2] Casa Noble reposado and blanco tequilas. Mix reposado with the liqueur in the cocktail below (photo courtesy Casa Noble). [3] Combine them to make this delicious cocktail (photo courtesy Casa Noble).

     

    If you like tequila, mezcal and the cuisine and culture of Mexico, why should you celebrate September 16th?

    Because it’s Mexican Independence Day.

    In the U.S., the holiday Americans celebrate is Cinco de Mayo. But Cinco de Mayo is a minor holiday in Mexico. More Americans celebrate it than Mexicans!

    Here’s the scoop on Mexican Independence Day, commemorating the beginning of the Mexican War of Independence from Spanish colonial rule in 1810—the biggest holiday celebration in Mexico.

    Why do Americans celebrate Cinco de Mayo?

    The date commemorates the Mexican Army’s victory over superior French forces at the Battle of Puebla on May 5, 1862. It is celebrated locally in the city and state of Puebla, in south-central Mexico.

    A relatively minor holiday in Mexico, in the U.S. Cinco de Mayo has taken on a life of its own. It has evolved into a celebration of Mexican culture, particularly in areas with large Mexican-American populations, and many non-Mexican fans of the cuisine. Here’s more on the holiday.

    So what’s today’s tip?

    Celebrate with some chile-infused liqueur.
     
    ANCHO REYES LIQUEUR

    In 1927, the Reyes family of Puebla, Mexico made a homemade liqueur from the area’s ample ancho chile crop. Fortunately, they decided to make it commercially.

    We love its smoky heat, for mixing, sipping neat, in marinades or for drizzling over lemon or lime sorbet.

    It’s not simple, sweet heat: Beyond the smoky chile are notes of cinnamon, cocoa, herbs and tamarind (maybe more depending on the sensitivity of your palate).

    Here’s a detailed story in pictures of how the chiles are grown and infused to become Ancho Reyes.

    We’ve seen it on Wine-Tracker from $29.99 to a high of $48.99.
     
    RECIPE: IN NOBLE FASHION (TEQUILA & ANCHO CHILE LIQUEUR)

    We really enjoyed this cocktail from Casa Noble Tequila (here are more recipes).

    The recipe specifies reposado tequila, slightly aged (a minimum of two months by law): Casa Noble reposed is matured in French white oak barrels for 364 days!

    We had only silver/blanco, but it was delicious just the same. (Here are the different types of tequila.)
     
    Ingredients

  • 1.5 ounces reposado tequila
  • .5 ounce ancho chile liqueur
  • .25 ounce simple syrup
  • 2 dashes orange bitters
  • 2 drops mole bitters
  • Ice cubes
  • Garnish: orange peel
  • Preparation

    1. COMBINE all ingredients—except the garnish and ice—in a mixing glass. Stir and strain the drink into a glass over ice.

    2. SQUEEZE the orange peel into the glass; then rub the inside of the peel around rim and drop into the glass.
     
    FIND MORE COCKTAILS FOR ANCHO CHILE LIQUEUR AT ANCHOREYES.COM.

    Here’s an Ancho Reyes cocktail we published, featuring grilled pineapple.

     

    OTHER CHILE-INFUSED SPIRITS

    While not an exhaustive list, we found these products at retailers:

  • Tanteo (a NIBBLE favorite) and other brands make chile-infused tequila.
  • Stolichnaya and other brands make chile-infused vodka.
  • Patrón XO Cafe Incendio adds arbol chiles to a chocolate liqueur based on their tequila.
  • Kiss Of Fire is another chile-infused liqueur.
  •  
    HOW TO MAKE YOUR OWN CHILE-INFUSED TEQUILA

    You can infuse tequila or vodka (or any other spirit) with fresh chiles. The spirit adds more heat to Margaritas and Bloody Marys (and the tequila-based Bloody Maria and Chipotle Maria.

    You can also cook with the infused spirits. Just search online for “cooking with tequila” (or vodka) and you’ll find everything from salad dressing and marinades to pasta sauce and tequila-lime sorbet.

    You can use any type of chile; habaneros will give more heat than jalapeños (check the Scoville Heat Units. For a smoky flavor, chose ancho or chipotle.

    Try three chiles your first time out. If you want more heat when you taste it after 3-4 weeks, you can add more chiles and infuse for another 3-4 weeks (or just use more chiles next time).

    Here’s our glossary of the different types of chiles.
     
    Ingredients

  • 1 bottle (750ml) tequila, vodka or other spirit
  • 3 large chile peppers
  •  
    Preparation

    1. WASH the chiles, pat dry, slit lengthwise and insert into the bottle of tequila.

    2. CAP the bottle tightly and place in a cool (away from a heat source), dark place for 3 weeks. Taste and if you want more chile flavor, infuse for another 1-2 weeks.

    3. KEEP or strain the chiles from the bottle, depending on how you like the look.

     

    Ancho Chile

    Infused Tequila

    [4] An ancho chile, used to infuse the alcohol base of Ancho Reyes chile liqueur (photo courtesy CulinaryArts.About.com). [5] It’s easy to infuse your own favorite chiles into tequila or vodka. This photo shows how Foodie Misadventures did it (photo © Foodie Misadventures).

     
    Infused spirits are great for gifting!

      

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    TIP OF THE DAY: Serve A Guacamole Trio

    Guacamole Recipes

    Chunky Guacamole

    Stuffed Cherry Tomatoes

    Top: Serve three different guacamole “flavors” at once (photo courtesy Avocados From Mexico). Center: Chunky guacamole (photo courtesy Calavo Growers). Bottom: Guacamole in cherry tomatoes (photo courtesy FronteraFiesta.com).

     

    So many guacamole recipes, so little time!

    The solution: Make guacamole trios, three different recipes at a time. Here are some favorites of ours:

  • Bacon Cheddar Guacamole Recipe
  • BLT Guacamole Crostini Recipe and Deconstructed Guacamole Crostini
  • Roasted Corn Guacamole Recipe
  • Sour Cream Guacamole Recipe
  • Tomatillo Guacamole Recipe
  •  
    You can also go for the Do-It-Yourself option: a Guacamole Party Bar. With the mashed avocado, lime juice and salt, provide some of the following:

  • Tomato group: tomato, tomatillo, salsa, sundried tomatoes
  • Onion group: chives, onion, green onion/scallion, pickled onions, red onion, shallots
  • Heat: chili flakes, minced chiles, hot sauce
  • Cheese: blue cheese, cotija, queso fresco, grated cheddar (try jalapeño cheddar) or jack
  • Creamy: crème fraîche, sour cream, yogurt
  • Fruit: dried fruits, mango, melon, papaya, pomegranate arils, strawberry
  • Herbs: basil, bell pepper, cayenne, cilantro, garlic cloves, mint, parsley, sage, tarragon
  • Vegetables: asparagus, corn, jicama, radish/daikon
  • Wild card: bacon, crab meat, minced pork or ham, olives, toasted nuts
  • Tomatillo Guacamole Recipe
  •  
    And then, there’s Crocamole, a crodadile-shaped presentation for kids.

    Serve a trio of chips, too: perhaps yellow tortilla chips, blue tortilla chips and pita chips.

     
    Also check out this fusion recipes from California Avocado Growers for Cajun Guacamole, French Guacamole, Greek Guacamole, Italian guacamole, Japanese guacamole.

    There are 21 pages of guacamole recipes on the website, including a Cranberry Guacamole recipe for the holidays.
     
    THE HISTORY OF GUACAMOLE

    Mesoamericans cultivated the wild avocado, a tree fruit that had grown in the region for millions of years. Dating back to Mayan times (pre-Aztec), guacamole was made from avocado, onion, chiles, fresh tomato, and salt, a recipe that is still made today.

    The conquering Aztecs called the avocado ahuacatl. The “tl” is pronounced “tay” in Nahuatl, the Aztec language, hence, ah-hwa-CAH-tay. AhuacamOlli (ah-waka-MOLE-ee) is a compound of ahuacatl [avocado] + mOlli [sauce]. The chocolate-based mole sauce comes from that same word, mOlli.

     
    When the Spanish conquistadors under Hernán Cortés arrived in 1519, they heard ah-hwah-cah-tay as “aguacate,” the spelling and pronounciation they used. In Spanish, ahuacamOlli became guacamole (huac-ah-MOE-lay).

    Guacamole ingredients were mashed in a molcajete (mol-cah-HET-tay), a Mexican pestle carved from volcanic stone (today granite is an easier-to-clean option). Over time, different regions of Mexico mixed in local ingredients, creating countless variations.

    Ahuacatl, avocado, first meant “testicle” in Nahuatl. The Aztecs saw the avocado as resembling testicles and ate them as a sex stimulant.

    According to Linda Stradley on the website WhatsCookingInAmerica.com, for centuries after Europeans came into contact with the avocado, it carried its reputation for inducing sexual prowess. It wasn’t purchased or consumed by any genteel person concerned with his or her reputation.

    American avocado growers had to sponsor a public relations campaign to dispel the myth before avocados could become popular. After then, their dark green, pebbly flesh also earned avocados the polite name, “alligator pear.”
     
      

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