Post 638 – My Blog’s Fifth Anniversary

Today, February 18, 2023, is my blog’s fifth anniversary! This year has gone by really fast; in 2022, I published 97 posts, and it was the first year I got more than 100, 000 views.  The average word count per post in 2021 was 1,028, while in 2022, it went down to 847, so I hope my posts are becoming less boring.  Exactly one year ago, I singled out eight Mexican states that I had not yet featured on my blog: Aguascalientes, Baja California Sur, Chiapas, Durango, Guanajuato, Quintana Roo, Tlaxcala, and Zacatecas.  I took the challenge to post at least one recipe from each of them by today, and I am happy to report that I was able to do it!  Now every single one of Mexico’s 32 entities (31 states, plus Mexico City), are represented in my blog with at least one recipe and story.   The additions that completed the collection are shown in the picture above, and listed as follows (click on highlighted titles for full stories and recipes): 

Aguascalientes: Roast with Grapes – Asado con uvas

This dish calls for both wine and grapes; in Aguascalientes, there is not only a vast wine production, but also a spread of table grape vineyards.

Baja California Sur: Beach Cocktail with Abalone – Coctel playero con abulón

In the Mexican state of Baja California Sur, Isla Natividad and La Bocana are two sites where local co-operatives were established at the turn of the century, with the sole purport of responsibly manage the restoration, conservation and harvest of pink abalone.  This unique cocktail pairs the delicate abalone with raw vegetables and a creamy sauce.

Chiapas: Garnachitas

The word garnacha has several uses in the Spanish language.  In Mexico, it has become a generic name for any sort of street food, especially if it is fried, and usually corn dough based; however, the original garnacha is specifically one such preparation, a fried corn dough disc topped with different ingredients, depending on the region. The state of Chiapas has a diminutive version of its own.

Durango: Tipsy Hen – Gallina borracha

This recipe probably has an influence from the French coq au vin, an elegant way to make an old chicken taste tender and delectable.  

Guanajuato:  Pork Rind Sandwich – La guacamaya de León

Guacamaya is the Spanish name for macaws, a type of birds known for their colourful plumage and loud noises. The origin story for the sandwich says that in the 1950s, a customer asked a vendor of pork rinds to put some in a crusty bun, and top it with lots of spicy sauce; it was so spicy, that the customer could not stop making noises, puffing and crying loudly, and the vendor called him “ruidoso como guacamaya” – “as noisy as a macaw.”  When the plain sandwich is dressed with all the toppings, and sprinkled with lime juice, it becomes very colourful, and provides a satisfying, surprisingly delicious, and very crunchy bite (colourful and noisy, like a … macaw?!)

Quintana Roo:

Empanadas

In Southern Mexico, patties are called empanadas, which means “with bread”, and this recipe really fits the bill, since wheat flour and baking powder are added to masa (corn dough) for a softer, fluffier, more “bread-like” patty.  Other unique features are the filling, traditionally seasoned shark meat called cazón, and the condiment, consisting of marinated onions and Habanero peppers, instead of bottled salsa. 

Pork and Cabbage – Makum de Repollo

All the states in the Yucatan peninsula share common Mayan roots, so it is not surprising that their cuisines also share many traditional dishes, such as it is the case of Makum, a stew that is made with marinated meat, traditionally tightly wrapped in banana leaves and cooked in a clay pot for long times. In the state of Yucatan, the most elementary ingredients for the dish are fish and annatto sauce, but in this version from the neighbouring state of Quintana Roo, a unique regional makum is prepared with pork and cabbage.

Tlaxcala: 

Basket Tacos – Tacos de canasta

Basket tacos originated in the small town of San Vicente Xiloxochitla; some taqueros (taco masters) there decided to take their business to larger cities, such as Puebla and Mexico City, to respond to a need for filling and inexpensive foods that could be purchased by workers outside hospitals, office buildings and around constructions sites.  They prepared their tacos in large batches, doused them with foaming hot oil, and packed them in a basket (hence the name).  At home, a small batch may be prepared with less fat than the original, and kept warm in a slow cooker, in lieu of the classic basket.

Quesadilla Packets with Dahlia – quesadillas de paquete con dalia

This simple, yet beautiful dish, was created to feature edible dahlia tubers and flowers, inspired by Tlaxcala’s traditions and people.

Tlaxcala Style White Rice – Arroz blanco estilo Tlaxcala

 I found the recipe in a book that surveyed cooks from all around Tlaxcala, asking them to share their recipes and methods; in that recipe, the first instructions were to rinse the rice, and drain it, then casually directed to “let it dry in the sun”.  It is probably fine to just let it sit in a colander on the kitchen counter, but perhaps the whimsical direction may be honoured by allowing the rinsed rice sit in a tray, placed so it receives some sunlight, filtered through a south-facing  window.

 Zacatecas:  

Cheesy Sweet Gorditas – Gorditas dulces de queso

Zacatecas is located along mountains and high altitude terrain, in the Mexican Plateau (Altiplano mexicano), between mountain ranges to the East (Sierra Madre Oriental), and the West (Sierra Madre Occidental), where there is a profusion of pine and oak forests. These cheesy sweet gorditas are very traditional in the Southern regions of Zacatecas, where the patties are placed on individual oak leaves, then cooked in stone ovens.

Custard with Pecans – Natilla zacatecana con nuez

Natilla is a creamy custard, originally brought from Spain during colonial times; the classic recipe was later adapted to the modern Zacatecan kitchen with a “tres leches” – “three-milk” approach, by using sweetened condensed milk, and evaporated milk, in addition to whole milk.  Flavourings are usually added as toppings, such as in this case, with roasted pecans. 

Ground Beef Stew – Picadillo zacatecano

This is a great weekday menu solution using ground meat; a brothy stew that may be served as a soup, yet comforting and hearty enough to be a meal.

As always, I would like to thank all the kind readers who have followed my stories and recipes, often offering their feedback, encouragement, and friendship. It is with great pleasure that I start my sixth year as a blogger, to continue sharing My Slice of Mexico with you all!

---

For your convenience, click on the highlighted text below for products available on Amazon™.  DISCLAIMER: Any reviews included in this post are my own, for items I have purchased, not provided by any company; as an Amazon Associates Program affiliate, I might receive a commission for any purchases originated from the links below, at no extra cost to you.  Thank you to readers who have bought other products starting with a click from my links!

---

I am bringing my recipes to Full Plate Thursday #630 with Miz Helen @ Miz Helen’s Country Cottage.

---

I am sharing my post at Thursday Favourite Things #581, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.

---

I am joining Fiesta Friday #474  with Angie @ Fiesta Friday, this week co-hosting with  Pauline @ Beautiful Voyager.

---

I am sharing my recipe at What’s for Dinner? Sunday Link-Up #409 with Helen @ The Lazy Gastronome.