Quintana Roo Style Empanadas

Quintana Roo Style Empanadas

There is an ongoing debate in Mexico about whether a folded patty may be called quesadilla even if it has no cheese (queso) inside.  Mexico City dwellers say "yes", while pretty much the rest of the country says "no".  In Southern Mexico, patties are called empanadas, which means "with bread", and this recipe from the state of Quintana Roo 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. I am starting with nixtamalized corn flour (masa harina) since already-prepared masa is not available in my region in Canada, and instead of shark, I am using cod filets from frozen ... click on title for more

Quintana Roo Style Pork and Cabbage – Makum de repollo

Quintana Roo Style 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 makum are fish and annatto sauce, but in the neighbouring state of Quintana Roo, a unique regional version is prepared with pork and cabbage ... click on title for more

Basket Tacos – Tacos de canasta

Basket Tacos – Tacos de canasta

Basket tacos originated in the small town of San Vicente Xiloxochitla, in the Mexican state of Tlaxcala.  Rapid infrastructural and economic growth in the mid-20th century created the need for filling and inexpensive foods that could be purchased by workers outside hospitals, office buildings and around constructions sites; some taqueros (taco masters) in San Vicente decided to take their business to larger cities, such as Puebla and Mexico City, to respond to that need.  They prepared their tacos in large batches, and packed them in a basket (hence the name) lined with blue plastic, and layers of Kraft brown paper to absorb excess fat and moisture; the tacos were then covered with more paper, and tablecloths, to keep them hot long enough to be carried to convenient and busy locations to be sold. 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 ... click on title for more