This menu is from my Mexican cooking class featuring the foods of the state of Puebla.
My favourite dish of the evening was the ‘sopa poblano‘, a creamy almost vegetarian soup to die for. Served along with the soup was an appetizer, quite unusual (and delicious), molotes de Zacatlán de las Manzanas, and for dipping, ‘salsa martajada‘, a charred jalapeño and tomato salsa traditionally ground in a mojalcate.
The main course, the ‘sencillo‘ (simple) mole, used almost 50 chiles along with tiny amounts (in comparison) of other spices, all ground into a paste and poured over the chicken that had provided the soup base. It was accompanied with ‘arroz a la mexicana‘, and to drink, a slightly slimy but refreshing chia ‘agua fresca‘.
- some of the ingredients that went into the ‘sopa poblano‘, a creamy almost vegetarian soup
- ‘sopa poblano‘, my favourite dish of the evening. ¡Muy sabroso!
- the molotes being prepared. Masa, corn flour, is mixed with a chipotle puree to form a spicy dough. It is filled with slivers of serrano, panela cheese (like feta) and thinly sliced onion. Shaped into an oblong shape and deep-fried until pale red, it is usually served with a fresh salsa.
- ‘salsa martajada‘, a charred jalapeño and tomato salsa
- I was also rather fond of the slimy ‘chia fresca‘ (chia seeds available at the grainery on Granville Island). The chia seeds were added to a fresh limonada base. Salvia hispanica or chia, is a species of plant from the mint family, and is native to México y Guatemala. The seeds of the chia, apart from making excellent ‘chia pets’, are one of the richest sources of omega-3 oils, but must be soaked in water for an hour to allow the oil to be released.
- Mexican-style rice and ‘sencillo’ (simple) chicken mole Puebla-style, topped with toasted sesame seeds (recipe)