Mexican Saturday this week…

I normally cook a lot of Italian of French inspired dishes. Given my lack of knowledge on various spices I simply do not have a good feel for it yet when it comes to Central or Eastern Asia regional food. Neither, I have a good feel for Southern American and African food even though I am always so overtaken by smells any time I passed by kiosk in a street market that serves authentic African stews…

Keeping up with my newly Saturday cooking tradition, this week I was trying to find something different. I came across interesting Ottolenghi recipe for chicken and chocolate aka Mexican style sauce. I normally avoid Ottolenghi too but always inspired by his recipes and images of his food πŸ™‚ Till only recently I started to feel comfortable looking at a little bit more consuming recipes that may require a handful of special ingredients…so, here we go for this week.

Taco cups with beef

Since I picked a sort of Mexican theme, I also located interesting idea for a starter known as taco cups. I had a bit of mince beef in my fridge that I cooked with a bit of tomatoes and taco style spice. I then placed it with a bit of cheese into little envelopes made of pastry I got from Asian shop (traditionally designed for spring rolls) but in fact perfect for mini pockets that you can stuff with whatever you like.

During my shopping, I also have been fortunate to check out for the first time our local wine shop, Chapel Street Wine in Lancaster. Unusually, those who run the shop have quite a special love for Italian wine, as I do πŸ™‚ They recommended to pair my chicken with a bit of Nero D’Avola which indeed was an excellent choice.

So, here we are. Chicken actually was quite easy to make. Food processor is required to make the marinade and few special ingredients like dry chipotle chillies, cinnamon and a wee bit of dark chocolate. Also a little bit of prep with roasting/grilling peppers that I put in straight away and whiles those were cooking focused on the starter. It worthy the effort though, as the taste that coats the meat and potatoes does resemble a bit of sharp dark sweet taste and nicely both sweet, savour and spicy. Husband loved it so another success and less fear now when I am checking out Ottolenghi’s recipes.

Here it is, enough to two dinners πŸ™‚

Hope you may try this one too!

3 thoughts on “Mexican Saturday this week…”

  1. Oh, I love your passion for food! I feel that it will only grow stronger because you keep learning and cooking. I also want to know more about African food. Maybe when we manage to visit Africa after the pandemic. Travel is an excellent way to learn about food, no? I became more confident with spices after spending time in India and Bali. It is really a lot of fun once you get a feel for it and know more about what you like.

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    1. Totally agree! Thanks so much for your comment! I love tasting new food, when abroad, made by locals that have so much to tell about their own history from the dishes they create! I never been to India or Asia really, but hope one day to go too…only managed to explore European food so far… I had a chance to taste some very nice Asian food when visited San Fransciso… and in the UK, in general , you can find food from anywhere in the world but it is not the same as finding out about dishes, markets and recipes when travelling… quite inspiring to see your journeys on your blog, hope we can resume travelling soon but in the meantime can enjoy recreating nice dishes at home πŸ™‚

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      1. Agree with everything you said! Oh, India is lovely. It is a whole new world. Of course, I enjoy South East Asian food and this actually got me cooking more. I crave some food from travels so bad I have no choice but to make them. It is so much fun! I hope you make it here on the other side at some point.

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