Pozole

You anxiously await to deplane. The flight attendants open the door and as you emerge onto the jetway, the warm, tropical air greets you with a welcoming embrace. Delighted to officially begin your vacation in Mexico, you arrive at your lodgings and settle in. After the day-long journey, you have a hankering for a cold beverage and a bite to eat.

With over 700 hundred dining establishments to choose from in Playa del Carmen, the city has become a foodie heaven, bursting with flavors from hundreds of different regions of the world. If you are embarking on an inaugural trip to this land, rich in beauty and culture, this diverse nation offers a long list of delicious culinary creations worth devouring, I mean sampling.

Here is a breakdown of our top 10 list of traditional dishes which will help in navigating the menu on your next Mexican getaway.

Ceviche – a perfect snack or lunch at the beach, this tangy appetizer’s best friend is a bucket of ice cold cervezas. Light, white fish (pescado) has been cured in lime and salt, then combined with colorful ingredients such as cilantro, tomatoes, onion and avocado. Other versions are made with prawns (camarones) or a mix of seafood (mixto) and are served with a side of tortilla chips.

2. Enchiladas – this flavorful dish features rolled soft tortillas filled with meat, cheese, beans, potatoes or seafood covered in a chile pepper sauce. They are typically topped with mild red and green salsas, but some recipes take the spice level up a notch. One of my preferred selections on the menu, are enchiladas stuffed with chicken and covered in a rich mole sauce (chocolate is actually one of the at least 30 ingredients in an authentic mole!)

3. Pozole – there is no denying that Mexican cuisine is one of my favorites and this hearty white hominy soup is another reason why! Made with a variation of pork, chicken or both, this specialty has been known to remedy a throbbing headache among other hangover symptoms. The whole corn kernels (hominy) add a stew-like dimension to the broth which can be clear, red, or green depending on which recipe you opt for. Fresh toppings include slivered lettuce, radishes, cilantro, and diced onions with a squeeze of lime.

4. Chile Rellenos – Another plate I request most when dining out here in Playa del Carmen are roasted poblano peppers, stuffed with cheese or a ground meat and raisin mixture and coated in a light egg batter. Most often they come smothered in a mild red salsa while other versions are topped with a creamy, walnut sauce. In any case, your tastebuds will shout “gracias!”

5. Chilaquiles – As unusual as the idea of frying tortilla chips in salsa and serving them soft sounds, this traditional breakfast food will subdue the skeptic in you the moment you delve into this tasty dish. Drizzled with thick cream, and garnished with avocado, cilantro, raw onion slices and crumbled cheese, you can also add an egg or meat to this Mexican food fan delight.

6. Empanadas – I would describe these as Mexican pizza pops or perogies. A thin circle of dough made from corn meal or flour is stuffed with a variety of ingredients including chicken, ham, cheese, beans, potatoes or vegetables then folded, pressed on the edges, and fried. Common toppings include pickled red onions, cream, shredded cabbage and salsa.

7. Tamales – A thick, corn-based dough envelopes a filling of meat, beans, cheeses or fruits and is wrapped in dried corn husks and steamed. In our family, we look forward to the tradition of feasting on pork and chicken stuffed tamales every New Year’s Eve.

8. Sopes – refried beans are spread upon a mini pizza-like, fried corn flour dough and served with toppings such as steak, chicken, chorizo, milanesa (a breaded veal, beef or pork), and garnished with shredded cabbage, pickled red onion, cream, crumbled cheese and salsa.

9. Molcajete – This rich and cheesy entree made of beef, chicken or shrimp and bell peppers is baked in a traditional stone bowl, typically used as a grinding dish. The savory melted mixture is served with warm soft tortillas and a roasted tomato or tomatillo salsa.

10. If you come to Playa del Carmen, one of the most popular weekend outings is a late night stop at a taco place for Tacos al Pastor. A boneless pork shoulder is marinated in spices and dried chiles then placed on a vertical rod to roast. Thin slices of this perfectly seasoned pork is cut from the spit and served on small tortillas with cilantro, onion, radish, pineapple and a squeeze of lime. These taco diners often offer a variety of salsas which tend to pack a mighty spicy punch. To avoid unsightly steam blowing out from your ears, try washing your tacos down with a cold Modelo beer or a tall glass of horchata, a creamy drink made from rice, vanilla and cinnamon.

These top 10 menu selections will give you a scrumptious sense of the authentic flavors of Mexico. So now that you know, go ahead and explore these and the many more fascinating aspects of this vibrant culture!

The first time I was introduced to Pozole, (pronounced pō-sō-lay) the idea of topping a steaming broth with lettuce did not sound appetizing to me at all. With some reservation, I sampled a hearty spoonful and became an immediate fan. Many years later, I was grateful when my Mexican mother-in-law passed down her own mother’s recipe!

In Vancouver, where we came from, the hot, Mexican stew was soothing during the damp season when the cold rain chilled us through to our bones. Although we have moved to the tropics and it is warm year round, this family favorite continues to make a regular appearance on our dinner table.

There are three popular versions, a green, a red or a clear broth, each with a slightly varied ingredient list, all bursting with rich flavor! Each variation makes for a delicious and filling meal, however, this Pozole Rojo (the red) is my preferred choice.

Pozole Rojo

Preparation time: 2-3 hours

Ingredients:

1/2 cup diced onion
3 garlic cloves, minced
1 lb. pork shoulder, cut in chunks (I use pork loin)
1 small, whole chicken
1.5 tsp sea salt
2 tsp oregano
2 bay leaves
2 roma tomatoes
2 dried chile guajillos (Mexican specialty stores)
Approximately 24 oz. white hominy, drained and rinsed. (Comes in 1 bag in local grocery stores here in Playa del Carmen or in cans at Mexican specialty stores in the US and Canada)
1/2 cup dried chile arbols (found in most grocery stores in the international aisle)
a pinch of fine sea salt

Garnishes:

2 cups romaine lettuce or cabbage, sliced into thin strips
6 radishes, sliced thin.
1/2 cup diced onion
3 limes, quartered
corn tortilla chips or tostada shells

Directions: Dice onion and garlic. Toss in a large soup pot with pork and chicken and add 12 cups of water, sea salt, bay leaves and oregano. Cover and bring to a boil. Turn the heat down and let simmer for 1.5 hours or until meat is extra tender.

Reserve 1/2 cup of the broth. Remove the chicken from the pot (the pork also if it has bones) and debone. Return the meat to the pot and add the white corn hominy. On medium heat in a separate frying pan, slightly blacken the Roma tomatoes and chile guajillos, turning frequently for approximately 5 minutes. Remove the stems from the chiles and blend them with the tomatoes as little as possible until smooth. Add to the broth and let cook for a 1/2 – 1 hour.

In the meantime, you can prepare the salsa to be served on the side for extra spice as well as the garnishes. In the blender, add the 1/2 cup of reserved broth and 1/2 cup chile arbols. Let sit for 5 minutes. Add a pinch of salt and blend. Pour salsa into a small serving dish and set aside.

Garnish with lettuce, onion, radishes, and lime. If you like it spicy, the chile arbol salsa will take this soup to the next level. However, I recommend adding a half a teaspoon at a time because this one packs quite a punch! Serve with tortilla chips or tostada shells. Enjoy!