Carnitas — Carnitas is a very famous
Mexican dish. It consists of braised pork and can be eaten by itself (and
tortillas, a chili sauce) or as the filling in tamales, tacos and burritos.
Chiles with Walnut Sauce
— This stuffed chile, inspired by C.Muñoz of Jalisco, Mexico, was supposedly created
by the people of Puebla, Mexico for a banquet in honor of Don Agustín de
Iturbide’s saint’s day on August 28. This self-proclaimed emperor led the
final revolt that won independence from Spain and signed the Treaty of
Córdoba. All the dishes at the banquet used ingredients with colors of the
Mexican flag, shown here in the green chiles, white sauce, and red
pomegranate seeds. The meat and fruits used in the filling have evolved over
time, but the walnuts in the sauce are traditional, reflecting the freshly
harvested crop available in August.
Picadillo is a traditional dish in many Latin American countries, often used as
a filling for tostadas and tortillas or served over rice. In this Mexican
Picadillo recipe, jalapeños, cumin and oregano add dimension to the ground beef
and vegetables. Perfect for entertaining large groups too.
Yucatan Roast Pork — This was originally prepared by the Mayans in ovens dug into the earth and lined
with stones. The meat was wrapped in seaweed or banana leaves and left to roast
slowly in its own juices.