I arrived in Mexico City a little over 2 weeks ago and during these past two weeks, I feel as though I have been shot into a wild ride of corn, colour and intense flavour for life. Mexico is a place that I have always wanted to visit. It is the place where almost every person I have met along my journey urges me to go. So now that I'm finally here, I get it!! Everything I've seen and eaten and the people I've met so far have already changed the way I want to cook forever. Simple gestures and mind-notes like tasting sauces in the palm of your hand or the smell of fresh masa from a local tortilleria or spending hours at the Oaxacan cheese cart on the street corner because the little Oaxacan cheese man simply won't let you leave until you know how everything is made, eaten and prepared. These are gems that I'm always in search of during my time travelling. When I first landed in Mexico City, I was unsure exactly what I was looking for, or more so, I was very overwhelmed with the pages of 'must-trys' I had scribbled in my note book. On the other hand, I was also open to discover this world for myself and allow what I needed to try, come to me. But where to start??
In choosing my own adventure, I started at the markets. I always enjoy venturing to farmers markets and food halls to get a real grasp of local cuisine. I love witnessing where the people shop for groceries and after all the shopping, where they sit down to eat. I made my way through the colourful stalls of San Juan, Coyoacan and San Angel markets and I tasted as much as I could (a little antojitos here and a cheeky taco there). Feeling so inspired, I picked up a bunch of ingredients that really opened my minds eyes. I spoke a lot of broken Spanish to whoever would understand and dotted out my own discoveries through pointed fingers and suggestive nods. I feel so at home in a place I hardly know. Mexican people are some of the friendliest and most generous I have met. If you are hungry, they will feed you, if you are lost, they will walk you to where you need to be.. it's never any trouble, it's never impossible. My newest Mexican friend, Vicky, on my one and only encounter with her, opened up her home and showed me how to make Tamales de Oaxaquena. When you are shown pure generosity and openness it gives you the stamina to free yourself to the endless possibilities and it keeps that smile on your face too! I found that the more I looked and wanted to search, the more there was available for me and there still is. I LOVE Mexico!
By far the most intriguing part of Mexican cuisine for me has been in the colours. Those who I have cooked for in the past, know how much I love to use colour in my plating and my food. But what I've found and admire so much in Mexican cookery is the depth of the colour palette. It's not just about whizzing up a vibrant green smoothie or the red of crushed tomatoes for a simple but delicious Pomodoro over spaghetti. No. The process runs deep into the colour of the sauce. For example the black of charred bread and chiles in a Mole Negro or soaked dried Ancho and all spice in an Enchilada salsa for that smokey amber red colour and flavour. These colours are beyond their primary state. They are clues to the method. So this is where my discovering begins...
In the next few weeks I'll be posting about colours along with a dish I prepare using all organic market produce and some new Mexican flair!
Scribbled notes:
Chilaquiles usually verde or roja / hangover / bottom of the basket nachos
How to make white?
Mexican Crema infused with cumin, all spice and cinnamon
Blended with toasted onion, garlic, sesame, almonds, dried chiles, Mezcal??
Served with caramelised onion rings, lime half and stringy Oaxacan cheese
Poached chicken and Mezcal stock
