2 Mar. 2013 Chilaquiles con salsa verde(Chilaquiles with green sauce)

After my 6 week experiment period, I am not oficially vegan any more. I definitely would like to think on veganism and try to reduce my consumption of animal based produce.

But I don’t feel confindent in making any commitment, especially staying in Mexico only for 6 months. There are so many recipes that are not vegan and I got only 6 months here. Anyway, I hope to find middle point and will try to eat fresh tropical fruits and vegetables as much as possible!

I noticed that Sra. Adriana, mother of a Mexican friend of mine in Berlin, Waldo was pretty surprised to get to know that I don’t eat meat and she kept asking me if I eat this and that, etc.

After having super delicious fresh papaya and a fresh grape fruit juice, I went out with Adriana to have a look of the neighborhood. People say that this area is rather dangerous but it didn’t look that different from the neighborhood where I lived in Guadalajara back in 2003 and 2004. And I like this type of rather provincial neighborhood than the hip ones.

Literally, I smelled tortilla and corn in every corner of the neighborhood and this made me think that I’m back in Mexico after almost 10 years of longing to come back.

My first option for breakfast was “Torta de tamal”. This is a truly chilango(same as capitalino, this term refers to the people of the capital in Mexico) custom of eating tamal. To be honest, I was not so keen to the idea of eating corn with bread, simply too much carbohydrate, I thought. But Waldo asked to have this dish for him so I did it.
My choice of tamal was tamal de rajas con queso(tamal with poblano chile and cheese) with red sauce and it was delicious and for sure, filling.

And my choice for lunch was chilaquiles con salsa verde. I was a little bit surprised that many chilangos do not fry a day old tortillas by themselves to make chilaquiles but buy already fried tortillas. When I lived in Guadalajara back in 2003 and 2004, I saw lot’s of people who kept old tortillas and fried them for chilaquiles. Maybe the difference comes from the time gap between now and back then or chilangos are more stressed and lead in general a much busier life.

Although Adriana and I bought already fried tortillas, Adriana made the green sauce by herself. She told me how to make the sauce. The first thing that you need to do is to get rid of the leaves of green tomatoes, then you boil them. You mix boiled green tomatoes with chili(chile serrano, the little pretty spicy green chili), cilantro, garlic and onion.

The sauce was delicious and I’d like to share with you some of snap shots that I took while making chilaquiles “express”. The cheese that you can see on the picture is called “Panela” and it is a sort of fresh cheese common in Mexico.

IMG_0283 IMG_0284

To accompany chilaqules con salsa verde, I heated up perubean refried beans and had them with Nopal salad.(nopal is the cactus leaf)

Chilaquiles con salsa verde, nopal and frijoles refritos

Chilaquiles con salsa verde, nopal and frijoles refritos








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