International Cooking Mexican Food Made Authentic (NAPS)—From Sinaloa’s rugged, majestic mountains and pine forests to Veracruz’s green coasts and tropical jungles, Mexico’s food varies widely—reflecting Caribbean, Spanish and Mayan influences. = te = bs o ' a Americans are far more educated about authentic Mexican food than they used to be. They’re learning from educated chefs, i al a, ' Hi _ Fi | q - r . . 1 = 7 : a * at =. : _; LJ — : , i af Below are two easy, authentic tomato sauce recipes that show the ated for up to three days. Grownsince the ancient days of i bal hs e m buying authentic cookbooks and watching more Mexican cooking showson television. diversity of Mexican cuisine. Both can be made ahead and refriger- pf F 4 going to innovative restaurants, x i 4 TY Photo courtesy of the Fresh Produce Association of the Americas. Heat oil in a medium saucepan. the Aztecs, tomatoes have a long Add garlic and onion; saut on medium heat until onion is tomatoes for both domestic use and remaining ingredients. Simmer 30 history in Mexico. The Mexican tomato industry today provides a well-established export trade. Many high-quality, vine-ripened tomatoes Americans eat in winter and spring are flown carefully, quickly and safely from Mexico. So, for a true flavor of tropical sunshine during these less-thantropical months here in the States, use Mexican tomatoes in the recipes. They're at their height from February to April. Buen provecho, that is, enjoy your meal! Veracruz-Style Tomato Sauce This piquant sauce has Mediterranean influences. Serve it warm, on bakedorbroiled fish. 1 cupolive oil 5 garlic cloves, minced 1% cups minced white onion 2% pounds Mexican beefsteak tomatoes, chopped 2 canned mild green chilis, drained 6 pimento-stuffed green olives, chopped 2 tablespoons capers 1% teaspoons dried oregano Y% teaspoon each dried thyme and marjoram Salt and pepper to taste translucent, about 5 minutes. Add minutes on medium-low heat, stirring occasionally, until sauce is thicker. Serves 4-6. Fresh Enchilada Sauce Enchiladas are popular in several Mexican regions. For an easy yet authentic version, roll up corn tortillas with grated Mexican-style cheese. Top with this fresh sauce and bake covered at 350F. for 30 minutes. Garnish with chopped onions, and serve them as antojitos— little snacks. 6 dried, dark red chilis % % 4 2 cup vegetableoil cup chopped white onion cloves garlic, sliced medium-sized Mexican beefsteak tomatoes, quartered ’% teaspoon cumin 7% cup to 1 cup wateror broth Salt to taste Soak chilis in hot water about 25 minutes, until soft. Drain and remove seeds. Combineall ingredients including chilis in a blender, and puree until smooth. Serves up to 10.
