Mehico on a plate

Imagine walking down the street of Mexico City? To your left is a cluster of stalls with smoke rising into the air, spreading the aromatic smoked flavour of charred beef and sizzling pork. Across the street, women sit next to huge pots scooping corn kernels into ceramic bowls, while other hawkers slice cucumbers, jicamas and mangoes, dress them with salt, freshly squeezed lime juice and chilli powder. From Baja-style fried-fish tacos and slow-cook carnitas quesadillas, to charcoal-grilled corn slathered with creamy mayonnaise and chilli powder, hot tamales (starchy corn dough wrapped in a leaf and steamed, usually with meat fillings) and crispy tlayudas (large crispy tortillas topped with beans, cheese and chillies, similar to a pizza) — the vista is for a true foodie. In addition to the food, there is a colourful array of drinks including agua frescas (a classic street drink made with fruit, flowers or rice) and chocolate (served cold and hot).

To call them “street food” is not entirely accurate, since they are also served in restaurants and at home. Inspired by the street flavour, here are a few recipes that will turn your dining room into a bustling Mexico street.

Pico De Gallo

Loosely translated, pico de gallo means fresh tomato salsa and it is sometimes also called Salsa Mexicana. It is one of the most common fresh salsas served with Mexican meals. Use the best tomatoes you can find or this dish won’t taste nearly as good as it should. Use those that are ripe but still firm. Removing the seeds from tomatoes will remove the bitterness from the dish. The key to this salsa is adding plenty of lime juice and salt.

Ingredients
Two medium tomatoes (seeded and finely chopped), 1 medium onion (finely diced) 1/3 cup cilantro (chopped), 1/2 or 1 whole green chilli, depending on how spicy you like it, 1 lime (juiced or more to your taste), 3/4 tsp salt.

Directions

• Mix ingredients together in a bowl. Season to taste with additional chilli, lime juice and salt.
• This salsa will keep in the refrigerator for up to one day. Stir well before serving and remove any access liquid.

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Elote (Mexican grilled corn)
Ingredients
4 ears of corn, husk removed, butter 1/4 cup, mayonnaise 1/4 cup, grated Parmesan, ricotta salata or crumbled cotija cheese, 1 tsp chilli powder, 1 lime (cut into eight) wedges. Salt to taste and oil for brushing

Direction

• Build a fire on a charcoal barbecue grill or heat a gas grill to high. Brush grill grate with oil.
• Brush corn with butter and grill the corn, turning occasionally until cooked through and lightly charred, about 10 minutes.
• Remove corn from the grill and immediately brush each corn with mayonnaise. Sprinkle each with Parmesan cheese and a pinch of chilli powder. Squeeze a lime wedge over each ear, and serve.

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Quesadillas
This dish is one of the most versatile dishes in Mexico. The recipe creates the most basic quesadilla, but the chicken in this dish can be replaced with chopped green peppers, chilies, corn or prawns.
Tips: You can get ready flour tortillas from gourmet stores in the city.

Ingredients
4 8” flour tortillas, 2 tbsp butter, 1 cup cheese (grated, mild cheddar or queso fresco), ½ cup onions (chopped), ½ cup spring onions (finely chopped)

Directions

• Preheat pan on medium-heat.
• Sizzle ½ tbsp butter on the pan and lay a tortilla to roast. Then, build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken, chopped onions and green onions. Top with more grated cheese and cover with tortilla.
• When the tortilla is golden, carefully flip quesadilla to the other side, adding ½ tbsp butter to the pan at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.

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IOaxacan Hot Chocolate
The Aztecs (one of the first inhabitants in Central Mexico) believed that cacao seeds were a gift from God and they had so much value, that they were also used as a form of currency. This particular drink was originally a bitter chocolate one made with wine or corn puree. It was only until the Europeans arrived in Mexico, that sugar was added into the chocolate drink. Today, chocolate is served hot or cold in Mexico and usually made with milk or just water.

Ingredients
1 litre milk, 3 tablets of Mexican chocolate or 300 gm regular dark chocolate (chopped), ground cinnamon powder

Directions

• Heat milk until boiling.
• In a heatproof pitcher, add chopped chocolate and hot milk. Mix milk and chocolate with a rolling whisk or a wooden Mexican molinillo (or use a local mandira) between the palms of your hands, until hot chocolate is smooth and slightly frothy.
• Pour hot chocolate into mugs and dust with cinnamon power.

The writer is the food director and co-owner of Chinita, a Mexican cuisine restaurant in Bengaluru.