The four of us spent an interesting and tasty four hours learning about the history of Mexican cuisine and learning how to make salsas and mole.
We went to his home where we cooked hands on under David’s instruction. We made red and green molcajete sauces, Mexican Turkey broth which was a base for our other dishes, including Shrimp Soup from Guerrero, and Mole Poblano (containing 45 ingredients) which was in our turkey tacos. In addition, we made other ingredients that were used in our dishes, including salsas verde, salsa Rojas, chile toreados, and guacamole sauce.
We used the traditional volcanic rock molcajete (pestle and mortar) to grind the ingredients to a paste. It was hard work!
David told us how the word “Mole” comes from Nahuatl for the word meaning “to cover” and that “male” (as in tamales” means “to wrap”. The language was spoken by the majority of the Aztec inhabitants of central Mexico at the time of the Spanish conquest. It is still spoken today by more than a million Nahua people. It was the language of the powerful Aztecs, whose culture dominated the region for centuries. Because Nahuatl was written using Spanish orthography beginning in the 1500s.
He also told us that Mexican cuisine is the third UNESCO recognized cuisine – French, Mediterranean, and Michoacán (traditional cuisine comprising farming, ritual practices, ages old skills, culinary techniques and community customs and manners.) He explained to us that today’s cuisine is considered “mestisa” because of the inclusion of many ingredients that are not indigenous to the area.
He showed us how to devein shrimp without breaking the shell.
Then we ate our delicious meal, which was hearty, full of flavor, and enjoyed with Jamaica juice from the hibiscus flower.
