foodiefanatics

We did one of our wine/food dinners Saturday. This time the theme was Central Mexican. At first, I was concerned that this region lacked the flavor and spice of Northern and Oaxacan Mexican, but we were more than pleasantly surprised at how everything turned out. Not one dish bombed and most of them were fantastic.
The menu was taken entirely from The Mexico the Beautiful Cookbook (which by the way is a great cookbook but a horrible disaster to cook with because the book is so darn big and won't fit anywhere)
Our menu:


Mexican Dinner, II

(May 9, 2009)


Starters (from Jalisco)

Melted cheese with mushroom and chile, German Riesling or Pinot Gris

Chicken Tostado, Albarino


Soup

Sopa de pasta, Riesling or Pinot Gris


Mains

Green Enchiladas (from Aquascalientes), Cote de Rhones and Red Burgundy

Sailfish with tomato sauce, (Colima), Sangiovese and Barbara


Sides (the sides will be served with the mains)

Green rice with poblano (Morelos)

Green beans with onion and tomato (Guanajuato)

Dessert

Flan

Mango Sorbet (Colima), Asti or Champagne

Tres Leches Cake (Guerrero)

Last night we tried some creative mex.  Chicken tostados (using the chicken tandoori I'd made a few nights before which was great by the way--more on that later) and carrot mole.  I was the only one who liked the mole, but for a quick dinner side dish, I highly recommend it for those who like mole (it's from The Border Cookbook, by Bill and Cheryl Jamison).  The Chicken Tostados were great, from the quick section of Gourmet (July 2008)