The Flavor of Guadalajara Grill

Pescado en Pipian Verde, Tucson Mexican Food At Its Best

When you come to Guadalajara Grill Tucson and join us for our Culinary Tour of Mexico, you are always going to be in for a surprise.  There are just so many incredible hidden gems among the diverse dishes that make up Mexico's rich culinary tradition, and we could never possibly hope to do them all justice.  But this dish is truly special.

Mexican food in Tucson does not need to be predictable, and Pipian Verde is one dish that definitely proves that point.  It is one of the  the most incredible and unimaginably complex yet simple Mexican sauces you could ever find. So, how can something be simple and complex at the same time? It all depends on how you look at it.  Chef Edgar breaks this delicacy down step by step, making it easy for you to try at home after you've tasted his mouth-watering creation. Come join us.  Taste it for yourself. Then try it at home!

Pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Green pipian offers fresh oven roasted and tangy green chiles, onions and tomatillos and bright fresh greens and herbs to counterbalance the richness of the fish. This sauce also makes a good vegetarian dish; chayotes, pototoes, eggplant would all be a suitable replacement for the fish.  Chicken or pork also work well with this versatile sauce.

Main Ingredients:

•  8 whitefish fillets (we used sea bass)
• 2 Mexican or Zucchini squash
• Salt, pepper, butter or oil
• Queso fresco or Manchego cheese

For the Nut & Seed Mixture:

•  2 oz. unsalted sunflower seeds
• 1/4 cup unsalted roasted almonds
• 2 cloves of garlic
• 1 jar sesame seeds
• 1 corn tortilla
• Cloves, salt, pepper

For the Fresh Greens Mixture:

• 1 bunch of Cilantro
• 1 Bunch of Romaine Lettuce

For the Tangy Mixture:

• 5 Tomatilllo green tomatoes
• 3 Poblano Chiles
• 3 Serrano Chiles
• 1 Onion
• 1 clove of garlic

Preparation:

• In a hot lightly oiled frying pan, toast the Nut & Seed Mixture. Do not burn!  Food process to into a powder, leaving some small pieces for texture.

•  Blend the Fresh Greens to a liquid

•  Cut into pieces and toss the ingredients in the “Tangy” mixture in oil, and broil in an oven dish until the skin of the chiles begins to crack.  Remove and deskin the chiles.  Blend the ingredients to liquid

• Fold the 3 separate mixtures together in a sauce pan, and simmer on low heat

• Pan fry the fish in butter, salt and pepper to taste, 5 minutes on each side or until they flake easily.  Add in the diced squash in the last 3 minutes

• Serve the fish on a bed of the diced squash.  Ladle the Pipian Verde sauce over the fish generously.

• Accompany with White Rice, Black Beans & Salad garnish

• Serves: 6

Try The "Pollo en Mole Poblano" at our Tucson Mexican Restaurant

When most Americans hear the word mole (pronounced MOH-lay), they often think specifically of mole poblano, made with dark chocolate and nuts. Puebla, a major center of the Meso-American culture, is where the Indian and the Spanish cultures repeatedly collided.

The word Mole comes from the Náhuatl Indian word molli, meaning “concoction” or “sauce.” Though the invention of mole poblano is usually attributed to a Spanish nun, most food scholars agree that some form of the sauce dates back to pre-Hispanic times....so Mole is evidence that the Indian culture was never defeated.

Our Mole Poblano is made fresh daily, using only the freshest ingredients, and the chicken slow-cooked in this rich sauce is fall-from-the-bones tender. It is fitting that our first stop on the Mexican Culinary Tour includes this most Mexican and traditional of dishes.

Join us at our Tucson restaurant location for Pollo en Mole Poblano during the month of July 2010. 

Buen Provecho

Pollo en Mole Poblano Recipe

• One whole cooked chicken cut into pieces
• Toasted Sesame Seeds
• 6 Chile Anchos
• Pepper
• 3 cloves of garlic
• 3 chiles negros or mulatos
• Cloves
• Bay Leaves
• 1 hard white bread dinner roll
• 1 onion
• 2 hard shell corn tortillas
• 1 Bar of Chocolate
• 1 stick of cinnamon
• Oil or butter (optional)

Preparation:

• Soak the Chiles in Warm Water for 10 Minutes
• Grind the Chiles with the Garlic, Bay Leaf, Sesame Seeds, Cloves, Pepper, Cinnamon, Onion, Bread Roll, and Bar of Chocolate Until it forms a paste
• Fry this Paste in the Hot Oil (Butter Optional), Seasoning with Salt and Enough Chicken Broth for a Good Thickness
• Add the Cooked Chicken and Leave Boiling 5 – 8 Minutes.
• Serve with Mexican style rice.

Culinary Tour of Mexican Food Kicks Off Friday July 2nd!

 

Starting on Friday July 2nd, 2010, Guadalajara Grill will embark on a Culinary Tour of Mexico! 

From the very beginning of our restaurant, we have taken inspiration from Guadalajara, in the State of Jalisco.  Everything, from our menu to the decorations of our restaurant itself, is inspired by our roots in Guadalajara.  Our commitment to this inspiration has shown through in our blend of traditional and innovative dishes, surrounded by fresh tortillas, tableside salsa, live mariachi music, and wonderful friendly staff dressed in traditional Mexican attire. 

But Mexico is a large country, and it possesses one of the richest culinary traditions in the world. Extending from the Pacific Coast, to the Gulf of Mexico, from Northern deserts, and ranches to the highlands and fields of Central Mexico, all the way to the mountains and rainforest, the natural and cultural diversity of Mexico has resulted in a diverse mosaic of cuisines that few places in the world can rival.

We want to pay homage to that rich tradition, and take you along for the ride.  Every month, starting on July 2nd 2010, our Tucson restaurant will feature a different state or region of Mexico, and bring you samples of some of the tastiest local dishes that originate there. Chef Edgar Gomez will put his special touches on some of the classic dishes from each place.  Some dishes will be Mexican food favorites, and others will be fantastic dishes that you may never have tried.  And that's the point.  We want to share our love of Mexico and her culinary traditions with you!!

Chef Edgar will also be sharing his delicious recipes with you every month!  and you can find them on the "Culinary Tour" web page on this site, starting with Puebla. Here in our blog, we will also write about the culture, history, traditions, clothes, music and even current events of each area we are focusing on.  

If you have been to Mexico, you know that each trip and each new destination offers a world of new surprises and experiences.  We would love to hear about your favorite times, favorite destinations and favorite meals in Mexico. Share your comments here, or on our Facebook page. And let us know what you think by leaving us reviews on your favorite restaurant review site.

To keep up with the latest news and specials, and enjoy a free appetizer, join our Amigos eClub! 

Pancho Villa Visits Tucson Mexican Restaurant on 5 de Mayo

Gracias Amigos!!  Thanks for coming out and joining us this year for Cinco de Mayo.  The whole day was just plain fun, from start to finish. 

On a day like Cinco de Mayo, you might see a little bit of just about everything.  There were people dancing on the seats and dancing in the streets, and we just kept doing what we love to do, and that is serve you the freshest homemade tortillas, the best tableside salsa, and the highest quality and most delicious Mexican food you can find anywhere in Tucson. Or anywhere else, for that matter.

As we looked back over the photos taken of all of our friends that night, we realized that the General made a surprise visit.  Can you spot Pancho Villa in the picture? LOL

Thanks to everyone for making our Cinco de Mayo party a blast! And a special thanks to our amigas who brought their own mustache and sombreros out to the party!

If you have a favorite photo from Cinco de Mayo, or any other night at Guadalajara Grill Tucson, you can post it to our Facebook page, or email it to us at info@ggrill.com.

 

 

 

 

 

Why We Celebrate the 5 de Mayo at this Tucson Mexican Restaurant

Cinco de Mayo is a date of great importance for the Mexican and Chicano communities. It marks the victory of the Mexican Army over the French at the Battle of Puebla.  (Our delicious mole sauce is a recipe that originates in Puebla!)

Althought the Mexican army was eventually defeated, the "Batalla de Puebla" came to represent a symbol of Mexican unity and patriotism. With this victory, Mexico demonstrated to the world that Mexico and all of Latin America were willing to defend themselves of any foreign intervention. Especially those from imperialist states bent on world conquest.

Cinco de Mayo's history has its roots in the French Occupation of Mexico. The French occupation took shape in the aftermath of the Mexican-American War of 1846-48. With this war, Mexico entered a period of national crisis during the 1850's. Years of not only fighting the Americans but also a Civil War, had left Mexico devastated and bankrupt.

On July 17, 1861, President Benito Juarez issued a moratorium in which all foreign debt payments would be suspended for a brief period of two years, with the promise that after this period, payments would resume.

The English, Spanish and French refused to allow president Juarez to do this, and instead decided to invade Mexico and get payments by whatever means necessary. The Spanish and English eventually withdrew, but the French refused to leave. Their intention was to create an Empire in Mexico under Napoleon III.

Some have argued that the true French occupation was a response to growing American power and to the Monroe Doctrine (America for the Americans). Napoleon III believed that if the United States was allowed to prosper indiscriminantly, it would eventually become a power in and of itself.

In 1862, the French army began its advance. Under General Ignacio Zaragoza, 5,000 ill-equipped Mestizo and Zapotec Indians defeated the French army in what came to be known as the "Batalla de Puebla" on the fifth of May.

In the United States, the "Batalla de Puebla" came to be known as simply "5 de Mayo" and unfortunately, many people wrongly equate it with Mexican Independence which was on September 16, 1810, nearly a fifty year difference. 

Cinco de Mayo is celebrated on a much larger scale here in the United States than it is in Mexico. People of Mexican descent in the United States celebrate this significant day by having parades, mariachi music, folklorico dancing and other types of festive activities. We celebrate Mexican culture and food year round at Guadalajara Grill, because we think every day is a great day to celebrate! 

Stop in and help us celebrate 5 de Mayo, at lunch, happy hour or dinner.   

Salud!

Tucson's Best Mexican Food Restaurant Celebrates Easter

 

 

 

 

Easter in Mexico is a very special time of year and Guadalajara is no exception there! The majority of Mexicans are Catholic. So during Easter week (Semana Santa) many Mexicans will pack up their bags and go out of town or visit the nearest Mexican beach to celebrate the most holiest of days!

So if you ever decide to visit anywhere in Mexico, you can bet there will be traffic on the roads, especially during Mexican Easter Celebrations.

In addition, the cities might also be emptier than usual because everyone will pretty much close up shop to celebrate the extra long holiday which lasts about a week.

 

 

So How is Easter in Mexico Celebrated?

The beginning of the Easter season starts with Ash Wednesday (Miercoles de Ceniza). Typically, no red meat is eaten and Mexicans will go to church and receive the sign of the cross on their foreheads with ashes.

Lent(Cuaresma) consists of 40 days of making a sacrifice.

On Palm Sunday, (Domingo de Ramos) churchgoers will head to mass. Outside of the churches there will usually be lots of vendors (Of course!) selling elaborately designed palms for a few pesos.

These palms are blessed inside by the priest and are usually hung on the doors of Mexicans. Although in Guadalajara they are usually hung inside!

This is usually the time you’ll see the city emptier than usual, because everybody starts leaving town on holiday.

On Holy Thursday (Jueves Santo) The Last Supper, it is a tradition in Mexico and Guadalajara as well to visit 7 different churches and say a little prayer in each one.   So why 7 churches??  We're not entirely sure, but in Guadalajara it is not hard to accomplsh because there is a church on almost every other block!

Outside of the churches (templos) it’s a tradition in Guadalajara for vendors to sell empanadas stuffed with either tuna, strawberry or some other tasty fruit.

On Good Friday (Viernes Santo),  this the day Jesus was crucified, the The Stations of the Cross (Via Cruzes) is usually reenacted and can be quite elaborate in some towns. On this day, usually red meat should not be eaten, so seafood and nopales (cactus) are very popular. There will be lots of specials in the restaurants selling nopales and even fish tacos!

And that is no different at Guadalajara Grill in Tucson, where we offer innovative Mexican inspired fish and seafood menus every day using only the freshest ingredients. 

Inside the churches you’ll usually see all the statues and images covered with purple cloth to represent a time of mourning or (luto).

On Saturday (Sabado Santo), usually the early Easter celebration is started at nighttime on Saturday. There will be a mass to commemorate the resurrection of Christ, it’s usually a mass that is longer than normal.

And then of course comes Easter Sunday (Domingo de Resurrección or "Pascua") when we celebrate the resurrection of Jesús Christ and the end of the Holy Week and Lent.

Easter in Mexico is an absolutely wonderful time to spend with family. Just remember if you're traveling to Mexico during Easter, there will also be quite a bit of traffic on the roads (especially on Sunday) as everyone is coming home from their Mexican Easter celebrations.

So if you're in Tucson, there should be a little bit less traffic and may just be the perfect time to bring the family and just come on down to the Guadalajara Grill and enjoy our Guadalajara inspired Easter.  There are original oil paintings on our walls showcasing the cathedrals of Guadalajara, and our authentic decorations are straight from the Juan de Dios market there.  

Join us for Easter at the Guadalajara Grill, and help us celebrate. We'll make sure your family's Easter is memorable.

 

Looking For The Best Mexican Food to Go in Tucson?

 

 

 

 

If you're going to get food to go from a Mexican restaurant in Tucson, why not get it from one of the best Tucson Mexican restaurants?

 

When you take food home, you want to be sure that the food is going to be fresh and survive the journey.  Because we use only the freshest and highest quality ingredients, and prepare all of our dishes fresh every day, the Mexican food you take home will be as fresh and delicious as if you'd made it yourself.

Whether you take an order of our mini-chimis, delicious enchiladas, or one of our more innovative Mexican food items, it will be accompanied by our fresh-made salsa, and our incredibe home made fresh flour or corn tortillas. And of course most of our menu items are available for larger groups in one of Arizona's best Mexican food catering menus.  

Whether your taking the food out to El Tour de Tucson, home to watch a movie, or into the office for a quick lunch, you can be sure that you've got some of the freshest and very best Mexican food to go in Tucson!

Next time you're in, pick up a copy of our Guadalajara Grill Mexican food to go menu, and keep it handy at home! 

What It Means To Us To Be the "BEST" Mexican Restaurant in Tucson

 

 

 

 

Here we are in Tucson and there are a LOT of Mexican restaurants in town, in case you haven't noticed.  We are pretty close to Mexico after all, and with a large Mexican population in Tucson it makes competition pretty stiff if you want to claim that your food is the "best" Mexican food in Tucson. It gets even more difficult when you consider that there are a lot of Tucson restaurants that serve Mexican food on their menu, even though they may not be a Mexican restaurant, per se. 

So, since it is our goal to be the very best Mexican restaurant in Tucson, with the best Mexican food possible, we had to give some thought to what it really means to be "best. "

Here's what the dictionary had to say:

best  (bst)

So that's what being the best Mexican restaurant in Tucson means to us; it means not only preparing the best Mexican food in Tucson, using only the finest fresh ingredients daily, but it also means taking care of every little detail required to wrap an authentic Mexican dining experience around your meal.  Just as if you were in Mexico.

Now tell us, what else would being the best Mexican restaurant in Tucson mean to you?  How are we doing?