The Flavor of Guadalajara Grill

Try This Mexican Recipe From Tlaxcala: "Calabacitas Olmecas"

 

Calabacitas Olmecas are Olmeca-style Zucchini squash stuffed with Shrimp. The Olmecas were a native people of Tlaxcala over 1,000 years ago, and were a close relative of the Mayans.  Among the first tribes to inhabit Tlaxcala, they built a large and important city at Cacaxtla, near present day Tlaxcala.  This is Mexican Food in Tucson at its most original and authentic best.

This flavorful shrimp dish will make a great impression on any occasion.

Ingredients 

• 1 cup of cooked yellow corn 12 small or 6 large zucchini squash (depending on what is available where you shop)
• 4 Tomatoes (baked or slow cooked in a frying pan to soften)
• 2 cloves of garlic
• 1 bunch of cilantro
• 1 large onion, 1/2 finely diced
• 1 lb small shrimp
• 2 Chiles Serranos or Jalapenos
• 1 cup of Queso Fresco
• 4 Chiles Poblanos (cooked, cleaned, and cut into strips)
• Salt and Pepper
• Oil, Butter or Margarine

Directions:

• Blanche the zucchini for several minutes in hot water, just below a boil, or Microwave for 2-3 minutes, to partially cook and soften.
• Without breaking their outer shell, slice the top 1/4 lengthwise off the zucchini, and carefully scoop out the inside with a teaspoon, leaving enough thickness in the outer walls and shell to retain structure. Place in a baking dish.
• Using a blender or food processor, prepare the salsa by pureeing the garlic, 1/2 non-diced onion, cilantro, chiles serrano and cooked tomatoes. Set aside.
• In a sauce pan, heat the oil or butter and add the diced onion and shrimp, and allow to cook 5 minutes.
• Add 1/2 cup of the salsa to the shrimp, and cook another 5 minutes on medium heat. Season with salt and pepper to taste.
• Fill the zucchini squash with the shrimp and salsa mixture, sprinkle the top generously with queso fresco, then lay the strips of Chile Poblano on top of the cheese.
• Place in oven at 400 degrees 3-5 minutes or until the cheese has turned a golden brown.
• Remove from the oven, and decorate each piece by sprinkling yellow corn kernels on top.
• Serve 2 small, or 1 large stuffed zucchini per guest, accompanied by with white beans and rice or the sides of your choice.

Buen Provecho!!

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.

Mexican Squash Blossom Soup Comes to Guadalajara Grill

Come join Guadalajara Grill Tucson's Mexican Culinary Tour.

 

This month of July, 2010 we are going to take you to Puebla, home to Popocatepetl the volcano called “Popo” by locals. Still steaming hot, Popo often spills molten red lava down the hillside.

And if you want to fill your home with the delicious tastes of Puebla, and serve up something as hot and steamy as Popo, try our Sopa de Flor de Calabaza, or Squash Blossom Soup.  

Here is our recipe: 

Ingredients:

• 2 lbs. Squash Blossom, Cleaned and Chopped
• 1 Liter of Chicken Broth Oil
• 2 Roasted Poblano Chiles Cut Into Strips
• 2 Cleaned Potatoes
• 1 Diced Onion
• Manchego Cheese
• Salt, Garlic, and Pepper to Taste

Preparation:

• Fry the Onion in Oil
• Add the Potatoes, the Chicken Strips, and the Chopped Squash 
• Blossom and Leave Frying in Oil
• Add the Chicken Broth and Boil.  
• Finally, Add the Cheese, Lower the Heat and Serve

Accompany the Soup with Flour Tortillas

Just like Popo, our Squash Blossom Soup is a local attraction in Puebla.  Served steaming hot, this chicken broth based soup is chock full of fresh potatoes, chiles, manchego cheese chunks and colorful squash blossoms. Just don’t be like Popo:  keep it in your bowl!!

 

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!