Cooking “a la Mexicana” to Celebrate 5 de Mayo!

Close your eyes. Imagine crunchy tortilla chips that you coat with a chunky homestyle guacamole, or the melted cheese in your authentic Mexico City-style quesadillas bathed in a traditional spicy red salsa. But something’s missing… Aaaaltos tequila crafted Palomas! Mmm. Heaven does exist.

If you are craving these tasty treats now, it doesn’t matter where you are in the world. You can prepare all these recipes at home…

In Mexico our salsas are always prepared in the moment. Read the whole article here: My Best Salsas

Traditional Spice Red Salsa

You will need: 

• 2-3 Roma tomatoes 
• 1/4 onion
• 1 clove garlic 
• Any type of chile: fresh jalapeño, serrano, Thai, dried chile de árbol, chipotle or even chile flakes (any type of chile you can find is fine for this salsa!) 
• sea salt to taste
• 1 small bunch of fresh cilantro (optional, for a variation) 

Time to cook…

Start with a very hot pan. Add the tomatoes, chiles and onion and grill until very dark, using tongs to turn the vegetables. Add the garlic clove, making sure it doesn’t burn. Add all the ingredients to the blender with plenty of salt. Pulse to get a chunky salsa. Pour some into a bowl and set aside. For a variation: add fresh cilantro to the blender and pulse again for an exciting change.  

Homestyle Guacamole 

You will need: 

• 1 big, ripe avocado
• 2 Roma tomatoes, diced
• 1/2 small onion, finely diced
• any type of chile: fresh jalapeño, serrano, Thai, dried chile de árbol, chipotle or even chile flakes 
• 1 small bunch of fresh cilantro, roughly chopped 
• 1 lime, juiced 
• sea salt to taste 
  
  

Time to cook…

Cut the avocado in half and scoop the flesh into a bowl. Add the chopped tomatoes to the bowl. Then add the chopped onion and minced chile. (Pro Tip: if you don’t add chile, it’s not guacamole…It’s just mashed avocado!)

The trick to the perfect guacamole is the masher: use one or use your hands to get a nice, chunky consistency.

Add the lime juice—this keeps the avocado from oxidizing and turning black. Then, add sea salt to taste. Finally, add the roughly chopped cilantro and integrate. Now give it a try and enjoy with your Altos Paloma!  

Do you want to know all about Epazote? Clic here

Mexico City-Style Quesadillas 

Makes 4

You will need: 

• 4 corn or wheat flour tortillas
• 300 g / 11 oz Oaxaca string cheese (or any type of melty cheese you like)
• Optional, additional fillings: mushrooms or squash blossoms, sautéed with a spoonful of oil, chopped onion, minced garlic and salt  
• salsas to garnish
  
  
  

Time to cook…

Option 1

Add cheese directly to a hot pan to create a crust. Add the tortilla on top and flip the whole thing. Add the fillings, as desired, and a dash of salt or just fold it closed. 

Option 2

Heat the tortilla and then add the cheese. Optionally, add fillings, and a dash of salt. Fold the quesadilla in half to close.

Serve them hot, with salsas, and enjoy with your Altos Paloma!  

During this challenging and uncertain time, kindness offers us an easy, always-ready tool for helping ourselves navigate our days. Read the article here