Recipes For Mexican Independence Day

Mexican Independence Day is a national holiday traditionally celebrated with elaborate costumes, traditional Mexican cuisine, cultural dancing and live mariachi music. September 16th marks the date for this year's day of celebration. When preparing the menu for a backyard buffet or picnic in the park, home cooks can select from a variety of traditional recipes to create an exciting party buffet that will be colorful in appearance and delicious for the taste buds. To help, two local chefs share their top picks for flavorful food items that can present visual appeal and set the tone for an exciting celebration of Mexican Independence Day.

Abraham Salum
Komali
4152 Cole Ave.
Dallas, TX 75204
(214) 252-0200
www.komalirestaurant.comAbraham Salum grew up in Mexico City and is a graduate of New England Culinary Institute. He honed his skills by working in kitchens in France, Belgium, Mexico and the United States. Salum has been a twice-recognized chef at the James Beard House and his culinary concepts (Komali and his namesake restaurant, Salum) are beloved in Dallas with a loyal following.

Crema De Poblano (Cream Of Roasted Poblano Peppers)
Serves 6Ingredients:

• 3 each Poblano peppers, seeded and diced
• 3 tbsp of canola oil
• 1 yellow onion, diced
• 3 cloves of garlic
• 3 cups of chicken stock
• 1 ½ cups of heavy cream
• salt and pepper
• 2 cups of fried tortilla strips
• 1 cup of corn kernels
• 1/2 cup of grated queso fresco

Directions:

1. In a hot sauce pan, add a little bit of canola oil, peppers, onion and garlic and cook until onion is translucent and garlic and peppers are soft, don't brown as you want to keep a nice green color.
2. Add the chicken stock and let cook for 15 minutes.
3. Add the heavy cream, season with salt and pepper to taste and puree.

To serve:  Serve in a bowl and top with the tortilla strips, corn and queso fresco.

Pescado Tikin Xic (Yucatecan Style Red Fish)
Serves 6Ingredients:

• 4 oranges, juiced
• 8 cloves of garlic
• salt and freshly ground black pepper
• 1/2 package achiote (Annato)
• 4 pieces of Red fish fillets, all bones removed
• 6 pieces of banana leaves
• 1 each sliced green peppers
• 1 each slide red onion
• 1 each slice roma tomatoes

Directions:

1. For the achiote sauce:  In a blender, combine the orange juice with garlic, salt, pepper and achiote. Set aside.
2. For the fish: Marinate each fish fillet in achiote sauce for 5 minutes.
3. Open the banana leaf, place some of the vegetables and fish, pour the achiote sauce over the vegetables and fish. Close it up as if it were a package and bake in an oven preheated to 350 degrees for 8 - 10 minutes.

Mexican Chocolate Flan
Serves 6Ingredients:

• 1 can evaporated milk
• 1 can condensed milk
• 6 eggs
• 1 tsp vanilla
• 1 tsp salt
• 1 tbsp Abuelta chocolate syrup

Directions:

1. Spray bottom and sides of 6 ramekins with nonstick cooking spray. In a blender, mix all flan ingredients until smooth.
2. Ladle 3 ounces of flan mixture into each ramekin.
3. Bake in a water bath at 300 F for approximately 45 mins or until set.
4. Remove from oven and set aside to cool. Remove from ramekin and serve.

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Antonio Marquez
Lazaranda
5000 Beltline Road, Suite 850
Dallas, TX 75254
(972) 866-8900
www.lazarandadallas.comArmed with multiple culinary degrees, Chef Antonio Marquez puts 30 years of experience at Lazarnada Modern Kitchen & Tequila at the Dallas/Addison border.  A multi-faceted chef, Marquez became fluent in French and attended Le Pot Au Feu and Le Cordon Bleu culinary schools in Paris.

Creamy Tortilla Soup
Serves 8Ingredients:

• 4 garlic cloves
• 1/2 white onion, diced
• 6 Roma tomatoes, diced
• 1 1/2 pints chicken broth
• 1 -2 quarts of vegetable oil
•  pinch of Epzaote (cilantro will also work)
• 15 toritillas grilled
• 1 cup heavy whipping cream
• 3 Pasilla peppers, deep fried
• 2 avocados, diced
• 1/2 cup fresh cream
• pinch salt and pepper
• 160 grams fresh Panela cheese, diced

Directions:

1. Sauté garlic, onions, Epazote or cilantro and 2 Pasilla peppers in vegetable oil for 3 minutes at medium heat. Take the Pasilla pepper out and add the tomatoes.
2. Add the chicken stock and let to boil 10 minutes.
3. Toast 5 tortillas and add to the boiling broth, continue 5 minutes at low temp.
4. Cut the rest of the tortillas in julienne and deep fry them, do the same with the Pasilla pepper, set aside in paper to absorb the excess of grease.
5. Take the soup from the heat, blend very carefully for 30 seconds and pour in other pan, add the cream, then let boil for 5 more minutes.

Serve hot with diced fresh Panela cheese, fried tortillas julienned and the fried Pasilla pepper, and at the end, one spoon of fresh avocado and a teaspoon of shredded Panela cheese.

Chicken Breast In Creamy Mushroom Chipotle Sauce
Serves 4Ingredients:

• 4 chicken breasts (4 oz. each)
• 1 pinch salt and pepper
• 2 tbsp butter
• 2 tbsp olive oil for cooking the chicken breasts
• 2 cups mushrooms
• 1 tbsp garlic, chopped finely
• 3 tbsp onion, chopped finely
• 2 tomatillos, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil for cooking the vegetables
• 1 cup heavy whipping cream
• 2 tbsp chipotle pure
• 2 tbsp walnuts, chopped
• 2 cups white rice, prepared
• 2 tbsp black sesame seeds for decoration

Directions:

1. Season the chicken breast, in a sauté pan, add the butter and oil, and cook the chicken breast until golden brown. Take from heat and set aside.
2. In the same pan add the garlic, onions and cook 1 minute, add the olive oil and the mushrooms, tomatillos and cilantro. Cook 1 more minute at high flame.
3. Add the cream, salt, pepper, chipotle and walnuts chopped, cook everything for about 2 minutes and add the chicken breast. Cook everything 1 more minute.

Check the seasoning and serve over hot rice and décor with black sesame seeds.

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