Top Recipes To Celebrate Mexican Independence Day In Philadelphia
Amada
217 Chestnut St.
Philadelphia, PA. 19106
(215) 625-2450
www.philadelphia.amadarestaurant.com
Chef Garces is most famous for being an Iron Chef, and if you have ever had his food, you know he is deserving of the title. His restaurant, Amada, has some of the best Latin flavors in the entire city and tops the list for many foodies. Amada also serves several different types of sangria to suit different tastes. If you are looking for something a little spicy to drink, try the Temporado. It combines two wines, both a spicier rose and port (dessert sweet wine) with cranberries to add tartness. If you prefer something milder, then you would prefer the Tinto. No party is complete without a salsa, and if you want to make your own (which is inevitably better than from a jar) you can do so fairly simply. According to Garces "This robust and spicy salsa is best made the day before so the rich flavors come together."
- 2 apples
- 2 pears
- 2 oranges
- bottle of dry red wine
- 3/4 cup spiced simple syrup or agave nectar
- 1/3 cup orange liqueur
- 1/2 cup club soda (per serving)
Directions
- Cut up all 6 pieces of fruit into cubes.
- pour wine, syrup and liqueur into pitcher and refrigerate for a few hours or overnight
- ladle one part fruit mixture with one part wine mixture
- top with club soda
- pour Sangria into glasses full of ice
- Bottle of Rose Wine
- 1/3 cup Orange liqueur
- 1/3 cup Spanish Brandy
- 3/4 cup Simple Syrup
- 2 cups of cranberries
- 1/2 cup club soda (per glass)
Directions:
- Mix and Pour wine, liqueurs and syrup into pitcher and refrigerate
- ladle wine mixture over top of cranberry
- ladle one part fruit mixture with one part wine mixture
- top with club soda
- pour Sangria into glasses full of ice
- 4 beefsteak tomatoes
- 1 small Onion
- 4 tomatillos
- 1 jalapeno
- 1 dried chili
- Garlic
- Salt
- 2 tablespoons Cilantro fresh
- Adobe sauce canned chipotle chili
- Broil and char tomatoes, onion tomatillos and jalapeno for 5 minutes in a broiler
- Cook chili and canned in skillet for a few minutes
- Cool and combine in a blender until mostly smooth, add cilantro
- Chill for 30 minutes before serving
Los Gallos Mexican Taqueria
951 Wolf St.
Philadelphia, PA 9148
(215) 551-1245
www.losgallosmexicantaqueria.com
Chef Jimenez opened Los Gallos in 2010 and works with his family creating fresh, beautiful, authentic Mexican dishes daily. A popular Mexican dish many people like to duplicate at home for its richness, but ease of creating, is a "mole" dish. The mole is a sauce which typically is a combination of spices, peanut butter and chocolate and is usually put on top of a poultry, vegetables and rice. You can add your own spin on it, as according to Chef Jimenez "mole recipes will vary door to door as much as they can from region to region." Most conventional moles as just described can be done in an hour — whereas truly authentic dishes take several hours and use a variety of ingredients.
- 1 onion
- Roasted garlic bulb
- Oil for cooking
- 15 tomatillos
- 2 serrano and4 poblano chilies
- 2 quarts chicken stock
- 1 c toasted sesame seeds
- 1 c toasted pumpkin seeds
- 1/2 TBSP Fennel seeds, 1/2 TBSP Coriander Seeds (toast both of these as well)
- 1 bunch of parsley
- Thyme, oregano, cloves, black pepper
- Cook and sweat your onions and garlic in oil
- Add Tomatillos, chilies and chicken stock to pan
- Puree sauce from pan along with remaining spices (in small batches if needed)
- Place back in pan and reconstitute for thickening and so flavors come together
- Add salt and sugar to taste.
Related: Top Fish Tacos In Philadelphia
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