Global Cuisine

If you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal. A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce. And for those of you who can't have your food touching (you know who you are) it's okay to keep it on a separate plate.

This cornbread does not have a dense, hockey puck-like consistency. Instead it is cakey and very moist. Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal. It melds nicely.

I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together. If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice. You must try it.

Since I live in Southern California, I really should speak Spanish. It’s not like I don’t know any Spanish. I know a few essential phrases, such as Buenas dias. ¿Cómo esta? Muchas gracias. And ¿Puedo tener huevos rancheros, por favor?

It’s not much, but it’s gotten me by so far, especially the last one. Knowing how to ask for huevos rancheros is muy importante since it’s one of my favorite dishes for brunch. I ate heuvos rancheros for the first time 10 years ago in Chapel Hill, NC. Since then, I’ve eaten heuvos rancheros all over the country, from San Diego, CA to Miami, FL, and I can say two things for certain about them:

1. I’ve never had heuvos rancheros prepared the same way twice.
2. I’ve never had a dish of heuvos rancheros I haven’t liked.

Heuvos rancheros refers to a dish containing eggs and tortillas. It is one of those gloriously laid back dishes that seems to turn out well no matter how much (or little) effort goes into making it and no matter which ingredients are used. As with any regional dish, I’m sure there are many recipes for “the right way” to make them. If so, I don’t have it. I’m always altering the ingredients based on what is available seasonally and what I’m in the mood to eat.

So any dish that I can make one day, eat it the next two or so, and enjoy it every time is a winner in my book. Soups and stews are most always better once they have “set” and allowed their flavors to thoroughly combine. This stew slash thick soup is of no exception. Delicious right out of the pot and just as good the next day, my Mexican Stew is an easy winner.

Don’t get me wrong, I love soups and food in general, but condiments, sides, garnishes, and flavor savors make a dish! Sour cream and Monterey Pepper Jack cheese in this case. Now, about this cheese…oh my! The Monterey Jack or Pepper Jack I love is from our local meat market, M&T Meats in Hawkinsville. It IS a cheese among cheeses. Very creamy, plenty of pepper warmth but not fiery, and melts in a jiffy…this is a cheese for me! The ones at the grocery are just fine, but if you have the chance to buy a local cheese, pounce on the opportunity…it is well worth it!

I digress, back on to the Mexican Stew. Meaty, hearty, and full of flavor, this stew was born out of what I had on hand – sometimes making the best dishes. A leaner ground beef and little bit of ground sausage (plain ol’ good sausage, no flavorings…mine again was from M&T) make for a textural background flavor and also provide the right amount of cooking fat for the whole stew.

Spicy and tropical flavors always transport my imagination to lush jungles or azure beaches belonging to more temperate climates. Mexican food in particular has that effect on me. At home whenever I want to add a south-of-the-border touch to recipes I reach for dried chiles.

Ancho chile powder, made of ground dried poblano peppers, lends a smoky and earthy flavor to recipes (think of the many famous mole sauces). Combine it with lime juice and oil and you have the perfect Mex-like marinade for meat or fish. In this case it's shrimp, briefly marinated and then grilled. Paired with a fresh salsa, it's a summery dish that serves well as a quick appetizer when friends stop by.

The grilled shrimp is spicy and savory whereas the mango salsa is sweet and tangy. It may sound a bit unusual to have fruit in a salsa, but it's not uncommon in Mexico and the Caribbean. Fruits indigenous to these areas are utilized in many different ways in recipe preparations.