Miami, FL – (WiredPRNews.com) The city of Puebla, about two hours south of Mexico City, is not only where the French were kicked out – it’s a place where some fabulous Mexican dishes have kicked in! This town is home to the original Cinco de Mayo AND to two of Mexican cuisine’s most famous culinary exports, mole sauce and Chili Rellenos.
Many people still think that Cinco de Mayo is Mexico’s Independence Day, but that’s on September 16. Actually, Cinco de Mayo commemorates the Battle of Puebla where the Mexican Army, against all odds, defeated French forces on May 5, 1862.
Legend has it that a visitor surprised two non-cooking nuns from Puebla. They used a molcajete (mortar and pestle) to grind every ingredient they could find — including tomato, chocolate and chilies — then simmered the concoction until it thickened to a sauce. Mole Poblano is a staple dish in Mexican cuisine, and is traditionally served on Cinco de Mayo.
Chili Rellenos, a stuffed pepper dish, also originated in Puebla where the Cinco de Mayo battle took place. It is typically made using Poblano peppers, which are native to Puebla.
Cinco de Mayo (Spanish for the 5th of May) is enthusiastically embraced in the U.S. as a significant Latin celebration. It has taken on more meaning outside of Mexico than within — similar to how St. Patrick’s Day is more popular in the U.S. than in Ireland.
On this day, many Mexicans around the world celebrate their Mexican ancestry and many people of all backgrounds take the time to appreciate Latin culture. Latin Americans now number 50.5 million people representing more than half of the nation’s growth in the last decade. A change of such magnitude makes Latin celebrations including Cinco de Mayo almost as prevalent as mayo itself!
Usually Cinco de Mayo festivities include Mexican food; think quesadilla, Mole Poblano and Chile Rellenos, and Mexican music like mariachi, parades, and piñatas. Of course, there’s plenty of margaritas and cerveza for the adults.
Cinco de Mayo is a great time to venture beyond burritos and tacos. Check out recipes and tutorials from the IMUSA Top Chef Program. It’s a first of its kind team of professional chefs who showcase the varied yet interrelated characteristics of Latin cuisine. IMUSA Chefs create and demonstrate delicious recipes from their own individual Latin country of origin.
The IMUSA Top Chefs include Food TV star and cookbook author, George Duran, and cookbook authors Elsie Ramos and Ana Quincoces. Online via webinars, on TV, and in-person at retail demonstrations, IMUSA Chefs create and demonstrate delicious recipes often adding a familiar home-style twist to bridge the distance between new and familiar. For a comprehensive website of Latin inspired cooking and housewares, please visit: www.imusausa.com.
All Latin-inspired cooking will be better and easier using the following authentic tools:
Imusa Tortilla Warmer: If you are serving several people, you will want to keep your tortillas warm. Keeping food hot is a challenge! If you have a big Cinco de Mayo party planned, you will need more than one tortilla warmer. Also, if you are serving more than one type of tortilla, you will want separate tortilla warmers.
MSRP: $9.99. Available at Amazon.com
Imusa Salsa Dish, 10 Ounce: You will find this same style of salsa dish in many dining establishments, both fancy, and humble. The torta (sandwich) stand, the pollos rostizados restaurant, or the fancy dining venue because it’s the real deal.
MSRP: $7.99. Available at Amazon.com
Imusa Molcajete: Hand hewn and made of volcanic stone, this authentic Latin mortar and pestle truly makes moles and guacamoles taste and look better!
MSRP: $39.99. Available at Macy’s.
If you can’t wait to get to the website, try this IMUSA Top Chef recipe that’s ideal for Cinco de Mayo:
STUFFED POBLANO CHILES IN RICE
Ingredients (Makes 4 servings)
8 small Poblano chiles or 4 large Poblano chiles
1 pound mild shredded white cheddar cheese
4 cups chicken broth or water
½ small white onion
2 garlic cloves
4 teaspoons salt
1 tablespoon vegetable oil
2 cups long grain rice
Place the Poblano chiles on any non-stick IMUSA comal (flat griddle) on high heat and roast until the chile skin is completely and evenly blistered. Turn the chiles on a regular basis to create the even blistering. Do not char the chiles. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin. Make a cut lengthwise on your chile and take out the seeds and veins. Stuff with cheese.
Using a blender, pureé the chicken broth, onion, and garlic. Strain and set aside. On medium heat, add the oil to an IMUSA Deep Fry Pan. Add the rice. Stir regularly for 3 minutes until the rice grains are white on the inside and transparent on the outside. Add the chicken broth mixture. Add salt. Bring to a boil. Nestle the stuffed chiles into the cooking rice with the seam side up. Sprinkle in the corn and cover. Reduce heat to low and continue cooking for 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.
Using your index finder, middle finger and thumb pinch around the edges of your thick tortilla to create the rim. This is done when the thick tortillas are still warm but not too hot to touch. Finish the other half of the dough using the same procedure.
To serve the sopes, add oil to the IMUSA comal on medium heat for one minute while you are adding your toppings. Serve along with your favorite salsa.
Today, the IMUSA brand has moved beyond borders to become the leading brand of Hispanic housewares and a culinary brand ambassador of other international cuisines. If being a locavore means having interest in using foods that are grown locally, IMUSA is becoming a brand for globavores, those who find culinary inspiration beyond borders and from around the globe.
IMUSA continues to build on its legacy of growth and innovation by offering hundreds of globally inspired, affordable products in the gadget, cookware, appliances, cleaning, food storage, flatware, cutlery, espresso, and specialty categories. Please visit us at www.imusausa.com.