Entremes Vegetariano Mexicano Food

ENTREMES VEGETARIANO MEXICANO

Steps:

• Peel cucumbers, optional: deseed. Slice in half and slice lengthwise in to 1/2 in wedges.
• Peel jicama and slice in to 1/2 in sticks.
• Peel carrots, slice in half and slice lengthwise in to 1/2 in sticks.
• Serve all veggies in a platter and top with salt, pepper and lemon juice.
• Enjoy!

TZATZIKI MEXICANO

Steps:

• *NOTE: If using organic or garden cucumbers, peel in a "stripe" pattern. If using waxed, store bought cucumbers, peel off all the skin.
• Combine all ingredients in a non-reactive bowl and mix well.
• Cover and refrigerate from 1-3 hours.
• Taste and adjust seasonings. Drizzle a bit of extra virgin olive oil around the edges, sprinkle a bit of ground cumin on top and garnish with fresh cilantro sprig.

CHOCOLATE MEXICANO

Steps:

• Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan. Place the saucepan over low heat and stir until the mixture dissolves into the water.
• After the mixture is dissolved, turn up the temperature of the stove to medium-high. Stir the mixture until it boils. Boils for 3-5 minutes, stirring all the time.
• Add the milk. Continue to stir until the milk is hot, but not boiling.
• Just before the milk boils, remove the saucepan from the heat. Stir in the vanilla extract, and serve!

GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO

Steps:

• Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
• With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
• Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
• Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
• Add jalapenos and salt to taste.
• Serve with corn tortillas and chips.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove/s, olive oil, salt and pepper.
• Keep the mixture in the fridge until needed.
• To serve, toast the slices of baguette. Spoon a little tomato topping on to each piece of toast.
• Tear the slices of jamón serrano into pieces and put one piece on each slice of bread.
• Arrange on a large attractive plate, sprinkle with chopped basil or flat leaf parsley and eat!

EL MALECóN COCKTAIL

Steps:

• Shake with ice for 15 seconds;.
• Strain into a cocktail glass with an ice cube.