Five Mexican dishes to enjoy for Holy Week!
As is the Catholic tradition, holy week requires us to cleanse our body & soul by abstaining from red meats, we Mexicans then follow a mostly pescatarian or vegetarian diet for the season, here are some ideas to inspire you for on this holy season.
1. Baja Fish or Shrimp Tacos
These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.
2. Vegetarian Green Pozole
A vegetarian pozole, the base is a generous pile of mushrooms (any kind works) that are cooked until their juices release and they start to brown. A green seasoning sauce made from tomatillos, poblanos, and an optional serrano is added and cooked to thicken, then the hominy and broth get mixed in. Finally, like all pozoles, it is garnished to taste—I like pungent radishes, fragrant oregano, crunchy onion, tender leaves of cilantro, and a healthy squeeze of lime juice. Chased with bites of crunchy corn tostadas and it’s a pozole that even a rojo devotee can love. Find the recipe on by clicking on this link.
3. The Easy Mole
Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout. Make this easy mole sauce and enjoy it chicken or with vegetables, it goes well with potatoes, plantains and nopales. Find the recipe on by clicking on this link.
4. Esquites for snacking!
When you buy Mexican street corn from a cart in the park or the public plaza you have two options: on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize your cup. In this recipe we’re making esquites, the street corn off the cob in a cup. Be ready to add it to your favorite dishes because you will love it! Find the recipe on by clicking on this link
5. For the sweet tooth: Tamales Dulces
Because we know you can't get enough of our sweetness, here we have one of our favorite savory sweet tamales with quince paste and in ode to our host country of Portugal, we will use a very traditional sheep's cheese called queijo de azeitaõ, this can be subbed by any soft white cheese you find in your country. Find the recipe on by clicking on this link.
*All products available for purchase are tagged in the recipes.