Discover Authentic Mexican Cuisine: An Interview with Mely Martinez & Classic Mole Poblano Recipe
After a whirlwind of holidays and indulgent sweets, the Culinary Journey series is thrilled to embark on a flavorful adventure to the sun-drenched landscapes of Mexico! We are incredibly honored to host Mely Martinez from the renowned blog Mexico in My Kitchen. Mely’s platform is a treasure trove of authentic Mexican classics, featuring recipes so vividly presented they’ll have you yearning for a taste straight from your screen. Her dedication to traditional Mexican cooking shines through every dish. Without further ado, let’s delve into the heart of Mexican gastronomy with Mely, exploring the rich heritage and vibrant flavors that make this cuisine so beloved worldwide.
When and where did you first learn to cook? I understand you grew up in Mexico, correct?
Indeed, I had the privilege of growing up in Mexico, and my culinary education began at a remarkably early age. As the eldest girl among eight siblings, assisting my mother in the kitchen was not just a chore, but an integral part of daily life and family bonding. I also spent countless summers on my grandmother’s farm in the picturesque State of Veracruz, where I learned alongside her and my aunts. This immersive experience, deeply rooted in family tradition and the bounty of the land, laid the foundation for my lifelong passion for cooking. It taught me the essence of home-style Mexican food, passed down through generations.
What is the inspiration behind your recipes?
My primary inspiration stems from the extraordinary women who cook in the rural areas of Mexico, particularly those I encountered during my five years as a rural teacher in the Southern part of the country. Beyond the invaluable lessons from my grandmother, this period profoundly shaped my culinary perspective. The food prepared in these communities is bursting with authentic flavor, characterized by ingenuity and resourcefulness. These cooks masterfully utilize whatever ingredients are available according to the changing seasons, ensuring nothing goes to waste and every dish celebrates local produce. I still cherish stopping at small roadside eateries, engaging with the cooks, and learning their time-honhonored ingredients and the subtle secrets behind their remarkable recipes. It’s a continuous journey of discovery and appreciation for Mexico’s culinary soul.
What are the hallmarks of great Mexican cuisine?
Mexican cuisine is a tapestry woven with diverse regional specialties, each offering a unique flavor profile and story. There are many hallmarks, but some of the most famous and representative dishes immediately come to mind. One is the legendary Mole Poblano, a dish from Central Mexico so profoundly rich and complex in flavors that it often appears daunting to novice cooks. Its intricate preparation, involving dozens of ingredients, including chiles, spices, nuts, and a hint of chocolate, results in an unparalleled depth of taste. Another iconic dish is Chiles en Nogada, originating from Puebla. These vibrant poblano peppers are traditionally stuffed with picadillo (a savory ground beef or pork filling) and generously topped with a creamy walnut sauce, garnished with fresh pomegranate seeds and parsley, representing the colors of the Mexican flag. From the lush Yucatan Peninsula, we find Cochinita Pibil, a succulent pork dish seasoned with achiote paste, sour orange juice, and various spices, slow-baked, traditionally in a pit, until fall-apart tender. Moving to the North, Cabrito al Pastor (roasted young goat) is a beloved specialty, slow-roasted over an open fire and typically enjoyed with hot, spicy salsas and warm flour tortillas. Beyond these grand preparations, staples like Huevos Rancheros (a classic breakfast), comforting Tamales, hearty Pozole (a traditional hominy stew with meat), and of course, the ever-present fresh salsas, warm tortillas (both corn and flour, depending on the region), and creamy guacamole are all quintessential elements that define the extraordinary breadth and depth of Mexican cuisine.
How is authentic Mexican food different from what we’re used to in many places outside Mexico?
The difference is truly profound. Authentic Mexican food is a magnificent culinary fusion, primarily a sophisticated blend of the indigenous ingredients and cooking techniques of our ancestors—the Mayas, Mexicas, and Aztecs—with the European influences introduced by the Spanish during their arrival in Mexico. This historical and cultural amalgamation gave birth to a cuisine so rich, diverse, and gastronomically significant that UNESCO recognized it as an “Intangible Cultural Heritage of Humanity.” In stark contrast, much of the “Mexican food” found in the United States is heavily influenced by the northern states of Mexico and often adapts to American palates. This often translates to dishes featuring abundant flour tortillas, burritos, grilled meats, chimichangas, pinto beans, and nachos, which, while popular, represent only a sliver of Mexico’s vast culinary landscape. Having lived in several states here in the US, I can attest that finding genuinely authentic Mexican food is incredibly challenging. True Mexican food extends far beyond burritos and tacos. When you encounter a dish smothered in excessive sour cream, shredded cheddar cheese, and generic “taco seasoning,” it is a clear indication that it is not authentic Mexican cuisine. Our food prioritizes fresh, regional ingredients, nuanced spices, and layered flavors, rather than heavy toppings.
Now I have to admit, I am not as familiar with traditional Mexican home cooking as I wish I were. Are there any dishes that you consider staples that every home cook should know?
Certainly! Many homes across Mexico today serve meals centered around fundamental staples. A typical family meal will often feature a protein served with a side of fluffy white rice, flavorful beans (often black or pinto, prepared simply), and a savory stew, known as a “guisado.” Guisados are incredibly versatile and can range from chicken in a rich green salsa to pork in adobo. Other common meal starters include a comforting vermicelli soup, called “Sopa de Fideos,” or perhaps a hearty chicken or beef soup brimming with fresh vegetables. And, of course, no Mexican meal is complete without a selection of vibrant, freshly made salsas and an abundance of warm corn or flour tortillas, which are the cornerstone of our daily diet. These dishes form the comforting, consistent backbone of Mexican home cooking, reflecting both tradition and practicality.
If you’re new to Mexican home cooking and are trying to build a pantry, what ingredients should you always have on hand?
Building a well-stocked pantry is key to mastering Mexican home cooking. For dried peppers, which are foundational to so many sauces and stews, you should always have guajillo, ancho, and arbol chiles on hand; their distinct flavors and heat levels are indispensable. Additionally, canned chipotle peppers in adobo are fantastic for adding a smoky, spicy kick. Essential fresh aromatics include plenty of fresh garlic, crisp white onions, ripe tomatoes, and, for varying levels of heat, fresh Serrano or Jalapeño peppers. When it comes to cheeses, “Queso Fresco” (a fresh, farmer-style cheese) is a versatile staple, and a good melting cheese like Jack or Muenster can be useful for certain preparations. For fresh or dried herbs, Mexican Oregano offers a robust, earthy flavor distinct from Mediterranean oregano, alongside Mexican Bay leaves, pungent fresh Epazote (crucial for beans and quesadillas), fresh Mint, and aromatic Cilantro. Key spices include whole black peppercorns, earthy cumin, and fragrant cinnamon. Grains and starches are critical: rice, dried beans (pinto or black), and either fresh tortillas or masa harina for making your own. For fats, common choices include neutral vegetable oil, flavorful olive oil, and traditional lard. These are the basic, yet powerful, ingredients that form the building blocks for an incredibly wide array of authentic Mexican dishes, allowing you to explore the cuisine’s true depth.
If you had to choose, what would be your ultimate full course Mexican meal?
Choosing just one ultimate meal is challenging, but if I had to, it would be a truly exquisite experience. I would begin with a comforting bowl of Caldo Tlalpeño, followed by a refreshing Nopales Salad. The main course would undoubtedly be the majestic Mole Poblano, served with perfectly cooked white rice and warm corn tortillas. To conclude this feast, a delightful Flan for dessert would be the perfect sweet ending. Each component offers a unique texture and flavor, creating a harmonious and unforgettable culinary journey.
Caldo Tlalpeño, for those unfamiliar, is a wonderfully nourishing chicken soup enriched with chickpeas, carrots, and green beans. Its distinctive flavor comes from being seasoned with a smoky chipotle pepper and garnished with fresh avocado and often a sprinkle of cilantro and a squeeze of lime. It’s a warm, inviting start to any traditional meal.
Now I have a question for you, my lovely readers – have you ever tried to cook Mole Poblano at home?
There are so many convenient ways to bypass the traditional process and simply purchase pre-made mole from the store, aren’t there? While those options are certainly quick, I always advocate for embracing the truly traditional Mexican classics. For me, Mole Poblano is the epitome of such a dish, consistently standing out as a culinary masterpiece that demands appreciation for its intricate creation.
While Mole Poblano does indeed require several distinct steps and a considerable list of ingredients, the process of creating the sauce itself is surprisingly manageable and incredibly rewarding. The key to a smooth and enjoyable cooking experience lies in meticulous preparation. If you follow the instructions closely and dedicate time to “mise en place”—that is, prepping all your ingredients ahead of time (for example, slicing those onions and seeding those chiles before you even light the stove!)—you will find yourself breezing through the recipe. The resulting flavor is extraordinarily complex and layered; it’s an experience that I absolutely fell in love with from the very first bite. At first, the mole presents a subtle sweetness, which then gives way to a symphony of earthy spices, culminating in a delightful hit of warmth and heat at the finish. This intricate dance of flavors makes it utterly irresistible, compelling you to go back for bite after bite after bite, savoring every moment of this truly authentic Mexican delight. It’s a culinary journey that transforms simple ingredients into a dish of profound depth and character, a true testament to the richness of Mexican gastronomy.
table of contents
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Mole Poblano
ingredients
- 7 dried ancho chiles stemmed and seeded
- 2 poblano chiles roasted, seeded, and peeled
- 1/3 cup chicken broth
- 1 Tbsp canola oil
- ¼ cup whole almonds
- ¼ cup pecans
- ¼ cup sesame seeds
- ¼ cup raisins
- ½ tsp anise seeds
- ½ tsp cumin seeds
- ½ tsp black peppercorns
- 3 whole cloves
- 1 cinnamon stick
- 6 cloves garlic minced
- 1 white onion sliced
- 2 corn tortillas toasted and torn into chunks
- 3 2/3 cup chicken broth
- ¼ cup Mexican chocolate or if you cannot find Mexican chocolate, ¼ cup semi-sweet chocolate chips and 2 tsp ground cinnamon
- 1 sugar
- Salt and pepper
instructions
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Heat a medium skillet over medium-high heat. Cut the ancho chiles open and press them flat in the skillet, toasting for a few seconds per side. Add the chiles to a bowl of hot water and allow to soak for 30 minutes. Drain and add to a blender along with the roasted poblano peppers and chicken broth for the paste. Puree, season with salt and set aside.
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Heat canola oil in a large skillet over medium heat. Toast the almonds, hazelnuts, pecans and sesame seeds in the pan for approximately 3 minutes. Remove nuts and add to the bowl of a food processor or blender. Add raisins to the skillet and stir until they begin to puff. After one minute, remove and add the to food processor. Toast the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick and cook until fragrant, approximately 1 minute. Add to the food processor. Brown the garlic and onions in the skillet, approximately 10 minutes. Remove to the food processor with the nuts and raisins.Add the tortillas to the food processor as well. Add about 1 cup of chicken broth and blend the mixture until it forms a smooth paste..
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In a large skillet over medium, heat more oil and add the mole to the skillet. Stir in the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup chicken broth. Season with salt and pepper and cook over low heat for about 1 hour.
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Serve the mole with roasted or grilled chicken.