Exploring Authentic Mexican Cuisine: An Exclusive Interview with Mely Martinez of Mexico in My Kitchen & a Classic Mole Poblano Recipe
After a bustling season of holidays and indulging in sweet treats, it’s time to reignite our “Mastering Global Cooking” series! For our next culinary adventure, we’re heading south to the vibrant, warm heart of Mexico. Today, we are absolutely thrilled to welcome a true authority on Mexican gastronomy: Mely Martinez, the passionate voice behind the beloved blog Mexico in My Kitchen. Mely’s incredible food blog is a treasure trove of authentic Mexican classics, each dish so beautifully presented and rich in heritage that you can practically taste the flavors through the screen. Her dedication to preserving and sharing the traditional culinary arts of Mexico is truly inspiring. Prepare to be captivated as we delve into the world of genuine Mexican cooking with Mely, uncovering the secrets and stories behind some of the most iconic and delicious dishes. Without further ado, let’s embark on this flavorful journey together!
When and where did you first learn to cook? I understand you grew up in Mexico, correct?
“Indeed, I grew up in Mexico, and my culinary journey began at a very tender age. As the eldest girl among eight siblings, I naturally became my mother’s right-hand person in the kitchen. Those early years were filled with learning the foundational techniques and traditional recipes passed down through generations. Beyond our family home, I also spent invaluable time assisting my grandmother and aunts at their farm in the beautiful State of Veracruz. This rural upbringing deeply shaped my understanding of fresh ingredients, seasonal cooking, and the rich culinary heritage of our region. It was an immersive education that instilled in me a lifelong passion for food. A few years ago, I made the move to the United States, bringing with me the authentic flavors and traditions of my homeland.”
What is the inspiration behind your recipes and your passion for Mexican cuisine?
“My greatest inspiration, without a doubt, comes from the remarkable women who cook in the rural areas of Mexico. Their resourcefulness, wisdom, and ability to create incredibly flavorful dishes with whatever nature provides truly astound me. Besides the summers I spent learning from my grandmother, I had the privilege of working for five years as a rural teacher in the southern part of Mexico. This experience gave me profound insight into the local food culture. The cuisine there is bursting with taste, characterized by the ingenious use of seasonal ingredients. These cooks make the absolute most of what they have available, crafting meals that are both nourishing and deeply satisfying. To this day, I love stopping at small roadside eateries, striking up conversations with the cooks, and learning about their unique ingredients and time-honored recipe secrets. This connection to traditional, regional cooking is the heart and soul of my blog and all my recipes.”
Hallmarks of Authentic Mexican Cuisine
What are the hallmarks of truly great and authentic Mexican cuisine?
“Mexican cuisine is incredibly vast and diverse, with many iconic dishes that showcase its richness. However, some stand out as true hallmarks:
- Mole Poblano: This dish is a culinary masterpiece from Central Mexico, particularly the state of Puebla. It’s renowned for its complex and incredibly rich sauce, made from dozens of ingredients, including chiles, spices, nuts, seeds, and chocolate. Its intricate flavor profile can seem intimidating to novice cooks, but it’s a deeply rewarding experience.
- Chiles en Nogada: Another gem from Puebla, this patriotic dish features vibrant poblano peppers stuffed with a savory picadillo (minced meat and fruit mixture). It’s elegantly topped with a creamy walnut sauce (nogada) and garnished with bright red pomegranate seeds and fresh parsley, representing the colors of the Mexican flag.
- Cochinita Pibil: Hailing from the Yucatán Peninsula, this dish is a slow-roasted pork delicacy. The pork is marinated in achiote paste, which gives it a distinctive red color and earthy flavor, along with sour orange juice and a blend of spices. Traditionally, it’s baked in a pit (pib) until incredibly tender.
- Cabrito al Pastor: From the Northern regions of Mexico, especially Monterrey, this dish features young goat (kid) slow-roasted over an open fire. It’s a specialty known for its succulent meat, often enjoyed with spicy salsas and warm flour tortillas.
- Huevos Rancheros: A classic breakfast staple, this dish consists of fried eggs served on crispy corn tortillas, generously smothered in a fresh, vibrant ranchera sauce made from tomatoes, chiles, and onions.
- Tamales: These beloved packets of seasoned masa (corn dough) are filled with various ingredients like meat, cheese, or fruit, then steamed in corn husks or banana leaves. They are a festive and versatile dish enjoyed across all regions.
- Pozole: A hearty and comforting traditional soup, Pozole is made with hominy (large corn kernels), meat (usually pork or chicken), and seasoned with an array of chiles and spices. It’s often garnished with fresh lettuce, radishes, onion, lime, and tostadas.
- And, of course, the ever-present trio that forms the foundation of almost every Mexican meal: fresh, vibrant salsas, warm tortillas (both corn and flour, depending on the region), and creamy, perfectly seasoned guacamole.”
Authentic Mexican Food vs. Common Misconceptions
How is authentic Mexican food different from what many people in the U.S. might be used to?
“The difference is truly profound. Authentic Mexican cuisine is a magnificent tapestry woven from the culinary traditions of our indigenous ancestors – the Mayas, Mexicas (Aztecs), and other pre-Hispanic cultures – blended with the rich European influences introduced by the Spaniards. This incredible fusion, developed over centuries, created a cuisine so diverse, sophisticated, and deeply rooted in history that UNESCO recognized it as an ‘Intangible Cultural Heritage of Humanity.’ This designation highlights its global significance as a living cultural expression.
In contrast, much of what is commonly found in the United States, often labeled ‘Mexican food,’ is heavily influenced by the northern states of Mexico and has evolved into what many call ‘Tex-Mex.’ This style often features flour tortillas, large burritos, grilled meats, chimichangas, pinto beans, and nachos. While delicious in its own right, it represents only a small fraction of Mexico’s vast culinary landscape. Having lived in several states here in the U.S., I can tell you that finding truly authentic Mexican food can be quite challenging.
Authentic Mexican food is so much more than just burritos and tacos. It’s a regional mosaic, where dishes vary dramatically from the complex moles of Oaxaca and Puebla to the fresh seafood of the coasts, the rustic flavors of the central highlands, and the unique Yucatecan preparations. When you encounter a dish buried under an abundance of sour cream, shredded yellow cheddar cheese, and a generic ‘taco seasoning,’ that’s a clear indication that it’s not truly authentic Mexican cuisine. Our food prioritizes fresh, distinct flavors, balanced spices, and a celebration of regional ingredients and traditional techniques.”
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 or try?
“Absolutely! For many homes in Mexico today, a typical meal often revolves around a few key components. You’ll frequently find a dish served with fluffy white rice, flavorful beans (which vary by region and can be whole or refried), and a ‘guisado,’ which is essentially a stew or a saucy, braised dish. Guisados are incredibly versatile and can feature a wide array of meats, vegetables, or even eggs, all simmered in various rich sauces. Another common starter or light meal is ‘Sopa de Fideos,’ a comforting vermicelli soup, or perhaps a hearty chicken or beef soup brimming with fresh vegetables. And, of course, no meal is complete without a variety of fresh salsas and a stack of warm tortillas, whether they are corn or flour, to scoop up every delicious bite. These dishes form the backbone of everyday Mexican cooking, providing both comfort and flavor.”
Building Your Authentic Mexican Pantry
If someone is new to Mexican home cooking and is trying to build a well-stocked pantry, what essential ingredients should they always have on hand?
“Building an authentic Mexican pantry is key to unlocking the flavors of our cuisine. Here are the staples I always recommend having:
- Dried Chiles: These are fundamental for depth and flavor, not just heat. The most commonly used varieties include:
- Guajillo: Mild, fruity, and slightly tangy, often used for color and body in sauces.
- Ancho: A dried poblano, sweet and mild with hints of prune or raisin, perfect for moles and rich sauces.
- Árbol: Small and fiery, used to add a kick to salsas and dishes.
- You can also keep canned chipotle peppers in adobo sauce for a smoky, spicy kick.
- Fresh Aromatics: Garlic and white onions are indispensable.
- Fresh Produce: Ripe tomatoes form the base of many sauces, and fresh Serrano or Jalapeño peppers are crucial for varying levels of heat and freshness.
- Cheeses:
- Queso Fresco: A crumbly, fresh, farmer-style cheese that’s perfect for topping and balancing rich flavors.
- Some melting cheeses like Jack or Muenster can also be useful for certain dishes, though less traditional for topping.
- Fresh or Dried Herbs:
- Mexican Oregano: Distinct from Mediterranean oregano, it has a more citrusy and earthy flavor.
- Mexican Bay Leaves: Offer a subtle, aromatic note.
- Fresh Epazote: A pungent herb essential for bean dishes and certain soups, aiding digestion.
- Mint and Cilantro: Used for freshness and garnish.
- Spices: Ground or whole black peppercorns, cumin, and cinnamon are versatile and used in many sweet and savory preparations.
- Grains and Legumes: Rice, various types of beans (such as black or pinto), and corn tortillas or masa harina (corn flour for making fresh tortillas) are absolutely key.
- Fats: Vegetable oil, olive oil, and lard (manteca) are all used, with lard being traditional for many authentic preparations, providing a unique richness.
These basic ingredients will allow you to create an extensive list of traditional Mexican dishes, providing a foundation for countless delicious meals.”
The Ultimate Mexican Meal
If you had to choose, what would be your ultimate full-course Mexican meal?
“Oh, that’s a delightful question! If I had to curate the perfect, ultimate full-course Mexican meal, it would undoubtedly begin with a soul-warming bowl of Caldo Tlalpeño. This isn’t just any chicken soup; it’s a vibrant, flavorful broth brimming with tender chicken, wholesome chickpeas, carrots, and crisp green beans, all beautifully seasoned with a hint of smoky chipotle pepper and topped with creamy slices of fresh avocado. It’s comforting and invigorating at the same time.
Next, I would serve a refreshing Nopales Salad. This unique salad features tender, cooked cactus paddles (nopales), typically diced and mixed with fresh ingredients like tomatoes, onions, cilantro, and a light vinaigrette. It offers a wonderful tangy, slightly tart flavor and a delightful texture that cleanses the palate.
For the main course, there’s no other choice than a magnificent Mole Poblano, served alongside perfectly cooked white rice and freshly made corn tortillas. The richness and complexity of the mole truly make it the star of the show.
And finally, to conclude this unforgettable meal, a classic, silky smooth Flan for dessert. Its creamy caramel sweetness provides the perfect ending to a feast of authentic Mexican flavors.”
Now I have a question for you, my lovely readers – have you ever tried to cook Mole Poblano at home? Share your experiences in the comments below!
Mastering Mole Poblano: A Culinary Journey
When it comes to preparing traditional Mexican classics, many of us might be tempted to take shortcuts, perhaps by purchasing ready-made sauces from the store. And while convenience has its place, there’s an unparalleled satisfaction in crafting a dish like Mole Poblano from scratch. For me, Mole Poblano always springs to mind as the epitome of authentic Mexican cooking – a dish that embodies history, complexity, and a profound depth of flavor.
While Mole Poblano does require several steps and a relatively long list of ingredients, don’t let that deter you. The process of making the sauce itself is surprisingly manageable, especially if you approach it systematically. The key to success is careful preparation and following the instructions closely. If you prep all your ingredients ahead of time – like toasting the chiles, gathering all the spices, and slicing those onions before you even start cooking – you’ll find yourself breezing through the process with confidence and enjoyment. The resulting flavor is incredibly intricate and rewarding. It begins with a delicate sweetness, which then gives way to a symphony of earthy spices, culminating in a satisfying hit of warmth at the finish. It’s a truly captivating experience that will have you reaching for another bite, and another, and another… The effort invested in making Mole Poblano is richly repaid with a dish that is not just food, but a celebration of Mexican culinary artistry.
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 Tbsp 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 until fragrant but not burnt. Add the chiles to a bowl of hot water and allow to soak for 30 minutes until softened. Drain thoroughly and add to a blender along with the roasted poblano peppers and chicken broth for the paste. Puree until completely smooth, season with a pinch of salt, and set aside.
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Heat canola oil in a large skillet or Dutch oven over medium heat. Add the almonds, pecans, and sesame seeds to the pan, toasting for approximately 3 minutes, stirring constantly until lightly golden and aromatic. Remove nuts and seeds with a slotted spoon and transfer to the bowl of a food processor or high-speed blender. Next, add the raisins to the same skillet and stir until they begin to puff and plump, about one minute. Immediately remove and add them to the food processor with the nuts and seeds. Toast the anise seeds, cumin seeds, black peppercorns, whole cloves, and cinnamon stick in the skillet for approximately 1 minute, until intensely fragrant. Add these spices to the food processor. Finally, brown the minced garlic and sliced white onions in the skillet until softened and lightly caramelized, about 10 minutes. Transfer these to the food processor with the other ingredients. Add the toasted and torn corn tortillas to the food processor as well. Pour in about 1 cup of chicken broth and blend the entire mixture until it forms a very smooth and uniform paste. This step is crucial for the mole’s texture and richness.
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In the same large skillet (or a clean one if necessary), heat a little more oil over medium heat. Carefully add the blended mole paste to the skillet. Stir in the prepared ancho chile paste, Mexican chocolate (or chocolate chips and ground cinnamon), sugar, and the remaining 2 2/3 cups of chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Season generously with salt and pepper to taste. Allow the mole to cook slowly, stirring occasionally, for about 1 hour. This long, gentle simmer allows the flavors to meld and deepen, creating the signature complexity of Mole Poblano. The sauce should thicken to a rich, velvety consistency.
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Serve the decadent mole sauce warm over succulent roasted or grilled chicken. Garnish with a sprinkle of sesame seeds or fresh cilantro, and enjoy with a side of white rice and warm corn tortillas.
Our conversation with Mely Martinez has been an incredible journey into the heart of authentic Mexican cuisine. Her insights underscore that Mexican food is far more than just what meets the eye in popular chain restaurants; it is a rich tapestry of history, regional diversity, and generations of culinary tradition. From the humble beginnings of learning to cook at her grandmother’s farm in Veracruz to sharing her passion with the world through Mexico in My Kitchen, Mely’s dedication to preserving and celebrating this UNESCO-recognized heritage is truly inspiring. We’ve explored the foundational ingredients that belong in every Mexican pantry, delved into the hallmarks of iconic dishes like Mole Poblano and Chiles en Nogada, and even dreamt of the ultimate Mexican feast. We hope this interview has sparked your curiosity and emboldened you to explore the true depth of Mexican cooking in your own kitchen. Whether you’re trying your hand at Mole Poblano for the first time or simply experimenting with fresh, traditional ingredients, remember that every dish tells a story. Happy cooking, and may your culinary adventures be filled with the warmth and vibrant flavors of Mexico!