Searching Acapulco's Restaurants for Authentic Mexican Food - continued

By Habeeb Salloum
WAVE Journey.com
Women's Adventures, Vacations & Experiences ~
Your Journey Starts Here!
Mexican Avacado Dip
Back home, I experimented with some of El Jaguar’s dishes preparing them to my own taste.  
These four recipes - simple to prepare for the uninitiated, are my versions of some of the
foods from the state of Guerrero.
Mexican Guacamole - Avocado Dip
Versions of this dish predate Columbus.  
It can be served as a dip, salad or side dish.

2 medium sized avocados
3 tablespoons lemon juice
1 medium sized tomato, finely chopped
1/4 cup finely chopped green onions
2  tablespoons finely chopped fresh coriander leaves
1 clove garlic, crushed
2  tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon. pepper
1/8 teaspoon cayenne
~ Pit and peel avocados, then mash in a mixing bowl with the lemon juice. (reserve one pit).  
~ Stir in the remaining ingredients and, then spread on a serving platter.
~ Bury the pit in the middle, then refrigerate until time to serve.
Chalupitas
Chalupitas
Makes a good snack food or appetizer.

One package 6 inch in diameter flour tortillas, cut into
quarters
oil for frying
1 14 oz can refried beans
1/2 package taco seasoning
1/2 cup Parmesan cheese
Guacamole  
~ Fry tortillas in 1/2 inch of oil until crisp then drain on paper towels.  
~ Stir taco seasoning into refried beans, then and heat in a frying pan.  
~ Place tortilla on a baking sheet, then spread refried beans evenly on the tortilla pieces.  ~
Sprinkle cheese over each piece then place under broiler and broil for 2 minutes near the heat.
~ Top with a teaspoon of guacamole in the middle then serve hot.
Pozole
Serves about 8
This hominy-based soup served at El Jaguar is
common throughout the State of Guerrero.

12 cups water
2 pounds of pork loin  (other types of meatcan be
substituted)
1 large onion, chopped
1/2 head garlic, crushed
3/4 cups hominy
2 teaspoons salt
1 teaspoon pepper
2 teaspoons oregano.
1 teaspoon chilli powder
4 tablespoons lemon juice
chopped lettuce
finely chopped hot pepper
sliced radishes
sliced avocados
tostades
~ Place water in a large saucepan then
bring to boil.  
~ Add the pork, onion and garlic then
cover and cook over medium/low heat
for about 1 1/2 hours or until meat is
well cooked.   
~ Remove meat from water and set
aside until cool then cut into small
pieces.  
~ Return meat to stock and add
hominy, salt, pepper, oregano and chilli
powder, then re-cover and bring to boil.
~ Cover and allow simmering for 40
minutes over low heat, stirring a
number of times to ensure hominy does
not stick to bottom of saucepan then
recovering.
~ Stir in lemon juice then place pozole
in individual soup bowls.  
~ Garnish with lettuce, hot pepper and
radishes then top with avocado slices.  
~ Serve with tostadas.
Mexican Pozole
Page 2 of 3 / Next Page / Previous Page
A Woman's Directory For Travel and Life.
Wave Journey is your one stop online resource for women oriented
businesses and services around the world.
Wave Journey is for every woman to enjoy.  If you love to travel, cook, read or revel in outdoor activities
this website is for you.   If you are looking to connect with other like-minded women or if you are interested
in finding businesses or services that cater to women, Wave Journey is your number one online resource.

Email your travel tales, tips & recipes to WAVE Journey