Taste

Gallina Pinta

CHEF Norma Mardueno

This is a traditional plate from the Sonora mountain region were my grandma was originally from; for me this dish scream grandma loves you, nothing was as welcoming as getting home after school in a cold day and have the smell of Gallina Pinta in the house; even though Mexican Cuisine has wonderful stews and soups this for me is kids friendly; made with oxtail, pinto beans and hominy is a great introduction to those super reach soups like pozole or menudo. Funny fact the name of the dish makes reference to a type of hen, but its not a chicken dish is made with beef.

Capital: Hermosillo Sonora is located in the Northwest of Mexico, and is bordered by the states of Baja California, Chihuahua and Sinaloa, it shares the US and Mexican border with Arizona and New Mexico and it has a significant share of the coastline of the Golf of California. Sonora’s natural geography is primarily arid and semi-arid deserts and grassland. the state is home of 8 indigenous peoples Including the Mayo, Yaki and Seri.

Economic: The state is economically important for its agriculture, livestock (especially beef) and mining since the colonial period; from the 20th century to the present industry, tourism, and agribusiness have dominated the economy.

ORIGIN Sonora, Mexico

INGREDIENTS • 3 Lb of Oxtail • 1 lb of pinto beans • 1 medium white onion peeled with a small cut at one of the ends. • 1 chile verde (anaheim pepper) • 1 garlic head cut a little bit of the top • 2 bay leaves • 1 large can (110 oz) cooked hominy • 1 ½ Tbsp beef or chicken bouillon powder • 2 Tbsp kosher salt or more to taste • 1 tsp black pepper

Toppings - pick your favorite: Minced onions, cilantro, radishes, lime juice (a must!) and chiltepin/ or red salsa. Tostadas or totopos for serving.

INSTRUCTIONS Place the beef in a large stockpot and pour in about 16 cups (4 liters) hot water. Bring it to a boil and with a spoon remove all of the foam that forms on top of the pot. Once the foam has been removed, add the beans, the whole onion, green chile, garlic head, bay leaves. Cook on medium heat covered. When the beans are tender, (about 1.5 to 2 hours), remove the onion, green chile, garlic and discard. Add the hominy, bullion, salt & pepper. Cover and cook for 30 more minutes or until the beans & meat are very soft. Serve hot and garnish with your favorite toppings and serve with tostadas or totopos.

Chicken Marvelous

CHEF Kathleen Kerrigan

This recipe was given to my family from my old neighbor’s grandmother that I grew up. It’s a comfort food :)

ORIGIN

American

INGREDIENTS • 4-5 tablespoons of butter • 1lb of chicken tenders • 1/2 cup of flour • 1 Tbsp of garlic powder • 1 Tbsp paprika • 1/4 cup of white wine • 1 can of mandarin oranges (delete juice) • 1 Tbsp of marjoram • 1/2 Tbsp of thyme • 5 oz orange juice • 1/3 cup of almonds

INSTRUCTIONS Toss the chicken tenders in a bag with garlic powder and paprika. Sauté chicken in sauce pan with butter- place in baking dish. In pan, deglaze with white wine, add orange juice, marjoram and thyme; simmer 2 minutes. Pour over chicken and cook at 350º F degrees. After 15 minutes put oranges and almonds on chicken and cook 15 more minutes. Serve over rice.