Celebrating a Summer Fiesta Party

MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER – EXCLUSIVE BRANDS Today Mexican Cuisine is a nice blend of indigenous and Spanish cuisine. It is still based on beans, corn, tortillas, and chile peppers, but these are now usually served with some sort of meat and cheese. Most dishes come with some sort of rice and spices as well, a clear nod to the European influence. Since the colonization, many cuisines have influenced Mexican Food, including French. The French intervened in Mexico in the 19th century, and their food was enjoyed by the upper class even after they left. The basics of Mexican cuisine can be traced back to 7000 BCE, when Mexico and Central America had yet to be colonized. Back then indigenous people roamed the area and survived by hunting animals and gathering plants. One of the most common plants in the area was the wild chile pepper, which they ate frequently.

As is the case with many countries in today’s world, Mexico was created through colonization, in this case from the Spanish. The Spanish introduced many of their own recipes and dishes into the indigenous culture, like rice, olive oil, garlic, coriander, cinnamon, and many other spices. They also brought many domesticated animals like pigs, sheep, cows, chickens, goats, and more for a reliable source of protein. The cows, goats, and sheep were used for dairy as well, with cheese becoming a main ingredient in many dishes.

Bringing this rich culture and history into your home during the summer vacation season is sure to delight and satisfy all of your culinary and holiday needs!

Chorizo and Black Beans

INGREDIENTS

• 4 tablespoons Olive Oil • 5 pounds Chorizo • 1 pound Chopped Onion • 8 Jalapeno Pepper, chopped • Salt to taste • 4 tsp Ground Cumin • 4 tsp Ground Red Pepper • 10 Garlic Cloves chopped • 3 cups Chicken Broth • 1 #10 can Black Beans • 6 cups Chopped Tomatoes • Monterey Jack Cheese • Green Onion

DIRECTIONS

Add oil to pan, sauté chorizo until cooked through. Remove and drain chorizo. Add onions and jalapenos to the pan and sauté for 4 minutes. Add salt, cumin, red pepper, and garlic. Sauté for 1 additional minute. Stir in broth and beans, bring to a boil. Cook for 5 minutes. Mash to desired consistency. Spoon bean mixture into a single serve iron skillet and top with chorizo, cheese, and tomatoes. Bake until lightly brown and bubbly. Garnish with green onions. Serve as an appetizer with tortilla chips or as a side dish. Recommended Ttems

PFS ITEM #328835 OIL OLIVE EXTRA VIRGIN ITAL PFS ITEM #577070 SAUSAGE CHORIZO GRIND PFS ITEM #477257 ONION RED DICED 1/4 IN PFS ITEM #628153 CUMIN GRIND PFS ITEM #628178 PEPPER RED CRUSHED PFS ITEM #283987 GARLIC WHL PLD DOM PFS ITEM #873948 CHICKEN BROTH PFS ITEM #863475 BLACK BEANS PFS ITEM #158814 MONTEREY JACK CHEESE PFS ITEM #515290 TORTILLA CHIP CORN YELLOW PFS ITEM #515291 TORTILLA CHIP CORN WHITE

Menudo

INGREDIENTS

• 2 lbs Pig’s Feet • 1 large onion, peeled and chopped • 1 ancho chile, roasted, seeded, peeled and coarsely chopped • 2 poblano chiles, roasted, seeded, peeled and coarsely chopped • 2 Cups Dried Hominy • 5 Garlic Cloves, peeled and chopped • 1 table spoon oregano • 5 Peppercorns • Water

DIRECTIONS

1. Cover hominy with water and soak overnight. Then place hominy in a medium pot, cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cook hominy for 2 hours, adding more hot water as necessary to keep hominy covered.

2. Drain hominy and place into a large pot. Cut tripe into bite-size pieces and add into pot. Add pigs feet, onion, oregano, garlic and peppercorns. Cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot.

3. You may remove the pig’s feet, remove the meat from them and replace the meat back into the pot before serving.

4. Serve this soup with tortillas and chopped onion and cilantro.

Recommended Ttems

PFS ITEM #477257 ONION RED DICED 1/4 IN PFS ITEM #628153 CUMIN GRIND PFS ITEM #283987 GARLIC WHL PLD DOM PFS ITEM #515290 TORTILLA CHIP CORN YELLOW PFS ITEM #515291 TORTILLA CHIP CORN WHITE

Spicy Flank Steak Cod with Chimichurri

INGREDIENTS

• 4 tbsp Olive Oil • 5 tsp Paprika • 4 ½ tsp Cumin • 3 tsp Brown Sugar • 1 tsp Red Pepper • ½ tsp Celery Seeds • 6 cloves Garlic chopped • 3 pounds Flank Steak • Kosher Salt to taste • Black Pepper to taste

DIRECTIONS

Create spice rub for flank steak by combining Olive oil, Paprika, Cumin, Brown sugar, Red pepper, Celery seeds, Garlic. Rub evenly over the flank steak and marinate a minimum of 2 hours, up to 24 hours. When ready to grill sprinkle salt and pepper on flank steak. Grill to desired doneness. Remove from the grill and rest. Slice against the grain and server either over a bed of Spanish or yellow rice and/or with tortillas. You can also use this as a great filling for a burrito.

INGREDIENTS

• ½ cup Olive Oil • 4 Cod filets • Kosher salt • Black Pepper • 5 tsp Chimichurri Sauce

DIRECTIONS

Rub chimichurri sauce on the cod. Cover and chill for minimum of 2 hours. Sprinkle cod with salt and pepper. Grill until desired doneness is achieved. Remove from grill. Serve as is or break into chunks to add to a taco or burrito, You can also use as a topper to nachos.

Recommended Ttems

PFS ITEM #328835 OIL OLIVE EXTRA VIRGIN PFS ITEM #556456 CHIMICHURRI SAUCE PFS ITEM #615818 PEPPER BLACK GRIND PFS ITEM #331810 COD FILLET FROZEN USA

Recommended Ttems

PFS ITEM #328835 OIL OLIVE EXTRA VIRGIN PFS ITEM #615802 PAPRIKA PFS ITEM #628153 CUMIN GRIND PFS ITEM #268807 SUGAR BROWN LIGHT PFS ITEM #628178 PEPPER RED CRUSHED PFS ITEM #283987 GARLIC WHL PLD DOM PFS ITEM #538349 BEEF FLANK STEAK PFS ITEM #515277 TORTILLA FLOUR 6 IN