Sangria

INGREDIENTS:

  • 1 large bottle of dry red or white wine
  • 1 tablespoon sugar
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 quart club soda
  • 1 ounce brandy
  • 1 ounce triple sec

METHOD:
Slice each of the fruits very thin. Combine with the wine and the sugar. options, Refrigerate overnight. Mix in the club soda just before serving. To serve, ladel into wine glasses and garnish with fruit slices.

Chicken Fajitas

INGREDIENTS:

  • 1/2 cup vegetable oil
  • 1/2 cup lime juice
  • 1 cup tequila
  • 1/4 cup tomato paste
  • 2 garlic cloves; minced
  • 1 whole jalapeno pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon cumin
  • 1 1/2 lb chicken breasts
  • 10 flour tortillas
  • 3 tablespoon vegetable oil
  • 1 large bell pepper; cut into strips
  • 1 large onion; cut into strips
  • 1 large tomato; cut into chunks

METHOD:
In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 tablespoons oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

Salsa Verde

INGREDIENTS:

  • 1 can mexican green tomatoes
  • 1 (10oz); drained
  • 1/4 cup onions; finely chopped
  • 1 tablespoon cilantro; coarsely chopped
  • 1 teaspoon canned serrano chilis drained, rinsed, and finely chopped
  • 1/4 teaspoon garlic; finely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

METHOD:
In a small bow, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning. Refrigerate if not to be used immediately. It will only keep for a couple of days. Yield: 1 cup.

Mexican food is popular throughout the world. But the kind you're probably used to -tacos with guacamole, quesadillas, enchiladas and carnitas- is only a small part of this country's culinary repertoire. With it's variety of indigenous civilisations, each region in México is marked by a distinct aroma, taste and texture.