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Chilorio in Sinaloa Regional Cuisines of Mexico Series Antojitos Copyright © 20016 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. TABLE OF CONTENTS COURSE INFORMATION ................................................................................................................................. 3 THE ROLE OF ANTOJITOS IN MEXICO ............................................................................................ 4 History of Street Foods and Markets ............................................................................................................ 4 Antojitos in Modern Mexico .......................................................................................................................... 5 GENERAL GLOSSARY OF MEXICAN ANTOJITOS ............................................................................. 7 FRESH CHILES USED IN REGIONAL MEXICAN CUISINE ............................................................... 14 DRIED CHILES USED IN REGIONAL MEXICAN CUISINE ............................................................... 16 DAY ONE: ANTOJITOS FROM NORTHERN MEXICO ..................................................................... 20 Adobo Seasoned Meats ............................................................................................................................... 23 Salt Cured Meats......................................................................................................................................... 23 Sausages...................................................................................................................................................... 24 Pit Roasted Meats ....................................................................................................................................... 25 Grilled & Roasted Meats ............................................................................................................................ 26 Fried Meats ................................................................................................................................................. 27 FLOUR TORTILLAS ......................................................................................................................... 28 DIETARY FATS AND RELATED HEALTH ISSUES ............................................................................ 29 Dietary Fats ................................................................................................................................................ 29 DAY ONE TEAM PRODUCTION ASSIGNMENTS .............................................................................. 31 DAY TWO: ANTOJITOS FROM THE BAJÍO REGION ............................................................................. 60 MAP OF BAJÍO REGION .................................................................................................................. 62 SALSA 101 ........................................................................................................................................ 62 SALSA 101 ........................................................................................................................................ 63 Building Blocks ........................................................................................................................................... 63 Shades of Red and Green ............................................................................................................................ 63 Blending vs. Stone Grinding ....................................................................................................................... 64 SALSA MAKING TECHNIQUES ........................................................................................................ 65 Why Use a Stone Molcajete? ...................................................................................................................... 65 How to Produce a Complex Salsa Using a Blender? .................................................................................. 66 DAY TWO TEAM PRODUCTION ASSIGNMENTS ............................................................................. 67 DAY THREE: ANTOJITOS FROM CENTRAL MEXICO .................................................................... 89 MAP OF CENTRAL MEXICO ............................................................................................................ 91 HUITLACOCHE AND WILD MUSHROOMS ...................................................................................... 92 REGIONAL ANTOJITOS OF MEXICO I THE CULINARY INSTITUTE OF AMERICA® CHEESE ............................................................................................................................................ 92 DAY THREE TEAM PRODUCTION ASSIGNMENTS .......................................................................... 95 DAY FOUR: ANTOJITOS FROM SOUTHERN MEXICO .................................................................. 122 MAP OF SOUTHERN MEXICO ....................................................................................................... 124 HISTORY OF CORN IN MEXICO .................................................................................................... 124 HISTORY OF CORN IN MEXICO .................................................................................................... 125 Pre-Columbian Kitchen ............................................................................................................................ 125 What is Nixtamalization? .......................................................................................................................... 125 Why is Nixtamalization Important? .......................................................................................................... 125 Steps for Nixtamalizing Field Corn........................................................................................................... 126 What is Masa Harina Flour? .................................................................................................................... 126 EDIBLE INSECTS FROM SOUTHERN MEXICO .............................................................................. 127 DAY FOUR TEAM PRODUCTION ASSIGNMENTS .......................................................................... 128 DAY FIVE: ANTOJITOS FROM THE YUCATAN PENINSULA AND VERACRUZ.............................. 155 MAP OF THE YUCATAN PENINSULA AND VERACRUZ ................................................................. 157 DAY FIVE TEAM PRODUCTION ASSIGNMENTS ........................................................................... 157 DAY FIVE TEAM PRODUCTION ASSIGNMENTS ........................................................................... 158 GLOSSARY OF KEY TERMS & INGREDIENTS .............................................................................. 182 BIBLIOGRAPHY ............................................................................................................................. 197 RECIPE INDEX ............................................................................................................................................... 201 REGIONAL ANTOJITOS OF MEXICO II THE CULINARY INSTITUTE OF AMERICA® COURSE INFORMATION GENERAL CLASS SCHEDULE Lecture Room or Area • Introductory remarks, discussion of course objectives • Day-by-day course plan and distribution of course materials (day one only) Lecture: Ingredients, techniques, background on recipes to be prepared, historical and cultural notes, discussion and Q & A. Break Menu Review: Go over recipes to be prepared in that session, team assignments. Tour of the kitchen (day one only). Demonstrations and Hands-On Production: Two to four demonstrations in kitchen as appropriate to highlight ingredients, techniques, flavor, or cooking/baking principles. Plating: One arranged plate of each recipe should be set aside for presentation and critique at the end of the production period. Kitchen Cleanup and Daily Review • All classes and instructors gather for family meal • Evaluation of plating • Discussion of dishes produced • Final clean-up • Question and answer period • Assemble ingredients for next day Clean Up: Each student is responsible for clean-up of his or her own area. In addition, students will be given specific assignments relating to clean-up. If you finish your clean-up duties early, you are expected to assist others in their work. Check the schedule for assignments. No student is allowed to leave until all clean-up is finished. A thorough cleaning will be done at the end of the week. Care of Tools and Equipment: The class is responsible for maintaining all equipment in the kitchen and returning all tools and equipment to the correct storage locations. Hygiene, Uniform, and Professionalism Policy: The policy on hygiene, uniforms, and professionalism specifies requirements for all students. Remember that a professional appearance and approach are a must at all times. REGIONAL ANTOJITOS OF MEXICO 3 THE CULINARY INSTITUTE OF AMERICA® THE ROLE OF ANTOJITOS IN MEXICO HISTORY OF STREET FOODS AND MARKETS Based to the ethnographic writings of Hernán Cortes and Bernal Díaz de Castillo, the Spanish Conquistadors describe their amazement upon arriving in
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