Quesadillas at the Mexico City Fair

The last time I was at the Mexico City Chapultepec Fair was 20 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one’s age.

Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.

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You will always find Mrs. Bird Lady, somber as can be, with her clairvoyant birds. As soon as she looks you up and down, she knows which of her birds can tell your future more accurately. Maybe…

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For 20 pesos, the cute little bird steps out of the wooden cage, fully concentrated, knowing you think it holds the surprises of your future in its beak.

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It elegantly chooses the three cards that will reveal it to you.

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After being completely clueless with the shocking differences from what the three cards said, you go in for the rides.

And wow man, does that Fair have rides. From beastly roller coasters…

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To the dizzying Nao de China. History tells us that the Naos were really Galleons from the Philippines, that traveled the Manila-Acapulco trade route since the XVI century, bringing so many ingredients into Mexico’s kitchens. But who knows why the name has been popularly changed, for centuries now, to the Nao from China. I guess it sounds more exotic.

Oh well, the monsters couldn’t care less about the accurate food history, all they wanted to do was ride that boat again and again.

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As well as that crazy ride that goes up and down, which I refused to ride.

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There’s my oldest monster, happy with two of his cousins, after dozens of  rides.

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And there is absolutely no Mexican Fair without a Mexican clown. I took a FLIP video, so you can get into the mood.

I had to stop there. If you know Spanish, you heard the clown inviting kids to come up the stage. Some of mine wanted to try. Nope. They didn’t get a turn.

But what is most amazing about the Fair, is the amount and diversity of finger licking foods to be found.

Say, even before you walk in, there is Mr. Cotton Candy Man.

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That was some light, fluffy, spongy and delicious cotton candy, we ate first, before anything else.

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There are countless stands selling Mexican style hamburgers and hot dogs, which do drive me crazy. In such a good way.

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Garnished with raw or cooked onion, tomatoes and Jalapeños. Topped with ketchup and mustard until you say stop. As well as melted – until crisp – Cheddar cheese and crispy bacon, if you like.

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There are exotically flavored popsicles: Jamaica flowers, Horchata, Tamarind, Mango with Chile, Pecans, Strawberries and Cream, Zapote, Mamey, Coconut, Tangerine, amongst some… And they can all be drizzled with a healthy dose of Chamoy on top.

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There is a grand place to find all sorts of candies…

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…that tend to be spiced up, with different levels of heat. Not for the faint-hearted.

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As well as different kinds of crunchy snacks like potato chips and chicharrones, which MUST be squirted with Chile sauce, freshly squeezed lime juice and salt. Really, they MUST.

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Popcorn freshly popped, MUST also be squirted with a chile sauce.

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There are taco and torta stands.

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The best torta, this time, was the Torta de Pastor.

Mr. Torta de Pastor was kindly showing me how he prepared the Torta that was about to be all mine. He takes a telera -Mexican style French baguette – and heats it on the grill. He places juicy thin layers of that carne in adobo he is slicing below, crunchy onion and savory cilantro.

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Then you can add the salsa of your choice, from many that he lets you choose from.

You know you want to take a bite into it. I should have taken a FLIP video of that, but I was too eager to sink my teeth into it. Sorry.

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There were also Tlayudas. 

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Tlayudas are very large, thin, toasted and crisp corn tortillas. Here they were covered with refried beans, seasoned cactus paddles, shredded aged cheese, onion, cilantro and topped with both, a red and a green sauce.

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You will also find Nachos. Always. But that is Always, a no thank you from me. Not Here, not There, no Nachos for me Anywhere.

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But the best, by far, were the quesadillas. Freshly made.

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There are countless fillings for you to choose from. Right there, on the spot: seasoned cactus paddles, huitlacoche or mushrooms, chicken Tinga, shredded beef, potato and chorizo

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But my favorites are quesadillas with Squash Blossoms, Poblano Chile and Oaxaca cheese.

I like them so, I featured them in last year’s session at the Mexican Cultural Institute focused on Mexican Street Foods.

There are many ways that you can make them. You can make the corn dough from scratch, which is simple these days. Flatten in a tortilla press, add the filling and fry. As below.

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Or you can use pre-made corn tortillas, add the filling, heat on a comal or griddle until the cheese melts, and if you want until it crisps a little too.

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Whichever way you decide to make them, with fresh corn masa or already cooked tortillas, the wholesome and tasty filling full of personality is bound to make you happy. I am sure the clairvoyant bird would agree…

squash blossom quesadillas
Print Recipe
4.50 from 4 votes

Squash Blossom Quesadillas

Squash Blossom Quesadillas recipe from Pati's Mexican Table Season 2, Episode 9 "Xochimilco: Cooking with Flowers"
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: cheese, Chiles, Mexico City, Oaxaca, Poblano, Quesadilla, queso, squash blossom
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

Instructions

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.

Notes

Quesadillas de Flor de Calabaza

Poblano Chile or Pepper

The poblano chile is a star in Mexican kitchens. It is used in a wide range of ways and in a wide range of dishes. Some well known examples are chiles en nogada, rajas, pickled, and stuffed with meat or cheese and bathed in a tomato sauce. But there are hundreds of other ways…

Aside from being absolutely gorgeous – chubby, curvy, large, sensuous and with a beautiful dark green color with a bit of a shine to it – it has a striking flavor that is rich, exuberant and fruity. It tends to be a bit capricious as well: it ranges from the very mild to the very hot. However, there are ways to tame its heat.

It is rarely used or cooked in its raw form.  Unlike other ingredients, the poblano has to go through a couple of steps to bring out the finest qualities of its flavor, color and texture. It may seem daunting at first, but once you prepare them a couple of times, the process becomes very simple.  It is just like preparing roasted red bell peppers.

Running to Catch the Fresh Fruit Cart!

Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April.  We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.

As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.

Just that second, I saw Daniel’s face panic. He knew I was going to make a run for it.  Along with his camera.

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Although I could hear him scream: “NO PATI!!! You are going to be left behind!” I ran for it.

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The fruit cups had watermelon, jí­cama, canteloupe and mangoes. Since Mr. Fruit Cart Man watched me run, he politely suggested I take one fruit cup just like that. But I was dying for one of those mangoes. Plus…, please! If you have tried a Mexican cart style fruit or vegetable, you must know, that without the salt, ground chile and freshly squeezed lime juice, there is no reason to run for it.

I filmed Mr. Fruit Cart Man with the FLIP (sorry friends, took me a year to learn how to upload it, and hopefully my videos will get better too… ) so you can see how beautifully he cuts and shapes the mango… As he was almost done, we heard the train come…

There are many ground chiles you can use. They all add that something that makes the flavor of the fruit come out and pop. There is the typical chile piquí­n.

There are also some liquid chile sauces you can use, and are found in many Fruit Carts. Such as La Valentina, Bufalo, or Cholula. These days, it is incredible, but one can find all of these chile mixes and sauces throughout the US.

That day Mr Fruit Cart Man added a ton of the chile, a bit of the salt and a giant squeeze of the fresh lime juice. By the time he was done, all the travelers had hopped on…

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I am so lucky, because my monsters waited for me. It was a close call, but we made it.

See, Juju is licking his fingers from that last piece of mango…

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And we did make it to our next stop…

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Now that the summer is pumping up, you can make some too…

You will have made a wonder to run home for.

Fresh Fruit Cart main
Print Recipe
5 from 1 vote

Fresh Fruits and Vegetables from the Cart

Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April.  We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.
Prep Time10 minutes
Cook Time1 minute
Course: Antojos
Cuisine: Mexican
Keyword: Antojo, carrots, Chiles, cucumber, Dessert, Jicama, lime, mango, pineapple, Recipe, tajin, Vegetable, Vegetarian, watermelon
Author: Pati Jinich

Ingredients

  • Any fruits or vegetables that you are craving!
  • Pineapple watermelon, mango, jicama, cucumber, carrots or any of your choice, peeled and sliced or diced
  • Salt to sprinkle throughout
  • Ground spiced up chile such as Tajín, or a sauce like Valentina, Buffalo or Cholula
  • Fresh squeezed lime juice

Instructions

  • Peel and slice the fruits and vegetables. Sprinkle salt and chile to taste. Bathe with fresh squeezed lime juice. Eat up!

Notes

Frutas y Verduras de Carrito

Huauzontles

Huauzontles, also called Huazontles or Cuazontles, are a native plant to Mexico. Their scientific name is Chenopodium nuttalliae. Huauzontles gave a very thick main stem, oval leaves -that aren’t eaten- and thinner stems filled with edible green flowers that resemble broccoli or rapini, but are much more smaller and delicate.

They have a strong smell when you get close. Similarly as the Epazote, Huauzontles have a deep, clean and almost astringent smell. Some people say they taste similar to spinach or watercress. It seems to me, they have a welcoming and original, light bitter taste.

Though they have been commonly eaten during Lent for centuries, but they are also eaten throughout the year. Since they have become increasingly popular in the US -where they used to be considered a weed- they are now being imported and also grown. They are now available in many Latino and International stores.

In Mexico, huauzontles are considered a nutritious, exotic, filling and delicate ingredient.

The most common way to eat them is what is called tortas de huauzontle, where they are boiled, drained, covered in cheese, battered and then bathed in one or another kind of sauce. The thick stem is not removed and people pull the edible part of the huauzontles with their teeth. It is fun! Yet, it is also messy.

I am fond of making croquettes out of them, which I shall post shortly.

Chef Solis’s Mexican Crab Cakes with Jalapeño Aioli

I was invited to design a Cinco de Mayo menu for Ceiba Restaurant along with their Chef de Cuisine, Alfredo Solis. The invitation included teaching a class covering that menu. As always, I was eager to teach whatever I know. But as always, I learn much more as I go. This time, I also learned, that you never know what foods you are going to like the best.

Solis and I were thrilled with the class menu. He was going to feature a tasty Shrimp Ceviche and some succulent Shredded Beef Tacos. I was going for a Red Snapper with a simple yet stylish Almond and Chipotle sauce, with a side of the ever exuberant Poblano Green Rice and a fresh Radish Salsita. I was also covering dessert: a textured and sweet coconut flan paired with fresh mangoes. And whipped cream. With a hint of Rum.

The whole experience was fun, from beginning to end. From meeting Solis for the first time -who shared his to die for mussels in a spicy tomato broth with chorizo, along with fascinating bits and pieces of his life story as he went from being a dishwasher to Chef de Cusine-  to designing the menu, to tasting and testing it a week before class for a full dinner run, to prepping for class and lunch the day of. Day which, with the excuse of needing sweetened condensed milk for the coconut flan, I kept splashing some in their good coffee and sipping it all along.

And there we were, laughing it out, as we set up the demo stations, before we even started the class…

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And there we were, ready and steady, a couple minutes before the guests were seated…

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But when all was said and done and the guests were gone -hopefully happy and with a full belly- I looked at Solis and said what my friends know me for: what are WE eating now?

Solis responded: Anything you want to try from our menu!

Having eyed the already shaped crab cakes in the refrigerator that morning, I asked him what was in their mix.  Just with the word Habaneros, I knew I was going for those.

So yes, I loved the menu we designed. And yes, I think it was a fun and yummy class. But I can tell you, those crab cakes are a pair of Rock Stars.

If you are not near DC or can’t go to Ceiba anytime soon, Solis graciously shared the recipe for you to sample at home. I just did as I posted those for you.

To make them, here we go: Lump crab meat, chopped Habanero -yes with seeds for me please-, cilantro, just a bit of bread crumbs and mayonnaise to bind the meat together, as well as the egg I am cracking there…

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Then I am adding the juice of that shinny and juicy lime, some salt and fresh ground pepper.

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That’s all that goes into the crab cakes.  Shape them up and you can keep them in the refrigerator for a couple of days, covered, until you are ready to cook them up.

When ready, prepare Solis’s tangy and light Jalapeño aioli, to drizzle over them.  Just place the ingredients into a blender or food processor: mayonnaise, lime juice, Jalapeños, cilantro, salt and pepper…

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And there you go, Mexican style crab cakes fit for Emperor Montezuma. I bet you he would have liked them.

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Just as I did…

Print Recipe
4.60 from 5 votes

Mexican Crab Cakes with Jalapeño Aioli

Having eyed the already shaped crab cakes in the refrigerator that morning, I asked him what was in their mix.  Just with the word Habaneros, I knew I was going for those. So yes, I loved the menu we designed. And yes, I think it was a fun and yummy class. But I can tell you, those crab cakes are a pair of Rock Stars. If you are not near DC or can’t go to Ceiba anytime soon, Solis graciously shared the recipe for you to sample at home. I just did as I posted those for you.
Prep Time15 minutes
Cook Time6 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: aioli, cilantro, crab, habanero, jalapeno, lime, mayonnaise, pati's mexican table
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the crab cakes:

  • 1 pound jumbo lump crab meat
  • 1 habanero chile seeded (optional), chopped
  • 2 teaspoons fresh squeezed lime juice
  • 2 teaspoons fresh cilantro chopped
  • 3 teaspoons bread crumbs
  • 1 egg
  • 2 teaspoons mayonnaise
  • 1/2 teaspoon kosher or sea salt more or less to taste
  • 1/4 teaspoon ground black pepper more or less to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil

For the jalapeño aioli:

  • 1 or 2 jalapeño chiles seeded if desired
  • 2 tablespoons fresh squeezed lime juice
  • 2 cups mayonnaise
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher or sea salt more or less to taste
  • 1/4 teaspoon black pepper ground

Instructions

  • Combine the crab meat, habanero chile, cilantro, breadcrumbs, mayonnaise, egg and lime juice in a large bowl. Season with salt and pepper. Form 4 to 6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.
  • Heat a large skillets set over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook anywhere from 2 to 3 minutes per side.
  • To prepare the aioli, place all the ingredients in the blender and process until smooth. Drizzle over the crab cakes and if you want, sprinkle the top with freshly chopped cilantro.

Notes

Croquetas de Cangrejo con Aioli de Jalapeño, Adapted from Ceiba's Chef Alfredo Solis

Mexican Style Cream

Mexican cream is rich, thick, tangy and slightly salty. It used to be hard to find in the US, but now you can find it in Latin or International stores, but also mainstream stores! In Mexico, you can find it in any grocery store, and there are richer versions in small towns and ranches, where the cream earns its name “Crema Fresca” and I bet you would feel like me: that you can finish a whole pint in spoonfuls.

If you can’t find it, you can substitute it for other kinds of Latin cream, such as the Salvadoran, they are very similar.

You can also opt for French Crème Fraîche if you can’t find Latin style creams. Crème Fraîche and Mexican cream are similar, though the former is thicker and less tangy and salty than the latter. Depending on the dish, if it is used for a topping, you can substitute it for sour cream. Yet if it is used for cooking, I prefer to substitute it for regular heavy cream.

In the photo above, you can see the consistency of Mexican cream, as well as its shine. It really adds another layer or flavor to so many dishes.