the appetizer:
Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
Mexico
Summer Tomato, Avocado and Chile Salad
Serves 4 to 6
Some combinations are just perfect, like the flavors of garden-ripe tomato, avocado, sweet onion, and jalapeño. A splash of lime-and-garlic vinaigrette rounds out the flavors. Serve a big bowl of this salad along-side your favorite grill entree, especially chicken and fish. Mix different colors of tomatoes, if available. And use your very best olive oil.
1 small jalapeño chile with seeds, minced
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
1/8 teaspoon salt, plus salt to taste
1/2 clove garlic, minced
2 large ripe tomatoes (about 1-3/4 pounds), cut into large chunks
1 small sweet onion such as Bermuda or Vidalia,
sliced 1/4 inch thick and separated into rings
2 medium-sized, ripe avocados, peeled, pitted, and cut lengthwise
into slices about 3/8 inch thick
Freshly ground black pepper
Fresh cilantro sprigs for garnish
In a small, nonreactive bowl, whisk together jalapeño, lime juice, oil, 1/8 teaspoon salt, and garlic. In a large serving bowl, toss vinaigrette with tomatoes and onion until well coated. Add the avocados and toss gently. Season generously with salt and pepper. Garnish with cilantro sprigs and serve.
From
La Parilla: The Mexican Grill
By Reed Hearon
Photographs by Laurie Smith
Chronicle Books, 1996
Price: $19.95, paper
ISBN: 0-8118-1034-8
Reprinted by permission
Mexico
- The Mexican Grill
- Introduction to La Parilla
- What to Eat
- Tortillas: The Mexican Staple
- Techniques
- Recados
- Using Recados and Salsas for Flavor
Mexican Recipes
from La Parilla
- Charred Habanero Salsa
- Duck and Pomegranate Tacos
- Grilled Snapper with Charred Habanero Salsa
- Mint Recado
- Quick Achiote Recado
- Summer Tomato, Avocado and Chile Salad
- Traditional Achiote Recado
from Kate's Global Kitchen
- Mexican Shredded Chicken & Toasted Corn Soup
- Epazote & A Pot of Pintos
- Mexican Cheeses: The Whole Enchilada
- Tequila Fiesta Recipes: Red, Green and White
- South of the Border Salads & Salsas
- Muy Sabroso! Southwestern Snacks
- A Cinco de Mayo Fiesta
Mexican Cookbooks with Recipes
- Rosa's New Mexican Table by Roberto Santibañez
- Crazy for Chipotle by Lynn Nusom
- Culinary Mexico by Daniel Hoyer
- Fiesta Latina by Rafael Palomino
- Fonda San Miguel by Tom Gilliland and Miguel Ravago
- From My Mexican Kitchen by Diana Kennedy
- Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
- Mexico—One Plate at a Time by Rick Bayless
- Nuevo Tex-Mex by David Garrido and Robb Walsh
- Quick and Easy Southwestern Cookbook by Jane Butel
- The El Paso Chile Company Margarita Cookbook by W. Park Kerr
- The Tex-Mex Cookbook by Robb Walsh
- Zarela's Veracruz by Zarela Martinez and Anne Mendelson
More Mexican Recipes
- Avocado Soup (Sopa de Aguacate)
- Caramel Custard (Flan)
- Chicken with Mole Sauce
- Corn Tortillas with Tomato Sauce (Entomatadas)
- Enchiladas with Green Sauce (Enchiladas Verdes)
- Hominy Soup with Greens (Pozole Verde)
- Eggs in Tomato Sauce (Huevos Rancheros)
- Grilled Chile and Cheese Tortillas (Quesadillas)
- Mexican Sausage (Chorizo)
- Roasted Chile Peppers
- Pickled Chiles and Vegetables (Chiles en Escabeche)
- Tomato Sauce (Salsa Ranchera)
- Tomatillo Salsa (Salsa Verde)
- Stewed Potatoes (Papas Guisadas)
- Stewed Zucchini (Calabacitas Guisadas)
Back to the main Mexico page
Mexico on Wikipedia
More country Destinations
This page modified January 2007
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