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
Duck and Pomegranate Tacos
Serves 4
Pomegranates are a Spanish import to Mexico, where people have taken to them because they are both sweet and brightly colored. This recipe uses one of my favorite treatments for game: a tenderizing and flavorful marinade of pomegranate juice and mint. It works well on venison and quail, and equally well on lamb and duck. When pomegranates are out of season, I have found that pomegranate molasses (available in Middle Eastern groceries) is a good substitute.
4 large boneless duck breasts (about 2 pounds each), with skin on
Mint Recado
1 cup pomegranate juice or cranberry juice,
or 1/4 cup pomegranate molasses mixed with 3/4 cup water
Oil for grill
Small tortillas, heated
2 scallions, white and green parts, chopped
Charred Habanero Salsa
Score skin side of duck breasts in several places. Place them, skin side down, in a cold sauté pan and put over low heat. Slowly render fat from breasts, about 10 minutes. Remove duck breasts to a large, nonreactive bowl; pour fat into a jar and reserve for other uses. Add the recado and pomegranate or cranberry juice to duck and mix well. Cover, refrigerate, and let marinate overnight.
Light the grill and let burn down to a medium fire. Oil grill. Remove duck from marinade and shake off excess. Start to grill duck, skin side down, then turn and cook second side. Duck should be done to medium rare in about 5 minutes. Do not overcook. Chop meat coarsely and wrap in tortillas with chopped scallions and salsa.
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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