Mexican Sweet and Savory Treats.

“Here I sit, broken hearted.

Wanted dip, but out of salsa.

It’s on sale, at the store.

Add beans and cheese, now what more?

Oh wait, bakery has ginger pigs.

Well now, don’t they hit the spot?”

There are times I am a very sincere and deep meaning poet, and then the comedian just cannot keep silent.  For several months, Blue Mountain Foods sold, and I have recently seen them selling at City Market in Cortez, ginger pig cookies in the bakery section.  Ginger pigs?  Why pigs, why not cows, sheep, horses?  Pigs are not a popular stock on local farms and ranches, so what is the attraction?

Research led me to Mexico, and a popular sweet treat sold in every bakery.  A pan dulce, or sweet bread, Cochinitos de piloncillo, also known as marranitos, cochinitos and puerquitos (all meaning “pig” or “little pigs" in Spanish) are often referred to as “ginger pigs” or “gingerbread pigs”.  However, they typically do not contain ginger or cinnamon and a traditional recipe uses unsulfured molasses, giving the cookies their dark brown coloring.  Origin of the cookie dates back to the 16^th century, but the explorers and colonists of Spain introduced the Mesoamerican people to the addition of other ingredients such as honey and cinnamon.

In later centuries, as Mexicans traveled to the United States, and brought their recipes with them, they were further introduced to baking soda, baking powder, and the addition of eggs to create puffy cookies.  Brushing with egg wash (mixture of egg with milk or water) produced a sheen on the little piggys

While, in Mexican culture, these cookies are often enjoyed for breakfast, with milk or coffee, I find them to be a tasty treat for any reason.  As with gingerbread cookies, a smear of lemon curd gives the taste buds a zing!  Want the zing to be all cookie, then additions of ground ginger and cinnamon will give the desired effect.

I found a food blog, Isabel Eats, written by a first-generation Mexican American who loves to cook favorite authentic Mexican recipes, sometimes with a twist. It is her recipe I will share with you.

 

Marranitos (Mexican Gingerbread Pigs)

(https://www.isabeleats.com/marranitos-mexican-gingerbread-pigs/)

 Ingredients:

1/2 cup unsalted butter, softened

1 cup dark brown sugar, packed

2 large eggs

3/4 cup unsulfured molasses

1/4 cup milk

1 and 1/2 tsps. vanilla extract

5 cups all-purpose flour

2 tsp ground ginger

1 and 1/2 tsps. baking soda

1 and 1/2 tsps. ground cinnamon

Instructions:

Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.

In a separate large bowl, add flour, ground ginger, baking soda and cinnamon. Mix together to combine.  Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.

Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets.  In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.

Bake for 10 to 12 minutes, until the edges are lightly browned.

Makes approx. 2 dozen, dependent on size of cookie cutter used.

(Note: Want more “bite” to the cookies?  Add an extra ½ tsp. of ginger and cinnamon to the recipe.)

Now back to my little poem at the beginning.  Did you ever see the commercial for Velveeta cheese which adds in a jar of salsa?  Easy, cheesy salsa dip, right?  I developed my own recipe that I served at Dungeons and Dragons games, and it was always a huge hit (without rolling a D20!)

 Mexican Dip

 Ingredients:

1 (15.5 oz.) jar mild or medium salsa

1 (16 oz.) can refried beans

Cheese – this is the “your choice” part

         #1 – 16 oz. cubed Velveeta

         #2 – 1 (15.5 oz.) jar of queso dip (yes, it has some salsa in it, but more is always better)

         #3 – 1 (8 oz.) bag of shredded Mexican cheese mix

Chips for dipping (Tostitos scoops are great for this!)

Preparation:

In a microwaveable safe, medium sized bowl, mix salsa, beans and cheese.  Cover bowl and microwave, on high, for 3 minutes; stir well; repeat microwaving and stirring.  Enjoy and do not be surprised to find yourself making another bowl of this. 

Mary Cokenour

 

 

Mexican Night at R & F Restaurant.

R & F Restaurant

149 East Center Street (Route 491)

Monticello, Utah, 84535

Phone: (435) 587-2440

Serving Breakfast, Lunch& Dinner

Wednesday is Mexican Food Night

Parking lot full, parking on the street stretches from the corner and past the restaurant, patient patrons sit or stand inside the entry way waiting.  That’s right, it’s Mexican Night at the R & F Restaurant!  Locals plan on this special night of dining, tourists are very lucky they were directed here, or just stopped in.

 

Ray and Fana Arballo, with the help of Gen Atencio, have been serving up their version of diner comfort food for nine years now; but Wednesday has always been the special night.  Fana admits that they tried doing the specials twice a week, but then it just was not very special anymore.  Knowing the fresh made, stupendously delicious Mexican delicacies were only available once a week is what the locals enjoyed most; the planning to go out, and looking forward to it.  Families, couples, even solos greet each other cheerfully; catch up on local and county news.  Fana works her way around the tables greeting everyone, asking everyone is doing, are they enjoying the food.  Ray likes being back in the kitchen, but took a moment to come sit with us and talk about R & F.

 

Ray and Fana were both born and raised in Monticello, Utah.  Being of Mexican descent (Ray’s mother is from New Mexico of Spanish/Apache descent; his dad from East LA, but originally Mexico), this trio know how to do it up homemade and authentic.  All meats are purchased locally through Blue Mountain Meats; Utah’s Own products are delivered via wholesalers Nicholas and Company; potatoes are pure Idaho born and raised.  Tortillas are cut up and deep fried for the chips; or lightly deep fried to get the shape for a taco, then finished up on the grill.  Salsa, served with the chips, is freshly made.   Clean, pure taste of the tomatoes, onions and chile peppers comes on strong, with medium heat that makes the back of the tongue do the cha-cha.

The Smothered Burrito is a good one pounder packed with shredded beef or chicken, or ground beef.  While both the red and green chile sauce (medium heat) are delicious on their own, I particularly enjoy the “half and half” or “Christmas style” which is a generous topping of both sauces.  Sides are Spanish Rice, Refried Beans; moist, flavorful, and the garnish of chopped lettuce and tomatoes simply adds more texture and flavor.  Sour cream is by request.

 

Combo Meal

The Enchiladas are topped with melted cheese which makes a delicious meal even yummier!  As I stated before, the Tacos are finished up on the grill and packed with meat, freshly chopped lettuce and tomatoes.  Make sure to ask for more of the salsa that came with the chips if you want to punch up the flavor combinations even more.

  

Sopapilla, a deep fried tortilla that puffs up, comes with each meal, along with a packet of honey.  I always make sure to leave room for this treat!  Along with the Mexican specialties, R & F offers its regular menu as well; a salad bar packed with fresh vegetables and dressings.  Homemade pies are available featuring cherry, blueberry and apple.



Salad Bar

R & F Restaurant; friendly owners and staff, welcoming atmosphere, comforting food at reasonable prices.  Oh, for Pioneer Week, veterans will be offered meals at special discounts; so make sure to ask about this.  Thank you for serving in the military and protecting our country.

 

Mary Cokenour

 

 

 

Dos Amigos, Mexican Fast Food, Kind Of.

Dos Amigos

861 South Main Street (Located inside Shell Station)
Blanding, Utah, 84511

Phone: (435) 678-2991 (Main Number for Shell Station)




Originally, Taco Time resided inside the Shell Station in Blanding and Monticello.  After being taken over by the 7-11 Corporation, Taco Time was to be replaced with Dos Amigos; Blanding opened, but Monticello did not.  It has now been one year, so it was time to try out this new Mexican restaurant which is basically Mexican "fast" food of sorts.



Chicken Taquitos
 

The shredded beef, sweet pork and chicken are cooked up fresh each morning; while the vegetables are chopped and diced fresh as well.  However, several of the items, such as Taquitos and French fries, are purchased frozen; tortillas are also purchased in bulk.  Each order is cooked up as needed, so no premade items are sitting under a heat lamp all day long.  The menus are written on chalk boards over the counter; read them well as there are several choices on how you want your food cooked...plain, smothered or loaded.





Chimi Plate

The Grande Burrito and Chimi Plate are bursting with your choice of filling; the Tacos have just enough to keep the tortilla from falling apart in your hand.  All come with shredded lettuce and diced tomatoes; sour cream, guacamole and dressings are considered extras.  Now while we're used to burritos and chimichangas being deep fried, these were rolled and put through a rolling heat unit.  Therefore, it's recommended you get the smothered version for added texture and flavor; plain just doesn't cut it.  However, if you want something really different, order the Rolled Taco Plate; three tacos that are stuffed, rolled, then deep fried; now this is good stuff!  The Spanish Rice has a slightly spicy flavoring and is moist, while the Refried Beans are firm and served with melted cheese on top.

Grande Burrito - Smothered



Crisp Taco Plate

Taco Salad

Booths line the window side of the building for dining in, but your orders can easily be boxed up for picnicking in the park.  The staff are friendly; smiling while taking your order, or helping you decide what would satisfy your appetite the best.  Do not be dismayed by the idea of Mexican food being served out of a gas station; you might just be pleasantly surprised.











Mary Cokenour

Chicken Enchilada Casserole, Repeat of an Old Favorite.

Usually when I ask Roy what he wants for a weekend dinner, he will tell me to make "Whatever, anything you make is good."  Nice compliment really, since my book of recipes is growing so full, I need to start a new binder.  One day though, he specifically asked for "Chicken Enchilada Casserole", and this is one I haven't made in a long while.  It's one of those casseroles which is easy, but you have to be in the mood for it; he was in the mood.

I saw this recipe on a forum and it was basically off the back of a soup can; I revamped it for our tastes.  When I make it now, I have to make two, one for hubby, and one for his mom; my recipe is for one, but you can easily double it up.

Chicken Enchilada Casserole

Ingredients:

2 boneless, skinless chicken breasts; cooked and chopped.
3 Tbsp. chili powder (New Mexico preferred)
1 (10 ½ oz.) can cream of chicken soup
1 (10 ½ oz.) can refried beans
1 (15 ½ oz.) jar chunky salsa, medium heat
1 (8 oz.) container sour cream
2 cups shredded Mexican cheese mix (divide into 1 ½ cups + ½ cup set aside)
1 (10 count) package 10 inch corn tortillas



Preparation:

Preheat oven to 350F; spray inside of 2-quart baking dish with nonstick cooking spray.

In a large bowl, mix together well the first seven ingredients, except the ½ cup of cheese that was set aside.

Place 4 tortillas in dish, making sure to cover bottom and sides. Spread half the mixture onto the tortillas. Cover with 3 tortillas; spread remaining half of mixture. Cover with remaining 3 tortillas; spread out half cup of cheese.

Bake for 45-50 minutes; until top is browned and mixture is bubbling. Remove from oven and let set for 15 minutes before serving.

Makes 6 servings.

As you can see, a round or oval casserole dish will work for this recipe.

Mary Cokenour

Say Si Senor when in Farmington, New Mexico.

Si Senor 4015 East 30th Farmington, New Mexico, 87402 (505) 324-9050 Website: http://sisenorrestaurants.com/ (Note: address is not listed on this website, but the menu is similiar with a few names changes) Facebook Page: http://www.facebook.com/#!/pages/Si-Se%C3%B1or-Restaurant/375288312413 Only a short distance from the Animas Valley Mall is Si Senor, a superior Mexican cuisine restaurant where dress can be from your Sunday best to the most comfortable casual. The interior is beautifully done with hanging ristras (arrangements of dried chile pods) and awards for their fine wines. The hostess is quick to greet you with a smile and seat you at one of their beautiful tables. The centerpiece of the restaurant is a lovely white fountain surrounded by fine wooden tables and carved chairs. There is marble everywhere, including the restrooms, and you have the feeling of being in a fine hacienda. A waitress takes your drink order, giving you time to peruse their varied menu, and a listing of daily specials. After giving our food order, we received a basket of fried tortilla chips with two condiments, a salsa and a divine jalapeno cream cheese dip which I suspect has sour cream in it to obtain its creaminess. Now here is a hint on the spice index for Si Senor; medium to hot. If you are one who likes your spice slim to none, Si Senor is not your type of place; then again, how can one eat Mexican without a little heat? There were five of us dining together, so you'll get a good glimpse of what is available. The Si Senor salad - Marinated chicken or beef, grilled with fresh onion, bell peppers and tomatoes, placed on a bed of fresh green lettuce, served with cheese, guacamole and sour cream. Taco Platter - three tacos made with corn tortillas, chicken, shredded or ground beef; served with rice and refried beans. While the rice is spicy, the refried beans are creamy and absolutely delicious; both are basically served with every entree. Many dishes are served with a choice of red or green chili sauce; tender chunks of pork are in the sauce; the green sauce is slightly sweeter than the red. Combination #1 - chile rellano, taco and cheese enchilada. Combination #2 - tamale, taco and cheese enchilada. Combination #3 - flauta, taco and cheese enchilada. For dessert we had Sopapillas (deep fried flatbread) with honey; a perfect light finish to one of Si Senor's meals. So when in Farmington, New Mexico and you're craving Mexican food, just say "Si Senor!" Mary Cokenour

Haute Gourmet Mexican.

Last night Fattboyz Grillin hosted one of their specialty nights, Mexican Night. In June they hosted Italian Night and I'm still crying about missing out on that one. Anyway, the featured chef was Leon Sampson, a culinary arts student destined to be top notch. His creative dishes showed his culinary talents from flavoring to plating.

My friend Heidi and son William accompanied me for dinner; we happily needed wheelbarrows to help us to our cars afterwards. So, lets talk about our Mexican feast.


With our drink order came a basket of multicolored tortilla chips and a freshly sensational salsa. The real opening number was Posole, a soup containing tenderly fat hominy, shredded pork and seasoned broth. A warm, generous portion of Navajo Fry Bread and cilantro pesto paid homage to the posole.


Next came the teaser, Street Tacos, of either shredded chicken or beef; tenderly seasoned with fresh vegetables on crispy mini tortillas. Fun is the key word here.

But wait, there's more!



The Combo Plate featuring a shredded beef enchilada in a red tortilla and a homemade sauce that was dark red, thick and rich; Tamale Pie draped with ancho pod sauce that was sweet with heat; creamy refried beans and moist rice. Just because there is a lot of desert in Mexico certainly does not mean the rice and beans have to be desert dry.

I made sure to taste each item several times and though I wanted to eat more and more, my stomach finally put a halt on the binging. So you know full well what I'm having for a leftover meal tonight.

Congratulations Leon on a culinary feat well executed; Congratulations Reed for getting Fattboyz higher and higher on the map of eateries in the Four Corners area.

Mary Cokenour