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Guacamole & Fresh Salsa with Tortilla Chips
“EVERYTHING” Chicken Tortilla Soup - Avocado, Salsa, Grated Cheese, Fried Tortilla Strips, Lime and More
Mexican Street Corn (Elote)
Mexican Slaw
Fresh Mango Souffle with Melty Coconut-Lime Ice Cream Sauce
About the Class
As a fan of the Mexican flavor palette, I ADORE Sopa de tortilla, the main course soup adaptation of a huge taco and a major comfort food.
While Tortilla Soup is a staple on many Tex-Mex restaurant menus, its origins are in Mexico City. Starting with your basic chicken soup, the inclusion of poblano peppers, cilantro, garlic, chili powder, cumin and lots of lime provides an explosion of intense flavor that elevates the dish dramatically. And for good measure, for fun and to fill you up, a myriad of toppings and additions — fried tortilla chips, shredded chicken, grated cheese, avocado or guacamole, slaw or shredded lettuce — complete the picture. Using a purchased rotisserie chicken or leftovers, dinner can be ready in 30-45 minutes.
A perk of being under the weather as a Los Angeles child was staying home from school and feasting on Chicken Tortilla Soup. Our Mexican housekeeper claimed it was her country's go-to remedy for the common cold. I have no idea of its efficacy, but sick or well, I could have eaten it every day nonstop.
Mexican Street Corn or elote is peasant food but also food for the gods. A true revelation if you've never tasted it. The world elote means “corn cob” in Spanish, and Mexican Elote is grilled corn on the cob slathered in a mayo-sour cream sauce, then garnished with chili powder, Cojita cheese and lime. Equally good is Esquites, a salady version of the same ingredients. Both are wonderfully savory, salty, sweet, creamy and tart all at once. As the Elote is served on the cob, it has the advantage of charring and caramelization while theEsquites is an easy, no-cob variation that can be made using frozen corn all year long.
As spectacular as I find Tortilla Soup, Elote and Esquites, individual Mango Souffles with their Coconut Lime Melty Ice Cream Sauce may be even better. Luckily, as they're sweet and savory (therefore apples and oranges), there is no need to compare. I've adapted a Food52 recipe with--at least I think so--great success. Cooked fresh mango puree is added to a basic souffle base creating pillowy lightness bursting with the sweet-tart taste of mango. Melty, homemade coconut-lime ice cream sauces the hot souffles. However, if you don't have an ice cream maker, the ice cream base makes a delicious sauce as is. I used to serve Key Lime Pie after all Mexican feasts but lately these divine Mango Souffles fill the dessert spot instead.