Ξ April 21st, 2010 | → 2 Comments | ∇ 90042, Beyond Northeast, Drinks, Food, Highland Park |
So you’ve decided to celebrate a Mexican holiday that most of Mexico doesn’t observe in the American tradition of appropriating foreign holidays as an excuse to drink? (See: St. Patrick’s Day and Oktoberfest). Before loading up your fridge with Trader Joe’s carne asada (which I love) and your cooler with Coronas (which I don’t), let the gringos at YorkBlvd add a dash of Poblano authenticity to your annual celebration of kicking French ass. (Just don’t make mention of the subsequent French occupation of Puebla and Mexico City.)
1. We’ve harped on this before, but Highland Park has its own cornerstone of Poblano cuisine near the corner of Avenue 50 and Monte Vista inside Eibis Restaurant. The cemitas are good, but the tacos arabes will make for a unique appetizer and a history lesson on 19th Century Mexican immigration.
2. Just 15 minutes away (on a weekend), El Mercado de Los Angeles in East L.A. carries more Mexican merchandise than you can shake a cesta at. Specifically, the second floor boasts two shops that sell a variety of regional moles. I prefer the mole oaxaceña, but since we’re celebrating the Battle of Puebla, we’ll go with the mole poblano. The mole is sold as a concentrated paste that goes a long way. Stir chicken broth in over a medium heat, and pour over chicken for a rich main course. Again, there is a Mexican history lecture that can accompany this course if you like being the wisenheimer of the party.
3. Our gift to you is the only English recipe on the internet for the Poblano menjul, a central Mexican version of the Mint Julep:
Place six mint leaves and one tablespoon sugar in an old fashioned glass. (Instead of sugar, a simple syrup should also work nicely.) Fill glass with crushed ice. In a shaker, mix two ounces of Amontillado, two ounces dark rum, a few drops of creme de menthe, and a few drops of Angostura bitters. Shake thoroughly and pour into glass.