pie, is one of my all-time favorites, but when I finally settled on my personal version of the tourtière, it became my favorite! No matter what, this pie makes for a beautiful presentation. I also added veggies to make it healthier. Serve the dish with the spicy ketchup for a bolder flavor. I have given you an easy recipe, but there are recipes you can use to make ketchup from scratch, which is for sure superior to this quick version. Serve the pie with a salad for a complete meal. Hope you enjoy this!
MEXICO
From Canada, if you go south and skip over the entire United States, you will land here. Mexico is the fourteenth largest country in the world. Fútbol is the most popular sport, but it is what is called “soccer” in the United States. One of their most well-known holidays is El Día de Los Muertos, which means “the Day of the Dead”; it is celebrated from October 31st to November 1st. On those two nights, many go to cemeteries to set up altars bearing photos of their kin who have passed. They bring their loved ones’ favorite foods, burn candles, and play games with the children. The true spirit of the holiday is the prayers and remembrances of family members and friends who have died. A favorite holiday dish is pan de muerto, translating to “Bread of the Dead.” It is a type of sweet roll, usually with bone-shaped decorations.
Corn, beans, rice, and tomatoes are Mexican staples found in many of their dishes. Jícama is a root vegetable that originated in Mexico; it is almost always served raw, and is usually served with a salad like this one. I substituted apple for the jícama, as they are often hard to find; the apple brings a sweeter profile to the salad. Mexican cuisine is full of flavor and spices and includes a lot of heat, meaning spiciness. Albondigas, which was brought to Mexico by the Spanish conquistadors, is the embodiment of Mexican comfort food. It is a warm broth served with miniature meatballs, creating the perfect balance of flavors. You can choose to add extra spice. It often includes many fresh vegetables—whatever is in season works! Serve albondigas along with this chopped salad for a healthy take on Mexican cuisine.
Prep time: 15 minutes • Cook time: 5 minutes
Ingredients:
3 cup romaine lettuce (1” dice)
1 cup green apple (peeled, ½” dice)
1 cup cherry tomatoes (sliced in half)
¾ cup corn (fresh/grilled preferred)
¾ cup black beans (rinsed and drained)
1 cup cucumber (½” dice)
2 green onions (sliced thin)
⅓ cup oil
⅓ cup lime juice
¼ tsp. red pepper
Salt and pepper to taste
Cilantro (garnish)
Directions:
Prepare all of the ingredients as directed. In a medium bowl, add all salad ingredients. In a small bowl, mix the oil, lime juice, red pepper, and salt and pepper. When ready to serve, toss the salad with the desired amount of dressing and garnish with cilantro.
Remmi Notes: I think this chopped salad is one of the most easily prepared dishes that contains the most robust flavor——-the dressing highlights each ingredient and brings the note of freshness that every salad needs!
Albondigas Soup (Meatball Soup)
Prep time: 25 minutes • Cook time: 30 minutes
Ingredients:
1 lb. ground beef (lean)
1/3 cup raw white rice
2 Tbsp. parsley (chopped)
2 Tbsp. cilantro (chopped)
½ tsp. garlic powder
1 egg
1 Tbsp. olive oil
1 cup onion (medium dice)
1 Anaheim green chile (medium dice)
2 garlic cloves (minced)
32 oz. chicken broth (low fat)
3 Roma tomatoes (large dice)
2 carrots (sliced ½” rounds)
2 celery stalks (sliced)
1 large potato (large dice)
1 cup tomato sauce
Salt and pepper to taste
1 cup peas
½ cup cilantro (garnish)
2 limes (sliced for garnish)
½ cup salsa (garnish)
Directions:
Mix the first 6 ingredients in medium bowl. Shape the meat mixture into 1½” meatballs, packed tightly, and set aside. In a large pot, over medium heat sauté the onions, garlic, and chiles in the olive oil until tender. To the pot, add broth and bring to a boil. Add the tomatoes, carrots, celery potatoes, tomato sauce, and salt and pepper. Bring to a boil and gently add the meatballs to the soup. Turn the heat to medium-low and simmer for 30 minutes or until the meatballs are cooked and vegetables are tender. Add the peas and cook for 2 minutes. Garnish with cilantro, limes, and salsa on the side. Serve with warm tortillas.
Remmi Notes: This is a very popular soup in Mexico and is often described as “Mexican Soul Food.” I became interested in this dish because of the meatballs! Who doesn’t like meatballs?! There are a lot of different recipes for this famous dish; I created my recipe with some of my favorite foods, like carrots!
HONDURAS
From Mexico, we will be journeying deeper into Central America, the southernmost portion of the North American continent. Honduras is the second largest country in Central America. The country has extensive coastal areas bordering the Pacific Ocean and the Caribbean Sea. The country is rich in minerals, tropical fruits, and coffee—some major Honduran exports.
I read about the most interesting Honduran phenomenon—the annual Lluvia de Peces, or “rain of fish,” that occurs in the small town of Yoro. After the occurrence, a festive celebration takes place. This natural event has been happening for the past one hundred years, and in recent years, it has been happening twice a year. In the midst of a strong storm, fish that are not indigenous to the area rain from the sky. After the storm, the streets are filled with live fish. There are several theories about it, ranging
