Tamales; Red, Green or with Rajas

Every SATURDAY at 10am, a Mexican family (husband and wife - Rey & Emperatriz) arrives at the Super Bodega in SLC, UT to sell fresh handmade tamales (they're up all Friday night cooking). When presented with the steaming pots there are a few choices to make: cheese, chicken or pork, also, corn husk or banana leaf. Top your selection with the fresh Green Salsa (not really picante but packs big flavor with a mince of cilantro, red onion and garlic). After eating your fill, visit the bodega to buy a large variety of vegetables at wholesale prices. You'll never need to pay retail supermarket prices, again! Best avocado prices anywhere!

This is one of those moments where you wonder how you were transported to another country and another time. Welcome to Mexico, would you like some mango juice to finish your meal? The Super Bodega, 6th South 6th West, SLC UT

El Molcajete - Rancho Market, UT

A Molcajete is a Mexican lava stone mortar & pestle. However, there is another meaning to molcajete that spells great dining. A typical Mexican dish of the same name is served in this traditional kitchen tool. The mortar or base is turned upside down on an open flame in order to heat the stone. Once glowing hot the mortar is turned right side up and filled with a sizzle and spatter of salsa, Oaxaca cheese (similar to mozzarella), roasted jalapenos and cactus paddles, shrimp, beef and chicken, then topped with Mexican fresh ranch cheese. Included are fresh tortillas, rice, beans and a wide range of condiments. For a great local version of the Molcajete visit the Rancho Market, 2470 So Redwood Road West Valley City, UT 84119. Serving from 7am to 9pm, the market and their restaurant are an experience unto themselves. It's much like arriving in Mexico without having to pack, hassle with security or have your passport stamped. There's nothing better, nothing more authentic and nothing tastier. Oh, better bring a few big hungry friends, the portions are HUGE!

Paila Marina - Chile

One of the most delectable South American seafood indulgences is Paila Marina (Chilean seafood soup). My friend, Chef Marcela Hernandez of Arica, informs me that depending on where you are the soup will change due to shellfish and fishes prevalent in local waters. And being that the Pacific coastline of Chile is 6435 kilometers (4000 mi) long north to south, that promises a considerable range in water temperature and resident species. However, the basic recipe remains the same (favorite hot fish stock and add readily available fish, shellfish and shrimp, mince of onion & garlic, oregano, bay leaf and perhaps a daub of tomato paste and fresh parsley as a finishing touch). 

Following the above approach while exercising due respect for all seafood used, any home cook can achieve a perfectly wonderful Paila Marina. In conversation, it occurred to me that it is a confident chef who will share a "secret" and the self-assured Chef Hernandez happily revealed a superior Paila Marina is finished with a splash of fresh milk and dry white wine. She insists you use the same white you have in your glass. “One to accent the other,” she adds. “Really, nothing could be better. Salud!”

Copyright © Mick Huerta 2009. All Rights Reserved. 
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