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News from el Restaurante Mexicano
The monthly online newsletter from el Restaurante Mexicano magazine
October 2009
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Dear (Contact First Name),
Foodservice professionals now may receive el Restaurante Mexicano by mail or e-mail. Sign up now to receive searchable digital issues complete with all recipes.
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Industry News:
November
is Diabetes Awareness Month
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 Diabetes
is a growing epidemic for Hispanics. In honor of American Diabetes Month, el
Restaurante Mexicano shares the following information to help shine the light
on this disease.
The
American Diabetes Association offers the Por Tu Familia Adult Prevention Toolkit
sponsored by the Abbott Fund. The kit contains 25 Latin Flavor in the Kitchen recipe samplers; 25 Por Tu Familia brochures; 25 Healthy Lifestyle bilingual
tip sheets; and 2 Por Tu Familia posters (1 in English and 1 in Spanish).
For a free
copy of this kit, call 1-800-DIABETES (342-2383).
www.diabetes.org/communityprograms-and-localevents/latinos.jsp
The National
Diabetes Education Program and its Hispanic/Latino Work Group announce an
updated bilingual nutritional campaign. "Más que comida, es vida" (It's more than food, it's life) helps dispel misunderstandings around healthy eating and considers the cultural
barriers to adopting a tasty and nutritional meal plan.
www.cdc.gov/diabetes/ndep/MasQueComida.htm
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Independent Restaurant Watch: Tres
Agaves introduces its own tequila
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Me  xican
Independence Day was extra special for Tres Agaves Restaurants because it marked
the introduction of the company's exclusive Tres Agaves - Tequila Casa Noble Single
Barrel Reposado. That honor was quickly followed Oct. 12, when the restaurant
was named one of Playboy's Top 10 Tequila Lounges. Each of Tres Agaves' 125
tequilas come from distilleries hand-picked and approved by a panel of staffers
who make quarterly trips to Jalisco, Mexico to sample new batches. www.tresagaves.com |
Chain News:
Chipotle supports East Coast farms
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Chipotle
Mex ican Grill, the chain of burrito restaurants with a stated mission of "Food With
Integrity," has reached an agreement with East Coast
Farms, one of Florida's largest tomato growers. Workers who harvest
tomatoes for Chipotle will receive an additional penny per pound, a wage
increase of 64 percent, for tomatoes picked for Chipotle.
www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsId=20090909006498
El
Pollo Loco introduces Buffaloco Wings
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El
Pollo Loc o's new Buffaloco Wings are prepared to order, then smothered in Spicy
Buffaloco Sauce or Tangy BBQ Sauce. The Spicy Buffaloco Sauce offers an infusion of Mexican oregano, and
the Tangy BBQ Sauce features chipotle peppers, habanaro chile and citrus juices.
www.elpolloloco.com/whatsnew/promotions.html
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Retail/C-store Report: Jewel-Osco
courts Hispanic shoppers
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Supervalu' s Chicago-based subsidiary, Jewel-Osco, is targeting the Hispanic community
with several promotions and a bilingual website with tips, store events, and the latest
company news. The company celebrated Hispanic Heritage Month (Sept.
15-Oct. 15) with "Sabor de la Herencia Hispana" (Taste of Hispanic Heritage), a
month-long celebration of culinary events featuring Latino vendor products and
authentic Latin American recipes. Jewel-Osco also honored Chicago-based La Preferida, a maker of authentic Latino food products, with its 2009 Outstanding
Vendor Award.
www.mijewelosco.com
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Vendors
in the News:
Ruiz Foods raises cash for kids
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The
2009 Ruiz 4 Kids annual Fall fundraiser featured a Mexican dinner, Texas Hold 'Em poker tournament, silent auction, dancing and entertainment. The "Embracing Children's Dreams" Fiesta
on Sept. 24 at the Visalia Convention Center raised more than $170,000 for The Boys and Girls Clubs of the
Sequoias, California Law Enforcement's Wish Upon a Star, CASA Tulare County and
Family Services of Tulare County.
smgroupinc.biz/ruizfoods/index.php/site/C2
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From the Archives: A Menu of Moles
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Reprinted
from "Magnificent Moles"
in the September-October 2004 issue of el Restaurante Mexicano
www.restmex.com/recipes/0405.shtml
Moles
ar e celebratory foods, perfect for the holiday season ahead. Myriad moles exist
throughout Mexico. They include:
Mole
Amarillo (Oaxacan Yellow Mole). Called simply "amarillo", this is a
specialty of the Central Valleys region of Oaxaca. Usually made with chicken,
it is also excellent with beef. It can be served in a bowl with cooked
vegetables, such as chayote, potatoes and green beans, or in empanadas. In the
Central Valleys of Oaxaca, it is frequently served in empanadas with shredded
chicken and a leaf of the anise-tasting herb, hoja santa.
Mole
de Castillo. Different from most other moles, this is made with an abundance of
oregano, ground black pepper and chile guajillo, ground together to make a
paste. Slow-toasted chunks of regional bread are added to a chicken broth with
the spice paste for body (instead of being thickened with masa as many moles
are).
Mole
Chichillo. The unusual mole is earthy and complex. To make it, the seeds of
Oaxacan chiles chilhuacles negros and guajillos are lit, dried tortilla is
charred, and these burnt ingredients are ground into the mixture to produce a
dark, smoky sauce.
Manchamanteles.
Literally meaning "tablecloth stainer" because of its deep red sauce
flavored with ancho chiles, manchamanteles can be made with chicken, pork, or a
combination of the two. In Puebla, where it originated, the fruit that is used
varies from season to season and family to family, but plantains and pineapples
are always included in the dish that typically includes almonds, cinnamon and
cloves.
Mole
Negro Oaxaqueño (Oaxacan Black Mole). The most famous of Oaxaca's many moles,
this sauce can be served with turkey, chicken, or pork; however, turkey is the
meat of choice for festive occasions. In Mexico, the ingredients for large
batches of mole are usually taken to a molino (mill) to eliminate the laborious
process of grinding on the metate.
Mole
Verde con Hierbas (Herbed Green Mole). Green mole is most commonly found in the
states of Puebla, Tlaxcala and Oaxaca, where it is one of the seven famous
moles. Unlike the other moles, which nearly always contain nuts and seeds, mole
verde gets its characteristic flavor and bright green color from fresh herbs.
Sources: www.oaxaca-restaurants.com and Karen Hursh Graber writing at
www.mexconnect.com
Recipe archive: www.restmex.com/recipes
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| Recipe: Turkey with Mole
Negro Oaxaqueño (Oaxacan Black Mole)
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Want a
delicious, creative, seasonal tamale recipe that will impress your customers?
Try the Turkey With Black Mole featured in the September-October 2004 issue
of el Restaurante Mexicano, at www.restmex.com/
To subscribe: elrestaurantemexicano.com |
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