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Culinary Tour 2010 — South of the Border

Today’s dish is one inspired by the flavors of Mexico, a vibrant and colorful country with a deep history rooted in the Mayan, Aztec and Toltec civilizations.

As I’ve never visited Mexico before, I eagerly decided to join Joan of Foodalogue on her latest installment of  Culinary Tour Around the World, Culinary Tour 2010–South of the Border, the first stop of which is Mexico. If you haven’t already heard of Joan’s culinary expeditions around the world (and she’s an amazing tour guide I must add), please take a look at her site and join in the fun … the more the merrier!

Spanning almost 2 million square kilometers, Mexico is the fifth largest country in the Americas with an estimated population of 111 million. According to sources, the various regions of Mexico differ greatly in their cuisines. For example, in the Yucatan a unique sweetness (as opposed to spiciness) exists in the widely used local produce along with cooks’ affinity for achiote seasoning; while in the Oaxaca region savory tamales and heavenly moles reign.

As beans and rice have long been a staple in general Mexican cuisine, I was drawn to working with those two ingredients as well as my favorite, plantains. Popular spices in Mexico include cumin, oregano, saffron and various chilies. My dish used many of those (cumin, saffron and chipotle chiliesto be exact) and the result, Saffron Rice with Lentils topped with Queso Fresco alongside Fried Plantains, was pretty darn good! 

Saffron Rice and Lentils Served with Fried Plantains

1 1/2 cups rice
8 oz. lentils
1/4 cup olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon crumbled saffron threads
1/4 teaspoon paprika
1/2 teaspoon cumin
1 chipotle chili, seeded and finely chopped
Pinch of cayenne pepper
1 tablespoon tomato paste
4 to 5 cups water/broth
Salt and pepper, to taste

Ripe plantains
Queso Fresco
Parsley or cilantro, for garnish

In a large, deep skillet heat oil over medium-high heat. Stir in onion and garlic and saute until soft. Add the lentils and saute, stirring until they are coated well, for a minute longer. Add the saffron, paprika, cumin, chipotle and cayenne. Stir in the tomato paste, salt and pepper and add 4 cups of water. Bring to a boil, re aduce heat to medium and simmer lentils for about 15 to 20 minutes.

Add the rice to the skillet and a little more water as necessary; bring the mixture to a simmer, cover and cook until the rice and lentils are cooked through (about 25 minutes).

Meanwhile, heat a couple of tablespoons of olive oil in a frying pan over medium-high heat. Peel the plantains and cut into rounds. Fry the plantains in the hot oil until well browned (a couple of minutes on each side). When the rice and lentils are done, remove skillet from the heat and set aside for five minutes then uncover the skillet and fluff the rice and lentils with a fork. When ready to serve, mound rice on a dish, top with some Queso Fresco by crumbling it over top, add a sprinkling of chopped fresh parsley or cilantro, arrange plantains alongside …  and enjoy!

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11 Responses to “Culinary Tour 2010 — South of the Border”

  1. Joan Nova says:

    Beautiful photos, Maria, and your dish is a great addition to the round-up. Thanks so much for participating. Hope to see you again along the tour!

  2. Peter says:

    Echo, these pics are awesome and you captured Mexican ingredients nicely…right down to queso.

  3. Anna A. says:

    Delish! I love the combo of rice and lentils. Fried plantains & crema all the way, baby!

  4. maria says:

    i’ve been wanting to try plantains for a long time – we dont get them here in hania; they look so much like bananas, so i keep thinking of them as a sweet

    this plate looks very appealing – lovely work!

  5. You captured the flavours of Mexico on one plate. Delish.

  6. Rosa says:

    I love Mexican food! That rice recipe is very original!

    Cheers,

    Rosa

  7. [...] World’s Cuisine comes to us from Turkey with handmade gorditas and an apple salsa. Maria of Kali Orexi in New York made a beautiful queso fresco-topped saffron rice and plantains. Damaris of Within the [...]

  8. This food reminds me of home (Nigeria) where we usually have rice and beans with plantains (called Dodo, when fried!). Great job.

  9. Erica says:

    That looks fantastic! I love, love and love fried plantains. Beautiful pictures.

  10. Kevin says:

    Great presentation with the dish. It all sounds so good!

  11. Peter G says:

    Maria, great to see you on the tour! This is superb..I especially am a fan of the plantains!

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