Getting together the recipes for Conexiones Magazine, I decided to start a gastronomic tour around the world to discover together delicious recipes that we could use daily in our kitchens as well as enjoying beautiful places we can learn about.
This time we will travel to Monterrey, Nuevo Leon, Mexico .
Monterrey is the capital of Nuevo Leon and is located in northeastern Mexico. It is one of the most developed cities in Mexico, has a great culture and history, not to mention that it is a major industrial and economic center. Monterrey’s cuisine is also very special.
Besides the typical dishes such as kid and machucado, Monterrey also offers delicacies like grilled zaraza; tenderloin strips served with guacamole, and arrachera, a flank steak typical in Nuevo Leon. Grilled pork with red chili peppers and a good stew are other delights very well prepared in Nuevo Leon. If friendship, family unity and joy, are the stars ingredients, the good regional beers, are the perfect complement.
As we approach Thanksgiving I thought I'd share with you a delicious recipe to accompany the turkey or perhaps to serve as a delicious appetizer that your guests will enjoy and will ask for your secret recipe. My friend Lucy, which cooks like nobody else Monterrey’s famous dishes, generously shared the secret of her delicious:
1 lb. Chambray potatoes (baby red potates)
Chiles de arbor peppers (you can find it in the latino stores)
(depending on how spicy you want the potatoes, use 4-6 chilies)
Juice from 3 limes
1 tsp. chicken bouillon powder
2 tbsp. butter
Wash the potatoes and boil them with the skin on in salted water until they are tender.
Put the chiles de arbor peppers in the blender and blend first, then add the lime juice and bouillon powder and blend well. Drain the potatoes and prick them with a fork (or toothpick) in order to absorb the juice better. Melt the butter in a frying pan and add the mixed liquid. Add the potatoes and allow absorbing the mixture.