Mexico. Our brother from another mother. A country, with whom, like it or not, we are inexorably, deeply involved, in a close but often uncomfortable embrace. Look at it. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth. Mountains, desert, jungle. Beautiful colonial architecture, a tragic, elegant, violent, ludicrous, heroic, lamentable, heartbreaking history. Mexican wine country rivals Tuscany for its gorgeousness. Its archeological sites—the remnants of great empires, unrivaled anywhere.
And as much as we think we know and love it, we have barely scratched the surface of what Mexican food really is. It is not melted cheese over a tortilla chip. It is not simple, or easy. It is not simply halftime food or a dish that accompanies a margarita. It is in fact, old– older even than the great cuisines of Europe and often deeply complex, refined, subtle, and sophisticated. A true mole sauce, for instance, can take days to make, a balance of freshly (always fresh) ingredients, painstakingly prepared by hand. It could be, should be, one of the most exciting cuisines on the planet. If we paid attention.
Food is an important pillar in every culture, and Mexican culture is no exception. For a Mexican, it can be sometimes hard to tell with words how much they love you; however, Mexican culture uses food as a language to express love and affection. El amor entra por el estómago - Love enters through the stomach.
In the South, it's normal to stuff ourselves to death, as well as, our guests, but Mexicans take it to a whole other level. Next time you are invited to a gathering where Mexicans are the hosts, please skip one or two meals a day until you arrive. There is no way you say no to your host when they offer you another homemade taco. You must eat it. Despite if that’s the last thing you do in your life.
Mexican culture says that if you want to conquer someone’s heart, you have to cook for them and they will fall in love with you. Yes, I know people who have fallen in love on a Taco Tuesday. In Mexico, you can expect your friends and family to cook for you as evidence of their appreciation towards you.
In fact, Mexican food is to die for - literally. It's the only food worth coming back from the afterlife every year during Día de Muertos for a celebration of life where the souls of ancestors will come to enjoy their favorite meal.
So whether you're Southern or South of the Border, we believe there’s a sixth omnipotent love language — food. Food incorporates all the other five languages and all five senses. It’s a very powerful way of creating a connection and expressing love.
Words of affirmation: your tacos are delicious.
Acts of Service: I made you tacos.
Receiving Gifts: Here's a taco.
Quality Time: Let's go out for tacos together.
Physical Touch: Let me hold you like a taco.
And as I think about myself and all life’s relationships — family, friends, and romantic — I’ve never felt more understood.
Arroz Con Pollo
INGREDIENTS
For the Chicken
- 6 chicken thighs (either skin-on or skinless, whichever you prefer)
- 3 1/2 tablespoons olive oil, divided
- 2 tablespoons white wine vinegar (or lime juice)
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cracked black pepper
For the Rice
- 1 small yellow onion, diced
- 2 jalapenos, diced
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed and drained
- 3 1/4 cups chicken broth
- 2 tablespoon tomato paste
- 1 teaspoon coarse kosher salt
- 1 1/2 cups frozen green peas
- chopped cilantro and lime wedges, for garnish
INSTRUCTIONS
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In a large freezer bag (or bowl), add chicken, 3 tablespoons olive oil, white wine vinegar, chili powder, onion powder, garlic powder, ground coriander, salt, oregano, cumin, and pepper. Seal the bag and toss until everything is completely coated with the marinade. Refrigerate for at least 30 minutes, up to overnight.
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Heat a large saute pan over medium heat. Add half the chicken thighs to the pan skin-side down and cook for about 6 minutes per side, until the skin is crispy and golden.
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Transfer the chicken onto a plate and cook the remaining chicken the same way. The chicken won't be fully cooked yet – that's okay. It will continue cooking with the rice later.
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In the same pan using the oil that's already in there, add the diced onions and jalapenos. Cook for 5 minutes until onions have softened and are translucent.
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Add the garlic and rice. Saute for 1 minute until the garlic is fragrant and the rice begins to brown slightly.
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Add the chicken stock, tomato paste, and salt, Stir together to combine until the tomato paste has fully dissolved.
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Add the browned chicken thighs to the pan skin-side up and bring the water to a boil. Reduce heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked through and the chicken registers an internal temperature of 165°F.
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Remove the pan from the heat and transfer the cooked chicken pieces to a clean plate. Add the frozen peas to the rice and fluff them in using a fork. The rice will be hot enough to thaw the peas out completely.
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Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.
