COSTUMBRES INTERNACIONALES

MÉXICO
 MEXICAN FOOD
• POLLO ROJO (CHICKEN IN TOMATO AND CHILE
SAUCE)

SIMPLE ENOUGH FOR EVERY DAY, BUT NICE ENOUGH

FOR COMPANY—THAT’S WHAT POLLO ROJO BRINGS
TO THE TABLE! ALMOST EVERYONE LIKES CHICKEN,
AND WHEN IT’S SIMMERED IN THIS TOMATO AND
MILDLY SPICY CHILE SAUCE, IT’S BOUND TO BE A HIT.

ANOTHER GREAT THING ABOUT THIS DISH IS THAT YOU

CAN ASSEMBLE THE VARIOUS OTHER INGREDIENTS
WHILE THE CHICKEN SIMMERS, CUTTING DOWN ON
PREP TIME. IT ONLY TAKES 30 MINUTES COOKING TIME
FROM START TO FINISH!.
 INGREDIENTS
• 3 TABLESPOONS VEGETABLE OIL (DIVIDED, OR 1 TABLESPOON GOOD QUALITY PORK LARD
PLUS 2 TABLESPOONS OIL)
• 3 TO 4 CHICKEN BREAST HALVES (OR 4 TO 5 CHICKEN THIGHS)
• 2 CUPS CHICKEN BROTH
• 2 CUPS WATER
• 6 LARGE TOMATOES
• 1/2 ONION (CUT INTO QUARTERS)
• 1 TABLESPOON RED CHILE POWDER (OR CHILE PASTE)
• 1 LARGE CLOVE GARLIC (PEELED AND CRUSHED)
• 1 TEASPOON OREGANO
• 1/2 TEASPOON CUMIN

• 1/2 TEASPOON COCOA POWDER (UNSWEETENED)

• SALT TO TASTE
 STEPS TO MAKE IT
• GATHER THE INGREDIENTS.
• TURN YOUR BROILER ON TO HIGH SO THAT IT CAN PRE-HEAT. HEAT 1 TABLESPOON OF THE OIL OR LARD IN A LARGE PAN OVER
HIGH HEAT. BROWN THE CHICKEN PIECES ON EACH SIDE.
• COVER CHICKEN WITH CHICKEN BROTH AND WATER. BRING TO A BOIL. WHILE THE CHICKEN IS HEATING, SLICE THE TOP OFF OF
EACH TOMATO AND PLACE THEM, CUT SIDES DOWN, ON A COOKIE SHEET ALONG WITH THE ONIONS. DRIZZLE THE OTHER 2
TABLESPOONS OF OIL OVER THEM. PLACE THE COOKIE SHEET UNDER THE BROILER AND LEAVE IT UNTIL THE TOMATO SKINS
BECOME VERY WRINKLED AND SHRIVELED.
• WHILE THE TOMATOES AND ONIONS ARE BROILING, BRING THE CHICKEN BROTH TO A STRONG SIMMER AND ADD THE CHILE
POWDER OR PASTE, GARLIC, OREGANO, CUMIN, AND COCOA POWDER.
• WHEN THE TOMATOES ARE READY, REMOVE FROM BROILER AND LET COOL FOR ABOUT ONE MINUTE. WHILE THE TOMATOES
COOL, TURN THE CHICKEN PIECES IN THE POT. PEEL THE SKIN OFF OF EACH TOMATO AND USE A SPOON TO REMOVE THE
SEEDS FROM THE MIDDLE. USING YOUR FINGERS, MASH THE TOMATO A LITTLE AND ADD INTO THE SAUCE IN THE POT.
SEPARATE THE ONIONS AND STIR INTO THE SAUCE. LET THE SAUCE REDUCE, BOILING GENTLY AND UNCOVERED, WHILE THE
CHICKEN FINISHES COOKING.
• COOK UNTIL THE CHICKEN REACHES 170 F/ 77 C INSIDE. IF THE LIQUID COOKS OFF TOO FAST, ADD ABOUT A HALF CUP OF
WATER AND CONTINUE COOKING, REPEATING IF NECESSARY.
• SERVE YOUR POLLO ROJO WITH CORN TORTILLAS AND WHITE RICE OR MEXICAN RICE, IF YOU LIKE. BE SURE TO REFRIGERATE
ANY LEFTOVERS FOR FUTURE USE, AS THEY ARE DELICIOUS.
• ENJOY!
 DAY OF THE DEAD
• IT IS ONE OF THE MOST TRADITIONAL FESTIVALS
IN MEXICO. IT IS CELEBRATED ON THE 1ST AND
2ND OF NOVEMBER.

• DURING THIS FESTIVAL, OFFERINGS ARE MADE TO

THE SOULS OF ANCESTORS. SHRINES ARE BUILT
IN HOMES TO HONOUR DEPARTED RELATIVES AND
THERE ARE OFTEN ALL-NIGHT VIGILS AT GRAVES.
• MARKET STALLS SELL PAN DE MUERTOS AND
COLOURFULLY ICED SUGAR SKULLS.
• AT LAGO DE PÁTZCUARO THERE IS A BEAUTIFUL
TORCH-LIGHTING CEREMONY, FESTIVE DANCES
AND A CEREMONY ON JANITZIO, AN ISLAND IN THE
MIDDLE OF THE LAKE.