When you come to Guadalajara Grill Tucson and join us for our Culinary Tour of Mexico, you are always going to be in for a surprise. There are just so many incredible hidden gems among the diverse dishes that make up Mexico's rich culinary tradition, and we could never possibly hope to do them all justice. But this dish is truly special.
Mexican food in Tucson does not need to be predictable, and Pipian Verde is one dish that definitely proves that point. It is one of the the most incredible and unimaginably complex yet simple Mexican sauces you could ever find. So, how can something be simple and complex at the same time? It all depends on how you look at it. Chef Edgar breaks this delicacy down step by step, making it easy for you to try at home after you've tasted his mouth-watering creation. Come join us. Taste it for yourself. Then try it at home!
Pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Green pipian offers fresh oven roasted and tangy green chiles, onions and tomatillos and bright fresh greens and herbs to counterbalance the richness of the fish. This sauce also makes a good vegetarian dish; chayotes, pototoes, eggplant would all be a suitable replacement for the fish. Chicken or pork also work well with this versatile sauce.
For the Nut & Seed Mixture
- 8 whitefish fillets (we used sea bass)
- 2 Mexican or Zucchini squash
- Salt, pepper, butter or oil
- Queso fresco or Manchego cheese
For the Fresh Greens Mixture
- 2 oz. unsalted sunflower seeds
- 1/4 cup unsalted roasted almonds
- 2 cloves of garlic
- 1 jar sesame seeds
- 1 corn tortilla
- Cloves, salt, pepper
For the Tangy Mixture
- 1 bunch of Cilantro
- 1 Bunch of Romaine Lettuce
- 5 Tomatilllo green tomatoes
- 3 Poblano Chiles
- 3 Serrano Chiles
- 1 Onion
- 1 clove of garlic
- In a hot lightly oiled frying pan, toast the Nut & Seed Mixture. Do not burn! Food process to into a powder, leaving some small pieces for texture.
- Blend the Fresh Greens to a liquid
- Cut into pieces and toss the ingredients in the “Tangy” mixture in oil, and broil in an oven dish until the skin of the chiles begins to crack. Remove and deskin the chiles. Blend the ingredients to liquid
- Fold the 3 separate mixtures together in a sauce pan, and simmer on low heat
- Pan fry the fish in butter, salt and pepper to taste, 5 minutes on each side or until they flake easily. Add in the diced squash in the last 3 minutes
- Serve the fish on a bed of the diced squash. Ladle the Pipian Verde sauce over the fish generously.
- Accompany with White Rice, Black Beans & Salad garnish
When most Americans hear the word mole (pronounced MOH-lay), they often think specifically of mole poblano, made with dark chocolate and nuts. Puebla, a major center of the Meso-American culture, is where the Indian and the Spanish cultures repeatedly collided.
The word Mole comes from the Náhuatl Indian word molli, meaning “concoction” or “sauce.” Though the invention of mole poblano is usually attributed to a Spanish nun, most food scholars agree that some form of the sauce dates back to pre-Hispanic times....so Mole is evidence that the Indian culture was never defeated.
Our Mole Poblano is made fresh daily, using only the freshest ingredients, and the chicken slow-cooked in this rich sauce is fall-from-the-bones tender. It is fitting that our first stop on the Mexican Culinary Tour includes this most Mexican and traditional of dishes.
Join us at our Tucson restaurant location for Pollo en Mole Poblano during the month of July 2010.
Pollo en Mole Poblano Recipe
- One whole cooked chicken cut into pieces
- Toasted Sesame Seeds
- 6 Chile Anchos
- 3 cloves of garlic
- 3 chiles negros or mulatos
- Bay Leaves
- 1 hard white bread dinner roll
- 1 onion
- 2 hard shell corn tortillas
- 1 Bar of Chocolate
- 1 stick of cinnamon
- Oil or butter (optional)
- Soak the Chiles in Warm Water for 10 Minutes
- Grind the Chiles with the Garlic, Bay Leaf, Sesame Seeds, Cloves, Pepper, Cinnamon, Onion, Bread Roll, and Bar of Chocolate Until it forms a paste
- Fry this Paste in the Hot Oil (Butter Optional), Seasoning with Salt and Enough Chicken Broth for a Good Thickness
- Add the Cooked Chicken and Leave Boiling 5 – 8 Minutes.
- Serve with Mexican style rice.
Starting on Friday July 2nd, 2010, Guadalajara Grill will embark on a Culinary Tour of Mexico!
From the very beginning of our restaurant, we have taken inspiration from Guadalajara, in the State of Jalisco. Everything, from our menu to the decorations of our restaurant itself, is inspired by our roots in Guadalajara. Our commitment to this inspiration has shown through in our blend of traditional and innovative dishes, surrounded by fresh tortillas, tableside salsa, live mariachi music, and wonderful friendly staff dressed in traditional Mexican attire.
But Mexico is a large country, and it possesses one of the richest culinary traditions in the world. Extending from the Pacific Coast, to the Gulf of Mexico, from Northern deserts, and ranches to the highlands and fields of Central Mexico, all the way to the mountains and rainforest, the natural and cultural diversity of Mexico has resulted in a diverse mosaic of cuisines that few places in the world can rival.
We want to pay homage to that rich tradition, and take you along for the ride. Every month, starting on July 2nd 2010, our Tucson restaurant will feature a different state or region of Mexico, and bring you samples of some of the tastiest local dishes that originate there. Chef Edgar Gomez will put his special touches on some of the classic dishes from each place. Some dishes will be Mexican food favorites, and others will be fantastic dishes that you may never have tried. And that's the point. We want to share our love of Mexico and her culinary traditions with you!!
Chef Edgar will also be sharing his delicious recipes with you every month! and you can find them on the "Culinary Tour" web page on this site, starting with Puebla. Here in our blog, we will also write about the culture, history, traditions, clothes, music and even current events of each area we are focusing on.
If you have been to Mexico, you know that each trip and each new destination offers a world of new surprises and experiences. We would love to hear about your favorite times, favorite destinations and favorite meals in Mexico. Share your comments here, or on our Facebook page. And let us know what you think by leaving us reviews on your favorite restaurant review site.
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