Mexican Independence Day – celebrated every year on September 16 – commemorates the momentous day when priest Miguel Hidalgo y Costilla called on Mexicans to rise up against the colonial government of Spain in 1810. Father Hidalgo gave his famous battle cry in the town of Dolores, and his powerful speech rallied the people behind the movement. Every year since Mexicans celebrate the day with colourful parades, mariachi bands, a festive fiesta and deliciously authentic eats.
And in South Africa, we’re lucky enough to have a local chef like Aiden Pienaar who specialises in the culinary delights of that country.
Aiden Pienaar
To get us into the celebratory mood, Pienaar kindly sent us the recipes for a fabulous Mexican cocktail as well as for a mouth-wateringly good lamb enchilada – both from his best-selling cookbook Mexico in Mzansi. I have added a third–very SA/Mexico take called Sosatie and Boerie Tacos–give it a try.
¡Buen provecho!
Paloma Cocktail (serves 1)
The basic ingredients are –surprise!—tequila and grapefruit—totally Delicious
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Braised Lamb Enchiladas (Serves 4-6)
Think marinated lamb shoulder braised in a succulent enchilada sauce with plenty of tomato and cream nice and spicy served with homemade corn tortillas–spectacular
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In Mexico in Mzansi, Chef Aiden Pienaar brings local flair to traditional Mexican favourites, from classics such as mole, refried beans and nachos, to innovations including Mexican chakalaka, chilli con carne vetkoek and the aforementioned sosatie and boerie tacos.
Port Elizabeth born but now a resident of Sandton, Pienaar is currently the Head Chef at Second Story, Sandton CityHere he shares his recipe for Sosatie and Boerie Tacos with Crispy Pap Squares, Fresh Corn Tacos and Garlic Mayo.
AIDEN PIENAAR’S SOSATIE AND BOERIE TACOS (makes 6)
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