Food embraces the heart and soul of any country and none more so than in Mexico. The state of Veracruz is known for its delicious cuisine and in Coatepec there is a well-known anthropologist/cook whose cooking classes teach not only how to make native dishes but also the why of their significance. Recently Raquel Torres, a well known author and cook who has worked at the Culinary Institute of San Francisco, gave our tour group (www.VistasVeracruz.com), a cooking lesson in which we were mesmerized by her knowledge of the cultural and historical significance of traditional Mexican dishes. Mexican food is still largely based on the foods of the ancient Aztecs and Mayan Indians who ate such foods as corn, beans, chili peppers, tomatoes, squash, potatoes, sweet potatoes, peanuts and chocolate, all native to this country. The Spanish did introduce some foods to Mexico, however, and the most widely accepted and adopted are wheat, rice, beef, pork, chicken and citrus fruits.
Torres explained this to us as well as how the blending of the two cultures is represented today in the food of Mexico. There are two major flavor principles that are used in Mexican cuisine. First, is the combination of tomatoes and chili peppers and the second is the combination of lime and chili peppers. Both are varied through the use of spices such as garlic, cinnamon, cumin, and onion. We learned, for example, that the critical difference between guacamole and an avocado salad is that the salad would have a small amount of olive oil added which then transforms it into a non-native dish. Guacamole, which uses only avocado, chile and tomatoes, is considered to be a “pure” native Mexican dish.
Two of the dishes that we prepared under her tutelage were: pollo pipian (chicken in pumpkin seed sauce) and frijoles (beans).

Here are the two recipes.
This dish has a surprising flavor supplied by the pumpkin seeds.
Pipian Sauce for Chicken or Pork
Into Blender: (in two batches or will run over!)
1/2 tsp Salt
2 c pumpkin seeds, pan-roasted w/ 1/2 onion. sliced
2 seeded Jalapenos chopped
2 big green onions, coarsely chunked
2 c (or so) chicken stock (less for texture, more for smoothness)
Blend & pour into pot to heat.
When boiling add handful of Epazote herb with stems.
Stir or will stick!!
Add chicken parts.
Add 2 c chopped Chayote squash.
Add handful of Cilantro with stems.
Cover. Simmer until done. Serve.

Frijoles
These beans have a bite to them from the chiles and a surprise flavor given by the epozote.
Soak overnight and discard soaking water
Start beans boiling with 1/2 large onion, unsliced
Pan-roast together:
1 c Ajonjoli (sesame seeds)
2 large cloves Garlic, chopped into chunks
1 dried Chipotle chile
Grind roasted ingredients in Blender
Add to frijoles and top with handful of Epazote with stems.
Simmer until beans are tender. Add salt to taste. Serve.

Happy eating!