MERIDEN – Mexican cuisine is generally very popular. In the city alone there are a multitude of restaurants serving traditional Mexican dishes.
In a recent interview with Record Journal, Ana Rojas, kitchen manager at El Sol de Mexico in Meriden, gave us the recipes for some traditional, easy-to-prepare Mexican dishes.
With the football season approaching, these dishes are ideal for families who like to cook a meal together and share it with friends.
According to Rojas, Shrimp Botana is one of the most popular dishes in the restaurant.
Shrimp Botana is a plate of seasoned shrimp that is served on a salad.
“I make 400 prawns in botanas in one weekend,” she said.
The dish is served as a starter and Mexicans prefer it to be very spicy, she said. Chefs in the restaurant only spice up the dish on request.
Shrimp Botana is a “simple” and “easy” dish, said Rojas.
The ingredients are prawns, lettuce, tomatoes, cucumber and lime.
First, the prawns are grilled and seasoned with your preferred mix of spices. Rojas uses the house spice at El Sol de Mexico.
While the prawns are cooking, the vegetables can be diced or sliced and placed on a plate.
Then the prawns are placed on top of the vegetables and the dish is ready to serve.
Rojas adds a spicy powder to the dish before serving if the customer so wishes.
She said the trick with cooking shrimp is not to overcook them so they don’t harden.
To prepare Mexican nachos, the employees at El Sol de Mexico first cut meat into very small pieces.
The meat is then placed on the grill and the desired seasoning mixture can be added during the cooking.
The next step is to put tortilla chips on a plate and then top with grated mozzarella cheese. Then put the plate in the microwave for a minute. The lettuce, tomato, onion and coriander are then cut into small pieces.
The meat is first placed over the fries and cheese platter. Then the vegetables are poured over the meat and the plate is topped with sour cream and cheese powder.
To make guacamole, avocados must be peeled and then mashed. Lime, salt, and pepper are then added to the pureed avocados. Chopped onions, tomatoes, and coriander are added to the mixture later. At El Sol de Mexico, the guacamole can also be mixed with a spicy powder on request. Guacamole can be enjoyed as a snack with tortilla chips or toast. Main dishes such as tacos and fajitas can also be rounded off with guacamole.
El Sol de Mexico is located at 306 East Main St. in Meriden. They offer both food-in and take-out service. The restaurant is open from Sunday to Thursday from 10 a.m. to 9 p.m. and on Fridays and Saturdays from 10 a.m. to 10 p.m.
Marcelo Gonzales has been the owner of the company for five years. He said the restaurant had been open for about eight years.
[email protected]: @KarlaSantosNews