Vegetable sides in Mexican cooking
I've been delving into Mexican a lot lately and I've noticed there are few traditional vegetable centric recipes. So far a few that I've found are:
-calabacitas con crema (a zucchini, corn, poblano chile dish with cream)
-vegetarian tacos/tamales, usually with hearty greens or mushroom fillings
-grilled knob onions
-nopal cactus (as a salad or grilled whole)
-grilled corn on the cob
-raw jicama with chile and lime
I'm really interested in how Mexican cooks would prepare carrots. Or cauliflower? Or other vegetables? What seasonings could be used and how would seasoning vary by region? If anyone knows a lot about Mexican vegetable cookery, I would love to learn more.
Carrots and cauliflower are old-world foods, so the preparation methods and seasonings are more likely to reflect Spanish influences than the Indigenous chiles, etc. They grow fine in the higher altitude temperate regions.
Carrots are commonly pickled with onion and chiles. Zanahorias en Escabeche
I suspect vegetables like this usually appear in soups and stews, rather than as stand alone sides. The division of meal into meat, starch, salad, and one or more vegetable sides is largely an American (USA) idea.
A web search in Spanish might turn up more choices
coliflor, zanahoria, calabaza. Viandas is a common Latin American term for starchy vegetables (especially root ones, but not exclusively so).
I asked a similar question to a Mexican American friend years ago - his answer was they like to chop them (veg) up and put them in the dish - also in your salsas etc
one signature of Mexican cooking is the combo of crisp fresh with the savory sauced - crunchy fresh jalapenos and tomatoes, salsas etc.
This should not stop you (the OP) from getting inventive with Mexican flavors on vegetable dishes though - peppers, squash, cactus, chayote, tomatoes, tomatillos all factor wonderfully into Mexican foods.
Yeah, I have seen the carrot pickle pop up a few times. You brung up a good point about how most other cultures don't necessarily divide food groups like Americans do, which makes me wonder why that is. Also, I have tried searching for recipes in spanish for moles before and found some interesting results. Definitely gonna have to give it a try for vegetables too.
Zarela Martinzez - food and life of Oaxaca
Her initial impression was that there weren't Oaxacan vegetable dishes, but then discovered that vegetables are common and taken for granted. Thus there's no need for explicit recipes.
That said, she mentions lenten vegetable dishes and escabeches (pickles), but doesn't have much in the way of recipes. There's a green bean dish, and mixed cooked vegetable salad (along the lines of the Russian Salad that is so popular in Spain).
Chiles toreados, Mexican coleslaw, rajas con queso, lots of various salads with ingredients ranging from jicama to cabbage, stuffed vegetables (chiles, calabazitas, flor de calabaza, nopales, chayotes, potatoes, lots can be stuffed), also green beans (ejotes), actually google any vegetable after recetas mexicanas para X vegetable, and you will get hits...
If you are looking for traditional vegetarian recipes and can read in Spanish I would suggest you google: "recetas mexicanas de cuaresma" (Cuaresma is Lent) and sift through to find non-seafood/fish ones, OR just google recetas mexicanas de cuaresmo que no lleven mariscos/pescado and see what turns up.
There are actually loads and loads of options for sides as well as soups and main dishes.
I googled up a thread for you to look at that has a cauliflower recipe as well as a linked eggplant recipe:
Thanks for all of the info. I did some searching for ejotes recipes and found a lot of stuff including a simple dish of sauteed green beans in a base of diced onion, garlic, and tomato which makes sense from Spanish influence. I've also made a Mexican style slaw before from the link below, subbing cabbage for brussels sprouts and it was crazy good.
Your post made me smile... years ago I had a student who was from Mexico, who often said that "we don't eat vegetables." As a thank-you gift at the end of his research project he gave me a Mexican cookbook, saying that the recipes in it were similar to what he grew up with, and there were no vegetables in it :-)
Rick Bayless has a delicious recipe for Green Beans with a Salsa Dressing in Mexican Everyday. http://www.fronterafiesta.com/cook/sa...
I use jarred red mild or medium Herdez salsa instead of tomatillo salsa and it is soooo good. My family regularly requests this as a side at our beach parties in the summer.
My 'mexican' vegetable dishes include:
a cabbage salsa - just replace the tomatoes with cabbage in an typical pico recipe.
grey squash (zucchini) -saute with a bit of onion, finish with lime juice and cilantro
soup with large chunks of vegetables, such as potato, carrot, zucchini, corn on the cob (1" thick slices), etc.
rajas - roasted poblano strips can be used to give almost any vegetable a Mexican twist. Cilantro also.
curtido - a Central American version of a slaw - the cabbage is blanched. May also ferment/ripen a few days.
One of my favorite, simple Mexican side dishes is grilled green onions. This is the perfect time of year for them. Medium to larger sized green onions, olive oil, salt, pepper, then grill until tender. Our whole family stands around the grill waiting for these to come off and we eat them on the spot as an appetizer. Although, they are also a good complement to grilled meats, if they last that long. The tough green ends works as a great handle!