May in Mexico Mini 2014 Menu
Get ready to spice it up! Our next stop is Mexico, a land of ancient civilizations and traditions mixed with European culture. As we’ve seen in many countries, history and culture tend to influence cuisine. When the Spanish arrived to colonize the region in the 16th century, they found that the indigenous people (at this point the Aztecs) were successful in agriculture, resulting in plentiful food and rich tradition surrounding the preparation and consumption of food. The staples were corn, beans, and chili peppers, all accented with produce that they gathered locally or cultivated. These still remain central to Mexican cuisine today, but the Spanish brought with them a variety of livestock animals, dairy products, and herbs and spices, as well as cooking techniques such as cheese making and frying foods.
Over the centuries, cuisine has developed further, and it has become difficult to distinguish which foods are indigenous and which originate from influencing cultures. Today each region has its own local flavor, for example tropical produce is more prevalent in central and southern regions and fresh seafood is often found in coastal regions. However certain traditions and dishes are found everywhere. The kitchen in a Mexican home is not simply functional, but has cultural significance as well. Young women are trained by older women to cook for their loved ones, and families gather for a hearty midday meal of local foods daily. Preparing and eating meals is about more than just nourishing the body; it is about nourishing relationships. For this reason, food is also closely tied to the celebration of festivals such as La Dia de los Muertes, Christmas, Easter, weddings, birthdays, and other family celebrations. You will see three of the most popular celebratory foods on this menu: mole, tamales, and barbacoa. We also gave you the option to spend some time in the kitchen – grab a friend or family member, or maybe 5 – making some of the add on recipes (tortillas and salsa) from fresh ingredients. You won’t regret the fresh flavors or the time spent building those relationships, but we certainly understand if you need to save time and go with store bought. But please make sure you bring a crowd when you sit down to eat! “Conversación es alimento para el alma.” – Mexican proverb, meaning, “Conversation is food for the soul.”
What are Mini Menus? Mini menus are a fraction of the meals you would see on a normal menu and can be completed quickly and efficiently in a few short hours, in the evenings when you are preparing the meal for dinner or during small bursts of times like naps. Mini meal plans are designed for the busy family who wants freezer meals in their freezer but doesn’t have time to do a full months worth of meals. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck! If you like (or don’t like) this menu you might want to check out all our past mini menus!
If you like this menu you might want to check out all our past Mini menus.
- Tamales with Chicken and Salsa Verde
- Easy Chicken Mole
- Slow Cooker Barbacoa Beef**
- Carne Asada**
- Chorizo Stuffed Hatch Chiles
**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!
As you can see we have a NEW way of getting and printing your monthly menu documents. As part of that change, we have also changed the type/size of labels we use. The above labels will print four to a page and line up with Avery 8168/5168 labels or equivalent.
Are you a person that likes to see the menus visually? Perhaps you should check out the May in Mexico Mini 2014 Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Meals has to say about it.
Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:
- Netta Baker – I am an attorney, avid cook and mother of two teenage boys. I have been freezer cooking for 10 years now, ever since our kids started having regular sports practices in the evenings.
- Jennifer McCurdy - My name is Jennifer McCurdy. I live in rural southeastern Minnesota with my husband and son. My favorite past time is to spend time cooking and baking in my kitchen.
Are you new to Once A Month Meals or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!