Being a Philippine-American, I am naturally drawn to Mexican culture and cuisine as Philippines and Mexico share customs and traditions dating back to some 400 years. If you are interested in reading about the Mexican-Philippine cultural relationship, check out this article. Many traditional Mexican dishes (non fast-food ones) that I have had remind me of Filipino home cooking and comfort foods. The first time I ate cochinita pibil at a Mexican restaurant, it reminded me of a pork dish that my dad would cook. Though there are some differences in ingredients used (for example: Filipino adobo refers to a meat stew cooked in a vinegar & soy based sauce and Mexican adobo involves dried and/or smoked chiles), something about Mexican food transports me to my family’s table. I can feel the warmth and care put into making the dishes in the same way that my parents and other relatives do with Filipino food.
Since my husband is recovering from a nasty cough and it has been a bit cloudy outside last week, I made Oaxacan-style chicken and masa dumplings (mole amarillito con pollo y chochoyotes). This orange-red colored mole is not usually what you would think about when talking mole. Probably the most common is the mole poblano or mole negro that involve chocolate and a slew of other ingredients and spices. There are several types of mole originating in Oaxaca and other states in Mexico, but this mole amarillito isn’t very complicated and doesn’t require so many ingredients. It is easy to whip up and is full of flavor, I guarantee it! Continue reading