Boston's Best Recipes To Celebrate Mexican Independence Day

Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day! Let's clear the air:  Cinco de Mayo 2015 has already passed us by, but the good news is that Mexican Independence Day hasn't happened yet, so there is another excuse to indulge our Mexican-loving taste buds and celebrate! Mark your calendars for Wednesday, Sept.16 for the real Mexican Independence Day. Celebrate by making a reservation at one of Boston's many fabulous Mexican or TexMex restaurants, or, if Wednesday isn't a convenient night to go out, try making a gourmet Mexican feast right at home.

Cooking an authentic Mexican Independence Day meal at home may sound intimidating, but Boston's best chefs are sharing their signature Mexican recipes. Start by making your own guacamole. It is surprisingly easy! In fact, all you need are the ingredients and about 10 minutes! Voila, restaurant quality guac that the whole family will love! More experienced chefs will love the below recipes for Skillet Roasted Shrimp Al Ajillo. Insider tip: high-quality, local, organic ingredients will result in a truly delicious meal.

Joe Cassinelli
The Painted Burro
219 Elm St.
Somerville, MA 02144
(617) 776-0005
thepaintedburro.com

Originally from nearby Milford, Massachusetts, Chef Joe Cassinelli grew up eating lots of delicious home cooked Italian dishes made by his parents and grandmother and developed a love for food. He worked at restaurants throughout his teen years and eventually went to the Culinary Institute of America to pursue his passion for food. After graduating from culinary school, Cassinelli put his expertise to work at some of Boston's top tier restaurants including Seasons, Mistral, Teatro and Stella. Several years ago, Cassinelli opened a number of restaurants in Somerville. His ventures have brought lots of flavor to the neighborhood. One of his most loved restaurants in Somerville is an upscale Mexican restaurant in the heart of trendy Davis Square: The Painted Burro. The Painted Burro offers more than 100 tequilas and mexcals in an awesome, festive atmosphere. Their food is fantastic and is always made with with interesting, delicious, fresh ingredients. Today, Chef Cassinelli shares two of his favorite Mexican recipes from The Painted Burro so you can make them at home in celebration of Mexican Independence Day.

No Mexican meal can properly start without some fresh, savory guacamole!

The Painted Burro House Guacamole

• 4 Ripe fresh Haas avocados (peeled and crushed)
• 5 oz Chopped white onion
• 1 oz Chopped cilantro
• Juice from 4 limes
• Sea salt to taste

Directions:

1. Combine all ingredients and enjoy!

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Skillet Roasted Shrimp Al Ajillo

Ingredients:

• 6 Ea White Gulf Shrimp (peeled and deveined)
• Onion
• Garlic
• Roasted garlic & chipotle butter
• Cilantro
• White wine
• Oaxaca cheese
• Cotija cheese
• Asadero cheese
• White corn meal

Directions:

1. Cook the cornmeal with milk to desired consistency, fold in the cheeses.
2. Melt the chipotle butter in a sauté pan.
3. Add the shrimp and wine.
4. Cook until shrimp are done.
5. Add cilantro.
6. Place the warm cheesy grits in a bowl.
7. Place the warm cheesy grits in a bowl.
8. Enjoy!

Shayne Nunes
Foundry on Elm
255 Elm St.
Somerville, MA 02144
(617) 628-9999
www.foundryonelm.com

Nunes is one of the youngest and hottest chefs in the greater Boston area. Originally from Somerville, Nunes' local roots run deep, but he still uses global influences in his cooking. One of his deliciously innovative Mexican-inspired creations are the pork belly tostadas. At Foundry on Elm, Nunes makes the salsa and siracha in-house, and slow roasts the pork belly in Downeast Cider. For an at-home version, its easier to use some pre-made ingredients.

Pork Belly Tostadas

Ingredients:

• Queso cotija
• Avocado crema (avocado blended in food processor with sour cream and a splash of lime juice)
• Pre-cooked pork belly
• Salsa
• Corn tortillas
• Siracha sauce

1. Flash fry two corn tortillas until golden brown and crispy
2. Lay down the shell as a canvas and top with a hefty amount of queso cotija while the shell is still hot.
3. Top the cheese with the hot shredded pork belly, followed by the refreshingly spicy salsa and avocado crema.
4. Finish with a couple drops of sriracha to add that "zang," and you're ready to go.

Patrick Gilmartin
River Bar
661 Assembly Row
Somerville, MA 02145
(617) 616-5561
www.river-bar.com

Gilmartin heads up the team at River Bar with some impressive experience, including working at Rialto, recognized as one of the best restaurants in the greater Boston area. At River Bar, he focuses on what he calls "elevated street food," which is the perfect venue for some experimentation with traditional Mexican flavors. Here, Gilmartin shares his recipe for Pork Cutlet Tacos!

Pork Cutlet Tacos
Ingredients:

• 4 5 oz pork cutlets
• 16 white corn tortillas
• 1 cup sour cream
• 3 ea fresh limes
• 1 c store bought cucumber kimchi (or homemade)
• eggs for egg-wash flour
• Panko

Directions:

• Pound out the cutlets to as thin as possible and bread by first dredging in flour, then dipping in egg-wash, and then covering in panko crumbs.
• Mix sour cream with the zest and juice of two limes, season with salt and pepper.
• Fry up the cutlets in 350 degree oil until golden brown and cooked through.
• Warm up the tortillas in stacks of two on the grill until soft and pliable.
• Spread a little of the lime cream in the tortilla (from step 2), cut the cutlets into strips and add into the tortillas, (each cutlet should yield two tacos). Top with kimchi and serve with lime wedges on the side.

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