Chicken Piccata

Chicken-PiccataAlthough I delight in exotic and spicy cuisines, I do occasionally enjoy one of the great European standards — like this one!  It’s a relatively simple recipe that you can prepare in about half an hour, give or take.  There are few recipes in the global culinary repertoire that provide more elegance and flavor for so little effort.  Continue reading

Chicken en Mole Poblano

MoleWhen I was growing up in Texas, many years ago, my favorite cuisine was Tex-Mex, and we had many different Tex-Mex restaurants to choose from.  One of the more popular venues was El Chico, a family-owned establishment that started in Dallas in 1940 and has since expanded to almost 100 restaurants across the country, and even to Cairo, Riyadh, and Dubai.  Mariano Martinez, the owner of Mariano’s Mexican Cuisine in Dallas and Arlington, learned Mexican cooking from his grandmother, Gabina Cueller Gamez, one of El Chico’s founders. According to the January 1993 issue of Texas Highways magazine:

Mariano’s favorite family Christmas dish is Chicken en Mole Poblano, a variation of the national dish of Mexico. Chocolate provides the special ingredient of the spicy sauce. Mole recipes abound, but Mariano’s wife, Wanda, likes to flavor her sauce with chili powder, dried red pepper, and sesame seeds. The Martinezes serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. Fruitcake and buñuelos complete the feast. Continue reading