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Show 12W The Salt Lake Tribune e Sunday, July 15, 1984 , the elegant kind of ej . Mrs. Maria Cardenas, above, displays and ! Mexican food she enjoys preparing serving to guests. Ensalada de when to One dip will lead another, top right, V. ( Ostiones Ahumados (Smoked Oyster Salad) is tempter. Lucy Cardenas delights in helping her mother in kitchen. Art Design: Steve Baker Mexican food reflects cultural history By Donna Lou Morgan Tribune Food Editor Marvelous aromas made us know that the best of tacos, enchiladas, chile rellenos, burritos were in the Maria making. Grande Restaurant. Ramon Jr. cooks with my husband, Ramon, and with me. He does an excellent job cooking Mexican food for the restaurant. Lucy mostly but shes a good manages cook, too, Mrs. Cardenas explained. Maria and Ramon Cardenas also have living with them their deceased daughters six children, ages 10 to 21. "Were one big happy family, working hard and loving it, Mrs. Cardenas said. Maria Cardenas began her career in the kitchen at a very early age. My mother was a wonderful Mexican cook, she commented. As soon as I was old enough to help, she began teaching me her cooking secrets. Thats when my love for cooking beand its still flourishing! she gan exclaimed. As she grew older, Maria Cardenas' education in the fine art of cuisine blossomed under the tutelage of her great friend and master chef, Virginia Prats. Their association led to a successful business, caup-fro- Cardenas prepares them with ease and expertise. Because thats what people request," smiles Mrs. Cardenas, who firmly believes the customers always right. This dynamite' cook spends hours Monday through Saturday at the Cardenas family restaurant, Casa Grande, preparing these popular specialties. and any But, always on Sunday Mrs. other day when theres time Cardenas delights in heading for the kitchen, tying on her apron and preparing the kind of elegant Mexican cuisine that she learned to know and ' love in her growing-uyears in Chihuahua, Mexico. To see what Mrs. Cardenas had prepared was to know a culinary artist had been at work. She had orchestrated the preparation A finest Mexican fare, each dish meticulously created and beautifully presented. Enthusiastic Maria Cardenas was smiling, with her eyes sparkling, as she pointed out the delicacies she had prepared including Ceviche (fish marinated in lime and lemon juice), Ensalada De Ostiones Ahumados, Virginia (Smoked Oysters Salad), Carne Mechada (highly seasoned meat dish). Polio Pibil (chicken wrapped in banana leaf and steamed), Sopa de Albondigas (meat-bal- l soup), Albondigon (meat loaf, Mexican-styleHuachinago a La Veracruzana (red snapper Veracruz-styleArroz Tapatio (Mexican-styl- e rice), Arroz Con Leche (Rice Pudding) and more, more, more. A fruit basket at one end of the artistically adorned table was colorful with a fresh pineapple, bananas, apples, avocados, grapes and mangos (with skin stripped and rolled to resemble beautiful flowers) all nestled in a bed of red lettuce. The stunning vegetable basket included a whole cauliflower, tomatoes, cactus, fresh chilies, red onions, green and red peppers, scallions, celery, radishes and cilantro. At our restaurant, everyone asks for enchiladas, tacos, chile rellenos, which are very delicious. But I would like people to start asking for these elegant specialties, Mrs. Cardenas suggested. Grown Children Help Grown children, Lucy and Ramon Jr., were close by, proudly smiling and nodding approval for the fine fare their mother had created. They are both involved with their parents in the operation of the very fine Casa p ), ), Se-no- ra tering wedding receptions and banquets. Caters for Weddings The Casa Grande, under the direction of Mrs. Cardenas, also offers a distinctive catering service for weddings, receptions and banquets. Mrs. Cardenas artistry is evident in the spectacular wedding cakes she makes. I have been honored to make them for some of the most prominent people in Salt Lake City, Mrs. Cardenas said. Mrs. Cardenas came to this country 30 years ago, first living in San Francisco for eight years, where she met her husband, then in Salt Lake City. Maria and Ramon Cardenas have been married 26 years. We came to Salt Lake City because my husband had relatives here, Mrs. Cardenas said. "They had come to visit us in San Francisco and encouraged us to move to this valley city, suggesting there might be more opportunity for us here in the restaurant business. Weve had our family business 20 years now. Salt Lake has been good to us. We love it here, Mrs. Cardenas smiled. I'm an American citizen three years, she said, each word rich with charming accent. It was one of my " happiest days when I received this Mrs. Cardenas reminded us that the foods of Mexico are festive, colorful, healthful. And contrary to popular belief, they are not necessarily hot. Seasonings can be delicate or bold, at the discretion of the chef. She said the preparation of Mexican food has become an art, and is as dramatic and exciting as Mexican culture itself. "In fact, Mexican food reflects the cultural history of this colorful country. First, there are the dishes native to the country dishes which are prepared very much as they were in the days of the Aztecs. These are the foods using corn or masa. The ingredients in these dishes are native to Mexico and were staples for the early Indians. In those days, the foods were lovingly prepared with flavors skillfully blended, even as they are today. Mrs. Cardenas continued by saying that then came the conqueror and explorer Hernando Cortez with his men. Many of them sent for their families and settled in Mexico. Of course, they brought with them the favorite dishes of Spain including rice, olive oil and wine. These were delicious foods, so good that they were soon adopted by the Mexicans, even as the Spanish took a liking to the native tables lavishly and do more wedding cakes. When I can do these things, it will be a dream come true, Mrs. Cardenas said. The following recipes were submitted by excellent Mexican cook, Maria Cardenas. Enjoy! Ceviche (Fish Marinated in Lime and Lemon Juice) (Mrs. Maria Cardenas) cup fresh lime juice cup fresh lemon juice 3 fresh serrano chilies, finely I 1 chopped red onion, sliced and sepa- 1 rated into rings bunch green onions, finely dishes. Still later, Ferdinand Maximilian 1 Joseph and Carlotta and their court came to Mexico with cooks skilled in the preparation of French, Austrian and Italian dishes. The best of these were also assimilated by the Mexicans, producing a truly cosmopolitan cuisine, yet one as distinctive as any Hi teaspoons salt teaspoon freshly ground pepper 1 teaspoon chopped fresh gar- in the world. When Maria Cardenas isnt busy in the kitchen preparing these wonderful Mexican dishes, she enjoys turning to the artistry of working with chopped lime and lemon juice with chilies, red onion, green onion, salt, pepper, garlic, tomatoes, olives, olive oil, cilantro, pimientos and oregano. Wash fish; pat dry with paper towels. Cut fish in square pieces. Place fish in glass or ceramic bowl (a metal utensil may affect the flavor of the fish). Pour marinade over fish. If marinade does not cover the fish, add more lemon or lime juice. Cover and refrigerate for at least 4 hours. Serve as appetizer, garnished with romaine lettuce and red onion rings. Ensalada de Ostiones Ahumados, Virginia large firm tomatoes, 2 chopped fresh serrano chilies, 2 V4 lic firm, ripe tomatoes, 2 sole In large glass or ceramic bowl mix chopped 1 small onion, chopped 3 tablespoons fresh cilantro chopped teaspoons lime juice 2 chopped cup Vi stained glass, doing fine embroidery work ("We have a special way) and making baby clothes for friends. And I like td dance and sing with the kids." In the future, she would like to cater more parties for people, prepare more fancy food for them, decorate chopped cup olive oil v teaspoons fresh cilantro, 3 1 chopped red pimientos, chopped jar Vi 2 Spanish olives, teaspoon ground oregano pounds white fish fillets or 1 cup shredded Cheddar cheese In a large glass or ceramic bowl, combine tomatoes, chilies, onion, cilantro and salt to taste. Add oysters and lime juice, top with cheese. Refrigerate until thoroughly chilled. Serve as salad, Or, traditionally, serve in warm soft corn tortillas like taquitos. Albondigon (Meat Loaf, Maria-Style- 2 1 3 rmr 1 teaspoons finely chopped garlic teaspoon fresh mint, chopped or mint flakes, vided Readers request recipes Mrs. G. J. Cordova, Hunter, is hoping you good cooks will share with her recipes for Prune Whip. Recipes for Sweet Potato Pie and Peanut Butter Souffle are being requested by Jamie Crawford. Shawn Abel is requesting recipes for hamburger sauce, similar to those served in fast-foo- d hamburger places. Recipes for Pickled Ginger are being requested by Donna Holt. Gina Smallwood, Murray, is ) pounds lean ground beef pound ground pork raw eggs 2 re- questing recipes for Homemade Tootsie Roll. Recipes for baked chicken, using dairy sour cream aDd onion soup mix are being requested by Mrs. Colleen Busenbark, Bountiful. Mrs. Kim Kirchgasler is request ing recipes for Chocolate Chip Cookies, made with yellow cake mix, pea- nut butter and the chocolate chips. Pizza, with a Recipes for deep-dis- h soft crust, are being requested by Mrs. Cheryl Stapley while Kathy Canan is hoping for crisp Pizza crust recipes. Pastry-encase- d Meat Pies are in the spotlight with recipes being requested by Linda Davison, a Sacramento reader. She writes that she and her family desperately miss these treats they used to buy when they lived in Salt Lake City and is hoping someone might have the recipe. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this column. 3 2 tablespoons chopped tro teaspoons salt di- cilan- 1 Vi hard-cooke- d eggs cup chopped onions can (2 ounces) diced mientos pi- cup chopped Spanish green olives 3 Place in 350 degree oven for about hours. Remove loaf from oven; let rest 10 minutes. Cut into slices. Arrange slices on heated platter; keep warm. Serve with Salsa de Champinones (Mushroom Sauce). Huachinango a la Veracruzana 2 pounds red snapper li cup fresh lemon juice Flour 1 stick (Vi cup) butter Vi 1 1 cup olive oil whole clove garlic large onion, finely sliced 3 garlic cloves, chopped large bell pepper, chopped 6 firm ripe tomatoes, skinned and mashed 1 can (6 ounces) tomato paste Salt, pepper and garlic powder, as desired Vi teaspoon paprika 1 jar (4 ounces) minced pimientos 1 bay leaf 1 cup white wine 1 cup green peas, fresh or fro1 1 jar Spanish-styl- e green ol- ives, drained Fresh chopped cilantro teqspoon freshly ground pepper Vi teaspoon Dijon mustard Vi cup chopped tomatoes, divided 8 ounces green cooked peas Vi pan. zen 1 4 hard-cooke- 3 cans smoked oysters, 2 pepper, mustard and V cup of the chopped tomatoes. Flour hands and make a bowl with the prepared meat mixture. Place the meat onto a floured surface. With your hands, flatten the meat to make a circle about 14 inches in diameter and thick. Spread over the meat, the peas, onions, remaining tomatoes, diced pimientos, olives and remaining cilantro. Place peeled d eggs in line 2 inches from the middle. Flour hands again and roll meat and filling tight; seal the ends. Wrap in foil. Place loaf in large casserole or roasting pan. Pour the hot water in cups hot water In a large bowl mix well the ground beef, pork, raw eggs, garlic, mint, Hh teaspoons cilantro, salt, To prepare fish, cut into serving-siz- e pieces; rub with lemon juice; coat with flour. In large skillet, melt butter. Over moderate heat, fry the fish fillets until lightly browned on both sides; set aside. In large saucepan, heat olive oil with a whole garlic clove; remove garlic when browned. Saute onion, garlic, bell peppers in oil until onion is translucent. Add tomatoes, tomato paste, salt, pepper, garlic powder, paprika, red pimientos, bay leaf, wine. Bring to a boil; reduce heat and add peas, olives; sprinkle with cilantro. Add lightly browned fish fillets to sauce and simmer 10 minutes or until fish flakes easily. |
