Recently, I had the wonderful opportunity to speak with Montreal-based chef and Chopped Canada judge, Chuck Hughes (also of Chuck’s Day Off). He was in Toronto to speak at an event at the Art Gallery of Ontario about Mexican travel (which he says he goes yearly) and Mexican food (for The Taste of Mexico). With the rise of burrito places and taquerias across Toronto, Mexican cuisine has definitely been “on trend.”
Chuck Hughes
Chuck fell in love with Mexican food based on his travels and goes once a year. Like most parts of the world, there is no “one” cuisine – Mexican food varies depending on region. Obviously areas closer to water will naturally include more seafood, while more “inland” locations will include a bit more meat. Corn is, of course, a staple.
Chuck noted that unlike Canada and the United States, the Mexican style of dining is still very traditional. While we are beginning to embrace the “slow food” movement, this has always been the norm – people take the time to eat and food is an “experience” with dining being a very important aspect of family life. Food is well-respected (e.g. for meat, no parts of animals are discarded) and flavours are not “masked.” Food is very colourful, yet simple at the same time.
Does Chuck think Toronto’s Mexican cuisine is “authentic?” Sure. As more and more restaurants open, choices are no longer limited to “Tex-Mex,” which is, in reality, a separate cuisine all on its own.
A recipe from Chuck – Scallops Aguachile:
A Mexican dish traditionally prepared by fishermen right on the shore using their freshest seafood. Aguachile (chile water) is a vibrant sauce made with fresh chilies, herbs and cucumbers that’s fantastic on any type of fish or shellfish.
Ingredients:
- 1 pound of fresh wild caught sea scallops (estimate approx. 8-10 scallops per lb), sliced crosswise 1/4 inch thick
- ¾ cup fresh lime juice
- 2 jalapeños—stemmed and chopped, half the seeds discarded
- 4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced cucumber
- 1 small garlic clove, smashed
- ½ cup lightly packed fresh cilantro
- ¼ cup lightly packed fresh parsley
- ¼ cup fresh mint
- ½ tablespoon canola oil
- 2 tablespoons water
- Kosher salt
- ¾ cup thinly sliced red onion
Tostadas or tortilla chips, for serving
Directions:
- In a glass bowl, toss the scallops with the lime juice. Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops just start to turn opaque.
- Meanwhile, in a blender, combine the jalapeños with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very smooth. Season the Aguachile with salt.
- Pour off all but 2 tablespoons of the lime juice from the scallops. Add 3 to 4 tablespoons of the Aguachile to the scallops and mix well; reserve the remaining Aguachile for another use. Fold in the onion and the thinly sliced cucumber and season with salt. Spoon into bowls or glasses and serve with tostadas or tortilla chips
Photos by Dominique Lafond; Recipe Courtesy of MSL Group
