The peanut was a common Mexican food before the Spaniards
arrived in the 15th century. In his nine-volume journal,
the Spanish Friar Bernadino Sahagun noted the presence
of peanuts in the Mexican marketplace. Archaeological
evidence also points to peanuts in pre-Columbian Mexico.
Mexicans
appreciate peanuts as a snack in many forms: roasted
and then dusted with various seasonings, boiled, or held
together with a caramel.
Much the same as they
use other nuts and seeds, Mexicans use the peanut as a
workhorse: to thicken sauces. It can appear in a full-bodied
roasted peanut salsa or make its presence known more subtly,
as in a complex mole.
Lesson:
The
use of two chilies, guajillo and arbol, in the Roasted
Peanut Salsa (Salsa de Cacahuate) demonstrates the
classic use of the peanut as texture and thickener, as
well as the traditional, fundamental technique of toasting
dried chilies. In taste, note how the guajillo and arbol
stamp the peanut sauce with a Mexican identity. Such a
salsa is traditionally served with fish tacos in Acapulco
and Guerrero.
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For
the contemporary chef: Chef Rick
Bayless uses this salsa in the following ways
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With chipotle marinated fish or honey-chipotle
marinated fish
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With roasted duck meat, especially boneless,
skinless grilled duck breast
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