Chicken Tinga on Tostada:
So what exactly is a tostada? A tostada is actually just a hard taco shell that’s kept flat instead of moulded to be more filling-friendly like a taco shell. The result of a flat tostada is a higher fillings-to-tortilla ratio if you pile them up with loads of fixings (yum!). Tostadas can also be an appetizer, cut into small triangles to make tortilla chips (aka “nachos”) to dip into salsa, guacamole, beans.
The chicken tinga version of this recipe originated in Puebla state, which is very close to Mexico City. It is a dish that is enjoyed year round, but especially during the patriotic Mexican holidays when people are eating other delicious foods like tacos, flautas, and tamales to mention a few. It is actually quite simple – the majority of the flavour coming from chipotles in adobo sauce.
Sopa de Fideos:
Sopa de Fideo is one of the most traditional soups in Mexico, and is usually part of the mid-day meal in Mexican homes and in small family restaurants called “Fondas”. Every kid grows up on it and everyone, young and old, still eats it regularly as part of the typical comida.
Pasta was introduced to Mexico in the late 1800s during the Spanish colonial times. The pasta in the soup is similar to Italian spaghetti, but is cut into small pieces so they fit on a spoon when you’re drinking the soup! Because the soup is so simple, each ingredient plays a key role in how the flavour turns out. That’s why chef Erika makes the base from a home-made chicken stock.