Calamari with Blackened Tomato

Name: Calamari with Blackened Tomato
Yield: makes 12 tacos
Ingredients: 1/4 cup olive oil (preferably Spanish); 1/2 small white onion, cut into 1/4-inch dice; 1 1/2 pounds calamari, cleaned and washed, body sliced into 1/4-inch rings and tentacles left whole if small; 1 large tomato, blackened (page 164) and cut into 1/4-inch dice; 1 jalapeño chile, dry-roasted (page 154) and chopped; 2 cloves garlic, dry-roasted (page 158) and chopped; 3/4 teaspoon fine sea salt; 3 teaspoons chipotle chile powder (page 151); 1 1/2 tablespoons chopped fresh mint; 12 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving; Garnish: Whole basil leaves, pickled red chile rings

January 26, 2012

Along Mexico’s Pacific coast, calamari is commonly prepared in homes and restaurants. That area of Mexico was particularly influenced by the so-called Philippine trade routes, where the Spanish ships crossed the Pacific to Acapulco to trade the goods of Asia with the colony. The cuisine has a definite fusion edge—you’ll see Asian ingredients like ginger used there, as well as dishes with rice. This recipe comes from the Jalisco region in southern Mexico. It is simpler and more traditional than versions originating from other port cities like Veracruz, the original Spanish port and the area with the most exposure to Spanish influences, including cuisine. The mint is a refreshing and unusual complement to the robust flavor of the blackened tomatoes. The pairing of basil and mint is not traditional, but is one that I like as I think the two herbs work well together.

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