Chicken and Waffles, Mexican Style

Chicken and Waffles, Mexican Style

Chicken and waffles, a highly adaptable dish, seems way open to a Mexican interpretation, so we did the waffles with corn meal (interspersed with corn kernels) and the chicken in a corn meal batter. We used a fine Iroquois white corn meal for the waffles, a somewhat rougher grind for the fried chicken, and a commercial mole, Teloloapan, which was somehow more attractive than spending half-a-day grinding spices.


Corn meal waffles, fried chicken with corn meal batter, spicy black beans and salad with lime and agave syrup

Teloloapan mole is somewhat cocoa-heavy, which worked well with the waffles but was a little odd, though not bad, on the chicken. For the side salad, we added cilantro to the mixed leaf and whipped up a lime and agave syrup dressing, so this was a rather sweet meal, though the mole and the black beans had some spice so that helped balance that.

I took the opportunity of this gathering to introduce a group of young adults (daughters and friends) to some quality tequilas: we did a vertical tasting of Casa Nobles blanco, reposado, and anejo.


The three ages of Casa Nobles tequila

Casa Nobles blanco, though the youngest, least refined and least complex of the trio, seemed to work best, and it had the guts to stand up to some of the intense flavors here.

David Hammond wrote:Chicken and Waffles, Mexican Style

Hammond,

Very much enjoying your innovative take on Chicken and Waffles, first Japanese Style, now Mexican. Looking forward to future installments.

Enjoy,
Gary