When you think of Mexico, it is unlikely that you think of its rich Jewish food tradition. However, there have been Mexican-Jewish communities for centuries, starting with those who fled the Spanish Inquisition, to more recent immigrant communities from the Middle East and Europe. Mexican-Jewish cuisine was first brought to our attention when we learned about Masa Madre, a bakery combining it’s owners’ Jewish and Mexican roots in Chicago. America is now home to many with Jewish-Mexican heritage, and home cooks and restaurants across the country have developed Seder menus to celebrate the first night of Passover with a Mexican flair. Jewish influence in Mexico comes from both Sephardic (Iberian and Mediterranean) and Ashkenazi (Central and Eastern European) traditions, providing a wide range of culinary traditions and hybrids. If you are looking for some inspiration, Chef Julian Medina shares his recipes for Matzah Tostada Yucatan Style, Chipotle Brisket and Matzoh Ball Soup. Roberto Santibañez brings recipes for Lamb and Guajillo tamales, along with tropical charoset, and chocolate-covered poached pears. Santibañez’ Rosa Mexicano restaurants even offer a dedicated Mexican Passover menu. Paty Jinich, a Mexican-American with Eastern European roots has long been cooking crossover Jewish-Mexican fare. Here is Jinich’s recipe for Nana José’s Chocolate Pecan Cake (flourless for Passover). Masa Madre also has a special offering for Passover in 2020, Flourless Café de Olla Cake (seen below), which you can get delivered nationwide for a limited time!
Eating The World 