Ever since Jews arrived in Mexico from Spain during the Inquisition, they blended in well to the Mexican way of life.

 With over 50,000 Jewish Mexicans at present, daily and holiday cooking has become a mix of European and Mexican cuisines: chicken soup with matzah balls speckled with green poblano chilli peppers or jalapeños; meat stews with salsa on the side; European tortes made with Mexican vanilla and chocolate; and delicious pies, served with berries sweetened with raw Mexican brown sugar, and flavoured with lime juice. Mexican cooking is known for intense flavours, colourful presentation, unique spicing, and seasonings. Tomato and chilli pepper, along with garlic and onion are very popular flavourings in Mexican cuisine and are easily melded into many traditional Jewish recipes. You will find these ingredients are a foundation in most main dishes.

Create a fun Chanukah fiesta of your own with these appetizing Mexican inspired latkes. These latkes are very delicious on their own, and are even more festive served up with all the delightful accompaniments associated with Mexican recipes.

2 lb. (about 6-8 large) potatoes, cleaned and unpeeled
1 tsp. salt
2 eggs, beaten
1 medium onion, finely chopped
1/4 cup flour
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. baking powder
1/2 cup fresh coriander, finely chopped (optional)
canola oil for frying

Grate potatoes in food processor or with hand grater, rinse grated potatoes in colander and squeeze out water. Move potatoes to large bowl and add salt, eggs, onion, flour, spices, baking powder and coriander. Mix well until combined. In a large heavy pan, heat about 1/4 in. of oil. Drop about 1/4 cup of latke mixture into hot oil, no more than 4 or 5 at a time. Flatten each latke with a spatula, and fry for 4-5 minutes until golden brown and crispy on the bottom. Carefully turn over latkes and fry another 4-5 minutes. Continue with the remainder of the mixture, add more oil only if needed. To avoid latkes becoming too oily, do not turn latkes more than once. Drain on paper towels. To keep latkes warm, place on a cookie sheet in a 200 degree oven.

Mexican Enchiladas and latkes intermingle to create a delicious holiday treat.

Enchilada Sauce – recipe follows
1/2 cup Cheddar Cheese, Monterey Jack Cheese or mixture of both
fresh cilantro, chopped
lettuce
sour cream

Enchilada Sauce
1 tbsp. canola oil
3 tbsp. finely chopped onion
1 tbsp. flour
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/2 tsp. salt, or to taste
1 1/2 cups tomato sauce

Heat oil and add onion, cook until soft. Add flour and spices and cook for 1-2 minutes. Add tomato sauce and cook until mixture thickens, stirring occasionally, about 6-8 minutes.

To serve Enchilatkes:

Dip Mexican latkes in enchilada sauce, sprinkle with cheese, and lettuce. Garnish with fresh coriander and sour cream.