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.
Recipe information
Yield
makes 12 tacos
Ingredients
Preparation
Step 1
In a skillet, heat the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes. Transfer the onion to a small saucepan and add the calamari, tomato, jalapeño chile, garlic, salt, chile powder, and mint. Let the mixture come to a simmer over medium-low heat and cook until barely done, about 7 minutes (don’t overcook or the calamari will be rubbery). Remove from the heat and serve immediately.
Step 2
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas using a slotted spoon so any excess liquid will remain in the pot and the tortillas won’t get soggy. Top with salsa and garnish. Grab, fold, and eat right away.
Step 3
To build your own taco, lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.
