Mexican cinema had a bit of a bumpy ride through the later part of the 20th Century – but thanks to generous government sponsorship in the early 90s, the floodgates opened with the Neuvo Cine Mexicano. Mexico began churning out cinematic genius with Como agua para chocolate (Alfonso Arau) in 1992 and they just kept coming. At the turn of the century it all peaked with Alfonso Cauran’s brilliant sexually charged Y tu mamá también (And Your Mother Too), the hugely successfully, but equally as controversial El crimen del padre Amaro (The Crime of Father Amaro) and perhaps the most internationally acclaimed of them all, Amores perros (Love’s a Bitch) in 2000.
Director Alejandro González Iñárritu today is no stranger to our screens. Hollywood blockbusters 21 Grams (2003), Babel (2006) and Biutiful (2010) – make an impressive list pulling A-graders Cate Blanchett, Brad Pitt, Sean Penn, Naomi Watts and Javier Bardem.
Amores perros was Iñárritu’s audacious intro into the film scene. Obvious bloodthirsty throwbacks to Reservoir Dogs doesn’t detract from this director’s fresh and unique approach. The film opens with a horrific car accident that connects three stories – all otherwise unrelated. (Suspiciously similar plot line to Crash, which scooped the Oscars barrel almost five years on).
A solid cast led by a fresh faced Gael Gacía Bernal takes us on an unforgettable ride through Mexico City, sometimes best viewed through splayed fingers. Set to a soundtrack of gunshots, barking dogs and a score to keep your heart pounding it really is film at its best.
If that trailer doesn’t leave you wanting more, I don’t know what will.
Flawlessly shot, you will be left breathless. Don’t let the ultraviolence deter you from the gritty (but beautiful) romance and raw humanity. Undeniably the best of the increasingly popular “worlds-collide” genre, it continues to stand as one of my favourite films of all time.
Let’s just keep our fingers crossed that Iñárritu sticks to his roots with his upcoming feature Birdman – unfortunately some of his fellow Neuvo Cine Mexicano directors have slipped. Badly. Cauran sold himself out with the Harry Potter franchise,and Guillermo del Toro (Pan’s Labyrinth) may have just dug his grave with the recent Pacific Rim.
With Michael Keaton and Emma Stone leading the Birdman cast… He best tread carefully.
To compliment what I believe to be the ultimate example of Mexican cinema, it’s only fair to match it with the ultimate Mexican street fare. And, I will be the first to admit it’s my biggest guilty pleasure, but it’s time to take a step back from the Old El Paso hard shells and mince. A taco loaded with coriander and a generous squeeze of lime is a moment in heaven with very little effort.
I’ve devised a quick recipe after scouring the internet for as many variations as I could. Some corners have to be cut of course – masa harina (maize flour) isn’t as easy to pick up in Woollies as it may be in Tijuana, so stick to the foolproof flour substitute. Don’t be discouraged by the prospect of making dough – it’s quick, easy, and makes a world of difference.
These bad boys are simple but impressive enough to whip up for friends, and can just as easily take the place of cheap spaghetti bol for a weeknight staple. So crack open a Corona, boot up your DVD and enjoy a little bit of Mexico.
serves 4
500g chicken thigh fillets, boned
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 tbsp vegetable oil
tortillas
2 cups plain flour
1/2 tsp salt
3/4 cup water
3 tbsp vegetable oil
salsa fresca
4 tomatoes, seeds removed and diced
a spanish onion, diced
a red chilli, thinly sliced
a lime
a cob of corn
a handful of coriander
red wine vinegar (optional)
Slice chicken into 1cm strips and set aside in a large bowl.
In a heavy based frying pan, over high heat add cumin and coriander seeds. Shake the pan occasionally to avoid charring the seeds for 3-4 minutes, or until aromatic. Remove from heat and crush seeds in a mortar and pestle. Add paprika, oregano, cayenne pepper and garlic powder to the mortar and pound until all spices have combined into a fine powder.
Add spice mix to the bowl with chicken and combine well until chicken is evenly coated. Cover bowl with cling film and refrigerate for 30 minutes if time allows.
Add a generous tbsp of oil to a heavy based pan. When hot, fry chicken in batches making sure not to overcrowd the pan. Transfer onto paper towels and set aside.
For the tortillas, in a mixing bowl combine flour and salt. Add the oil, and using your fingertips work the flour mixture into crumbs. Gradually add the water and work the mixture into a dough with your hands.
Once workable, turn dough out on an floured workspace and need for 8-10 minutes. This kneading process is important to activate the gluten in your dough – if under kneaded your tortillas will be flakey – no one wants that. You will be able to feel the gluten strands forming as the dough becomes stiffer and more elastic.
Once kneaded, divide your dough into 8 equal portions. On a floured workspace, using the palms of your hands flatten each portion until round and a few millimetres thick. If the dough is too elastic and wont hold its shape, use a rolling pin.
Prepare an un-oiled heavy based pan or griddle over high heat. When pan is hot, one at a time fry each portion for about a minute on each side, or until the tortilla blisters. Transfer onto a plate and stack under a damp tea towel. This will prevent the tortillas from drying out and becoming to inflexible to use for tacos.
For the salsa, strip beards and leaves from the corn. Over a gas stove, using tongs slowly rotate the corn cob over the flame. Continue turning for a few minutes until corn softens and begins to show scorch marks. Cooking corn over the flame makes it super sweet. If you don’t have a flame though, you will get a similar result just turning the corn in a hot, un-oiled griddle for a few minutes. Cut corn away from cob into a serving bowl.
To the bowl add the tomato, onion, chilli and the juice of a lime. Toss all the ingredients and top with a generous handful of torn coriander. You can then add a lug of red wine vinegar according to taste.
Serve with extra wedges of lime and a cold beer.
Reel Food 