Bangor Daily News: “Building a bridge with tortillas and tomatoes in Downeast Maine”

Mano en Mano was recently featured in the Bangor Daily News for a kick-off event to a series of cooking classes that we will host this spring as a fundraiser:

“Building a bridge with tortillas and tomatoes in Down East Maine” (includes photos).

In the article, Sharon Kiley Mack describes the meal and camaraderie generated by Crecenciano “Chano” Herrera:

There is something magical that happens when people gather to watch food being prepared.

The cook stirs, chops, sears. Plates are filled and refilled. The diners smile; the cook smiles. Differences and diversities are forgotten with the common bond of sustenance.

And when the food is authentic from a far-away culture, the experience becomes even deeper and more meaningful, just as it did last week in Kathy Howell’s Jonesport kitchen.

Crecenciano “Chano” Herrera, one of 11 brothers and sisters from Mexico, was cooking his native dishes: pollo en tomatilla, picadillo, tacos de barbacoa. If being a chef means formal training, Herrera does not qualify. But if it means cooking from the heart, he is king of the kitchen.

Cooking classes will be held each Monday evening through April. More information may be obtained by calling Board Member Kathy Howell at (800) 320-7414. The classes are $35 each or $100 for three, and each class includes a meal. Class sizes are limited.

RECIPES:

Kathy’s Margarita

Take one can frozen limeade, add two cans of water and two cans of ginger ale. Alcohol can be added if preferred.

Mexican Guacamole

Use the following ingredients in amounts you prefer: fresh tomatoes, onion, jalapeno peppers (with seeds) and avocados. Chano chops each vegetable very fine, sprinkles with a bit of salt and pepper and squeezes fresh lime juice to taste while mixing well. This can be served as is, as a topping on tortillas or to smother cooked chicken.

Pollo en Tomatillo

Again, Chano does not measure his ingredients. Cook several potatoes and poach boneless chicken in hot water until just cooked. Dice the potato and chicken with onion, and one or two tomatoes. Add chopped garlic and salt to taste. Add one can of chipotles. Serve hot with tortillas.