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Cakebread Cellars offers Mexican recipes
for Hispanic Heritage Month

RUTHERFORD, Calif., Sept. 12 /PRNewswire/ -- Great wine and food play a major role in the Hispanic culture. To celebrate this heritage, Cakebread Cellars would like to share some of its favorite Mexican recipes paired with the winery's wines.

GUACAMOLE WITH SALSA VERDE MADE IN THE MOLCAJETE

   Makes about 3 cups

   1/2 lb. (about 4 medium) tomatillos, husked & rinsed in warm water

   2-3 fresh Serrano or Jalapeno chilies

   2 thick slices white onion

   2 garlic cloves

   1/2 cup fresh cilantro

   1 teaspoon Kosher or sea salt, to taste

   3-4 ripe avocados

   2-3 limes

   1)  Cook the whole tomatillos and chilies on a comal, or under the

       broiler, until the skins are blackened and blistered, about 5 minutes

       on each side.  Set aside.

   2)  Place the quartered onion & garlic with the outer skins still intact,

       on the comal also, cooking until lightly browned on all sides, being

       careful not to burn the onion or garlic, or they will become bitter.

   3)  Put the onion, chilies, cilantro, and salt into a molcajete and crush

       to a paste.  Start adding the whole cooked tomatillos a few at a time

       crushing and grinding well after each addition to create a roughly

       textured sauce.  Cut the avocadoes in half, and without peeling,

       remove the pit and squeeze out the flesh into the molcajete.  Mash

       the avocado roughly into the salsa verde and mix well.  Squeeze the

       juice of 2 limes.  Taste, and adjust seasonings as desired.  Serve

       with tortilla chips.

   Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

   GRILLED NOPALES WITH PUMPKIN SEED SALSA

   Serves about 6-8 as an appetizer

   PUMPKIN SEED SALSA

   Makes about 3 cups

   8 teaspoons olive or corn oil

   1 cup pumpkin seeds

   2 Roma tomatoes, roasted on the comal

   2 thick slices medium-sized white onion, roasted on the comal

   2 medium tomatillos, husked, rinsed in warm water, roasted on the comal

   3 jalapenos, roasted on the comal

   3 cloves garlic, roasted on the comal

   1 cup water

   Kosher or sea salt, to taste

   2 tablespoons fresh cilantro

   1/4 teaspoon toasted & ground dried Mexican oregano

   4-8 nopales (cactus paddles), spines removed

   1)  Heat the oil in a small skillet over medium-high heat, until hot but

       not smoking.  Add the pumpkin seeds and cook, swirling the pan and

       stirring often, until evenly toasted, about 2 minutes.  They will

       puff and pop.  Scrape the seeds and their oil into a food processor

       and add the roasted tomato, onion, and tomatillos.  Process until

       smooth.  Add the roasted jalapenos & garlic, and continue to process.

       With the motor running, add the water.  Stop and scrape down the

       sides.  Add salt, cilantro, & oregano, & pulse to blend.

   2)  Brush nopales lightly with oil and grill over medium fire until

       tender, about 4 minutes on each side.  Remove from fire, and set

       aside to cool slightly.  Cut into 1-inch strips, and serve with the

       Pumpkin Seed Salsa, and fresh tortillas.

   Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.