2011 marks the 175th anniversary of the Battle of the Alamo in San Antonio. To commemorate the anniversary and culinary traditions of that period, Chef-Instructor Iliana de la Vega at The Culinary Institute of America (CIA), San Antonio, offers up this recipe for Asado de Bodas. This dish was typically served at weddings and other special occasions in the region during the early 1800s.
The sauce consists of a hodgepodge of readily available ingredients at that time such as tortillas, chiles anchos and tomatillos. There’s also a bit of chocolate making it reminiscent of mole sauce. Chef Iliana said this dish is known as Wedding Stew in English, and is traditionally served with Mexican rice. Today you can also find it served with pasta.
The CIA, San Antonio maintains a separate division of the college—the Center for Foods of the Americas—that is focused on maintaining Latin American culinary traditions. Chef Iliana is one of their Latin American cuisine specialists. (She is also the proprietor of a food truck in Austin called El Naranjo.)