When you think about it, being Mexican is all about the blending of various cultures. Our culture reflects the country’s complex history and dominant forces from native Indians to Spanish and other immigrant cultures, like the French and Lebanese.
Nowhere is this more boldly pronounced than by looking at Mexican food. Mexican cuisine is known for its blending of Indigenous and European cultures, and to a lesser extent, African and Asian. Think about tacos al pastor (Middle Eastern influence) or even carnitas (Spanish influence).
That’s why I have always been fascinated with the new Mexican food fusion crazes here in the United States, such as the Korean Taco or the Sushi Burrito. It’s beautiful to see the evolution of our food and culture. I turn to our history with France for this recipe’s inspiration. There was a period in the 1800s of intense effort on the part of the elite to emulate the architecture, fashion and cuisine of the French. The empire of Maximilian and the presidency of Porfirio Díaz were both influential in promoting la comida afrancescada (“Frenchified” cooking.)
A delicate thin pastry, crepes were the perfect vessel to fill with savory, plump shrimp that had been sautéed in a spicy poblano cream sauce. It’s an elegant dish that I would serve with Mexican rice and a crisp green salad.