This year, Passover begins at sundown on Monday, March 25, and ends at sundown on Tuesday, April 2.
Friendship Heights' Rosa Mexicano (5225 Wisconsin Ave., Washington, DC) is offering a spiced-up Passover meal from March 25 through 30. The menu melds "Jewish traditions with current culinary trends in Mexico," offering:
- Marrow-matzo ball soup: Jalisco-style pozole soup with chipotle-marrow matzo balls.
- Taco de Gribnes: chicken crackling, duck egg, caramelized onions and mustard salsa verde.
- Stuffed saddle of lamb with quince, jalapeño, pomegranate and cilantro.
- Brisket mixiote with sweet oranges and chilies.
- Grandma Shapiro's strudel with tropical fruits, chipotle chocolate and whipped cream.
Enjoying a seder at home, or just looking to expand your culinary horizons? Rosa Mexicano shared its poblano matzo ball recipe with Patch:
Poblano Matzo Balls
- 4 eggs
- 1 cup matzo meal
- 1/2 cup seltzer water or plain water
- 6 tablespoons melted schmaltz (rendered chicken fat, NPR explains)
- 1/2 poblano pepper
- 1/4 bunch cilantro
- salt and black pepper to taste
- In a blender, purée the cilantro and poblano pepper with enough of the seltzer water (or plain water) to make it smooth.
- In a bowl, beat the eggs until the yokes and whites are well combined.
- Gradually mix in the purée, schmaltz and remaining seltzer (or water).
- Gradually add the matzo meal, salt and pepper until fully incorporated.
- Cover and refrigerate for two hours.
- Bring a large pot of water to a rolling boil.
- Form the matzo balls using about 1.5 tablespoons for each. Make smaller or larger, depending on preference.
- Drop into boiling water and simmer for 30 minutes.
Makes approximately 20 matzo balls.
Do you have a favorite recipe for matzo balls? Tell us about it in the comments.
Editor's note: This post has been updated.