Pati's Mexican Table: May 2010 Archives

May 31, 2010 9:00 PM

The last time I was at the Mexico City Chapultepec Fair was 20 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one's age.

Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.

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Poblano Chile or Pepper

The Poblano chile is a star in Mexican kitchens. It is used in a wide range of ways and in a wide range of dishes. Some well known examples are Chiles en Nogada, rajas, pickled, and stuffed with meat or cheese and bathed in a tomato sauce. But there are hundreds of other ways...

Aside from being absolutely gorgeous - chubby, curvy, large, sensuous and with a beautiful dark green color with a bit of a shine to it- it has a striking flavor -rich, exuberant and fruity. It tends to be a bit capricious as well: it ranges from the very mild to the very hot. However, there are ways to tame its heat (continue for more information and photo).

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May 21, 2010 10:00 PM

Running to Catch the Fresh Fruit Cart!

Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April. We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.

As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.

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May 19, 2010 1:25 PM

CNN EE: Mexican food at the White House and in the United States

It was a pleasure to talk to Daniel Viotto from CNNEE about Mexican food at the White House State Dinner. A dinner offered by President Barack Obama and First Lady Michelle Obama for Mexican President Felipe Calderón and his wife Margarita Zavala, featuring Mexican food. We also covered the increasing appetite for Mexican food in the United States. Below is the link:

http://cnn.com/video/?/video/spanish/2010/05/20/COMjinich.cnn

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May 13, 2010 6:30 PM

Cooking with Chiles and Flowers: Creating Magic in the Kitchen

13 May 2010
6:30 to 9:00 PM

Cooking class and tasting dinner at the Mexican Cultural Institute

Have you ever wondered what happens when you combine edible flowers and chiles? Mexican cuisine can tell you a lot from this combination! Come learn about the edible side of exotic flowers and the wondrous depth of a variety of chiles. You will be surprised: Not all that you can make with chiles is spicy...

For more information and to register click here.

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Huauzontles

Huauzontles, also called Huazontles or Cuazontles, are a native plant to Mexico. Their scientific name is Chenopodium nuttalliae. Huauzontles gave a very thick main stem, oval leaves -that aren't eaten- and thinner stems filled with edible green flowers that resemble broccoli or rapini, but are much more smaller and delicate.

They have a strong smell when you get close. Similarly as the Epazote, Huauzontles have a deep, clean and almost astringent smell. Some people say they taste similar to spinach or watercress. It seems to me, they have a welcoming and original, light bitter taste (continue for more information and photo).

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May 7, 2010 11:50 AM

Chef Solis's Mexican Crab Cakes with Jalapeño Aioli

I was invited to design a Cinco de Mayo menu for Ceiba Restaurant along with their Chef de Cuisine, Alfredo Solis. The invitation included teaching a class covering that menu. As always, I was eager to teach whatever I know. But as always, I learn much more as I go. This time, I also learned, that you never know what foods you are going to like the best.

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May 5, 2010 1:40 PM

Avocado Soup for Cinco de Mayo on WUSA9

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May 4, 2010 4:00 PM

A Taste of Mexico at The Blair House

4 May 2010
4 PM

The Blair House will be hosting an event called "Taste of Mexico" honoring Mexican culture in advance of the upcoming State Visit by Mexican President Felipe Calderon.

Led by Ambassador Capricia Marshall, the US Chief of Protocol, and the Mexican Ambassador to the United States, Ambassador Arturo Sarukhan and his wife, the event will bring together an international DC Youth Group. Together, they will learn about Mexican culture and gastronomy beyond what Americans typically think it to be.

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May 1, 2010 11:00 AM

A Moveable Fiesta at Ceiba

1 May 2010
11 AM to 1 PM

Contrary to popular belief, Cinco de Mayo is not Mexico's Independence Day -- but it does mark the brilliant Mexican military triumph over Napoleon III's invasion force on May 5th, 1962. The defeat hampered the French to such an extent that they could no longer provide help to the American Confederate cause, which certainly contributed to its downfall the following year, Plenty to celebrate, north and south of the border!

In collaboration with Chef de Cuisine Alfredo Solis, we will demonstrate the preparation of four dishes from the Cinco de Mayo tasting menu.

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