Recipes : Main Courses
You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.
Continue reading Foods of Michoacan are Forever
I have been humbled, time and again, by how one never stops learning from other cooks in the kitchen. That has especially been the case with my cooking team at the Mexican Cultural Institute. We are all from different parts of Mexico, with our peculiar twists and spins, influences and very strong opinions, which we love to scream out loud when trying to make what we serve at each event be the best it can possibly be.Though we get a bit stressed when cooking for kitchen outsiders, we really let loose when making lunch for ourselves. We take turns and last week Julio, a former Mexican taquería cook, made his albóndigas. I had been dying to try them since not only he, but his aunt Maricruz, had been raving about them for over two years. “De veras, de veritas Pati” (Maricruz said, which means really, REALLY) “he makes the most delicious albóndigas of them all.”
Continue reading Dreaming of Julio’s Albóndigas with Chipotle and Mint
Dreaming of Julio’s Albóndigas with Chipotle and Mint
During the years I’ve been teaching at the Mexican Cultural Institute I’ve been hesitant to demonstrate and serve Chiles en Nogada. There are many reasons…
First, one of my goals has been to open a window into the world of Mexican cooking in an accessible way. I’ve introduced basic ingredients and dishes along with bits of their history, fun facts, cooking methods and new spins, so people can become familiar with this cuisine and feel empowered to play with its basics in their own kitchens.
No sense in teaching how to make something incredibly complex with tons of new ingredients, which can be quite overwhelming, right?
Continue reading OK… Chiles in Nogada, at last!
As I delightfully accepted (jumping up and down) the invitation to come cook Mexican with Paula, I told her producer, we love her show at home. Not only does it make my boys want to jump into the kitchen but her accent completely cracks them up. That last bit made her producer burst in laughter. Patriz-z-zia, he said, her accent cracks them up? What about yours?
Sometimes we are the last ones to notice some of our most obvious traits and talents. Growing up in Mexico I used to think I was tall, then I moved to Texas. After years of studying to become a political analyst, here I am, cooking my life away.
A couple months after the invitation to visit Paula, guess what started to happen? Even my little gringo boys at home started cracking up at my accent too. “Mami, you don’t say feesh, you say fish, not like bee… you know, like dish.” Oh well… I am not tall, I am not a political analyst anymore and I do have an accent.
Accents included and all, visiting Paula’s kitchen in Savannah was some of the best fun I’ve ever had. Thinking about it makes me smile so wide, my eyes barely get the chance to see what’s in front of them. She is hilarious.
This I can say: I am amazed by Paula. She is as scrumptious, funny and generous in person as she is on screen. As real as real can get, and its even better live. I don’t know that many people who enjoy food as much as Paula. She just dives into it, the whole thing, the preparing, the cooking and the savoring. So before deciding the menu, I knew the food had to be as yummy as she is. Now that’s a challenge.
Continue reading The crunchiest and tastiest tacos for Paula Deen
Growing up in Mexico City, my sisters and I used to prepare exotic meals, perfumes and potions for the inhabitants of our enchanted forest. That was our dog, the bluebird, snails, butterflies and ladybugs that happened to peek into our backyard and witness our extravagant mess. It also included any family friend who happened to stop by and become a willing victim. We sometimes offered cooking classes too.
My mother set us up in the backyard on a big blanket with random pots and pans, while she cooked laborious weekend meals. There was a fig tree, an apple tree, a peach tree, a couple of what we called Chinese orange trees and tons of azaleas and herbs that offered an immense array of witch-crafting material. But among our most prized ingredients were dried jamaica flowers, known here as hibiscus flowers, stored in a big jar in the kitchen.
Continue reading Jamaica Flowers Charm the Kitchen
Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends.
Continue reading Tex Mex or Mex Tex: Take Two