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November 26, 2014

“Turkey with arroz con coco? Cinnamon rolls with dulce de leche? For many Latinos, Thanksgiving tables reflect quite the varied heritage, which makes for memorable – and unique – dishes and gatherings…

Acclaimed Pati’s Mexican Table TV host and cookbook author Pati Jinich is a political analyst turned chef based in Washington, DC. Her nostalgia for foods from her home in Mexico encouraged her to found the show in 2007, which teaches people Mexican cooking techniques as well as its culture, history and traditions…”

To read the entire article, click here.
For the recipes, click here.

Ham and Cheese Sincronizadas with Flour Tortillas
Sincronizadas de Jamon con Queso
Makes 6

12 flour tortillas
Safflower or corn oil, optional
8 oz Chihuahua, Oaxaca, Monterey Jack, Muenster, or melty cheese of your choice
6 to 12 thin slices ham or turkey
Mexican avocado slices, optional
Salsa of your choice

Heat a non-stick sauté pan or a comal over medium heat. Place a couple flour tortillas, many as will fit in the pan or comal, top with a generous amount of shredded cheese and one or two slices of ham or turkey. Cover with a second flour tortilla.

Heat until the flour tortillas in the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip them to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters.

Serve with a salsa of your choice and slices of ripe avocado on the side.

September 30, 2009

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

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