“All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes… no tacos or anything Mexican ok?” My dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado.
Guisados are Mexican style stews, which can be ladled into warm corn tortillas. There are plenty of Fondas or small restaurants that specialize in them throughout Mexico. Since my dad loves them, I received him with three of his favorites: Chicken Tinga heavy on the chipotle, beef cooked in a green salsa with cubed potatoes and nopalitos, or cactus paddles, sauteed with onion, Guajillo Chilies and corn. There were also refried beans and white rice, as they are such friendly sides to tacos.
After he made it clear that he didn’t want anything Mexican for the next three days, making me laugh so hard along the way, we set off to satisfy his cravings.
Continue reading Mexican style eggs: A la Papi
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
When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.
Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.
When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.
When all else fails, I make one up.
Continue reading A True Mexican Collectible: Versatile Summertime Salsas…
A True Mexican Collectible: Versatile Summertime Salsas…
An essential cooking tool in Mexican kitchens, a comal is a flat plate or griddle, typically made with cast iron and a rim around the edges. They are usually round and found in many sizes, though there are some rectangular versions too. There are also comales made with aluminum, and in later years it has become quite popular to use the non-stick/teflon versions as they are more user friendly.
Comales were traditionally made, for centuries, with clay. In the countryside there are plenty of homes and fondas that still use clay comales and tend to have one for making tortillas and corn masa foods and another for charring or toasting vegetables and spices (continue for more information and photos).
Continue reading Comal