I was delighted to visit with Lynne Rossetto Kasper from Splendid Table for the WAMU 88.5 Salon Series. We chatted about Spanish influence in Mexico and the empanadas of immaculate conception.
The Splendid Table: Coversation with Lynne Rossetto Kasper
Continue reading Mushroom-Jalapeño Matzo Ball Soup
Known in the US as hominy in the US, maíz cacahuacintle is one of the favorite types of corn in Mexico. It has giant kernels that are whiter, softer, thicker, with rounder tops, than the regular white or yellow corn. It also has a deep, mealy bite.
Its traditional name, cacahuacintle comes from the combination of two náhuatl words, cacáhuatl and centli, meaning corn and cacao, because of its size, mostly. Though this giant corn is most used to make pozole, it is also used to make other dishes like tamales, sweets, drinks, and is eaten in street style crazy corn.
Continue reading Hominy, Maíz Cacahuacintle, Mote or Giant Corn
Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding.
For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.
Treasured all around Mexico, pozole has many variations, mainly green, red and white. Each distinct and beautiful, and coincidentally, represent the colors of the Mexican flag. Since September is the month of Mexican independence and The Day of El Grito is just around the corner, there is no excuse not to find an excuse to celebrate! And in my mental Mexican dictionary, pozole equals celebration.
Continue reading Pozole: Try It Green!