I had fallen for the city of Puebla almost 20 years ago. And you know how that goes, sometimes when going back to things you loved while young and are nostalgic about, there’s a risk of disappointment.
Just the first night I was back, I felt myself fall for it all over again. After days of scouting, eating, researching, testing and filming with Cortez Brothers, I left with a disorganized mental list of things I didn’t even had the chance to try.
See, the charm is everywhere: from the history inhaled in each corner; to the talavera tiles splattered all over buildings, tables, vases and plates; to the food which makes you want to lick the plates clean, be it paper plates at markets – like this one holding cumin tamales with a side of peanut atole…
Continue reading Totally Unexpected: Cucumber Martini
Cleaning and cooking nopales can seem challenging if you are not familiar with the ingredient. Truth is, cleaning them, can be a bit daunting at first. That’s why I CANNOT wait for cleaned and diced fresh nopales to be readily available in grocery stores here in the US, just like they are in Mexico. But while that happens, let me give you some tricks.
First, to choose them, you want paddles that are bright green and although soft, not limp. The smaller the paddle the more tender it will be, but large ones are delicious too.
Continue reading Cleaning and Cooking Cactus Paddles or Nopales
It’s hard to think of Mexico without images of cactus plants. From landscapes to murals, to paintings, photos, plays, songs… and namely to the Mexican flag! Mexico’s coat of arms has an eagle eating a snake triumphantly standing on a cactus plant. As legend goes, that sign led the Aztecs to their promised land, Tenochtitlán.
But you know what is even harder? To think of a Mexican table without cactus, or nopales, on our plates. They’ve been a crucial ingredient since pre-Hispanic times.
Though there are hundreds of varieties, the most common is the Prickly Pear cactus. It has fleshy leaves or paddles, that are used as a vegetable in salads, stews, soups, eggs, stews, all sorts of appetizers and even smoothies and juices -a really popular one combines nopales with orange juice and my mom is fond of adding fresh spinach to the mix. They are used as a base to mount other ingredients onto, as a wrapper instead of thick tortillas and as a filler or topper for tamales, quesadillas, tostadas… They are found from breakfast to dinner options and anywhere in between (continue for more information and photos).
Continue reading Cactus Paddles or Nopales