Yesterday, right after my blog turned 1 year old, I added a new category under Ingredients: Cheese.
This site is a continuous work in progress. As my husband notes, it is very time consuming, but as I always respond, it is immensely rewarding. Truth is, I can’t wait to keep on adding more. One of the things I have loved the most has been getting your requests, so please, keep them coming! Which brings me back to Mexican cheese, a topic I have gotten many requests for.
The first kind I added is the widely available Queso Fresco. A deeply white, mild, fresh, light, barely salty, gently tangy and versatile cheese that crumbles right in your mouth the moment you take a bite. Yet, it also holds its shape beautifully if you dice it or cut it
into sticks. So it lets you play with it in many ways.
Continue reading Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Queso Fresco, which translates to Fresh Cheese, can be found throughout Mexico with slightly different variations. It is also called Queso de Pueblo, Queso de Rancho and sometimes just Queso Blanco. In some small towns it may be found sold wrapped in banana leaves and if you are lucky, in the small baskets where they are sometimes made.
It generally comes in rounds. Though it appears to be firm and can hold its shape nicely when cut into sticks or squares, it is very soft and crumbles easily. It is used in many ways, such as a side to guacamole and salsas, crumbled on top of hundreds of antojos like tacos, tostadas, enchiladas, refried beans and even soups. I also love it diced or crumbled in salads. Possibilities are endless.
Continue reading Queso Fresco
Pureed beans are made with Frijoles de la Olla that are placed in a blender or food processor and pureed until smooth. They serve many purposes such as bases for soups and enfrijoladas. But also, they can be seasoned and turned into what the Yucatecan people call Frijoles Colados or Strained Beans.
Frijoles Colados are pureed beans that are seasoned by being cooked and thickened a bit over sauteed onion. If you keep on cooking the Frijoles Colados about 15 minutes more, you get to to have a smooth version of the Refried Beans.
Continue reading Beans: Basic Pureed Beans
The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you.
I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.
The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.
But here I am! I adore the Poblano and I know you will too…
Continue reading Mole Poblano: Yes You Can!
The Mulato chile has similar looks to the Ancho chile but instead of a reddish black skin it has a dark black skin. You can tell the difference much better against the light! The Mulato chile also has a sweeter, fuller and more chocolaty flavor than the Ancho. No doubt they are different as they come from different chiles.
The Ancho chile comes from the dried regular Poblano chile. The Mulato chile comes from a variation of the Chile Poblano that has slightly different genes with a darker color and fuller flavor. It is hard to find the latter Poblano chile variation, as the growers prefer to dry them since they can sell them at a higher price at the markets.
Continue reading Mulato Chile
The Chipotle chile is the Jalapeño chile, that has been ripened, dried and smoked. Its name comes from the náhuatl Chilli or Chile, and Poctli or smoke.
The process of drying and smoking Jalapeños has existed for centuries, even before the Spaniards arrived. It was considered a way to preserve chiles for long periods of time and also bring out their interesting qualities.
There are different kinds of Chipotle chiles, all of which are spicy, smoky and rich.
Continue reading Chipotle Chile
This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week.
As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top. If you are lucky to have some leftover, it makes for a decadent breakfast with a side of berries and some hot coffee or tea.
The recipe comes from the Mexican convent of San Jerónimo, where Mexico’s most famous nun Sor Juana Inés de la Cruz was settled. It dates to the late 1600’s. Spanish nuns who came to help establish the different convents, had an indomitable sweet tooth, which paired with Mexico’s exotic ingredients, made for some of the country’s dearest and sweetest desserts. Centuries later, these desserts are staples in Mexico’s kitchens.
Continue reading Flourless Almond and Porto Cake
Chayote, also called chayote squash (it is from the squash family), choko, vegetable pear, mirliton and christophene, is a beautiful pear like shaped vegetable. Ironically, it has a texture similar to a pear that isn’t ripe, but less grainy. Yet the chayotes isn’t wholly sweet, it just has a sweet hint, barely a whisper, really. Its flavor is more neutral, like a cross between a pear and a cucumber… and zucchini. Well, you just have to give them a try.
Crispy, watery, very low-fat, with a clean and wholesome feel, chayote can be used many ways. Most typically in soups, as a warm vegetable side, a cold salad or very popularly stuffed either with a sweet or savory spin. They are most times cooked and best al dente, unless eaten stuffed.
Continue reading Chayote Squash
Cilantro is also known by many names like culantro, coriander and even Chinese parsley. Although it didn’t originate in Mexico, it has grown such strong roots in its cuisine, to the point that its hard to think about Mexican cooking without it.
It has delicate, paper thin leaves and tender stems. Its deep green color tends to be shinny too.
It is used for countless foods including being a key ingredients of many salsas, guacamoles and pico de gallo. It is used to flavor beans, rice, salads, stews amongst some dishes. It is even placed frequently on the table in a bowl, just as an optional garnish for tacos, antojos and soups. In the last couple decades it has even become quite popular for smoothies and juices.
Continue reading Cilantro
Though I am no painter, this I know to be true:
Throw in four primary colors onto a painting palette and mix randomly. Whatever combination you come up with, there will be a Mexican rice that catches the spirit of those tones.
Red rice, cooked in a rich base of tomato puree, onion and garlic, and sometimes chopped vegetables. Depending on the cook and the style, sometimes red rice may end up a bit on the orange side. Green rice, either based on Poblano chile, cilantro, parsley or a combination of those, giving a beautiful range of flavors along those grassy lines. Black rice, seasoned with cooking broth from beans in the pot. White rice, the classic yet flavorful Mexican take that can be an unpretentious yet comforting side to almost anything. And we are not even getting started.
What many people don’t know is that Mexico also has its versions of Yellow rice.
Continue reading Old World and New World: Yellow Rice