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November 18, 2009
CAP_piloncillo.jpg

Piloncillo is the rawest form of sugar cane. The same thing as cane juice but in a solid form. It typically comes in a block, with the shape of a cone, square or round.

It can be substituted for brown sugar. However, the flavor of piloncillo is more rustic. Reminds me of foods eaten in small villages or pueblos, it is homey. It adds that extra “something”, be it depth, color, aroma, that is hard to define but amazing to taste.

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Piloncillo

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November 18, 2009
sweet potatoes with orange piloncillo syrup

Our friends Tamara and Sean are crazy foodies and fans of the richness and versatility of chilies. So after receiving the invitation to join them next week for their Thanksgiving feast, I started playing with options on what to bring; with chilies of course.

This is one of the things I came up with and can’t wait for them to try:  creamy and soft sweet potatoes bathed in a buttery orange-piloncillo syrup sprinkled, with toasted chile de arbol. How good are they? That fork in the picture I just shot accounts for my third consecutive serving today. How easy are they to make? Read below…

Continue reading Sweet potatoes with orange-piloncillo syrup and chile de árbol


November 17, 2009
Chile de Arbol-thumb-510x342-757

Chile de árbol is a very spicy, yet incredibly flavorful dried chile. It is small, but elongated and thin. It has a deep and shinny orange-red color and it is used in many, many ways. It is often crushed for very spicy table salsas, though it is also used to add flavor and a bit of heat if not opened when cooking, amongst others.

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Chile de árbol

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November 5, 2009
tarascan bean soup

You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.

Continue reading Foods of Michoacan are Forever


October 31, 2009
Pasilla Chile 1-thumb-510x343-620

The Pasilla Chile is the dried Chilaca Chile. It is also by far the most harvested and used chile in the state of Michoacan. In some towns you can see some patios covered with mats where hundreds and thousands of Chilacas are being dried in the sun to be turned into Pasillas.

When it is fresh, it is long and shiny with a bright light green color. Once dried and with the name Pasilla, it is very long, slender, dark brown or black, with soft wrinkled skin. It has a rich, earthy and mildly spicy taste with a hint of sweetness. It is used for many things such as table sauces, soups, stews, rubs, marinades and moles (continue for more information and photos).

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Pasilla Chile

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October 30, 2009
birthday cake with meringue and strawberry jam

It seems that when it comes to birthdays and cakes, most of us grown ups are like little kids too. So this year, I planned my husbands’ cake with a little help from my three young boys.

The night before, as I tucked them in bed, we talked about making an irresistible I-want-to-jump-into-that-cake kind of cake. It had to be something that could WOW him away and could also feel yummy and soft when they dipped his face in it (yep! that was their plan).

This talk led me, once again, to tell the boys stories about cakes from my childhood. Most of those cakes came from Sanborns’, a chain of stores that sells almost anything you can imagine: books, DVD’s, make-up, electronics, luggage, candies, the best ever chocolate covered raisins, marshmallows and toys. It also has great coffee-shop style restaurants with some of my favorite molletes and enchiladas. Not to forget its perfumeries and pharmacies. It is a serious knock out one-stop-shop. But most importantly, it was, and may still be, one of the most popular places to get a birthday cake.

One of the cakes that left me with a permanent impression went something like this: A couple layers of fluffy and moist vanilla cake, a foamy and soft meringue filling paired with old fashioned strawberry jam and pecans, the same soft meringue layered all over the top, some more pecans and whatever decorations you fancied.

That cake, by itself, made a party happen. It was a creation worthy of its own celebration.

Continue reading A Cake Worthy of its own Celebration


October 14, 2009
zucchini torte
Each time a vegetable torte is included in the menu of one of my classes, I have noticed a similar trend: tortes have a warm and friendly reception, that turns into a loving embrace once participants make the recipe at home and find out they want to make it again and again.

Not to be confused with the other kind of tortas, (tortes translates to tortas in Spanish…) Mexico’s favorite sandwich made with a crispy bread roll adapted from the baguette; tortes are a cross between a fluffy and moist bread, a savory pudding, and now that I think of it, also a souffle.

Although there are quite a few variations, tortes have a few things in common. For one thing, they are easy to prepare. Next, they are versatile since they can be a side to both dry or saucy entrees, they can become the main dish accompanied by a salad and they can travel solo in grand style. What’s more, and crucial around home, they help eager parents deceive picky eaters who don’t like vegetables that much.

Continue reading Zucchini Torte for You and Me (and turns out my mother too)


September 30, 2009
albondigos

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


September 11, 2009
chiles en nogada

During the years I’ve been teaching at the Mexican Cultural Institute I’ve been hesitant to demonstrate and serve Chiles en Nogada. There are many reasons…

First, one of my goals has been to open a window into the world of Mexican cooking in an accessible way. I’ve introduced basic ingredients and dishes along with bits of their history, fun facts, cooking methods and new spins, so people can become familiar with this cuisine and feel empowered to play with its basics in their own kitchens.

No sense in teaching how to make something incredibly complex with tons of new ingredients, which can be quite overwhelming, right?

Continue reading OK… Chiles in Nogada, at last!


September 4, 2009
micheladas and pepitas

For Labor Day, our friends Jeannie and Bill invited us to their farm on the Eastern shore. Jeannie said snacks and grown up drinks are welcome. We can’t wait! Since we are going to be a large crowd, meals there are so leisurely and her family likes to try new things, I want to bring an interesting and friendly snack. Since I’ve been experimenting with pumpkin seeds, spiced up pumpkin seeds came to mind. Micheladas are a great pairing for them, especially since this may be one of the last weekends with enough heat for such drink.

Pumpkin seeds, Pepitas in Spanish, are one of the things I used to stuff in my suitcase when visiting Mexico. That’s because they have a mellow, somewhat nutty, almost sweet, barely chewy and nutritious nature, but also because of its multiple uses in Mexican cooking. They are used hulled and un-hulled, toasted or fried, to make salsas, moles, soups and drinks. There is more to Pepitas than being used for an unnoticeable role as a salad topping. So you can imagine my happiness when I began noticing their appearance in not just one, but many grocery stores here in the US.

Continue reading Micheladas and Spiced Up Pepitas: You Are Invited!


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