I am so surprised tostadas haven’t become wildly popular in the US. Here are some reasons for my surprise…
They can be assembled in a couple minutes, as ingredients can be prepared beforehand or store-bought. They can be eaten anytime of day, depending on what you layer on them. They are a wholesome one stop meal, for proteins, vegetables and carbohydrates happily mingle in there. They are accommodating, you can decide how much to add of each topping. They are forgiving, choices can vary from one tostada to the next. Moreover, they are fun to prepare, eat and share.
In a sense, they are the perfect dish for casual entertaining. So much of Mexican food just lends itself to being in a Fiesta mood.
Continue reading Tostada Buzz: To infinity, and beyond!
Tostadas and chips are very versatile ingredients to have in the kitchen. If you don’t want to make them at home, you can buy good quality already made tostadas and chips in the stores these days.
If you are going to make chips, cut them into 6 triangles before letting them dry.
Continue reading Making Tostadas and Chips
“Bandido!” My late grandfather would scream, with his wide smile and the most endearing eyes, to my youngest son, if he were here to see how Julian messes up the kitchen.
As soon as a thought of cooking appears in my head, he drags a chair, climbs on top, asks what are WE going to make, and without waiting for an answer announces that it is “yo, yo, YO…,” who will cook and experiment. I shall be of assistance.
Needless to say, it takes much longer than needed and the kitchen looks messier than my husband likes to see it. But if you ask me, it is worth every extra second and extra spoonful of crumbs on the floor.
Well then, what cake to make for his birthday? Of course chocolate! His brothers tell me with a tone of disbelief. However, I know it has to be spongy, fluffy, gooey, sticky, moist, extra messy, sweet and truly decadent to be worthy of the three candles in its middle.
Continue reading Juju’s Chocolate Birthday Cake
The molcajete is a cooking tool that although not absolutely necessary this day in age, it does have its uses, benefits and looks. Mexico’s version of the mortar and pestle (the pestle being called tejolote) it has been used for thousands of years to pound, smash, grind and mix ingredients such as herbs, spices and chiles, create rubs, pastes and sauces.
It it is traditionally made of basalt volcanic rock, which is very porous and rough and it makes it very heavy. There are however, newer versions of lighter material, that I am not so fond off. When new, there are many takes of how to “cure” them, so they can begin to be used. Some people grind white rice, while others grind peeled garlic cloves. I like to do both. So just take either one or the other, or both, and grind them with the pestle. Then just wash with a soapy sponge and rinse under cold water (continue for more information and photos).
Continue reading Molcajete
Yes you can buy them already made at the store… but there are few things that can compare to the nurturing and filling sensation of homemade corn tortillas.
Continue reading Making Corn Tortillas
Chipotles in adobo sauce are one of my favorite Mexican ingredients. They are ready to be spooned on top or inside of almost anything: quesadillas, tacos, sandwiches, grilled meats… Yet, they are also a wonderful cooking ingredient to use for making a wide range of dishes, from soups to moles, from salsas to stews and even mashed potatoes. Chipotles have truly unique layers of flavor that come together in a most wonderful way: smoky, sweet, deep, rich and pleasantly spicy (continue for more information and photo).
Continue reading Chipotle chiles in adobo sauce
In Mexican cooking, corn is eaten and drank, in just about every possible way… Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and chile Serrano, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of Chihuahua, when we were there last month.
It is very common to walk through the streets in a Mexican city or village, no matter how tiny it may be, and find a wide array of street food stands boasting the dishes that Mexicans abroad hanker for the most: Antojitos, or little cravings. Each one being a Universe compounded with layers of flavors, in its own right.
Continue reading Corn: In a bowl or on a stick
The epazote herb is one deeply Mexican ingredient that has no substitute that I know off. It has a very unique, clear and deep flavor that adds a lot of character to a dish. Hard to describe, it has that I don’t know what, that somehow makes a distinct difference (continue for more information and photo).
Continue reading Epazote
While most of us in DC have stacked our winter clothes up in the attic or inside a trunk, the truth is, it’s still a bit chilly. So today I made this mushroom soup, yet again. I should be tired of it already, since I just cooked 100 portions of it for last Friday’s cooking class at the Institute and I had tested it for weeks… But here I go.. It is just too good!
It is not your typical soup at all. It has the woody and earthy feel of the mushrooms, but their flavor is somehow enhanced by the chile de árbol. It may sound strange, since one would think that chiles mask the flavor of ingredients. But depending on how you use them, they can pronounce rather than overpower other flavors.
Continue reading A comfy soup for the still chilly nights