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
My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that’s a great excuse for a snack.
The last beautifully ripe Mexican avocado I had in the basket was staring at me. So I offered to make a Mexican Farolada out of her pita, of course to top with some fresh Guacamole.
The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.
Continue reading The double life of an avocado
This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes… It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though…. here it goes:
Continue reading Cooked Salsa Verde
You will find that refried beans are one of the most common sides for traditional Mexican dishes. From breakfast, to dinner, they are always a welcome companion. You can make them with different kinds of beans, like Black, Pinto, or Peruvian. The choice in Mexico varies among regions but also among cooks. I tend to use the Pintos more, because they have a creamier consistency and softer flavor. The Black, delicious as well, have a stronger flavor and texture. The Peruvian have a peculiar flavor, that is hard to define, but it is stronger than the Pintos and lighter than the Black.
You can make the Refried beans in a traditional way, which is by mashing the Frijoles de Olla in the pan with onion that has been sauteed in lard, or you can substitute for oil. You can also make quicker and smoother Refried beans, by skipping the mashing part, and placing the Frijoles de Olla in the blender, to make a smooth Bean puree that you can then thicken and season.
Continue reading Beans: Refried Beans
Poblano Peppers, or Chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it! It can seem hard at first but once you prepare them a couple of times the process becomes very simple. Plus you can make more than you need and freeze them for up to 4 or 5 months. Here are the steps.
Continue reading Preparing Poblano Peppers
Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends.
Continue reading Tex Mex or Mex Tex: Take Two
The Ancho chile is a stellar ingredient in Mexican cuisine. It is probably the most used dried Chile throughout Mexico and no wonder why: Its flavor is unmatchable.
Continue reading Ancho Chile
“Can you think of an American dish that has been Mexicanized?” My friend Andrea asked. “It has gone the other way around, no?” I responded, thinking about Tex Mex and the complaints from Mexican food aficionados about Mexican food being Americanized in the US.
But the other way around? As I swam through my childhood memories in Mexico City I was startled by how wrong my natural response had been. Of course there are Mexicanized American foods, and plenty!
Continue reading Tex Mex or Mex Tex
The smooth, soothing, creamy qualities of Mexican avocados are the perfect combination to the richly flavored and sometimes spicy Mexican food. My favorite avocados are the Hass variety and for some reason… I like the Mexican ones the most (!) They tend to be larger, meatier, creamier and just more luxurious than others.
Though many people think of avocados as vegetables, they are fruits…
Since they are harvested green (mature but not yet ripened), in some stores you may find them when they are not ready to eat. If the skin still looks green and the avocado feels firm to the touch, they probably need 3 to 6 days of ripening. You can bring them home and place them in a paper bag or newspaper in a warm area of your kitchen to speed up the ripening process. You can also just leave them outside of the refrigerator. They are ripe and ready to eat when the skin is almost completely black and the avocado gives in a bit if you gently squeeze it. Once ripe, you can keep them in the refrigerator for up to a week if not opened and about one or two days if opened and covered with plastic wrap.