This is one of the quickest recipes that I have come up with.
It was just as quick to come up with it, as it was quick to make it.
It was sheer craving: I imagined it to accompany the Potato, Sweet Potato and Granny Smith Latkes, but you can use it to complement so many other things.
Continue reading Fennel and Lime Crema
A taco is a beautiful thing.
One of the most satisfying, versatile, exciting, and downright honest foods I can think of.
Plus, there is no need or mood a taco can’t tackle.
You are hungry and have but one peso in your pocket? Eat a Taco de Nada. You pass a tortillería on your way home? A Taco de Sal will hold you off until you get there. A deep hangover ails you? Go for Tacos de Barbacoa with Salsa Borracha. Did you say you have a broken heart? A pair of fully stocked Tacos al Pastor will be your most effective rebound. You are home with a cold? Soft chicken tacos dipped in fresh crema will make you all better, no doubt about that. Need to feed your teen kid and his buddies before they head out? Crispy Potato and Chorizo Tacos dressed with shredded lettuce, crumbled queso fresco and Salsa Verde will make them happy and fill them up. It’s lunchtime and you are on the road? If you are in Mexico (or somewhere with a large Mexican community), you will find someone with a huge basket selling Tacos Sudados to go. Planning a backyard party? Tacos de Carnitas will kick it off, without you even saying a word.
Continue reading Bricklayer Tacos
There are so many ways that you can have and enjoy tortillas de harina at home. You can make them the traditional way, the fast-track-modern way (if you have an electric tortilla maker such as the REVEL…), or buy them ready made at the store. Different from corn tortillas, which rule Mexico’s south and are made with a base of nixtamalized corn, flour tortillas rule Mexico’s north and are wheat flour based. The latter also have an element of fat (either lard, vegetable shortening or oil) and are milder, sweeter and softer.
Sometimes both kinds of tortillas, flour and corn, work interchangeably for a dish, say cheese quesadillas or chicken tacos, and may depend on the preference of the eater. However, beware, there are other times when either the flour or corn tortilla should be the prime choice. Take Chilorio, it needs to be tucked in a flour tortilla. Yet any kind of enchiladas, enfrijoladas, or casserole must, REALLY MUST, be made with corn tortillas because they withhold the sauce much better than wheat flour ones, and sweetness may be uncalled for.
Continue reading Homemade Wheat Flour Tortillas
My paternal grand mother, Bobe, used to make two kinds of gefilte fish every Friday: white or traditional and red or a la Veracruzana. The moment you sat down, she made you choose, “which do you want mamele, white or red?”
Invariably, after you chose, she’d ask, “you don’t like the way I make the other one?”
She’d barge in, make room on your plate and serve you the kind you hadn’t picked, right next to the one you had chosen. She’d wait for you to taste it and tell her how good the one you hadn’t chosen was. Then, she would eat right off your plate.
Having come from tiny shtetls in the polish countryside, both her and my grandfather arrived in Mexico so very young. Mexico gave them an opportunity to start a life away from pogroms.
They worked hard and made a simple but good life for themselves. Though they were humble, and without much savings, every Friday they had a bountiful table full of food for their three grown children and their families – all together there were ten granddaughters. Nope. Not a single grandson!
Continue reading Do You Want it Red or White? Mexican Style Gefilte Fish
Do You Want it Red or White? Mexican Style Gefilte Fish
Before she died, my maternal grandmother, whom we called Lali (remember I’ve told you about her before?) gave me Gloria Miller’s Thousand Recipe Chinese Cookbook. She was fascinated with Chinese cookery. She was also very good at it. What she loved the most were the stir-fry dishes: fast, tasty and healthy.
So, she bought herself a wok.
I couldn’t begin to count how many wok-made dishes I ate at her house during those long summers I visited her and my grandfather, after they moved to the Californian desert.
After she passed away, that wok found its way into my kitchen. I’ve cherished it. I’ve prized it. I haven’t used it! I’ve dragged it through so many house moves that I’ve also managed to lose its cord. It’s an electric wok. It’s real pretty, too. It’s hers. And in my mind, it is inseparable from her Miller’s cookbook, so I didn’t try to cook “her” Chinese dishes for years. And here and there, I’ve looked for that cord…
Continue reading A Taste of Barrio Chino: Green Beans with Peanuts and Chile de Arbol
When you don’t care much about something in Mexico, it is very popular to say “me importa un cacahuate” or “me vale un cacahuate.” This translates to something like “I don’t care enough” or “I couldn’t care less,” the word cacahuate being used for that “less or not enough.” That may be in regards to the tiny size of an individual peeled peanut, but ironically, cacahuates or peanuts mean a lot to Mexico and Mexicans.
Peanuts have been in Mexico’s culinary repertoire since Pre-Hispanic times. Though its origins can be traced to Southern Latin America, specifically Peru, and it is said to have been domesticated in Bolivia or Paraguay, when the Spanish arrived in Mexico they found it for sale in the street markets where it was a staple.
Used to snack on, be it raw, roasted, toasted, steamed, salted or spiced up and combined with other ingredients like in Pico de Gallos; as a thickener for Mole sauces or salsas, soups and stews; it’s oil extracted and used in and out of the kitchen; in “palanqueta” or bark form, entirely covered and hardened in some kind of a sweet and thick syrup and other sweets and even drinks! As times have moved on, the peanut not only remains central to our eating but also to our celebrating.
Continue reading Peanuts or Cacahuates
One of the things that I’m most enthusiastic about in what I do, is breaking down myths about Mexican food and also about Mexicans. One of the biggest misconceptions is that Mexican food is greasy, fatty, cheesy and overloaded in heavy amounts of condiments. Some of the dishes that crossed the Mexican border and have become popular in the US, have been re-interpreted and promoted by the US fast food industry. Yet, mega burrito bombs, nachos smothered in cheese, and sizzling fajitas with scoops of sour cream on top are things you will have a really hard time finding in Mexico.
One thing that surprises people who delve a bit more into the Mexican culinary world is how crazy we are about salads. Not taco salads, no, no, no… Wholesome salads that use vegetables and beans and grains and flowers and all kinds of dried chiles and herbs…
It may be that the Mexican use of the word salad “ensalada” doesn’t help much to spread this good information because we usually call “ensalada” when there is lettuce or leafy greens in it. This leaves out chayote en vinagre, calabacitas en escacheche (pickled zucchini salad), nopalitos, and a gazillion other salads named simply by their main ingredient.
Continue reading Hearty Bean & Corn Salad with Cilantro Vinaigrette
Hearty Bean & Corn Salad with Cilantro Vinaigrette
We’ve all heard that word here and there: “emulsify.” Why do we need to emulsify a vinaigrette? It is simple, emulsify is just a sophisticated word used for saying that you are making ingredients that would not naturally mix together, like water (or vinegar or wine or citrus juice) and oil, come together. And we do want them to come together so that when we add the vinaigrette to a salad or a dish, we’ll be able to taste their combination and not their disparate routes. If you don’t make them mix, you may get one forkful of unappetizing oil-covered greens, and another that tastes overly acidic, making your eyes squint.
To make them mix, or to emulsify, all you need to do is whisk with a fork or whisk or puree in a blender. By mixing fast, the oil breaks into the tiniest of droplets so that it has no choice but to mingle with the other ingredients. However, as it is natural, with the passing of time, the oil will separate again.
In my kitchen, as in most Mexican kitchens, most of my vinaigrettes are oil based. I usually do a ratio of 1 vinegar (or citrus or fruit juice) to 2 or 3 of oil, depending on how acidic my vinegar or juices are and if I am adding other things.
Continue reading Emulsifying an Oil-Based Vinaigrette
It was my friend Tamara´s birthday party. Her husband, Sean, an American who speaks and acts like a Mexico City native (says a Mexico City native), made the dinner for the 40+ guests. The guests were drinking, eating and laughing until their stomachs were hurting, usual for their home. Sean came up to me when he saw me walk in, gave me a plate, placed two of these sliders on and said, “You are going to like these.”
I ate one. YUM.
I said, “There’s chipotle in them!”
I ate two. OMG.
I said, “I can take that platter”, and ate the remaining four. Of course, he was grilling some more.
No, I didn’t even try his Asian tuna sliders. No, I didn’t try his regular cheeseburger sliders. No, of course, I didn’t try his vegetarian sliders. All I wanted were these Chipotle Pork Sliders. I was hooked.
After I had my fill, I told Sean I had to post his recipe on my blog, as I was sure you all would love them just like I did. He obliged, and I tested his recipe many times giving it a few tweaks (hey, you know, I can’t help myself). I added a bit of onion, garlic and oregano to the meat mix and more chipotle (come on Sean, you talk like a Mexican!). I took some of the mayo out of the avocado spread and added the refreshing chives.
Continue reading Sean’s Cheesy Chipotle Pork Sliders with Avocado Spread
Sean’s Cheesy Chipotle Pork Sliders with Avocado Spread
If you were to ask me what cooking tool I could not live without, I would tell you it’s my Mexican-style lime squeezer.
Limes are one of the most iconic ingredients of Mexican cooking. Not lemons. Limes! To me, limes have a much more concentrated citrus punch, and I like the fresh juice. I have a deep disregard for pre-squeezed lime juice bottles sold at the stores; they taste like airplane food.
What’s complicated about squeezing a fresh lime? Nothing much really. But when you use as many as I do, this squeezer is a delight: gets as much juice as the lime has in a snap, feels heavy and powerful in your hand, and it is easy to maintain and keep clean.
My lime squeezer is as common as common gets. You can find one easily in just about any Mexican kitchen. It is made of cast aluminum, which resists corrosion from the acidic juices. It is super simple to use: open it up, place a halved lime cut side down and just squeeze the juice wherever you want it to go, directly over food or into a bowl or measuring cup. Close and squeeze the long handles that give you leverage to extract all the juice and that’s that. Since it is so big, it works with lemons too… (continue for more information and photos)
Continue reading Lime Squeezer or Exprimidor de Limón