Continue reading Hoja Santa or Hierba Santa
Barbacoa is one of those iconic Mexican foods.
Juicy, tender meat that falls off the bone, infused with a rustic, smoky flavor and a jungle like fragrance. It uses a cooking technique that began in ancient times, long before the Spanish arrived, and it lives on to this day across Mexico in places that specialize in making it. Of course, there are accessible homestyle versions too.
Abroad, so many people have heard of barbacoa and want to have a taste of the real thing. The people I’ve talked to that have tried it are dying to repeat the experience. In Mexico it has never ever gone out of fashion, and it is especially rooted in the central part of the country, where I grew up.
True, that barbacoa sounds much like barbeque. Though it is from a type of barbacoa that Americans got the idea to cook barbeque, it’s not the Mexican kind, but the Native American found here in the US, which used to be outdoors and above the ground. In Mexico we call ours barbacoa too (thanks to the Spanish!), but the Mexican way is completely different: the meat is wrapped tightly in banana leaves, cooked for many (so very many!) hours in an underground pit with an initial heating base of burning wood, walls of brick and smoldering rocks that are sealed with a kind of clay, and finally steamed and cooked overnight.
If you haven’t tried it, this is your chance to make it! And no, you don’t need an underground pit, there are ways to go about it and you can cook it away while you are tucked away in your bed…
Continue reading Lamb Barbacoa in Adobo
Continue reading Chipilín
Tortilleros tend to be stunning in their craftsmanship, design and color. They are usually handmade and can have from the most simple to the most intricate designs. Mexican cooks take great pride in arranging their table to make it colorful and beautiful, and the tortillero is no exception.
Continue reading Tortillero
Continue reading Limes
Continue reading Buñuelos: High Maintenance, But So Worth It!
Sliced bread brushed with melted butter, toasted until golden, layered with handfuls of nuts and dried fruits, drenched in Piloncillo syrup, topped with crumbled salty cheese and baked until it all comes together…. Once out of the oven, it tastes like a cross between French Toast and Bread Pudding. Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess.
It reminds me of how my father loves to slice sweet bananas over his savory lentil soup; or how my family goes crazy over piling ates (fruit pastes) with Manchego cheese, as so many Mexicans do; or how I used to love eating a handful of chocolate covered raisins right after a handful salty pop corn, and then repeat it again and again at the movies growing up, as long as the movie lasted. Capirotada has that same wild mix.
Once you finish your piece, I bet you will beg for a bit more of that addicting combination. That’s probably why I have received so many requests for a recipe.
Continue reading Going Nuts and Bananas for Capirotada
You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins.
Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more recently sprinkled on top of many dishes. The pumpkin meat is used for soups and stews, and along with the entire rind cooked in a piloncillo syrup, becoming a traditional favorite known as Tacha.
Yet there is something else you can make with those fall pumpkins: Mole!
An easy to make, silky textured and exquisite tasting mole sauce, that can bathe anything you can think of. From chicken to meat, fish, seafood and veggies; it all goes beautifully swaddled in it. I like it mostly with chicken or turkey, which is how I am most used to eating thick and rich Mole sauces….
So that you can try it too, here it goes.
Continue reading Pumpkin and Ancho Chile Mole
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. They are also one of the most nutritious seeds (they are full of fiber, vitamins, minerals and antioxidants).
Pumpkin seeds were prized by both the Aztecs and Mayans and it is said that the Mayans were the ones who began grinding them to make bases for sauces. In fact, the Yucatan Peninsula, home of the Mayas, has amongst its basic seasoning pastes (one being the famous achiote paste ) a lightly colored pumpkin seed paste that can already be bought in the markets.
Continue reading Pumpkin Seeds or Pepitas
Funny, it wasn’t until recently that allspice became incorporated into Mexican local cuisine. Allspice has been grown in Mexico since the 1600’s but was seen as an exotic and expensive spice for export.
Continue reading Allspice or Pimienta Gorda