Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding.
For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.
Treasured all around Mexico, pozole has many variations, mainly green, red and white. Each distinct and beautiful, and coincidentally, represent the colors of the Mexican flag. Since September is the month of Mexican independence and The Day of El Grito is just around the corner, there is no excuse not to find an excuse to celebrate! And in my mental Mexican dictionary, pozole equals celebration.
Continue reading Pozole: Try It Green!
This year I promised my boys we would plant goodies in the backyard to harvest ourselves. At the nursery, jumping up and down as in a candy shop, they dragged so many plants to the counter, I had to give an absolute NO to half of them.
We ended up with thyme, oregano, bay leaves, rosemary, mint, parsley, and cilantro. Ok, and tomatoes, cherry and roma. Fine… corn too, don’t know what I was thinking. And wait! We couldn’t leave without jalapeños, which led me to run for some tomatillos. And scallions. I stopped there. I did.
Then Sami came back with a little watermelon plant. That was the wildest idea, oh, that monster of mine. We’ve no room to grow watermelon. I told him about the big wide fields in Northern Mexico, in states like Sonora, Chihuahua, Jalisco and Sinaloa where watermelon is grown extensively. Our backyard is… not so big.
We brought home Sami’s watermelon plant.
Continue reading Summertime Watermelon & Tomatillo Salad: Beat the Heat!
Summertime Watermelon & Tomatillo Salad: Beat the Heat!
With a metallic dark color and mottled skin, Chia seeds are delightfully crunchy. Once you rehydrate them in water, as the popular Lime based Agua Fresca, they become covered in an irresistible gelatinous layer. No wonder the word chia comes from the náhuatl name chian, which means oily.
Scientifically, Salvia Hispanica, they come from a flowering plant from the mint family. Some new wave health oriented groups, call it “the Miracle seed”. They are indeed miraculous for good digestion and some say weight loss.
In Mexico they have been used for centuries. In Aztec times, aside from eating, they were one of the main means of exchange and also used for religious rituals.
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The Mexican way to wildly dress simply cooked corn drives me wild:
Crunchy sweet corn on a stick, brushed with butter and mayo, coated in tangy and salty crumbled queso fresco, sprinkled with chile powder, typically chile piquín, coarse salt and a liberal squeeze of lime juice…
It doesn’t matter if I am hungry. The mere site of a street food corn stand makes me stop dead in my tracks and zoom over for one. Like a wild woman. I need one. Well, the truth is one is not enough, ever.
In Mexico you find corn stands all over, in little towns and big cities. Locals know what day of the week and at what times they show up. If you are not from there, it takes a while to figure it out.
Continue reading Go Wild, Munch On Your Crazy Corn!
I began to see the exotic side of the tomatillo once in the US.
Growing up in Mexico, they were a standard at every market, part of our weekly mandado, present in our family meals at least half a dozen times a week: in salsa verde to pour on top of almost everything, in enchiladas, chilaquiles, bathing fish, covering a shredded meat and potato stew, and sometimes cactus paddles.
Think something like salt … how odd it is to find a kitchen without salt?
Once we moved to Texas, the only place I could find them was in Latino stores. As the years moved on, there was no one I met without a Mexican connection who had ever cooked with a tomatillo or even dared to bring one home.
Sure, many people love salsa verde and eat it in restaurants or buy a jar at the store, but few know that its star ingredient, is the tomatillo.
Continue reading Tomatillo and Lime Jam
Whenever it starts pouring down in late Spring, I hanker for Huitlacoche.
A true Mexican delicacy, also called cuitlacoche, it is a form of fungus similar to some mushrooms, that grows on fresh corn. In the rainy Mexican season, that starts in April (some say March…) and ends sometime in September (some say October…) it’s when you can huitlacoche at its peak.
It doesn’t look that pretty. It grows in an oversize and disproportionate manner on the ears of corn, producing huge kernels that are black inside and covered with a somewhat silvery-white, sparkly and velvet textured skin.
Its flavor is intense and unmatchable: mushroomy, earthy, woody, a bit inky… reminds me of calamari ink.
Continue reading Huitlacoche
Now that Cinco de Mayo is right around the corner, friends are asking me what we will be eating to celebrate…and what I am craving most are Enchiladas Verdes. The perfect yummy family food that stays messy on the casserole.
Even though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla), we embrace it outside of Mexico with all our hearts without really knowing why. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo. A native Mexican ingredient that is the corner stone of so many dishes.
Continue reading Enchiladas Verdes: in a Tomatillo Sauce
It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.
One of the most popular Mexican anytime antojitos or cravings, that can be eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner. It used to be a standard option for breakfast or dinner at my house growing up in Mexico City, just as quesadillas were. But I also used to crave Molletes from my school cafeteria.
So yes, even if I had some at home in the morning, I would have more for lunch at school…
Continue reading Molletes with Pico: No Way not to Fall in Love
There are countless versions of Pico de Gallo salsas. Their trademark is having ingredients that are fresh rather than cooked, and diced and chopped rather than pureed. This is the most common and well-known version.
It is also incredibly colorful!
Continue reading Pico de Gallo Salsa
I grew up eating chorizo in Mexico, and I love it. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses.
When I moved to the United States, more than a dozen years ago, I was thrilled to find chorizo in international grocery stores. Lately, I have been intrigued and surprised to see that my Mexican chorizo is now accompanied by many other kinds in the refrigerated sections of bigger, more mainstream stores.
Latin chorizos differ greatly from Spanish ones. Spanish chorizos typically are dried and smoked cured links of chopped meat, seasoned mainly with garlic and paprika; they tend to be ready to eat and have a salami-like soft and chewy bite. Latin ones however, are raw and need to be cooked before eating.
Continue reading Chorizo