Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents).
Veracruz, being such an important channel for exchange and always immersed in flux, has seen some of the most interesting combinations of ingredients, cooking techniques and traditions. Salsa Macha is an example.
It is made by frying dried chipotle chiles (mainly the morita kind) in a generous amount of olive oil, along with garlic cloves. The last two ingredients courtesy of the Spanish conquest, for sure. Then it is seasoned with salt. Some versions add fresh chiles such as serranos or jalapeños into the mix. Many times peanuts are added and sesame seeds too.
Continue reading Salsa Macha
A Mexican immigrant cooking Thanksgiving and Hanukkah on the same night in the cold Eastern region of the United States may sound a bit odd to some. For me, it turns out to be an unexpected opportunity to bring all my pieces together. Which has my mind reeling about the just as unexpected possibilities for the menu.
See… ever since I can remember, I have felt like I am treading between worlds. The Mexican. The Jewish. The immigrant in the U.S. Not from here, not from there. Yet, as time goes by, the different parts of my identity feel increasingly solid, in all those worlds and their intersections. It turns out that where those intersections make the most sense is in the kitchen.
I admit, though, that I am a hopeless romantic. That’s why every year when my husband asks what I want for my birthday, I say: the most passionate love letter, ever. Haven’t seen it, since he has seen me everyday in one way or another for the past 17 years. So, when my birthday comes close, I offer to pack my bags and leave, just to pretend… so he can write that super duper passionate love letter.
Continue reading Potato, Sweet Potato and Granny Smith Latkes
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
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
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
Red, green, orange, blue… and all the colors you can dream up! Vanilla, cajeta, jamaica, chocolate, coffee, fruits, nuts… and just about any flavor you may crave. Smooth or chunky, creamy or foamy, heavy or light… choose any texture you like. Wait! We haven’t even gotten into shapes. Did you say your son likes Spiderman, your mom likes flowers or you want to go for a simple 2 layer design?
If you haven’t fallen for Jello, then you haven’t tried those in the Mexican repertoire. Forget about the 1950s-style-jello salads. Forget about the Jello you’ve seen people eat, or you may have eaten, in hospitals, too.
Mexican Jello is something to celebrate, to showcase, to boast about.
Gelatinas, in Spanish, many times come in individual servings with different flavors stacked in bright and colorful layers. Sold by street vendors who carry them in see through 2 to 3 tier covered stands, they are a common site in gas stations where cars wait for their turn and passersby can’t help but be tempted. Now you know why I always tagged along with my dad to fill up the tank!
It’s hard to show up at a kids party in Mexico and not see them. You will run into more sophisticated versions of them, standing tall, firm and proud at grown up parties, maybe with generous splashes of rum, tequila or rompope in their mix. There are simpler Jello creations brightening shelves at bakeries and grocery stores, too. In fact, Jello is such a big thing, that some cooks have elevated it to a complex art form with floral and abstract designs.
Continue reading Dream Big: Tres Leches and Strawberry Jello