Recipes : Anytime Antojos
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
Insanely practical, that’s what these empanadas are. Perfect to make ahead for gatherings, as you can eat them hot or not. And they are oh, so, comforting: think of a tuna casserole in the good old style, but revamped with great Mexican flair and then flipped and turned into individual size. They withstand hours of travel and will remain delicious until you are ready to take a bite.
With that in mind, I made a full batch last Saturday to bring to a friend’s house. So thrilled were the boys, and I, with the packets as they came out of the oven (crispy on top, soft layers of barely sweet dough as you get close to the middle and a rich tasting filling) that by the time we put our jackets on, and I went back to the kitchen to transfer the empanadas from the baking sheet to a platter, I gasped at the sight of the only two remaining…
Continue reading Tuna Minilla Empanadas
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 or tajin, 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!
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
Continue reading Empanadas of the “Immaculate Conception”
What to cook for the Today Show?
With so many options being juggled in my head, I was growing restless as the date got closer.
As I started exchanging emails with one of the producers, I began to throw ideas: what about different kinds of Salsas, variations of that irresistible cold and wet Tres Leches cake, funky versions of Guacamole, or a sample of fresh Ceviches…?
Or, wait. How about something easy, tasty and flashy like Tequila, Cream and Chipotle Shrimp? It’s so much fun to prepare, I told the producer. You ignite the pan, the flames come up right after the shrimp begin to brown, and then they wind down right before you pour the cream. Your guests feel special and impressed…
I had to agree that we were better off staying away from igniting anything on the set.
Oh, I got it! A chicken dish. Everyone wants a good chicken dish in their recipe box. And one of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga.
Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations.
I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…
Continue reading Chicken Tinga for Today (Show) and Everyday!
Each time I go back to Mexico City, even before the plane lands, I know there are some formal plans that can never, ever, be messed around with. They are all with my father and they all involve eating in the same places. Each single time.
One of the places is El Bajío. If you know my father, you know he doesn’t let me order. You also know that he knows the Restaurant manager, waiters, bar servers and valet parking attendants by name. And they all know him too.
Continue reading Bossed Around at El Bajío: Plantain Quesadillas
The last time I was at the Mexico City Chapultepec Fair was 20 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one’s age.
Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.
Continue reading Quesadillas at the Mexico City Fair
Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April. We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.
As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.
Continue reading Running to Catch the Fresh Fruit Cart!