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
I hadn’t heard about Thanksgiving until I moved to Texas. Yet, I took my first shot at cooking the meal that cold fall of 1997 in the vast yellow plains of Dallas. Inspired by the glossy food magazines, cookbooks and TV shows, and wanting to immerse myself in the American experience, I baked, cooked and stirred while feeling homesick for my family’s home-cooking. It took years of living in the US for me to grasp the depth and warmth of the holiday and the menu, many failed turkeys and side dishes along the way.
It turns out, fifteen years later, the Thanksgiving feast has become such a relevant part of our lives that if we ever moved back to Mexico, I’d have to bring it back with us.
The connection wasn’t instantaneous. Slowly, some elements began to resonate within me. Take the bird: Turkey is an indigenous ingredient in Mexican cookery and a center piece for Christmas and the New Year. Both are holidays which also happen near the end of the year, during the coldest season, and have to do with gathering family and friends around a plentiful table. And being thankful. And hopeful.
Continue reading Sweet Potato Rounds with a Punch
I wouldn’t be caught dead without Pan de Muerto during Day of the Dead.
One of the most meaningful, colorful and delicious of Mexican celebrations, Día de Muertos has this bread as one of its trademark treats. It may sound strange to eat fluffy sugared up bread in the shape of bones, but then again, we also eat calaveritas, candies in the shape of skulls. This shows how crucial food is for Mexicans but also how it gets infused with our sarcastic sense of humor, generous spirit and gutsy attitude.
Not that Day of the Dead is such a big occasion here in the United States, but I notice an increased awareness. Teachers are starting to talk about it in schools, sugar skulls and decorations are popping up in stores…It’s becoming trendy. As it happens right on the tail of Halloween, elements from both celebrations seem to cross paths. They both include graveyards and a lot of eating, but they are quite different.
Day of the Dead, which is not one but two days, November 1st and 2nd, is when those departed have a license to come back and visit the ones they’ve left behind. And hey, if they are coming back from another world, it better be a feast worth the trip! Altars are decorated, filled with the visitor’s favorite foods and drinks, candles and flowers placed throughout, to help illuminate for a safe journey back home. There are visits to the cemetery, too, but of a different nature than Halloween: Day of the Dead is a bittersweet, sad and joyous time for gathering, feasting and remembering.
Pan de Muerto, has to be one of the sweetest sides of it, eagerly awaited by all.
Continue reading Make Pan de Muerto at Home!
I have a thing for soups.
Doesn’t matter what time of day, what season of the year, what place I’m in, if I want tasty comfort my entire self craves a big bowl of soup.
As far as soups go, I have concocted some, I religiously repeat some I grew up eating, and then there are others I’ve become enamored with as I’ve ventured deeper into my home country’s cuisine.
As soon as my feet touch new territory, I search for its signature soup: the one everyone knows; the one everyone loves; the one present at every home kitchen. As easy as it may sound, sometimes those soups stir away from restaurants. Luckily, the first meal we had during our trip to Chiapas included that soup.
Continue reading Chipilín Soup with Masa and Fresh Cheese Dumplings
Chipilín Soup with Masa and Fresh Cheese Dumplings
Last post was about that Cucumber Martini I could drink an entire pitcher of. It feels like a century has passed, and I have so, so, so many stories and recipes to share with you. But only now, after a wildly crazy hectic summer desperately missing this blog, am I able to sit down and write. And guess what? I have no choice but to continue with cucumbers!
This is why: I thought I knew cucumbers, I really did, until I visited Mr. Jose Luis Rodríguez Rojas’ cucumber green house in the state of Morelos, a state known as “Mexico’s Spring”. Cucumbers grown there are the slicers, ironically called pepino Americano or pepino común in Mexico. Slicers are the cucumbers mostly used in Mexico’s kitchens. And the ones I use all the time.
Now I know how little I knew about them.
Continue reading Cucumber Soup with Mint, Jalapeño and Pomegranate
I had fallen for the city of Puebla almost 20 years ago. And you know how that goes, sometimes when going back to things you loved while young and are nostalgic about, there’s a risk of disappointment.
Just the first night I was back, I felt myself fall for it all over again. After days of scouting, eating, researching, testing and filming with Cortez Brothers, I left with a disorganized mental list of things I didn’t even had the chance to try.
See, the charm is everywhere: from the history inhaled in each corner; to the talavera tiles splattered all over buildings, tables, vases and plates; to the food which makes you want to lick the plates clean, be it paper plates at markets – like this one holding cumin tamales with a side of peanut atole…
Continue reading Totally Unexpected: Cucumber Martini
Growing up in Mexico City, I didn’t know a single person who celebrated Cinco de Mayo, except for the people who lived in the state of Puebla. We didn’t even get the day off! Sure we studied it in school–the unprecedented victory of a small Mexican militia against the large French army in 1862–but it was a short-lived victory, as the French won right back.
Fast forward 150 years to 2012: the French and Spanish are gone; Mexicans proudly celebrate Independence Day every September 16; yet, for reasons few of us can explain, Cinco de Mayo has become the greatest, most joyous, colorful celebration–for Mexicans living abroad. As strange as the nostalgia is, the longer I live abroad, the stronger the impact Cinco de Mayo has within my soul. These words fluff up like soft conchas right out of the oven, getting fluffier, sweeter and more comforting as the years go by.
Continue reading Creamy Poblano Soup
A couple weeks ago, right as I was setting up for one of my classes, “A Culinary Compass of Mexico,” at the Mexican Cultural Institute, Alberto Roblest came over and asked me a great question.
“Pati, do you cook traditional Mexican recipes OR do you create your own?”
Alberto is doing a project with the support of The Office on Latino Affairs. It is called Hola Cultura and explores the contributions of Latinos to DC life and culture, from art to language to sports to cooking.
I think he meant for me to respond with an either or. He really did. Come on Pati, “traditional” OR “new,” he insisted. But I kept answering “BOTH!” As I kept trying to explain why, I realized so wholeheartedly that both traditional and new not only describe my cooking style but also one of the many wonders of Mexican cuisine.
Continue reading Apple, Radish, Watercress Salad with Pistachio and Chile de Arbol
Every few months, my family gets together with a Latin group of friends and their families for a pot luck.
This winter it was our turn. As tradition goes, the host brings the main dishes to the table and the others bring the rest. I eagerly announced my plans to share Mexican casseroles, also called cazuelas, budines or pasteles. The Mexicans couldn’t hide their joy- “Pati! De veras? Budin Azteca? Cazuela de Tamal?!”- and quickly thought of other “very” Mexican sides to pair with them. The Argentines and Costa Ricans tried to understand what “Mexican casserole” meant and whether it was supposed to be any good. The Americans in the group (though they consider themselves Latin) were clearly not excited about it.
No doubt about it, casseroles have had their ups and downs in culinary history. Their weakest stand seems to have been in the United States, after being fashioned into “two-step-many-can” versions in the 1930 and ’40s. But think of all the bright stars in the casserole universe: French cocottes enveloped in mother sauces; British potpies encrusting fillings as wet as British weather; irresistible Italian lasagnas layered with pasta; Peruvian causas with seasoned meat encased in mashed potatos; Greek spanakopitas with an extra-savory cheese-spinach mix covered with phyllo dough; Middle Eastern moussakas stacked with layers of eggplant; and the not-so-well-known, yet gloriously tasty Mexican cazuelas…
Continue reading Make It, Freeze It, Take It: The Mexican Casserole
Make It, Freeze It, Take It: The Mexican Casserole