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!
I was invited to design a Cinco de Mayo menu for Ceiba Restaurant along with their Chef de Cuisine, Alfredo Solis. The invitation included teaching a class covering that menu. As always, I was eager to teach whatever I know. But as always, I learn much more as I go. This time, I also learned, that you never know what foods you are going to like the best.
Continue reading Chef Solis’s Mexican Crab Cakes with Jalapeño Aioli
Chef Solis’s Mexican Crab Cakes with Jalapeño Aioli
Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had to be there. If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself. Just say the magic words and a get together would spring right up.
Nana made tamales? Fiesta!
Mami made mole? Well, what are you waiting for?
Papi brought real quesadillas potosinas? It is Sunday brunch everyone…
However, as much as I can remember, we didn’t celebrate Cinco de Mayo. As kids we reviewed it in passing at school, unless you lived in the state of Puebla. The place, where on a Cinco de Mayo in 1862, a small Mexican militia won an unexpected victory against the large French army. It was a short-lived victory, as the French won right back.
But fast-forward almost a couple centuries later: the French and Spaniards are gone, Mexicans proudly celebrate Independence Day every September 16th, and for a reason no Mexican can explain, Cinco de Mayo has become the most celebrated, joyous and colorful holiday for Mexicans living abroad. It even surpasses the noise we make for Independence Day.
Continue reading Chilorio for Cinco de Mayo!
Though there are many kinds of avocado soups, this is my favorite. I tried it at the Mexican Ambassador’s residence a couple months ago. As Doña Rosita, the cook, heard me mmm, and mmm, and mmmmmmm all over again, she came out of the kitchen with a pen and a piece of paper ready to dictate her recipe.
What a surprise for such a tasty soup: just a handful of ingredients! Seems that what matters, again, is how you use them.
Doña Rosita told me she has tweaked her recipe through time. Also, she sometimes tops it with tortilla crisps, and sometimes with fresh croutons. Depends on the mood. But she always serves it with crumbled Queso Fresco. There you go! Another thing you can do with that Mexican Fresh Cheese, aside from a Green Salad and Enfrijoladas.
It is easy, tasty and sounds oh… so… fancy. Plus, it is wholesome. The only thing I added to Doña Rosita’s recipe, is some fresh lime juice. I couldn’t help it. So check it out, this is how it goes:
Continue reading Avocado Soup with Queso Fresco
We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food.
Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen. As beans need to be cooked for a long time, they infuse the kitchen with a moist, earthy and cozy aroma, that remains even after the beans are ready.
Of course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.
Continue reading Queso Fresco: Enfrijoladas
Yesterday, right after my blog turned 1 year old, I added a new category under Ingredients: Cheese.
This site is a continuous work in progress. As my husband notes, it is very time consuming, but as I always respond, it is immensely rewarding. Truth is, I can’t wait to keep on adding more. One of the things I have loved the most has been getting your requests, so please, keep them coming! Which brings me back to Mexican cheese, a topic I have gotten many requests for.
The first kind I added is the widely available Queso Fresco. A deeply white, mild, fresh, light, barely salty, gently tangy and versatile cheese that crumbles right in your mouth the moment you take a bite. Yet, it also holds its shape beautifully if you dice it or cut it
into sticks. So it lets you play with it in many ways.
Continue reading Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you.
I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.
The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.
But here I am! I adore the Poblano and I know you will too…
I tested many ways to find the easiest route to make it without compromising its authenticity and flavor. As long as you prep your ingredients and have them in place before you start throwing them in the pot -what the French call Mise en Place and Mexicans Estate Listo!-, it’s a manageable task that takes about an hour. Trust me. Here we go.
Continue reading Mole Poblano: Yes You Can!
This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week.
As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top. If you are lucky to have some leftover, it makes for a decadent breakfast with a side of berries and some hot coffee or tea.
The recipe comes from the Mexican convent of San Jerónimo, where Mexico’s most famous nun Sor Juana Inés de la Cruz was settled. It dates to the late 1600′s. Spanish nuns who came to help establish the different convents, had an indomitable sweet tooth, which paired with Mexico’s exotic ingredients, made for some of the country’s dearest and sweetest desserts. Centuries later, these desserts are staples in Mexico’s kitchens.
Continue reading Flourless Almond and Porto Cake
Though I am no painter, this I know to be true:
Throw in the four primary colors onto a painting palette and mix randomly. Whatever combination you come up with, there will be a Mexican rice that catches the spirit of those tones.
Red rice, cooked in a rich base of tomato puree, onion and garlic, and sometimes chopped vegetables. Depending on the cook and the style, sometimes red rice may end up a bit on the orange side. Green rice, either based on Poblano chile, cilantro, parsley or a combination of those, giving a beautiful range of flavors along those grassy lines. Black rice, seasoned with cooking broth from beans in the pot. White rice, the classic yet flavorful Mexican take that can be an unpretentious yet comforting side to almost anything. And we are not even getting started.
What many people don’t know is that Mexico also has its versions of Yellow rice.
Continue reading Old World and New World: Yellow Rice