You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins.
Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more recently sprinkled on top of many dishes. The pumpkin meat is used for soups and stews, and along with the entire rind cooked in a piloncillo syrup, becoming a traditional favorite known as Tacha.
Yet there is something else you can make with those fall pumpkins: Mole!
An easy to make, silky textured and exquisite tasting mole sauce, that can bathe anything you can think of. From chicken to meat, fish, seafood and veggies; it all goes beautifully swaddled in it. I like it mostly with chicken or turkey, which is how I am most used to eating thick and rich Mole sauces….
So that you can try it too, here it goes.
Continue reading Pumpkin and Ancho Chile Mole
It is partly because of a soup like this, that I want to write a cookbook.
A soup that makes me feel all warm inside when I spoon it into my mouth.
A soup that has the earthiness and simplicity that grounds me.
A soup that, aside from having a comforting base, has layers of surprising life and color and crunch.
A soup that makes me want to eat nothing else for an entire week.
A soup that speaks of centennial traditions and is passed down through generations recipes.
A soup that is a pleasure to think about, to write about, to talk about, to prepare and to savor.
It is mostly because I want to share a soup like this with you, dear friends, that I am jumping to write this cookbook.
So with great news to share: I will be working with the delightful Rux Martin, editor at Houghton Mifflin Harcourt, to make this cookbook come to life.
In this book, I will write about -and tell you how to make- all of those foods that make me want to scream out of joy, along with the stories that revolve around them.
Continue reading On a Soup and a Book