It was a great morning on the Today Show making and eating Molletes! Natalie Morales helped me mix up some traditional Pico de Gallo to top the molletes; we also had an array of tasty toppings, like chorizo, bacon and sauteed mushrooms to choose from. Lish from their amazing cooking team had the fantastic idea to top one off with a fried egg to make a delicious breakfast mollete.
Watch my segment right here…
To get the recipes, click here.
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
In Mexican cooking, corn is eaten and drank, in just about every possible way… Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and chile Serrano, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of Chihuahua, when we were there last month.
It is very common to walk through the streets in a Mexican city or village, no matter how tiny it may be, and find a wide array of street food stands boasting the dishes that Mexicans abroad hanker for the most: Antojitos, or little cravings. Each one being a Universe compounded with layers of flavors, in its own right.
Continue reading Corn: In a bowl or on a stick