It seems that many people find chicken boring.
I happen to find it fascinating.
Not only because chicken is friendly enough to let you take it wherever your imagination can go and because it can be the juiciest and crispiest meal, but also, because of that story my mother told me when I was growing up.
When my mom was about 10 years old, my grandmother who came to Mexico from Austria in her early twenties having survived years of war, turbulence and the loss of most of her family, taught my mom a serious lesson: you can survive most hardships in life if you know how to cook, she had said, and mostly, if you know how to cook chicken from scratch.
Cooking from scratch really meant from scratch. No nonsense. So my mom learned how to kill, pluck and cook chicken a thousand ways.
Continue reading Empanadas of the “Immaculate Conception”
I am crazy for Tepache. Gently sweet, with an innocent hint of home brewed alcohol, a deep freshness and a gorgeous amber color.
Tepache: A home made fermented drink that comes from the state of Jalisco – also breeding ground of other Mexican symbols like Tequila, Charros and Mariachis. Tepache has a base of fresh pineapple, true cinnamon, piloncillo and water and has been drank in Mexico since Pre-Colonial times.
I have made it many times throughout my life.
First, when Daniel and I moved to Texas, to celebrate our finding piloncillo at a U.S. grocery store. Later, when we moved to DC, to soothe the heat of that first long summer and to make our new home, feel like home. A couple years ago, I brewed liters to share with a large crowd for a class I taught on foods from Jalisco.
Then, I forgot about it. Until this summer, when we moved, the heat started pumping up and I unpacked my old clay pot from Tlaquepaque, Jalisco. A pot that is perfect for brewing Tepache, which is so simple to make. That is, if you can keep an eye on it.
Continue reading Crazy for Tepache
Oaxaca cheese is a mild tasting, gently salty, stringy white cheese with a deliciously chewy, full and filling bite. It is made in the same way as Mozzarella cheese. In fact, they taste very similar! Once the curds are formed, they are heated in water, stirred, and heated in water again. Throughout the process, as they are heated and stirred, they are made into very long threads that are pulled once and then again, until the desired consistency is achieved. Then the long threads are wrapped into balls (continue for more information and photos).
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Squash blossoms are considered a true delicacy in Mexican cuisine. Available in rainy months, they fly out of the markets as soon as they are set on the floor mats and stands.
No wonder they are such a hot selling ingredient: They are gorgeous looking, with orange and green Fall colors, a velvety texture, a meaty and crunchy bite and a delicate and exuberant flavor.
Since they are also commonly used in Mediterranean cuisine, aside from finding them in the US in Latin markets, one can find them at Italian grocery stores. But one can also find them during the summer season in some grocery stores and Farmer’s markets (continue for more information and photo).
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The Poblano chile is a star in Mexican kitchens. It is used in a wide range of ways and in a wide range of dishes. Some well known examples are Chiles en Nogada, rajas, pickled, and stuffed with meat or cheese and bathed in a tomato sauce. But there are hundreds of other ways…
Aside from being absolutely gorgeous – chubby, curvy, large, sensuous and with a beautiful dark green color with a bit of a shine to it- it has a striking flavor -rich, exuberant and fruity. It tends to be a bit capricious as well: it ranges from the very mild to the very hot. However, there are ways to tame its heat (continue for more information and photo).
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13 MAY 2010
6:30 to 9:00 PM
Cooking class and tasting dinner at the Mexican Cultural Institute
Have you ever wondered what happens when you combine edible flowers and chiles? Mexican cuisine can tell you a lot from this combination! Come learn about the edible side of exotic flowers and the wondrous depth of a variety of chiles. You will be surprised: Not all that you can make with chiles is spicy…
For more information and to register click here.
Huauzontles, also called Huazontles or Cuazontles, are a native plant to Mexico. Their scientific name is Chenopodium nuttalliae. Huauzontles gave a very thick main stem, oval leaves -that aren’t eaten- and thinner stems filled with edible green flowers that resemble broccoli or rapini, but are much more smaller and delicate.
They have a strong smell when you get close. Similarly as the Epazote, Huauzontles have a deep, clean and almost astringent smell. Some people say they taste similar to spinach or watercress. It seems to me, they have a welcoming and original, light bitter taste (continue for more information and photo).
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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