Pickles and Jams
“Pati Jinich, author of Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…wants you to know that Mexican cuisine is not ‘taco salads, nachos slathered with cheese, or overstuffed burritos.’ It’s not heavy or fried. Often, it’s not even that spicy.
As she writes in the introduction to her passionate new cookbook: ‘Show up in my kitchen any day of the year, and you’ll find soft corn tortillas, refried beans, at least two different salsas, the fresh Mexican cheese called queso fresco, ripe avocados and fresh fruit.’
Free Press reporter Bartley Kives recently wrote about new local restaurants that have allowed Winnipeggers to buy authentic Mexican tacos — the kind made without ‘orange ground beef,’ as he says. Jinich’s cookbook allows you to make authentic tacos at home, along with dishes like enchiladas verdes, pozole rojo, and Oaxaca-style mushroom and cheese quesadillas…”
To read the entire article, click here.
When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.
Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.
When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.
When all else fails, I make one up.
Continue reading A True Mexican Collectible: Versatile Summertime Salsas…
A True Mexican Collectible: Versatile Summertime Salsas…