serrano : Pati's Mexican Table

April 11, 2011

There are countless versions of Pico de Gallo salsas. Their trademark is having ingredients that are fresh rather than cooked, and diced and chopped rather than pureed. This is the most common and well-known version.

It is also incredibly colorful!

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Pico de Gallo Salsa

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April 9, 2011

Chunky Guacamole

CHUNKY GUACAMOLE
Guacamole en Trozos

INGREDIENTS
2 ripe avocados, halved, pitted and pulp cut into chunks or roughly mashed
3 tbsp white onion, finely chopped
1 chile serrano or jalapeño, or to taste, minced (seeding is optional)
2 tbsp cilantro leaves, roughly chopped
3 tbsp fresh squeezed lime juice
1 tsp salt, more or less to taste

TO PREPARE
Mix all the ingredients in a bowl and serve!

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August 25, 2009

Mexican style eggs: A la Papi

“All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes… no tacos or anything Mexican ok?” My dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado.

Guisados are Mexican style stews, which can be ladled into warm corn tortillas. There are plenty of Fondas or small restaurants that specialize in them throughout Mexico. Since my dad loves them, I received him with three of his favorites: Chicken Tinga heavy on the chipotle, beef cooked in a green salsa with cubed potatoes and nopalitos, or cactus paddles, sauteed with onion, Guajillo Chilies and corn. There were also refried beans and white rice, as they are such friendly sides to tacos.

After he made it clear that he didn’t want anything Mexican for the next three days, making me laugh so hard along the way, we set off to satisfy his cravings.

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Mexican style eggs: A la Papi

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June 29, 2009

Serrano Chile

Mexican cooking authority Diana Kennedy has said that the Serrano chile has the shape of a bullet. One could say that it tastes like one too! Serranos are spicy. However, as with most chiles, you can pump down the heat by removing the seeds and veins.

They have, like the Jalapeños, a dark and deep green color, shinny skin and a small and thin stem. However, Serranos tend to be on the smaller side and are much thinner and appear longer (continue for more information and photo).

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Serrano Chile

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April 16, 2009

Cooked Salsa Verde

This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes… It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though…. here it goes:

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Cooked Salsa Verde

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