28 MAY 2015
6:45 PM to 8:45 PM
I’m thrilled to present for the Smithsonian Associates in Washington, DC! I will be talking about Mexico’s culinary traditions, followed by a tasting of tamales. I hope you can join me for a fun evening.
A culinary tour of Mexico, focusing on food traditions that reflect the spirit and culture of the country’s diverse regions. Afterward, sample some of those distinctive tastes in three regional variations on the tamale: from Oaxaca (mole and cactus paddles in banana leaves); Michoacán (sweet corn in fresh corn husks); and Mexico State (chicken and salsa verde in dried corn husks).
For more information and to register, click here.
I grow really fond of my cooking tools. Most of the Mexican ones have come straight from Mexico. Some have been passed down from my family, like the comal my mom gave me in hopes I would become a good cook. Some I have shamelessly taken, like the lime squeezer, which comes from her kitchen, too. The many wooden spoons I have come from different regions in Mexico and have come tucked in my suitcase. As for the molcajete, I asked my father-in-law to get me one from the Mexico City market, and he lugged it for me in his carry-on bag (he reminds me to this day…). Yet, I found my tamalera, a special pot for steaming tamales, here in DC!
When my dad visits from Mexico, ever since we moved to the U.S., he has brought some for me. And I didn’t start making tamales at home, until I had kids. First, I used a vegetable steamer. Once I moved to DC, I found this one at Panam, the mostly Mexican (Latin) grocery store on the corner of 14th Street and Parkwood.
Continue reading Tamalera
Corn has been a central part of the Mexican diet and culture since ancient times. Not only is it eaten fresh in its many varieties, its dried kernels are used for an infinity of things, including masa to make everything from tortillas to tamales. It’s husks are also treasured as an ingredient to wrap and cook food in. Tamales, of course, have remained the wrapped and cooked food par excellence in Mexico. Methods have varied from steaming, to cooking over comales or the open fire, to cooking in underground pits.
Now, the use of fresh or dried leaves for wrapping and cooking foods is not exclusive to Mexico. Grape leaves were used since ancient Greece and banana leaves in the Philippines, to name some. In Mexico, there has been a large variety of ingredients for this use like banana leaves, avocado leaves, chaya, hoja santa leaves, large spinach leaves and even some exotic flower leaves. Still corn husks, fresh or dried, have been and remain a crucial one.
Continue reading Corn Husks
Tamales are it. If you’ve eaten one, you know it.
Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite. So good.
Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their endless possibilities, and in the end, not have covered them all.
Ancestral, iconic, yet humble, is each single tamal. And the tamal universe, immense, imagine: tamal refers to anything wrapped and cooked in a husk or leave. Usually made with masa, typically corn masa, either mixed with or swaddling ingredients, or both! As you move through Mexico, and increasingly outside, you find them in different shapes (round, square, flat, puffed up, even triangular like Michoacán corundas); with different wraps (corn husks, either fresh or dried, banana leaves and even fresh edible leafy greens like chaya in Chiapas); with an infinity of ingredients, from savory, like chicken, meat, seafood, vegetables, beans, all sort of grains, salsas and cheese…to sweet ingredients, like fresh and dried fruits, nuts, chocolate, cajeta…
The consistency and texture vary greatly, too, from thin and dense like tamales found in Oaxaca; to sticky and gelatinous from Yucatán; to spongy and cakey like the ones from northern and central Mexico, where I grew up.
Continue reading My Favorite Tamal of All Time: Chicken in Green Salsa
My Favorite Tamal of All Time: Chicken in Green Salsa