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Tostada


July 16, 2010

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!


May 19, 2009
the-best-tostada

I am so surprised tostadas haven’t become wildly popular in the US. Here are some reasons for my surprise…

They can be assembled in a couple minutes, as ingredients can be prepared beforehand or store-bought. They can be eaten anytime of day, depending on what you layer on them. They are a wholesome one stop meal, for proteins, vegetables and carbohydrates happily mingle in there. They are accommodating, you can decide how much to add of each topping. They are forgiving, choices can vary from one tostada to the next. Moreover, they are fun to prepare, eat and share.

In a sense, they are the perfect dish for casual entertaining. So much of Mexican food just lends itself to being in a Fiesta mood.

Continue reading Tostada Buzz: To infinity, and beyond!


May 15, 2009

Tostadas and chips are very versatile ingredients to have in the kitchen. If you don’t want to make them at home, you can buy good quality already made tostadas and chips in the stores these days.

You can make your own tostadas and chips with home made corn tortillas or store bought corn tortillas. In either case, spread the tortillas outside of the refrigerator, in your counter, baking sheet or tray for a half hour and up to a couple hours, so they will dry out a bit before baking, toasting or frying. This helps achieve a nicer crispness as they bake, toast or fry.

If you are going to make chips, cut them into 6 triangles before letting them dry.

Continue reading Making Tostadas and Chips


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