Christmas Tamal Time
Christmas time is “tamal-time” at home. These poblano chiles, cheese and corn tamales are a favorite of mine and can be made as a vegan tamal should you choose. Make them as appetizers, lunch or dinner entree.
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Torta Ahogada Appetizer
The torta ahogada (“drowned sandwich’) is part of the DNA of Mexican cuisine, primarily in the state of Jalisco. Here I present this sandwich as an appetizer. The richness and fat of succulent pork meat balances the acidity of the spicy salsa resulting in rocketing flavors.
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Pollo Relleno Appetizer/Entrée
This recipe does double duty. Appetizer or entrée. Simple ingredients and easy to prepare.
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Aguachile Appetizer
Aguachile is thin sliced bite-sized pieces of seafood served with a chile-water dressing. For this traditional recipe I’ve created a minimalist culinary version that’s quite refreshing and flavorful.
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Salsa Verde (with Potatoes)
Salsa verde is a simple citrusy slightly sweet and tart universal sauce good for many uses. In this recipe I serve potatoes in salsa verde.
Read MoreAbout Hank
Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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