Here’s an appetizer recipe adapted from a Nexflix episode of “Chef’s Table”. It’s Mole, a culinary showcase of Mexican cuisine. The uniqueness of this dish is how Chef Enrique Olvera serves mole at his restaurant, Pujol, in Mexico City.
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Try this appetizer – a corn tamal topped with “mole” sauce and toasted almonds.
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A “LABOR DAY patio celebration” recipe. Try this starter/appetizer for your end of summer group party. No cooking with this recipe that’s fresh,light and easy to prepare.
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Verdolaga is a green leafy vegetable commonly used in Mexican home cooking. In the US, it’s known as Purslane and it grows wild. This vegetable has the highest concentration of omega-3s of any plant. Dolores and I recall our moms harvesting verdolagas that grew wild after the rainy season right in our backyards in East L.A.
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Albondigas – not only for soup. This recipe is a rich and fragrant version of Mexican albondigas in a modern presentation that carries on it’s Mexican identity.
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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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