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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A recipe from the Valle de Guadalupe, Mexico’s foremost wine country in Baja California. The ingredients of this omelette, chile poblano and corn, are intrinsic to the core of Mexican cuisine. Did I say delicious?
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“Verde Verde” is not a typo, it’s my version of Chilaquiles Verdes. I augmented the traditional recipe with spinach and roasted pumpkin seeds to get more flavor and color.
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Empanadas (turnovers) filled with shrimp, green chile and cheese make a delicious entree or appetizer. Save time by using puff pastry, though you could use any pastry recipe of your choice.
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A new fall season recipe from Cocina California for a garbanzo legume inspired from my recent visit to Girona, Spain, in the heart of Catalunya. A creamy stew of whole garbanzos with a savory flavor of chipotle chile.
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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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