Every August / September green chile from New Mexico is roasting in the markets’ parking lots. So get ready and cook up some green chile (chile verde) stew. Also, read on to learn an interesting technique of chile roasting.
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Aguachile is a sashimi (raw style) dish but in this recipe it’s made with baked fillet of Alaskan cod. It’s as authentic tasting as any aguachile to be found which is to say it’s light, fresh tasting and delicious.
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The colors in this dish are bold, but the taste is subtle, balanced and elegant. It’s another original recipe from Cocina California.
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Truly a melody of flavors in this Mexican corn (elote) chowder with roasted chile, chayote, cilantro and accented with the smokey flavor of chipotle chile. It’s “delicioso”and some like it hot.
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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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