Oaxaca chile rellenos made with dry pasilla chile pods filled with picadillo are on my list of “Best Mexican Cuisine Discoveries”. This recipe is a meatless adaptation based on an idea from my friend Judy Nollar. Absolutely no cooking required.
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Deep red sauce with potatoes and beef. An easy recipe rich in flavor. This is great Mexican comfort food.
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This is another one of my favorite entree-soups that is popular in my home. Serve it with flour tortillas or a crusty bread.
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These vegetarian enchiladas are filled with calabaza (squash), carrots, scallions and cilantro and are as tasty and flavorful as any meat enchilada.
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Dress up your scrambled eggs by stuffing them into a roasted chile poblano and sit back and listen to the complements.
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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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