Hatch Chile Relleno (Vegan)
August / September is New Mexico Hatch roasting time. So get ready, again, and cook up some green chile. This recipe is for chile relleno stuffed with pumpkin blossom (Flor de Calabaza) and yellow summer squash.
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Sopa de Melón Fría
Summer temperatures are peaking, so cool off and serve a cold cantaloupe soup for your next outdoor seating. (Previously posted May 2013)
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Lago de Chapala Grilled Fish
Summer is for grilling and all ingredients can be prepared on your grill. Fire up the grill, talk with your guests and have fun cooking up grilled fish like they do at Lake Chapala, Jalisco.
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Mole Appetizer
The classic Mexican dish of “Mole con Pollo” insired the idea of this appetizer. Roasted chicken drumettes dipped in Oaxaqueño Mole Negro.
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Fideo Seco with Chipotle Crema
SECO means “dry” in Spanish. This Mexican noodle recipe, Fideo Seco, is similarly prepared as Sopa de Fideo, but is not soupy.. I serve this comfort food dish as an appetizer/starter..
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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