I’ve posted this salad recipe to talk about the use of wild edible greens in Mexican cooking. The recipe isn’t unique or remarkable but I use a green leaf commonly used in Mexico and this salad is light and refreshing and great for summer.
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A wholesome Mexican recipe, uncomplicated and nutritious with traditional flavors.
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Tomatillo, chile, corn, cilantro, and cotija cheese. How much more Mexican can this pork Osso Buco get? The mild salsa verde that’s served over the pork is anyones favorite.
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These savory beet empanadas are made with kernels of corn, onion and herbs.
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Dry ancho chile peppers softened in water reveal a unique realm of earthy flavors. In this recipe anchos are filled with potato, Mexican chorizo, cheese and the ancho seeds of the pods are toasted and used in the sauce.
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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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