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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Seared duck breast marinated in achiote and served over a mandarine-sauce with a touch of chile pequín. A recipe from Quinta Roo, Mexico, likely adapted from the classic French recipe of “Magret de Canard a L’orange”.
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Salad of tangy fresh vibrant flavors . Beans, red onion, avocado, a heaping tangle of fresh herbs, all dressed with just lemon juice and oil.
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Thanksgiving holiday or post Thanksgiving (leftovers) call for an antojito (small snack or appetizer) made with turkey. Salbutes are a Mexican specialty of the Mexican Yucatan peninsula. It’s a fried puffed tortilla made from fresh corn flour (masa) and stuffed with a variety of fillings.
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Seared scallops with a golden crusty cap are served on a bed of puréed pumpkin, paired with roasted hazel nuts. The purée is flavored with roasted green chile; in this case New Mexico hatch.
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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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