This Oaxacan chile relleno is filled with a picadillo that’s savory and sweet from raisins, olives, capers etc. Picadillo is chopped or shredded meat with stuff. Here it’s a relleno (filling) for ancho chile peppers served with homemade Grits.
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Grilled Costillas de Res ( Flanken short ribs) are very popular in Mexico and a great BBQ item. In this recipe I take this rustic cut of meat and serve it fancy.
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Republishing this recipe because it’s pertinent for the Lenten season. A flavorsome vegan chile relleno recipe made with roasted chile poblano layered with black beans, mushrooms, and roasted corn.
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Previously published August 2017. This meatless green chile Taco recipe is a wonderful addition to the vegetarian choices from Cocina California.
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Tortitas de Carmarón are mostly prepared during the 40 days of lent. They are fried patties of dried shrimp served on a tomato based sauce. My recipe mixes potato with the shrimp and it’s served with a tomatillo based 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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