The dark sauce of mole is balanced with grilled tomatoes and zucchini. It’s recipe number 1 in my exploration to find new ways to serve delicious rich mole in a ways it is not the dominant flavor.
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A truly Mexican dessert because guava and pecans originate from Mexico. To make this dessert, hollow out guavas and fill with cajeta, Mexico’s unique syrup of sweetened goat’s milk. Top with pecan nuts – delicioso.
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The bright lime-green color of Salsa Verde Cruda summons you to taste and savor this fresh and citrusy Mexican Salsa. No cooking required.
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The torta ahogada (“drowned sandwich’) is part of the DNA of Mexican cuisine, primarily in the state of Jalisco. Here I present this sandwich as an appetizer. The richness and fat of succulent pork meat balances the acidity of the spicy salsa resulting in rocketing flavors.
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Mesoamerican civilizations mostly relied on vegan nourishment. Chef Wendy Centeno, Latina Chef, reminds us of this with her focus on Mexican vegan cuisine. She provided this great recipe for vegan tacos. Deliciosos.
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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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