Cilantro Pesto and Pork Chops
Cilantro and pepitas (roasted pumpkin seeds) have an earthy flavor and gritty texture and when paired with olive oil you taste layers of magic flavors.
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Arroz con Chiles a la Parmesana
August is New Mexico’s Hatch Chile time. Here is a simple recipe for enjoying this delicious glossy and buttery green chile unique to the Rio Grande Valley. Now available at most super markets.
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Manitas de Cerdo
“Manitas” are pig’s trotters; recipes for these were likely introduced in Mexico by the Spaniards. My preparation resulted in a super delicious rich and aromatic flavored stew. You will be surprised by this recipe; step out of your comfort zone and try it.
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Squash with Chicharrón
Summer squash is now in season and abundant at your farmers’ markets. But squash is a bland vegetable so it needs help with added flavor. In this recipe the flavor is definitely in the fat.
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Verdolagas Con Costilla de Puerco
This is a typical Mexican home kitchen recipe. Pork ribs in salsa verde with verdolagas. This green leafy vegetable, also known as purslane, looks similar to watercress.
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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