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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Sweet Peppers filling in melted cheese served in a tortilla makes a delicious and fun appetizer. The filling can also be served as a side dish.
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Capirotada,a Mexican bread pudding of cinnamon syrup, fruits, nuts and cheese. It’s traditional in Mexican cuisine during the 40 days of lent. Previously published 2014.
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Cebiche, ceviche, sebiche, seviche? It’s all the same healthy and delicious seafood appetizer that’s perfect for a summer day; pair with a cool glass of Albariñio, Pinot Grigio or Sauvignon Blanc.
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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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