It’s tough to breakout the grill if it’s snowing or raining so I have updated this recipe for preparing BBQ ribs in the oven. My grandson, Evan, loves these ribs saying – “ One more bite of these and I’ll be in Rib Heaven”.
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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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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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“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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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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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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