“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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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.
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Red Pozole, renowned in the state of New Mexico is a customary Christmas or New Year’s dish. The traditional dish is a stew, but here I present a modern version for a formal holiday dinner setting.
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Achiote seed is the spice ingredient is that defines the flavors of Cochinita Pibil, the Mayan recipe from Yucatan. I’m trying it out on pork ribs. These seeds come from the Achiote tree (Bixa Orellana) from South America.
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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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