Here’s an appetizer recipe adapted from a Nexflix episode of “Chef’s Table”. It’s Mole, a culinary showcase of Mexican cuisine. The uniqueness of this dish is how Chef Enrique Olvera serves mole at his restaurant, Pujol, in Mexico City.
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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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Albondigas – not only for soup. This recipe is a rich and fragrant version of Mexican albondigas in a modern presentation that carries on it’s Mexican identity.
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Braised lamb shank (chamorro) prepared in the style of a birria. Birria is a Mexican stew made with red chile and aromatic spices usually made with lamb, goat or beef.
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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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