This is the best recipe I have ever contrived according to my wife. Bake a red snapper (huachinango) filet filled with a corn, mushroom and black bean paste. A poblano cream sauce and the filling makes the filet standout.
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I am quick-pickling Aji peppers from the land of the Incas to make “Sweet & Hot” peppers. I’ll use these colorful peppers for a spicy pork chop entrée.
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Every August / September green chile from New Mexico is roasting in the markets’ parking lots. So get ready and cook up some green chile (chile verde) stew. Also, read on to learn an interesting technique of chile roasting.
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Cocina California adapts the classic New Orleans gumbo with south of the border flavors.
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Go for this easy dinner recipe of smoked chicken enchiladas in a roasted tomatillo salsa. The smoked chicken takes these enchiladas verdes to a higher level of flavor.
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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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