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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A fresh fruit salad is always a cooling experience on a hot summer day. Add jicama to your bowl of fruit salad and you’ll enhance it with a refreshing crispness and texture.
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Vegetable Mexican guisados (stew), imbues a medley of flavors that makes this dish so delicious. The natural sugars of summer vegetables impart a delicately complex sweetness to this dish.
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A summer squash recipe for any day of the week. I found lots of varieties of squash at the farmers market this week so I selected the round ones for stuffing.
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Caramelized cauliflower florets reinvents this slightly sulfurous vegetable into a mild and refreshing taste. I match it with a red chile pesto to create a unique appetizer.
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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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