It’s fall pumpkin season so try this delicious caramelized Calabaza (squash) dessert. Traditionally it’s prepared for Dia de los Muertos; the colorful Mexican holiday that coincides with All Saints Day and All Souls day.
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Great appetizers for the football season or any party fare. These two vegetarian crunchy taquitos are examples of the many variations of fillings possible. One of my fillings is potato and zucchini, the other, salmon and carrot.
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Brussel Sprouts – the the most hated vegetable in America. Not anymore with this salad recipe.
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A mollete is an open-faced sandwich on a bolío (french roll ) spread with beans, topped with cheese and salsa. This adaptation adds sautéd onions, mushrooms and roasted poblano chile.
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Chilaquiles are crispy tortilla strips, topped with salsa and cheese. This version of chilaquiles are light, fresh, crunchy and colorful and is a recipe for Sunday brunch, breakfast, lunch, dinner and can be served as an 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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