Christmas Tamal Time
Christmas time is “tamal-time” at home. These poblano chiles, cheese and corn tamales are a favorite of mine and can be made as a vegan tamal should you choose. Make them as appetizers, lunch or dinner entree.
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Mole Enchilada, Grilled Tomato, and Zucchini
The dark sauce of mole is balanced with grilled tomatoes and zucchini. It’s recipe number 1 in my exploration to find new ways to serve delicious rich mole in a ways it is not the dominant flavor.
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Postre de Guayaba
A truly Mexican dessert because guava and pecans originate from Mexico. To make this dessert, hollow out guavas and fill with cajeta, Mexico’s unique syrup of sweetened goat’s milk. Top with pecan nuts – delicioso.
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Salsa Verde Cruda
The bright lime-green color of Salsa Verde Cruda summons you to taste and savor this fresh and citrusy Mexican Salsa. No cooking required.
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Vegan Tacos
Mesoamerican civilizations mostly relied on vegan nourishment. Chef Wendy Centeno, Latina Chef, reminds us of this with her focus on Mexican vegan cuisine. She provided this great recipe for vegan tacos. Deliciosos.
Read MoreAbout Hank
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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