Potato Salad a la Cocina California
Here’s a summer meal for hot weather that’s easy and quick to prepare. Good recipe for a large group and it can be prepared ahead of time before the guests arrive. Grilled sausage is optional.
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Sopa de Calabacitas, Papas y Quelites
Wild Mexican edible greens are known as Quelites. In this recipe I’m using dill as my “quelite” which pairs great with squash and potato.
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Hank’s White Spesso Balsamic Slaw
Great salad for a spring picnic, barbecue or party. It’s the vinaigrette that makes this coleslaw salad so good.
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Ensalada de Verdolagas
Verdolaga is a green leafy vegetable commonly used in Mexican home cooking. In the US, it’s known as Purslane and it grows wild. This vegetable has the highest concentration of omega-3s of any plant. Dolores and I recall our moms harvesting verdolagas that grew wild after the rainy season right in our backyards in East L.A.
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Roasted Radishes & Root Vegetables
If eating peppery radishes keeps you at arms length from this spicy vegetable, discover how roasting mellows them to a sweet and juicy side dish.
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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