Thanksgiving holiday or post Thanksgiving (leftovers) call for an antojito (small snack or appetizer) made with turkey. Salbutes are a Mexican specialty of the Mexican Yucatan peninsula. It’s a fried puffed tortilla made from fresh corn flour (masa) and stuffed with a variety of fillings.
Seared scallops with a golden crusty cap are served on a bed of puréed pumpkin, paired with roasted hazel nuts. The purée is flavored with roasted green chile; in this case New Mexico hatch.
A flavorsome vegan tamal filled with black beans and epazote herb.
Arroz con Pollo is served over a bed of mole layering the flavors of two favorite Mexican dishes into one.
It’s cantaloupe season and I created a melon Margarita cocktail recipe. It’s simple, quick and so refreshing. Eliminate the tequila if you like and have an innovative summer drink.
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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