It’s tough to breakout the grill if it’s snowing or raining so I have updated this recipe for preparing BBQ ribs in the oven. My grandson, Evan, loves these ribs saying – “ One more bite of these and I’ll be in Rib Heaven”.
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The flavors in this smoked fish chowder makes you think it’s bacon in the soup. Smoked fish boosts flavor and thats what you get in this recipe.
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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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Cocina California adapts the classic New Orleans gumbo with south of the border flavors.
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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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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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