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Carne Asada Tacos on 5 de Mayo, or 6 de Mayo or any other day…

Originally posted: 05, May 2015 | Revisited: May 3rd, 2018

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Ok let’s make something clear, 5 de Mayo nothing to do with the Mexican Independence which actually is celebrated on September 15th at midnight.

Cinco de Mayo commemorates The Battle of Puebla-La Batalla de Puebla, May, 5th 1862 in which the Mexican Army, under the leadership of General Ignacio Zaragoza Seguin, battled the French forces. The Mexican Army was outnumbered by the French army which was almost double in size and well armed. Against all odds, the Mexican army won the battle. It had been almost 50 years since the French had been defeated. After the Battle of Puebla no other Country in the Americas has been invaded by another European military force…

There is a lot of pride in this important battle as you can imagine; maybe that is what Cinco de Mayo is all about, “Mexican Pride”… and well I won’t blame any Mexican-American who wants to celebrate such a win, or any American who wants an excuse for buying Mexican beer, tacos, and guacamole, as long we leave history aside from the matter… A little of general history to know the real origin of 5 de Mayo facts, does not hurt.

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Tinga Verde de Res-Green Beef Tinga

Revisited: May 1st, 2018

Hello!, We are back, with an amazing recipe for Tinga Verde de Res-Green Beef Tinga.

Where have we been? Very busy with our project, giving it our best. We have learned a lot through this journey. Writing a book is not easy and it takes your all and a little more, and some more and right when you think you are done… it needs the last effort. Often it seems like you are never done. After nearly a year things are moving along and soon we promise to give you the full disclosure and we are certain it will be worth the wait.

As you can read our sanity is not 100% restored yet, but we hope to return to form and post a recipe weekly. I hope you had the chance to try previously posted recipes in the meantime and now you must be ready for the new ones!.

The focus of the blog has always been very diverse in nature and based on seasonal, local ingredients. I enjoy new takes and variations on classic recipes, like my Root-a-touille (a version of Ratatouille made with root vegetables), or pancakes made with nutty delicious buckwheat flour, our French onion soup using a crisp bagel, and even a refreshing vegan version of ceviche substituting cauliflower for fish. Recipes also include some fundamental techniques, from how to make beans from scratch, and the popular Chilaquiles Manifesto which is quintessential in my Mexican cooking heart. I think you will be seeing more Mexican recipes in future and the occasional twist on a classic and or borrowed inspiration from other cuisines. I have many suppressed cravings and new recipes I intend to share with you in the upcoming weeks and months.

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Leek Potato Charred Poblano Soup

Hello, hello! We are back in the saddle and hope you had a fantastic Holidays and a fresh start to 2017. We have been on a rollercoaster of change and highly focused on our book. Besides some adversities with Miss. Mildred (our stove), we are working on her retirement and the stove transition to make it happen. We are extremely grateful for all the great people who have supported us during this time, whether if it has been a word of encouragement, an e-mail, a phone call, or a donation funding for the new stove to come. To all of you, THANK YOU so much! On the other hand, It is taking a little longer than we expected, with permits and responses, but as soon we have the stove we will shout it out loud and proud!, and of course we will send you a photo.

In the meantime, dealing with our bi-polar weather and stove, soups have been my ultimate effort to save our dinners. One coil burner and a quick prep and 20-25 minutes in the kitchen, can yield the coziest, warmest, and most rewarding bowl of goodness to your table on any given dinner night. This classic velvety soup of leeks, potatoes, and cream has the flavor force of 1,000 horses. It always amazes me how so few ingredients treated with care can yield some of the best soups. Despite the classic version of this soup being one of my favorites, I’m giving this classic velvety soup a rustic and hearty twist. I find this soup much more comforting when its not blended all the way. So I reserved some sautéed leeks, and when it comes the time to pure, I used my immersion blender just a few times, enough to give the desired creaminess from the classic version, and leaving about half of the potato bites. These slight changes give great texture and hearty body to the soup. My irreverence, the addition of charred poblanos, I think is the best thing that could happen to this soup

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Sopes de Pollo – Chicken Sopes

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Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation to add any kind of toppings you like; shredded chicken, beef, pork, picadillo, chorizo, requeson~Mexican Ricotta, refried beans, mashed potatoes, calabazitas, poblano rajas, mushrooms, infinite filling possibilities. Top them off with a simple tomato salsa, shredded lettuce or cabbage, onions, radishes, crema and queso fresco or cotija cheese, and these little sopes, will be a highly crave-able meal.

In Guadalajara, Jalisco, where I’m from, these fresh corn masa patties are called Sopes de Masa, or pellizcadas which translates into “pinched”. Why? Once these masa patties are cooked, on the comal or fried, the edges of these round patties are pinched all around to create a border-leap that will hold the fillings and topping goodness.

This masa pinching is done by an experienced cook, a grandma or an aunt, cooks that have developed Moctezuma fingers, with digital prints deleted by the generational hard work in the kitchen. Since these patties are piping hot, you need this kind of strong digital numbness to achieve the results. Lucky you, this is not the only way to make sopes, I will provide you with an easy solution using two spoons. You get to keep your fingerprints.

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Enfrijoladas

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Enfrijoladas are one of the most beloved humble dishes made out of beans in Mexico. I almost can imagine some Mexican grandma in a hurry trying to make a meal with ingredients for two that will serve four or six with the beans she had. So Bad-a-bim! …she created a sauce, in order to stretch the beans, for all to eat. Aren’t these kinds of recipes the ones that everybody loves the most?…Serendipity in the kitchen can work love spells, just like this recipe.

Imagine fresh corn tortillas smothered in a smooth velvety bean sauce that has been seasoned and tinted with dry chiles. This dish features smokey anchos and a bright flavor guajillo chiles, sauteed onions and a couple of garlic cloves, all seasoned and blended to create a light and velvety bean sauce. Enfrijoladas are the cousins of enchiladas, only lighter. This velvety sauce, has a mild spice flavor, that in combination with the earthy and creamy bean texture make the most luscious bean sauce.

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Oaxacan Frittata

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Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.

This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.

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Ceviche Verde

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To hot to cook fish? Let the Limes do it. This Ceviche Verde, is refreshing, light, green, tangy, zesty, crisp and crunchy vegetables, tender tuna marinated in lime juice, surrounded by creamy avocados… are you with me?…Yes!

Ceviche is an original dish from Peru. Peruvians are the kings of making the best out of fresh fish. To corroborate this statement you need to know about Peruvian Chef Gastón Acurio.  Chef Gastón has placed Peru, their culture, and Ceviche at another level in his country and internationally, all through a labor of love that started in the kitchen, that for me, no other chef has achieved with his cooking.

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Pan de Cazón Campeche México

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The first time I had Pan de Cazón in Campeche México it was a revelation to me.
I was traveling in Mexico with two of my best friends and architecture colleagues back in our student days, circa 1998. We were in Campeche on a very honorable mission of developing a great project for the City: The “Biblioteca Universo Maya” -“Mayan Universe Library”. The architectural dream project of every student. A constructive binomial, a Church and Monastery, from the sixteenth century that was going to hold the biggest collection of Mayan information in Mexico. I remember the first day in the city we met people and acquired information, details, measurements, and blueprints. We needed every single piece of information in order to start the project.
Between meetings and planning, the morning went fast and soon enough it was lunch time- “comida”. In the blink of an eye, we were guided to a restaurant to cool down. I remember not coping well with the humid hot weather of this beautiful city. Hungry and thirsty, we sat at a restaurant and started receiving some recommendations from the waiter and the friend who brought us. They both made the same recommendation: “Pan de Cazón”.

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