Vegetables

Vegan Chayote Soup is “Nutty-Creamy”

Vegan Chayote Soup is “Nutty-Creamy”

Chayote is a single seed squash that is native to Mexico and Central America. Its use in Mexican cooking precedes the arrival of Europeans and is documented by writings of Francisco Hernandez, who lived in Mexico from 1550 to 1560. It’s called mirliton in New […]

Tofu Salad Dressing for Jícama, Betabel, Persimmon

Tofu Salad Dressing for Jícama, Betabel, Persimmon

This tofu salad dressing is tart, complex and a great dressing for this cup made of winter root vegetables and the yuzu persimmon that’s harvested in the fall.  Don’t confuse this delicious and nutritious cup with the Waldorf salad which some told me it resembles. […]

Tomatillo Leeks With Agave Nectar

Tomatillo Leeks With Agave Nectar

These “Tomatillo Leeks” are a nod to the vegan side of Mexican cooking.  It’s what I grew up with, mainly, although from time to time we did eat meat.  The vegetarian and vegan dimensions of Mexican food are delicious, and if you look at many […]

Italian Tomato Sauce Has Mexican Roots

Italian Tomato Sauce Has Mexican Roots

Gracias, Italy, for inventing this delicious tomato sauce that can be turned into fra diavolo, puttanesca, and any other of the Italian variations.  Although It was Mexicanas and Peruanas  who first cooked tomato sauces, salsas, Italian tomato sauce  is unique because it incorporates olive oil […]

Ajoblanco, Spain’s Cold Garlic Soup

Ajoblanco, Spain’s Cold Garlic Soup

Ajoblanco is an ice-cold soup from the Andalusía region of Spain.  The English translation of ajoblanco is white garlic, and it’s indeed a beautifully white soup made with only four ingredients: almonds, garlic, olive oil, and hearty bread.  It’s humble and so delicious. It predates […]

Quelitre Makes A Delicious  Guisado

Quelitre Makes A Delicious Guisado

The above photograph of “Quelitre” is by visual artist César Martínez whose work is in the collection of the Smithsonian American Art Museum. He shared the picture with me, along with this detail of how he reconnected with quelitre. Pulling weeds in his backyard, César […]

Chile Petin Roasted Squash & Bell Peppers

Chile Petin Roasted Squash & Bell Peppers

Chile Petin, Petín, also called piquín and chiltepin, is native to the area around Brownsville, Texas and its border sister, Matamoros, Tamaulipas. Actually it grows wild all over Texas, New Mexico, Southern Arizona, throughout all of Mexico and has for centuries. Its scientific name is […]

Nopalitos, Cactus with Red Chile

Nopalitos, Cactus with Red Chile

Nopal, cactus, is delicious and nutritious. The diminutive form of nopal, nopalitos, signals that it is one of the most endeared and important Mexican indigenous foods. Ascribed the scientific name, Opuntia ficus-indica, nopalitos are native to central and southern Mexico. Cactus spread from there throughout […]

Smoked Trout Salad with Yerbaniz-Chipotle Dressing

Smoked Trout Salad with Yerbaniz-Chipotle Dressing

Special shout-out to intrepid, passionate cooks who like a challenge. This salad requires a bit of skill, but it’s really fun. I’ll be serving this ensalada compuesta, a composed smoked trout salad, at a gala dinner in San Antonio next month during which I will […]

Roasted Cactus, Chile Ancho Meatballs

Roasted Cactus, Chile Ancho Meatballs

I love these Roasted Cactus, Chile Ancho Meatballs because they’re perfect for parties. Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, and so on. As it travels, food changes, refashioning itself into new cultural […]