Of the three different tamales on my Hot Tamale Dinner Menu, these Mushroom and Kale Tamales are my favorites. That is quite the accolade too, because they’re all amazing. The strong mushroom and kale flavor is perfectly balanced against the dark chile rojo salsa. Even when we make all 30 of each kind, and we’re […]
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This Tomatillo Salsa is a very light and versatile salsa. It’s easy to make side by side with the chili lime chicken filling and pairs nicely. It also taught me how to use cilantro sprigs and I’m all for cutting back on kitchen waste. The Tomatillo Salsa has an interesting appearance because it isn’t a true […]
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Ever heard of Roasted Chayotes? They’re newish to me, particularly as something to cook! In the winter I become desperate for new and interesting vegetables- especially ones that can be served warm. I was first introduced to chayote, as mirliton, via Cajun cooking, but as a member of the gourd family (they’re a squash), they’re prevalent […]
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Bruschetta is a great make ahead appetizer and this Fava Bean and Orange Bruschetta is both gorgeous and unexpected. With frozen vegetables and plentiful citrus fruits, it’s festive and seasonal. Fava Bean and Orange Bruschetta is also fairly healthy, which is a great way to ring in the New Year. 1 cup fava beans, shelled and […]
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For a tamale party, you’re going to need lots of snacks and drinks, so Guacamole is a must. It’s a serious crowd pleaser and you get to eat avocados. My favorite. Make sure you read to the bottom of my Guacamole recipe, the real prize to this recipe is the “notes” at the bottom: what […]
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This is the first peek at my Thanksgiving 2013 menu in the form of Sweet Potato Purée with Curry Puffed Grains. I’m sharing it so that I can post another leftover recipe later this week. Yum. Sweet Potato Pancakes. How did we get to pancakes, when I’m supposed to be writing about Thanksgiving? It all […]
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This Tequila Cranberry Relish is a variation on the cranberry relish my mom always makes. People often ask about her secret recipe, but it’s really just the recipe on the back of the ocean spray cranberry bags. 1 bag of cranberries, 1 orange, 1 cup sugar. I use less sugar, and mix a tequila sauce […]
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This Brussels Sprouts and Apple Slaw is a great example of traditional Thanksgiving ingredients and flavors used to update the wonderful cabbage salads that are often served with tacos. Since Brussels are in the cabbage family, they substitute in for cabbage easily, but because of their size, shape and color they create a more dramatic […]
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This Poblano Potato Gratin has become a holiday favorite. I made it originally for Mexican Thanksgiving 2012 and it was so good (and popular) that it resurfaced this year for Easter Brunch 2014. I did tone down the fat quite a bit from the original, because hey, every little bit helps, right? I also tweaked […]
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Sadly, Susan’s Mexican Pickled Vegetables is one of the Thanksgiving 2012 menu items that just didn’t get photographed, so bear with the shoddy picture and the lack of step by steps. Next time I make it, I’ll add them. Like most of my Thanksgiving Menu, the recipe is closely based on another recipe: Elvia’s Mexican Pickled […]
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Summer may be winding down, but Grilled Radicchio Pickled Nectarine Salad is a great transition meal. Aside from offering another vehicle for eating fresh mozzarella and burrata (though I could eat Peach Caprése Salad everyday), it’s a good excuse to keep grilling, even as the days start getting noticeably shorter. The quick-pickled nectarines work even […]
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This Peach Caprése Salad is more of an idea than a recipe, but, it’s a really good idea- one definitely worthy of its own post. Now that stone fruit season is fully upon us, I’m eating A LOT of peaches. Most recently, sliced and stacked on top of the tomato just before the mozzarella. It turns […]
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