This Roasted Tomatillo Salsa will really heat things up.
Imagine biting through a soft corn tortilla and into charred pieces of steak or salty, juicy chunks of pork. The thought of those flavors and textures is already making you hungry — I know it’s making me salivate! — but they are just the kindling. Salsa is the spark that ignites the fire of flavor…
Continue Reading Three Salsas Worth Celebrating
My earliest food memories involve salsa in every form. Hot, not-so-hot, chunky, cooked, raw, you name it – if it could be made, we ate it. This version, usually called pico de gallo or salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapeños, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt.
It is a versatile condiment, one I’m pretty sure I’ve eaten on just about every food imaginable during my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn’t just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kebabs and tuck it inside tacos made with sizzling fajitas. It’s also a fantastic filling for the hollowed-out half of an avocado.
Continue Reading Matt’s Salsa Fresca
A couple of weeks ago, I arrived in Mexico City to visit family and was immediately put to work helping my aunt make camarones al chipotle for lunch. I practically exited the cab and went straight to the kitchen, my rolling suitcase still trailing behind me, to melt butter and sauté the onions and garlic. I could have excused myself but I was at least partly there to discover new recipes so there was no reason to wait. In an hour or so we were out on the terrace over-looking the northwestern hills of the city having zucchini blossom soup with fresh cheese and avocado, tinga de pollo, black beans, warm corn tortillas and plump shrimp drenched in a creamy chipotle sauce to finish – hot from the chiles but soothing at the same time.
Crowded airports, jet lag and altitude changes forgotten, I felt restored not just by the food but by my time at the stove. Back in New York, I recreated the recipe on my own, happy to be home but missing the easygoing chaos of a crowded kitchen.
Continue Reading Camarones al Chipotle, or Shrimp in Chipotle Sauce
Mexican might be the ultimate comfort food — rice, beans, tortillas … cheese! Not to mention hot sauce…
Hungry Girl to the rescue with ingenious recipe swaps for when you get a hankering for the good stuff, but don’t want to completely blow your diet:
Continue Reading Hungry Girl’s Maximum Mexican
Huevos Rancheros from Jean Pope
Jean Pope shared her version of huevos rancheros on Cooking Channel’s Facebook wall. It has everything you’d expect from the classic Mexican breakfast dish—a corn tortilla, refried beans, a fried egg on top—but she pushes the flavor envelope with a couple surprise ingredients.
Continue Reading Pix Potluck: Huevos Rancheros
Cinco de Mayo Ceviche by FB'er, Alex Lopez
Seeking a lighter, fresher chaser for your margaritas on Cinco de Mayo? Food person, Alex Lopez shared a great pic for inspiration on Facebook…
Continue Reading Pix Potluck – Cinco de Mayo Ceviche