A cuisine as rich and diverse as Mexico’s needs for us to make an effort to preserve what has been passed on. But, you also have to keep an open mind to new ideas that may in turn become classics. In that sense, I find the kitchen to be one of the most humbling places because food is always growing and evolving and taking you along, if you let it. You get to constantly learn, apply what you learn, share it, and then start all over again. Take tamales for example. I have made countless kinds from all regions of Mexico and from different historical times.
Torta Loca de Pollo y Plátano
It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes. One of the most popular Mexican anytime antojitos or cravings, that can be eaten for breakfast, brunch, lunch, a hearty afternoon snack…