Everything But The Kitchen Sink Rice recipe from Season Five of Pati’s Mexican Table.
Arroz Borracho con Pollo
Arroz Verde, Recipe courtesy Tamara Belt
Arroz con Flor de Azahar y Pepitas
Arroz Rojo con Camarones Gigantes
These home-style dishes are a staple at the small restaurants known as “fondas” in Mexico — and delicious inspiration for busy cooks in American homes today. Make them once, and they’ll become easy to make but special treats in your own kitchen.
Every few months, my family gets together with a Latin group of friends and their families for a pot luck. This winter it was our turn. As tradition goes, the host brings the main dishes to the table and the others bring the rest. I eagerly announced my plans to share Mexican casseroles, also called…
Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show will look at how they came to such a far-flung (but fascinating) country and what kind of legacy they’ve contributed–other than Frida Kahlo and Salma Hayek, of course.
Aren’t convents supposed to be austere, dull places? In Mexico, everything’s a little more colorful–including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty.
Though I am no painter, this I know to be true: Throw in four primary colors onto a painting palette and mix randomly. Whatever combination you come up with, there will be a Mexican rice that catches the spirit of those tones. Red rice, cooked in a rich base of tomato puree, onion and garlic,…