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.
Sweet Potato and Black Bean Tamales recipe from Season Six of Pati’s Mexican Table
Tamales are practically required on so many December holidays. Take Posadas. And Christmas. Not to mention New Year’s. Wait, of course, that spills over to January with Día de Reyes. Then it continues in February for Día de la Candelaria… It seems to me that the tamal coloradito is particularly festive because, aside from tamales screaming out for celebration on their own, this one is filled with quite a stunner of a mole sauce. And moles are cause for celebration, too! Pair the two into one bite, and you have a happy crowd.
Mini Pibis, or Tamales Colados de Pollo, recipe from Season Five of Pati’s Mexican Table.
Tamales de Pollo con Salsa Verde
Tamales de Zarzamora y Nuez
Cazuela de Tamal de Pollo en Salsa Verde
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…