Traditional

Mole de Olla

I don’t think twice about eating a hot stew in the summertime. And, as far as I know, millions of Mexicans feel the same way. You will see Pozole served in fondas in the middle of June, hot Caldo de Camarón as one of the most popular items on beach restaurant menus, and the famed Mole de…

Santa Clara Cookies

You know what happens when you eat a Santa Clara Cookie? When you first bite into it, you go through a soft layer with grainy texture that tastes like a moist version of marzipan. But as your teeth sink in they hit the hard crust of a buttery cookie that breaks into the crunchiest of…

Pozole: Try It Green!

Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding. For decades now, I’ve refused to replace it with another… And then, I tried a unique green version,…

Pico de Gallo Salsa

There are countless versions of Pico de Gallo salsas.  Their trademark is having ingredients that are fresh rather than cooked, and diced and chopped rather than pureed.  This is the most common and well-known version. It is also incredibly colorful!

On a Soup and a Book

It is partly because of a soup like this, that I want to write a cookbook. A soup that makes me feel all warm inside when I spoon it into my mouth. A soup that has the earthiness and simplicity that grounds me. A soup that, aside from having a comforting base, has layers of…

Chilorio for Cinco de Mayo!

Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had to be there.  If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself.  Just say the magic words and a get together would…