Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing
Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing recipe from Season Five of Pati’s Mexican Table.
Chayote
The New York Times: Enchiladas, Light Yet Satisfying
“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying. I didn’t skimp on oil to lighten them. When you…
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 Olla being ladled, sizzling hot from the pot, in markets all over the country at peak midday heat.
Episode 204: Easy Comfort Food
Simple, easy, home-style cuisine that you’d find in just about any Mexican home, recreated for the American kitchen. This meal was my favorite “everyday” meal growing up in Mexico, and one I regularly make for my own family today. I am proud to share the steps so that you can enjoy it too.
Chayote Squash
Chayote, also called chayote squash (it is from the squash family), choko, vegetable pear, mirliton and christophene, is a beautiful pear like shaped vegetable. Ironically, it has a texture similar to a pear that isn’t ripe, but less grainy. Yet the chayotes isn’t wholly sweet, it just has a sweet hint, barely a whisper, really.…