Recipes

Sopes

The very first class I taught at the Mexican Cultural Institute, after I switched from being a policy analyst at the Inter American Dialogue, was October 18, 2007. I remember the date exactly, because it was a day after Sami’s 6th birthday. For months, I had been teaching him and his two brothers, Alan who was then 8 and Juju who was just 1, how to make sopes every night for at least 3 months.

Sardine Empanadas

What to do with a couple cans of sardines? Do what the people from landlocked Aguascalientes do: make the tastiest empanadas. Over the past dozen years, I have been amazed by so many things, as I’ve ventured into a deep exploration of Mexico’s cuisine to share it with the world – or whoever will listen. Its richness, its diversity, its depth, its accessibility, its generosity… One thing that has also stood out, everywhere, is the resourcefulness of its people.

Twice Spiced Deviled Eggs

I don’t know if I have shared this with you before, but I am obsessed with eggs. I just love them. In fact, many of my dear childhood memories have eggs in them. Like sitting next to my mom before she left for work, so many mornings, as she ate her usual scrambled eggs with ham, always cooked until tender, along with a piece of black toast with a thin spread of honey.

Ensalada de Navidad

My first formal job, after switching careers from political analysis to cooking, was as chef and cooking instructor of the Mexican Cultural Institute in Washington DC. This was 2007. A year before, I had created a curriculum that aimed to open, one class at a time, a window into Mexican cuisine, history and culture for anybody living north of the border. What I didn’t know, when I began preparing it, was that classes were to be for a crowd of 100 people…

Sweet Potato and Black Bean Tamales

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.

Blackberry Cheesecake

During the summer months, which is the rainy season, gigantic blackberries take over the culinary stage in the town of Valle de Bravo, Mexico. They can be the size of a plum, bursting with wine colored juice that is at once sweet and tart and addicting. Literally every morning, women come down from the mountains and valleys to the town’s market with buckets of these fresh picked gems. What to do with them? One of my favorite things is to use them as a topping for cheesecake.

Mango Pecan Tart

My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.

Bacon Cheese Dogs with Avocado Relish

Ok, yes, hot dogs are originally yours, America. But we Mexicans have found a way to make them our very own, too. We love hot dogs so much that they have also become part of our street food. This isn’t something new. Not even from a decade ago. Hot dogs have existed in Mexico for at least a century. So right next to a taco stand, you are likely to run into a hot dog stand.