Salads

Summertime Watermelon & Tomatillo Salad: Beat the Heat!

Posted on by patiadmin

This year I promised my boys we would plant goodies in the backyard to harvest ourselves. At the nursery, jumping up and down as in a candy shop, they dragged so many plants to the counter, I had to give an absolute NO to half of them.

We ended up with thyme, oregano, bay leaves, rosemary, mint, parsley, and cilantro.  Ok, and tomatoes, cherry and roma. Fine… corn too, don’t know what I was thinking. And wait! We couldn’t leave without jalapeños, which led me to run for some tomatillos. And scallions. I stopped there. I did.

Then Sami came back with a little watermelon plant.  That was the wildest idea, oh, that monster of mine. We’ve no room to grow watermelon. I told him about the big wide fields in Northern Mexico, in states like Sonora, Chihuahua, Jalisco and Sinaloa where watermelon is grown extensively. Our backyard is… not so big.

Beats me.

We brought home Sami’s watermelon plant.

chopped up watermelon
As the weeks went by, we saw many of the plants thrive, except the watermelon which seemed to take an awful long time to  grow. Then one day the editors from Babble asked me for a custom recipe. By then, I was eagerly thinking about what would make the sweet, watery crunch from that soon to grow watermelon shine the most.

This is what I came up with…

tomatillos
Thinly sliced, raw, punchy and tart tomatillos. Much firmer than the watermelon, and just look at the color contrast. Not to say about the flavor combination.

To coat this unconventional pairing, I wanted a vinaigrette with some some gentle heat. I got it from the jalapeños, which you will never have trouble finding in our backyard as Juju made markers for each plant… I am proud to say, the boy knows his Ñ’s.

jalapenos in the garden
I coarsely chopped the chiles, as I like to feel their friendly bite. But you can give them a finer chop and even remove the seeds.

jalapeno

With the already unusual watermelon and tomatillo pairing, I went unusual again, and added some chopped fresh mint.

Mint  has been growing wild here, as all mint tends to… Although we planted ours in the ground while still in their protective pots, to keep them in check. It doesn’t seem to give a hoot. Its wild.

mint
Soaked the jalapeño and the mint with fresh squeezed lime juice, a bit of straight forward white distilled vinegar which makes everything it coats more crisp, the oils and salt… Gave it a bit of time, 5 to 10 minutes, to sit and get acquainted.

limes
Poured the vinaigrette over the red and green. Yet not only was the salad screaming for some white (partly to round the colors of the Mexican flag, for one thing…) but also for some salty taste with some heartiness to it. Hence the Feta Cheese. Now you can go for anything tangy, salty and crumbly: queso fresco or farmers’ cheese works well too.

feta cheese
While we had the chance to harvest and eat the jalapeño, mint and tomatillos from our backyard, that watermelon never came to be… some bunnies got to it before we did.

But just day dreaming about it made me come up with one of my favorite recipes. It is so bright, so alive, so peppy and so summery!

Luckily there are plenty of amazing watermelons at the stores… we will have to give it another go next summer to harvest our own.

watermelon and tomatillo salad
Meanwhile I can’t help but repeat this salad that hits all the taste buds!  Sweet from the watermelon, salty from the cheese, spicy from the chile, tart from the lime and tomatillos and refreshing from the mint. Oh, you just have to give it a try…

watermelon and tomatillo salad with feta cheese
Print Recipe
4.34 from 6 votes

Summertime Watermelon & Tomatillo Salad

I can’t help but repeat this salad that hits all the taste buds!  Sweet from the watermelon, salty from the cheese, spicy from the chile, tart from the lime and tomatillos and refreshing from the mint. Oh, you just have to give it a try…
Prep Time15 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Mexican
Keyword: feta, jalapeno, lime, mint, pati's mexican table, queso fresco, tomatillos, vinaigrette, vinegar, watermelon
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 4 cups watermelon cut into bite size chunks or cubes
  • 2 cups, about 1/2 pound tomatillos husks removed, thoroughly rinsed, quartered and thinly sliced
  • 2/3 cup, about 3 ounces mild feta or queso fresco crumbled or cut into small dice

For the vinaigrette:

  • 1 tablespoon fresh mint leaves about 5 to 6, chopped
  • 1 tablespoon jalapeño or serrano chile or to taste (seeding optional)
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil

Instructions

  • Place the watermelon cubes and tomatillo slices in a large bowl.
  • In a small bowl, add the chopped mint and jalapeno. Squeeze the fresh lime juice on top, stir in the vinegar, sprinkle the salt and mix. Pour the olive oil and vegetable oil, and mix with a whisk or fork until well emulsified.
  • Pour the vinaigrette on top of the watermelon and tomatillos, toss well and sprinkle the cheese on top.

Notes

Ensalada de Sandía y Tomate Verde

A National Public Television Series and an Avocado Chop Chop Salad: Take a Peek!

Posted on by patiadmin

I’ve been wanting to write this post for days. Every time I try, it feels like hundreds of flowers bloom in my head, clouding my thoughts. My tongue gets tied too. Which is not common. I usually don’t hesitate to express my thoughts.

So, pushing aside the flowers and the thing with the tongue…

Dearest friends, here’s the news: if you like Mexican food, if you like Public Television, if you like my approach to cooking, then… I hope you’ll like to hear that Pati’s Mexican Table is premiering on National Public Television, this spring.

I can tell you so many things about how the series came together and why I am so passionate about it. It’s been a fascinating journey: radically switching careers, launching the Culinary Program at the Institute, starting the blog, and now, embarking on the TV series.

What a wild zigzag. But with each turn I’ve confirmed that I want to keep on sharing and exploring Mexican food and all that surrounds it for as long as I can.

Avocado Chop Chop Salad 1

It pleases me to no end to watch my students devour the food at the Institute’s events, and more so when they write to say they’ve made the recipes at home. I love the stories you’ve shared in the blog’s comments and your requests for different cravings. I try to give you the most reliable recipe for that special cookie, dish, soup, or drink that brings you good memories or that you’ve been dying to try. Your filled and happy tummies, stories and requests, fuel my appetite to cook and share more.

See… there is a side of Mexican cuisine that is yet to be fully savored and appreciated: home-style Mexican food.  And for that, thankfully, many preconceptions become broken.

Take this Avocado, Tomato, Corn and Hearts of Palm Chop Chop Salad. One of the first recipes I thought of including in the series.

Avocado Chop Chop Salad 2

The buttery and luxurious Mexican avocados, the plump and fresh tomatoes, the sweet and crunchy corn, are all native Mexican ingredients. The hearts of palm are not, but its an ingredient that has been popular in Mexican kitchens for ages. Called palmitos, or little palm trees, when I was growing up in Mexico city, my grandmother and mother used to pair Palmitos and avocado for special occasions, just like many restaurants do.

See the mix! It is colorful, it is fresh, it is wholesome. Not many adjectives given to Mexican food outside of Mexico.

This salad is not laborious, as many consider good Mexican food to be. Ingredients here have to be simply, roughly chopped. Just like that!

Avocado Chop Chop Salad 3

The vinaigrette has crisp and clear ingredients: olive and safflower oils, the always straight forward apple cider vinegar, the lively fresh squeezed lime juice, salt, pepper, oregano (commonly used to season Mexican food, though not that well known) and brown sugar to help all of those flavors shine.

Simple, but layered flavors that feel so smooth when you take a bite.

And no. This salad isn’t spicy. Though I am wild about fresh and dried chiles, like most Mexicans (we need them! we do! there is sooo much one can do with each different kind!), and they are a staple in Mexican cooking (you will see some of my favorite ones in the series…) not all Mexican food is spicy nor has chiles.

What gives this salad a bit of pungency is a bit of chopped red onion.

Avocado Chop Chop Salad 4

There is nothing here battered or fried. Nor is this salad stuffed inside a giant tortilla with a gazillion other ingredients (OK, my boys do like U.S.-style burritos and I have come to appreciate them, but we also love Mexican-style ones… which I share in one of the show’s episodes).

Avocado Chop Chop Salad 5

What tops the salad, and gives it a healthy, crunchy and lightly nutty flavored bite are the toasted pumpkin seeds. An ingredient that since long before the time of the Aztecs, has been the base of moles, stews, sauces and pastes. They are used for all that, and for this too.

Avocado Chop Chop Salad 6

So of course I will share traditional dishes that have been passed down in families for generations, the pepitos, the soups, the tacos, the stews, the salsas, the practical moles, the flans and the panes dulces. But I will also share some of the modern spins made within the genuine boundaries of Mexican cooking: so you can explore along with me, a cuisine that keeps on evolving, inside and outside of Mexico.

Avocado Chop Chop Salad 7

So tune in!! And please, keep on sharing what you like and what you don’t, and mostly: send me your requests, I will try to keep on honoring them all.

p.s. The series premieres on WETA TV 26 Saturday April 2nd at 11:30 am in DC/MD/VA. Check your local public television station for their schedule this Spring!

Print Recipe
5 from 4 votes

Avocado and Hearts of Palm Chop Chop Salad

The buttery and luxurious Mexican avocados, the plump and fresh tomatoes, the sweet and crunchy corn, are all native Mexican ingredients. The hearts of palm are not, but its an ingredient that has been popular in Mexican kitchens for ages. Called palmitos, or little palm trees, when I was growing up in Mexico city, my grandmother and mother used to pair Palmitos and avocado for special occasions, just like many restaurants do.
Prep Time10 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Mexican
Keyword: apple cider vinegar, Avocado, Corn, hearts of palm, lime, pumpkin seeds, Recipe, red onion, salad, Tomatoes, Vegetarian, vinaigrette
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 3 ripe Mexican avocados about 2 pounds, pulp cut into large chunks
  • 14 ounces hearts of palm drained, rinsed and thickly sliced, about 1 1/3 cups
  • 1 cup corn kernels from freshly cooked ears of corn or thawed and cooked from frozen
  • 1 tablespoon red onion chopped
  • 6 ounces cherry tomatoes or about 1 cup, whole or halved according to your preference
  • 3 tablespoons pumpkin seeds toasted

For the vinaigrette:

  • 2 teaspoons apple cider vinegar
  • 1 tablespoon lime juice
  • 1/4 teaspoon oregano
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons safflower oil

Instructions

To make the vinaigrette:

  • Pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using.

To toast the pumpkin seeds:

  • Place the pumpkin seeds in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl.

To make the salad:

  • In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
  • This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.

Notes

Ensalada de Aguacate y Palmitos

Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette

Posted on by patiadmin

Yesterday, right after my blog turned 1 year old, I added a new category under Ingredients: Cheese.

This site is a continuous work in progress. As my husband notes, it is very time consuming, but as I always respond, it is immensely rewarding. Truth is, I can’t wait to keep on adding more. One of the things I have loved the most has been getting your requests, so please, keep them coming! Which brings me back to Mexican cheese, a topic I have gotten many requests for.

The first kind I added is the widely available Queso Fresco.  A deeply white, mild, fresh, light, barely salty, gently tangy and versatile cheese that crumbles right in your mouth the moment you take a bite. Yet, it also holds its shape beautifully if you dice it or cut it into sticks. So it lets you play with it in many ways.

Tri-Color Salad 1

Aside from crumbling Queso Fresco directly on plenty of antojos like tacos, tostadas and enchiladas, one of my favorite ways to use it is on top of salads. I know, Mexican salads are not that well known. That said, I have never, in my life, seen a taco salad on Mexican grounds. There is a universe of wholesome and delicious Mexican salads to be found in Restaurants, but mostly, in people’s homes.

Every Mexican household has a secret vinaigrette that is both regularly used and waiting to be screamed out. But you can rarely get the exact recipe, because they are typically made “al tanteo“, an expression that I love, which means by feel, as you go.

Rather than placing the ingredients in a mixing bowl and emulsifying with a whisk as the French might do, in Mexico ingredients are commonly added in a Tupperware and shaken up until well blended.

Here is the secret vinaigrette from our home, which I measured, so you can make it if you please. You can substitute the honey with brown sugar, the main point being, that you need a bit of sweet to make the rest of the ingredients shine through. I added Boston lettuce, tomato and Mexican avocado here, but you can play with more ingredients that you may have at home: asparagus, scallions, jí­cama, to name some…

Tri-Color Salad 2

Aside from making the salad more hearty and filling, the Queso Fresco adds a nice contrast to the vinaigrette with its subtle salty and tangy notes. I will give you more ideas for using Queso Fresco in upcoming posts, so when you see it in the store, bring some home!

Tri-Color Salad main
Print Recipe
4 from 3 votes

Tri-Color Salad with Fresh Cheese and Lime-Honey Vinaigrette

Here is the secret vinaigrette from our home, which I measured, so you can make it if you please. You can substitute the honey with brown sugar, the main point being, that you need a bit of sweet to make the rest of the ingredients shine through. I added Boston lettuce, tomato and Mexican avocado here, but you can play with more ingredients that you may have at home: asparagus, scallions, jí­cama, to name some…
Prep Time5 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, boston lettuce, brown sugar, honey, lime, mustard, queso fresco, Recipe, salad, Tomatoes, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 2 heads boston lettuce rinsed and drained
  • 1 pound tomatoes about 2, quartered, seeded and sliced
  • 1 large Mexican avocado halved, pitted, meat scooped out and sliced
  • 8 ounces queso fresco fresh cheese, may substitute with farmers cheese or feta cheese

For the vinaigrette:

  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 1/2 teaspoon honey or brown sugar
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 teaspoons kosher or sea salt
  • 1/2 teaspoons black pepper freshly ground
  • 5 tablespoons vegetable oil
  • 5 tablespoons olive oil

Instructions

To make the vinaigrette:

  • Place lime juice, vinegar, mustard, honey, salt and pepper in a mixing bowl and thoroughly mix with a fork. Slowly pour safflower or vegetable oil and olive oil as you mix with a fork or whisk, emulsifying the ingredients so that they are well combined. You can also place all the ingredients in a tupperware or jar and shake until well mixed.
  • You may make the vinaigrette ahead of time, but be sure to cover and refrigerate. Whisk it again or shake it in a closed container so that it is emulsified before you add it to the salad.

To make the salad:

  • Place the lettuce leaves and tomatoes in a salad bowl. Add some of the vinaigrette and gently toss, so that the salad is moist but not soaked. Place the avocados and crumbled cheese on top. Drizzle some more vinaigrette on top and serve.

Notes

Ensalada Tri Color con Queso Fresco y Vinagreta de Limón y Miel

Romancing The Avocado

Posted on by patiadmin

Avocados are, to me, amongst the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine’s Day. Despite the many pounds of avocados we go through at home each week, regardless of the infinite number of cases I use for events at Washington, DC’s Mexican Cultural Institute, and  notwithstanding that my sisters and I used them for hair and face treatments as we were growing up (all those nurturing natural oils and vitamins), I still find avocados to be wow-inducing.

If there’s an avocado dish on a restaurant menu, it lands on my table.

So if I am planning a menu, especially with a hint of romance, avocados will be there…

I am not unique thinking that avocados are something special. To the Aztecs, who ate avocados in Mexico for centuries before the Spaniards arrived, they were revered fruit considered to have strong fertility and aphrodisiac powers. Indeed, the Spanish word aguacate comes from the Nahuatl ahuacatl, or “testicles,” presumbly in reference to their shape. The avocado was warmly welcomed in the countries where it was introduced. And thanks in part to its accomodating nature – its meat can be smashed, diced, pureed, stuffed or sliced, or it can be part of a filling or a centerpiece – it has been creatively adopted in many cuisines.

It is true that many people think of guacamole when they hear “avocado.” And there must be more than a thousand reasons to love guacamole. Fast and easy to make, and so fun to eat, it screams out fiesta with each bite. My favorite way to make guacamole is to mix diced avocado with chopped onion and cilantro, squeeze fresh lime juice on top, sprinkle with sea salt and top it off with chopped chipotle chilis in adobo.

Guacamole, though, is just the tip of the avocado iceberg, both inside and outside Mexican cuisine.

Think about eel-and-avocado sushi, a French salad with layers of avocado sprinkled with Roquefort cheese, or an Italian salad with layers of ripe avocado and ash-coated goat cheese, olive oil, coarse salt and basil leaves. It’s hard to imagine a vegetarian sandwich without avocados.

I have tried eight varieties of avocados, and though I like most of them, the one I prefer is the Hass variety. It is available year-round, and is creamy and rich rather than fibrous like other kinds, such as El Fuerte.

Avocados are a fruit that ripen off the tree, so they are often sold unripe. If you are in a hurry to use an avocado, you can hasten the ripening process by wrapping it in newspapers or keeping it in a paper bag in a warm area of the kitchen. If you can wait, it will ripen at a nice pace uncovered in the kitchen.

When ripe, the Hass, with the pebbly skin completely blackened, will give a bit with a gentle squeeze of your hand. If it doesn’t, then it needs a bit more time to mature. You can keep a ripe avocado in the refrigerator for up to a week. It is apparently a myth that keeping the seed in a cut avocado keeps it from darkening. What does seem to help is to squeeze fresh lime juice on top.Here are four of my favorite takes on avocado: an elegant-looking appetizer, a retro mousse, an exotic-sounding soup and a hearty sandwich. Regardless of which way you use it, including avocado in your romantic dinner – as long as it’s not in a hair or skin treatment –  will show your Valentine that you really care.

Article written for and published by National Public Radio’s Kitchen Window.
stuffed avocados
Print Recipe
5 from 3 votes

Stuffed Avocados with Hearts of Palm and Artichoke Salad

When I was growing up, my mother often served stuffed avocados for an elegant dinner. They were such a statement of a well-planned menu. There were many variations: stuffed with sauteed shrimp with chilies, crab salad or red snapper ceviche (a seafood cocktail "cooked" in citrus juice and other spices). The version I make most often, though, mixes artichoke hearts and hearts of palm. I think these ingredients just love to be together and make a smashing combination with the smooth avocado.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: agucate, Alcachofa, artichoke, Avocado, hearts of palm, Palmitos, rellenos, stuffed
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 14 ounces (1 1/3 cups) hearts of palm drained, rinsed and sliced
  • 14 ounces (1 1/2 cups) artichoke hearts drained, rinsed and sliced
  • 2 tablespoons chopped red onion
  • 4 tablespoons chopped red bell pepper
  • 2 tablespoons chopped parsley
  • 1 tablespoon tarragon vinegar
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 1/4 teaspoon sugar or more to taste
  • 1/4 teaspoon ground black pepper or more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons safflower or vegetable oil
  • 3 ripe Mexican avocados halved and seeded just before stuffing

Instructions

  • In a bowl, mix the hearts of palm, artichoke hearts, red onion, red bell pepper and parsley.
  • To prepare the vinaigrette, pour the tarragon vinegar in a small bowl and mix it with the salt, sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. Pour it over the vegetables. Toss well to cover.
  • You may prepare the hearts of palm and artichoke salad ahead of time, cover and refrigerate for up to 2 days.
  • When ready to eat, halve and seed the avocados. Scoop the hearts of palm and artichoke salad on top and serve.

Notes

Aguacates Rellenos de Palmitos y Corazón de Alcachofa
stuffed avocados
Print Recipe
5 from 1 vote

Avocado, Pistachio and Watercress Mousse

As I was describing this dish to a dear friend, she explained that the word I was looking for to describe it was "retro." Though I have tasted many avocado mousses, this one seems to be whimsical and addicting. Make this mousse ahead of time for a party or brunch and serve it with pieces of toast, crackers, smoked salmon or shrimp, and you will have an ongoing conversation piece as it disappears.
Prep Time30 minutes
Chilling Time3 hours
Total Time3 hours 30 minutes
Course: Appetizer, Dip, Spread
Cuisine: Mexican
Keyword: aguacate, Avocado, Berros, gelatin, Pistache, pistachios, watercress
Servings: 14 servings
Author: Pati Jinich

Ingredients

  • 3 (about 2 1/4 pounds) ripe Mexican avocados halved and seeded
  • 2 tablespoons freshly squeezed lime juice
  • 8 ounces cream cheese
  • 1 bunch (about 1 cup) watercress leaves and top parts of stems chopped
  • 2 tablespoons (about 6) sliced scallions white and light green parts only
  • 1 8-ounce can (2/3 cup) water chestnuts drained and roughly chopped
  • 2/3 cup pistachios shelled and roughly chopped
  • 1/4 teaspoon cayenne pepper or more to taste
  • 1/4 teaspoon ground black pepper or more to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/4 teaspoons kosher or sea salt or more to taste
  • 2/3 cup cold water
  • 3 1/4 ounces (1 envelope) unflavored gelatin
  • 1/3 cup boiling water
  • Olive oil to grease the mold
  • Toasted bread or crackers optional
  • Smoked salmon optional

Instructions

  • Scoop out meat from avocados and mash it in a bowl with a fork. Pour in lime juice and combine well with a spatula. Incorporate the cream cheese, mixing it thoroughly with the avocados. Add the watercress, scallions, water chestnuts, pistachios, cayenne, black pepper, Worcestershire sauce and salt. Mix well.
  • Measure 2/3 cup cold water in a cup. Stir in the gelatin, mix and let it rehydrate for a minute or two. Add 1/3 cup boiling water and stir until it dissolves. Pour gelatin into the avocado mix, incorporating it with a spatula.
  • Lightly grease a ring mold with olive oil. Pour the avocado mix into the mold. Shake the mold softly a couple of times to level the mix. Cover it well and place it in the refrigerator until it is set, for at least 3 hours. You can leave it overnight or until you are ready to unmold. The avocado mousse will last beautifully in the refrigerator for 2 days. When ready to unmold, remove from the refrigerator, run the tip of a knife along the edges and flip onto a plate. You may need to shake the mold a couple of times, holding onto the plate as you do so.
  • You may serve it on a platter, retro style, with some watercress leaves in the center of the ring or on top. Or serve it already sliced with a side of smoked salmon and pieces of toast.

Notes

Mousse de Aguacate, Pistache y Berros
Print Recipe
4.75 from 4 votes

Avocado Soup

Though there are many kinds of avocado soups, this is my favorite. I tried it at the Mexican Ambassador’s residence a couple months ago. As Doña Rosita, the cook,  heard me mmm, and mmm, and mmmmmmm all over again, she came out of the kitchen with a pen and a piece of paper ready to dictate her recipe. What a surprise for such a tasty soup: just a handful of ingredients! Seems that what matters, again, is how you use them.
Prep Time5 minutes
Cook Time15 minutes
Course: Soup
Cuisine: Mexican
Keyword: Avocado, chicken broth, cilantro, feta, jalapeno, lime, onion, queso fresco, tortilla chips
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 tablespoon corn or safflower oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cup white onion roughly chopped
  • 1 cup cilantro leaves rinsed and loosely packed
  • 1 jalapeno chile sliced in half, seeding optional if less heat is desired
  • 3 large ripe Mexican avocados cut in half, seed removed, flesh spooned out, about 3 cups ripe avocado flesh
  • 6 cups chicken broth can substitute vegetable broth
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon kosher or sea salt more or less to taste
  • 1 1/2 cups tortilla crisps
  • 1 cup queso fresco crumbled, may substitute farmers cheese or a mild feta

Instructions

  • In a medium skillet, set over medium-low heat and add the butter and oil. Once the butter dissolves, stir in the onion and jalapeno. Let them cook, stirring occasionally, until the onion has softened. Its color will become translucent and the edges will begin to turn light brown, about 12 to 15 minutes. Incorporate the cilantro leaves and mix them in with the onions and jalapeno. Once the cilantro has wilted, 30 seconds to a minute later, turn off the heat.
  • Place the peeled and seeded avocados in the blender or food processor along with the cooked onion, jalapeno, cilantro, chicken broth, lime or lima juice and salt. Puree until smooth, taste for salt and add more if need be.
  • You may serve bowls garnished with tortilla crisps and cheese, or let your guests garnish to their liking.

Notes

Sopa de Aguacate
stuffed avocados
Print Recipe
4.60 from 5 votes

Tortilla Crisps

How to make homemade tortilla crisps, either by frying or baking.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Garnish
Cuisine: Mexican
Keyword: Baked, corn tortillas, crisps, crunchy, fried, tortilla chips, traditional
Author: Pati Jinich

Ingredients

  • 5 corn tortillas (5- to 6-inches wide)
  • Safflower or corn oil
  • 1/2 teaspoon salt more or less to taste

Instructions

  • On a chopping board, slice tortillas in half and then vertically in half again. Then slice across in strips of 1/4 to 1/2 inch, depending on how thick you like them.

Traditional (fried):

  • In a medium skillet, add 1/4 inch oil and place over medium-high heat. Once it is hot, anywhere from 4 to 6 minutes, add tortilla pieces. When you add a tortilla to the oil, it should immediately start to bubble. Fry, stirring and flipping occasionally, until they achieve a golden tan and slightly brown color and are hard and crispy. Remove with a slotted spoon and place on a plate covered with paper towel. Sprinkle with salt to taste.

Baked:

  • Preheat oven to 350°F. Spray or gently brush a baking sheet with corn or safflower oil. Place tortilla pieces on top and spray or gently brush a light layer of oil. Judiciously sprinkle with salt to taste. Place in oven and bake for about 20 minutes, stirring and flipping once or twice until they achieve a golden tan and slightly brown color and appear hard and crisp.Remove from oven, let them cool and place in a bowl or container.

Notes

Tiritas de Tortilla
stuffed avocados
Print Recipe
5 from 1 vote

Chopped Egg and Avocado Sandwich

My grandmother, who came from Poland but was raised in Mexico, used to make chopped egg salad and chopped seasoned avocados as table starters for special occasions. Then one day she decided to mix up the two, altered the spices a bit, and created a family hit. I have adapted her recipe by adding the Dijon and dill, and scooping a ton of it into a sandwich. The cheese is a caprice that I couldn't help adding, and I love how it tastes, but feel free to try it without it.
Prep Time20 minutes
Cook Time0 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: aguacate, Avocado, egg salad, Eggs, huevo, Recipe, salad, Sandwich
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 3 large hard-boiled eggs peeled and chopped
  • 3 tablespoons chopped white onion
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon chopped fresh dill or 1/4 teaspoon dry dill
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons mayonnaise
  • 1 (about 3/4 pound) large ripe Mexican avocado halved, seeded, meat scooped out and diced
  • 1/4 teaspoon kosher or coarse salt or to taste
  • Ground black pepper to taste
  • 6 to 8 slices brioche or challah or any bread of your choice, lightly toasted
  • 4 slices Muenster Mexican manchego, or chihuahua, or Monetery Jack cheese (optional)

Instructions

  • In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together. Toss in the avocado, sprinkle with salt and pepper and gently mix well.
  • Lightly toast the bread slices. Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.

Notes

Sandwich de Huevo y Aguacate

A salad to dress and impress

Posted on by patiadmin

I have come to realize a couple things regarding a group get together around here…

For one thing pot lucks are so popular. Maybe it’s because they can make entertaining easier and promote a warm feeling of collaboration. I don’t remember many pot luck meals growing up in Mexico. It was generally assumed that the host was in charge of the whole meal and guests arrived with a box of chocolates, a bunch of flowers, or maybe a bottle of wine or tequila too. So that pot luck pitching in element, has been such a nice surprise.

Secondly, no potluck seems to be complete without a salad, which seems to represent the wholeness of a meal and that higher degree of healthfulness.  They aren’t always that fat-free. But in any case, they help reduce the guilt we all may feel after indulging in a couple of servings of whatever decadent dish may happen to be there too.Now I just can’t remember having a salad growing up, come what may, in every gathering either. There were vegetable sides, but not always salads. When there were, they either had a welcome exotic twist,  or a to die for “secret” house vinaigrette. And yes! The host would spell out the “secret” with any given opportunity.

As much as pot lucks are based on great principles, they can be damaged if participants think that whatever they bring works out well, just because they are bringing “something.” But here’s the thing, you are not helping much if the main dish is an Indian curry and the salad you walk in with has a creamy, garlicky and heavily parmesanned dressing.

Two ideas come to mind to try make that next pot luck a success. One, someone can be in charge of informing everyone of what others are planning to bring with a bit of detail. If that seems like a hassle, then pick a theme. Just to make sure there are no guns and roses on the table. Another idea, goes to the salad bearer. Instead of a premixed salad bag splashed with a random bottled vinaigrette, why not make a flavorful, exotic and wholesome salad? This will pump up the quality of the meal, make the health-minded happier and give the salad maker a ton more satisfaction.

Here, let me give you a salad that you can brag about and then happily devour. One of the most popular salads I have shared in class, it has also prompted a next day email to ask for the recipe whenever we have served it to friends at home. If you bring it to your next pot luck, it will make that table where you set it on, wish it had a mouth to eat it all up.

The original recipe comes from Marí­a Dolores Torres Izabal, one of the leading ladies of the Mexican culinary world and a woman I admire so. As the years have passed, I have adapted it.

jicama

Just the combination of ingredients is exciting enough. It has the depth of the spinach, the tanginess and strong color of the raw beets, the crispness of the typically ignored cabbage, the sharpness of the red onion, the sweetness and chewiness of the dried pineapple or acitrón, and the wonderful crunch, and clean and fresh feel of the jí­camas.

I found the freshest jí­camas today, as you can see in the picture above…though the weather didn’t help much for a good picture (I need a lot more help than a sunny day for that…)

This mix of ingredients is first lightly covered in a light oil and vinegar dressing, just to get ready for a luxurious embrace from the creamy Mexican avocado sauce. Now add the flavor of toasted sesame seeds and the satisfying bite you get out of the croutons…. Just can’t go wrong.

Oh… and it is practical too, since everything can be prepped at least a day ahead, refrigerated and assembled before serving.

rosura salad
Print Recipe
4.50 from 2 votes

Rosura Salad

This award winning recipe, adapted from caterer Marí­a Dolores Torres Izabal is festive and colorful. You can prepare all the ingredients ahead of time and assemble right before serving.
Prep Time45 minutes
Cook Time0 minutes
Total Time45 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, beets, Jicama, red cabbage, Rosura, salad, Spinach, vinaigrette
Servings: 12 servings
Author: Pati Jinich

Ingredients

Vinaigrette:

  • 1/4 cup tarragon vinegar
  • 1 garlic clove pressed or finely chopped
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon sugar
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil

Avocado dressing:

  • 1 cup milk
  • 1 garlic clove
  • 2 tablespoons fresh lime juice
  • 1 cup Mexican crema
  • 2 ripe avocados
  • 1 tablespoon kosher or sea salt or to taste
  • 1 tablespoon finely chopped chives

To serve:

  • 5 cups (or about 1 pound) thinly sliced red cabbage
  • 3 cups peeled and shredded raw beets from about 2 beets
  • 5 cups (or about 8 ounces) spinach rinsed and thinly sliced
  • 5 cups jícama peeled and cut into small sticks (from about 1 jícama)
  • 1/4 of a white onion thinly sliced
  • 3 ounces candied pineapple or other candied fruit
  • 1 cup croutons
  • 1/2 cup lightly toasted sesame seeds

Instructions

For the vinaigrette:

  • Add the vinegar, garlic, chopped onion, salt, and sugar to a small bowl, then whisk in the oils to emulsify.

For the avocado dressing:

  • Place milk and garlic in a blender and puree. Add the lime juice, crema, avocados and salt to taste and blend until smooth. Pour avocado dressing in a bowl and stir in the chives. 

To serve:

  • Combine the cabbage, beets, spinach, jícama, onion and dried pineapple or dried fruit in a salad bowl. 
  • Lightly dress the salad with some of the vinaigrette. Place the salad on the table and leave the avocado dressing, croutons and toasted sesame seeds on the side for people to add as they please.  

Notes

Adapted from Marí­a Dolores Torres Izabal

The double life of an avocado

Posted on by patiadmin

My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that’s a great excuse for a snack.

The last beautifully ripe Mexican avocado I had in the basket was staring at me. So I offered to make a Mexican Farolada out of her pita, of course to top with some fresh Guacamole.

The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.

I turned around to start chopping some Serrano chile for the guacamole when Vered said she had another plan for my avocado and her pita: the Israeli way. Which, she said in a challenging fashion, was incredibly tasty.

Now, you can’t just walk into my kitchen and tempt me with something I have never eaten before.

We split that creamy, perfect avocado in half.

She mixed hers with feta cheese, green olives, lime juice (much to her dismay since she never uses limes, but it is very strange to find a lemon in my kitchen) olive oil and salt. She didn’t fill her pita with anything, just heated it up.

While the Farolada was getting nice and crunchy, I prepared my favorite guacamole version: smashed avocado with rivers of lime juice, generous amounts of serrano chile and cilantro and a healthy sprinkling of salt. No chopped tomatoes in there, thank you.

She ate my Mexican version and nodded in approval; I ate her Mediterranean one and loved it. In fact, I think I liked hers more. It seemed more exotic, plus I really enjoy the tangy taste of French feta.

Nonetheless, I finished with a piece of mine, if only because it tasted like home.

Here, you can try them both! See what you think.

Avocados main
Print Recipe
5 from 1 vote

Vered’s Avocado Salad with Toasted Pita Bread

My friend Vered's avocado salad the Israeli way. She mixes the avocado with feta cheese, green olives, lemon juice, olive oil and salt.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: Israeli, Mexican
Keyword: Avocado, cheese, Eggs, feta, lemon, olives, pita, Recipe
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and peeled
  • 1/2 cup pitted green olives chopped (preferably the cracked bitter ones)
  • 3 scallions chopped
  • 2 to 3 tablespoons fresh lemon juice (she asked me to point out that she meant lemon and never lime)
  • Salt to taste
  • Ground black pepper to taste
  • 2 hard boiled eggs peeled and chopped (optional)
  • 1/2 cup Israeli or French feta cheese crumbled (optional)
  • Hot or toasted pita breads

Instructions

  • In a mixing bowl, mash the avocados with a fork to a chunky paste. Add the olives, scallions, lemon juice, salt and pepper and mix well. Add chopped egg and/or crumbled feta if you are going to use.
  • Spread the avocado salad over toasted pita bread or a slice of bread. For the perfect Israeli dinner – eat with a side of an Israeli salad and scrambled eggs (she pointed out I should add that too…)

Notes

Ensalada de Aguacate con Pita Arabe
avocado
Print Recipe
5 from 1 vote

Pati’s Guacamole Ranchero with Faroladas

The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Antojos, Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: Avocado, cheese, Farolada, guacamole, Mexican Manchego, pita, Ranchero, Recipe, serrano chiles
Servings: 4 servings
Author: Pati Jinich

Ingredients

Guacamole:

  • 2 ripe Mexican avocados halved, pitted, peeled and diced
  • 1 tablespoon chopped white onion
  • 1 serrano chile or to taste, minced (seeding is optional and may substitute with jalapeño)
  • 1 tablespoon roughly chopped cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1 teaspoon kosher salt or to taste

Faroladas:

  • 4 whole pita breads
  • 1 cup shredded Mexican Manchego cheese or Monterey Jack

Instructions

To make the guacamole:

  • Gently mix ingredients in a bowl and serve. It can be prepared a couple of hours in advance if covered and stored in the refrigerator.

To make the faroladas:

  • Heat a comal or heavy dry skillet over medium-low heat for about 5 minutes. Gently heat the pita breads over the comal or skillet for about 15 seconds per side. Remove and make a horizontal slice halfway through, making a long and wide pocket.
  • Stuff each pita with about 1/4 cup shredded cheese. Place them back on the hot comal or skillet and heat for about 3 to 4 minutes on each side, to your liking, until cheese is melted and depending how crunchy or soft you want the pita bread. For crunchier, leave longer. Remove from heat, cut into 4 pieces and eat with the guacamole.

Notes

Guacamole Ranchero con Faroladas