{"id":4391,"date":"2010-10-15T20:50:00","date_gmt":"2010-10-16T00:50:00","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2010\/10\/on_a_soup_and_a_book\/"},"modified":"2021-03-19T17:13:16","modified_gmt":"2021-03-19T21:13:16","slug":"on_a_soup_and_a_book","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/on_a_soup_and_a_book\/","title":{"rendered":"On a Soup and a Book"},"content":{"rendered":"

It is partly because of a soup like this, that I want to write a cookbook.<\/p>\n

A soup that makes me feel all warm inside when I spoon it into my mouth.<\/p>\n

A soup that has the earthiness and simplicity that grounds me.<\/p>\n

A soup that, aside from having a comforting base, has layers of surprising life and color and crunch.<\/p>\n

A soup that makes me want to eat nothing else for an entire week.<\/p>\n

A soup that speaks of centennial traditions and is passed down through generations recipes.<\/p>\n

A soup that is a pleasure to think about, to write about, to talk about, to prepare and to savor.<\/p>\n

It is mostly because I want to share a soup like this with you, dear friends, that I am jumping to write this cookbook.<\/p>\n

So with great news to share: I will be working with the delightful Rux Martin, editor at Houghton Mifflin Harcourt, to make this cookbook come to life.<\/p>\n

In this book, I will write about -and tell you how to make- all of those foods that make me want to scream out of joy, along with the stories that revolve around them.<\/p>\n

\"for<\/a><\/p>\n

So here you go, for this Fall season, which has already galloped in front\u00a0of me as I was barely putting away my monsters’ bathing suits: The Sopa\u00a0Tarasca. One of my favorite soups in the whole entire world.<\/p>\n

As with many Mexican dishes, it has a base of tomato, onion and a bit of garlic.<\/p>\n

\"Tarascan
\nBut it also has the addition of the prune like, exuberant flavor of the Ancho chile<\/a>.<\/p>\n

After those ingredients are cooked, pureed and seasoned, they are mixed with a bean\u00a0puree<\/a>…<\/p>\n

\"Tarascan
\nand chicken broth…<\/p>\n

\"Queso<\/a>
\nAs if that earth shattering base wasn’t enough, this soup is garnished, to your liking with Queso Fresco<\/a>…<\/p>\n

\"Tarascan
\nTortilla crisps.<\/a>…<\/p>\n

\"Tarascan
\nRipe Mexican\u00a0avocado<\/a> chunks…<\/p>\n

\"Tarascan
\nAnd the tangy and salty notes from Mexican cream<\/a>…<\/p>\n

Of course you can toss in some Chile crisps in there too…<\/p>\n

\"Tarascan
\nFrom the Pur\u00e9pechas -also known as Tarascos- who inhabit the mountainous regions of the soulful state of Michoac\u00e1n, and after whom this soup was named in its colonial capital of Morelia where I have eaten it one too many times, to the city of Washington DC in the United States of America, where I make it regularly for my Mexican American family: and hopefully it will find a place at your table too.<\/p>\n

I lost my breath in that sentence…<\/p>\n

Enjoy!<\/p>\n

p.s. If you have any Mexican food craving, just name the dish, I will try to make a page for it in that cookbook.

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Tarascan Bean and Tomato Soup<\/h2>\n
Sopa Tarasca<\/span><\/div><\/div>\n <\/div>\n
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\n <\/g><\/svg><\/span> Print<\/a>\n <\/div>\n
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