For most people a quesadilla consists of an enormous flour tortilla stuffed with an insane amount of cheese, griddled, then topped with guac, sour cream and chunky salsa. Well I am not sure what the folks in Mexico’s capital would have to say when they see that. Out in Mexico City quesadillas look a lot different. A lot. For starters they are significantly smaller and use a corn tortilla as a base. Second, fillings usually consist of something more than just cheese (although a cheese quesadilla is acceptable). A variety of vegetables make for great additions to a quesadilla. One of the biggest difference is these quesadillas usually get fried rather than just get thrown on a griddle. The end result is half-quesadilla, half-turnover. A crunchy outside that is filled with warm veggies and gooey cheese. Continue reading
Yum. Pupusas. Crispy, crunchy pockets of flavor. No wonder Salvadorans (and pretty much everyone else) loves them. The fillings for pupusas are endless. They can be stuffed with veggies, cheese, beans, anything at all. I’ve made a lovely zucchini-stuffed pupusa before. The zucchini gave it a nice sweet touch but this time I am going a little earthier.
This mushroom filling is meant to be very garlicky. The garlic adds a nice salty kick to the mellow warmth of the mushrooms. Plus the heartiness of the mushrooms makes for a great meatless filling.
Summer is here. And with summer comes fresh yummy veggies. There are lots of vibrant, crisp, colorful vegetables during this time of year. So why not make a quesadilla? Why not indeed.
This recipe uses summer staples like squash, mushrooms and chiles. Sauté them babies and stuff them into a homemade flour tortilla (or corn). A fresh simple recipe for all those summer vegetables. Continue reading
Picture this: a crispy, crunchy tortilla slathered with warm beans, then topped with earthy mushrooms, sweet corn and a little punch of heat. A mountain of lettuce, tomato, cheese and cool yogurt gone on next and voila! Mushroom and corn tostadas. What a fantastic meal for a warm day. These mushroom and corn tostadas are easy to make and are very satisfying. You got flavor and you got texture making these tostadas delicious. Continue reading
I went to a great Japanese restaurant a few weeks ago and had a delish tofu and teriyaki dish. It was this soft tofu and mushroom patty with a crispy crust smothered in teriyaki sauce. It was this great blend of flavors and textures. Soft, crispy, sweet, salty. Continue reading
Chile Rellenos are about traditional as Mexican cooking gets. Who knew stuffed peppers could be, not only delicious, but filling as well. Spicy. Saucy. Cheesy. What is not to like about them? There are many variations as to how to make chile rellenos and what to stuff them with but most recipes call for roasting the peppers, to bring out the most flavor, and using some sort of cheese. This recipes calls for earthy flavors, like black beans and mushrooms, and sweet onions to balance it out. A generous sprinkling of creamy cheese finishes the peppers off. Add a tangy tomato sauce to the plate and goodness has been reached. Yum, yum. Continue reading
I admit it. I cheat sometimes. Not everything can be made from scratch. It stinks but that is just life. So it is okay to take shortcuts and fake dishes. So what! One shortcut I take is mole sauce.
Mole is a traditional Mexican sauce made with roughly 30 ingredients including nuts, chocolate, spices and chilies. It normally takes hours to prepare and several pots to create this fantastic sauce. Although I am sure it is well worth it to spend all that time and effort on creating mole, it may not be part of everyone’s reality. So yup I’m cheating. Because I have a small kitchen. Because I have to work. Because I do not have a great crinkled, yellowed, hand written hand me down recipe. It is okay to cheat.
When all you want to eat is a plate full of comforting, magnificent vegetables all you need to do is make hash. Oh how tasty hash is! Bunch of fresh veggies tossed together to make a lovely plate of delicious, crisp, bright flavors. This recipe takes it up a notch with the addition of vegetarian chorizo. The spicy chorizo (Mexican chorizo is spicy) is a great complement to the veggies’ sweetness. This dish is a little bit sweet a little bit spicy and a whole lot flavorful. Add an egg on top and breakfast/lunch/dinner is served. Nuff said! Continue reading
Can’t say I liked chile rellenos as a kid. The ones I grew up with were greasy, salty, cheese-filled, egg-enveloped vessel. I did not learn to appreciate the relleno until I had one, later on in life, in Napa Valley. It was stuffed with vegetables, dried fruit and nuts and had this great balance of sweet and spice. Man was it good. After that I was hooked and started messing around with different ideas for fillings. Continue reading