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Mexican Chorizo
“Your glance scattered seeds. It planted a tree. I talk because you shake its leaves.” Excerpt from “Letter of Testimony” by Octavio Paz Mexican food and culture are irresistible to me – the warmth, the spices, the influence of the ancient. You may have even read some of my recipes for dishes such as mole roasted sweet potatoes and street corn with chile butter. With Día de los Muertos, the Mexican Day of the Dead holiday, coming up just after Halloween, here is a main dish to add to your celebration. Unlike its Spanish counterpart, Mexican chorizo is made from fresh pork. Where you may have noticed the hard, dried…
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Mexican Street Corn with Chile Butter
Cultivated and still grown widely in the Americas, corn has its origins in a wild grass of Mexico that encased its kernels in a hard shell. Luckily it is easier to access the kernels of modern corn, which we can bite right off the cob. When it comes to the Mexican street food known as elotes, it might also be messier. Vendors top grilled corn with a creamy sauce, cheese, and chile powder, creating a meal unto itself. This version replaces the traditional mayonnaise with a slather of chile butter. Serve it on the cob (elotes) or off the cob (esquites). Ingredients 4 ears of corn ¼ cup unsalted butter,…
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Pickled Cherry Pico de Gallo
If you made last week’s cherries, I hope you reserved some. As promised, I am sharing this Mexican recipe as another way for you to enjoy your quick pickled treats. Beyond tapas and charcuterie boards, give your meal a delicious twist by adding a pickled flavor to your pico. Whether you prefer carnitas or a vegetarian taco, this topping works incredible well with traditional Mexican flavors. Also known as salsa fresca, pico de gallo is a combination of chopped tomatoes, onions, peppers, and seasoning that can be layered on tacos or enjoyed with tortilla chips. As the word fresca suggests, it is a salsa made from the freshest ingredients left…
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No-Churn Mexican Ice Cream
From cinnamon to honey, classic Mexican dessert ingredients range from earthy to sweet. So do the notes of tequila. An unaged variety has the sweetness of blue agave, but as it matures in the barrel, notes of vanilla, spice, and oak develop. For this no-churn Mexican ice cream, I incorporated añejo for its smooth and smoky qualities, which bring out the deep side of vanilla. You can skip the tequila altogether to make this dessert suitable for everyone, but I recommend making one batch for adults and a separate one for kids, since it adds a flavor you won’t want to miss. As if the tequila and vanilla weren’t enough…
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Mole Roasted Sweet Potatoes
Mole poblano is a Mexican sauce that includes chile peppers, spices, herbs, and nuts among a long list of ingredients. Chocolate features prominently in the mix, but it rounds out the flavor rather than lending a dessert-like quality. This recipe captures the essence of mole, relying on a balance of strong ingredients that come together to lend a savory deliciousness to roasted sweet potatoes. When you read through the ingredients below, you may wonder what pairs well with a side dish that contains cocoa powder, ancho chile, and peanuts. Once the potatoes spend time in the oven, the flavors meld and become more complex. As with mole poblano, they go…
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