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| stuffed zucchini |
Last week was the start of my goal to purposefully cook more authentic Mexican food. I'm happy to say that the meals I made were eaten and liked by all of my family!
On the menu were,
-sopes* topped w/rajas, chorizo, Chihuahua cheese, and cotija cheese
-stuffed zucchini (we called them zucchini boats)
-roasted salsas
-tacos (made with store-bought corn tortillas but homemade torts. are up next!)
-black beans
(*Thank you Rick Bayless for loving Mexico so much and sharing authentic recipes in your wonderful cookbooks!)
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| sopes |
As with any type of cooking, it's important to have staple items on hand. For now, those are:
-masa harina
-fresh chile peppers
-dried chiles
-tomatillos
-tomatoes
-radishes (from my garden, I hope!)
-cilantro (also from my garden)
-limes
-corn
-black beans
-Mexican squash
-a variety of Mexican cheeses
This week I've already made black bean chilaquiles and calabacitas (recipe to be posted soon, I promise!). I also hope to make time for dessert; I already have a super yummy recipe for flan!
So, any recipe suggestions, cookbooks, or requests (that I trial first, of course) are accepted! This kitchen of mine is going to become una gran cocina Mexicana!
¡Buen provecho!
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| corn husks |
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