This mashed plantain dish hails from Peru. Amazonian Peru. This is a relatively important note, as different parts of Peru produce different staple foods. For instance, in the mountainous Andes regions (Sierra) you are more likely to see crop based dishes with potatoes or quinoa, and slow roasted meats, commonly guinea pig. Along the coastline, […]
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White Chili. It’s the title of this dish but also the key ingredient. When I created this recipe I had two things in mind. Chili needs meat, (but I also like beans in mine), and chili should taste like chilies. Keeping things white, the protein of choice, chicken, was easy, but how to have a […]
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This is perfect for summer. Grill your peppers and tomatillos. Grill your fish. You may need to make a starch on the side. I used rice. If you like heat, add some jalapenos and/or leave the seeds in. This would also make FANTASTIC tacos!
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“Grilled Salsa!?” you say ask. INDEED! I’d been playing around with all those wonderful chilies making Pozole Verde when I realized that grilling season was fast approaching. “I bet these would be really good paired with the smokiness of charcoal!” Oh was I ever right! I picked out the firmest tomatillos, and the brightest pablano, anaheim, and yellow […]
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This dish is incredibly fresh and delicious and truly authentic Mexican. Be sure to provide a variety of the condiments for your guests to top their soup. Looking like it will be too spicy? Don’t worry about all those chilies. Other than your fingers when you seed them, the anaheim, poblano, and yellow chili peppers […]
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