This year I’ve decided that I will be sharing one recipe each month from cooks and books that inspire me. I have a collection of beautiful Mexican cookbooks just asking to be cracked open and this is the perfect excuse to dust them off and experiment with new dishes. Read More…
Have you read the children’s book Jalapeño Bagels? One of my best friends gave it to me when I was pregnant with Amado, and it tells the story of a little boy named Pablo whose father is Jewish and mother is Mexican. Pablo is faced with the decision to present a food at school that represents his culture for International Day and he is torn. Ultimately he decides to take jalapeño bagels, which represent his culturally rich American family. The story reminded me very much of my Amadito and our little familia. If you’d like to read more about our Jewish-Syrian-Mexican-American cultural traditions, check out this month’s isssue of Parent’s Latina! Read More…
Mexican lore has it that biónicos were first created by a street vendor in Guadalajara nearly 30 years ago. A biónico is Mexico’s version of a fruit salad taken to new heights. It’s served with freshly chopped seasonal fruit, and then topped with a sweet crema, granola, raisins, and coconut. Nowadays, these fruity salads can be found in mercados, juice bars, and along street side stands throughout Mexico. Read More…
If you’re still scrambling for ideas on what to make or take as an appetizer this Thanksgiving, today I’m sharing one of my favorite recipes of all time. It takes a whole three minutes to prepare and quite frankly, it’s a recipe that doesn’t even require a recipe, but every time someone tastes this delectable treat, they always marvel in delight and ask me how it’s made.
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Squash blossoms are growing like crazy in my garden right now and since returning from Oaxaca, there are several recipes I’ve been dying to try. Last week I recreated a squash blossom omelette like the one I tasted (and devoured) at La Casa de Mis Recuerdos (recipe coming soon). I also made stuffed squash blossoms, which I first tasted in 2012 during a cooking class with one of Oaxaca’s most renowned cocineras tradicionales: Reyna Mendoza of El Sabor Zapoteco. Read More…
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.
