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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.
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I’ve had the good fortune to enjoy the healing benefits of a temazcal ceremony several times in Oaxaca, and each time I’ve released a lot more than just sweat. Sounds like something I could use right about now.
A temazcal is a type of low-heat sweat lodge, which originated with pre-Hispanic indigenous cultures in Mesoamerica.
What’s on your dinner menu tonight? I have a tasty tostada recipe coming your way!
Photo: @cmcreavy // Filter: me
What are some ways you’ve enjoyed chayotes?
FUN FRUTA FACT: A chayote [chai – oh – te] reminds me of a delicious cross between a zucchini and a potato. Despite the similarities, chayotes are actually fruits. Health fanatics will be happy to hear that they contain no cholesterol or fat and are extremely low in calories. They are also rich in potassium and other vitamins and nutrients. While, they are a rare find on menus here in the U.S., they are commonly served on plates in their native Mexico.
When I first began experimenting with chayotes, I first thought to use them as a substitute in my interpretation of butternut squash soup. The outcome…amazing! I’ve also transformed them into a delicious agua fresca.
If you could only choose one, which would it be: elote or esquite?
Now that I can say I’ve finally perfected my flan, for anyone who isn’t familiar with the whole baño Maria process, here’s how I do it:
After melting my sugar into an amber-colored caramel, I pour my blended flan ingredients over the caramel. I make my caramel in the same metal dish that I use for my flan. It makes cleanup easier and I don’t lose caramel when pouring it from a pot into another dish.
Next, I place my flan into a larger dish. I used to use a large rectangular glass baking dish, but find that using a deeper cast-iron pot makes it easier to maneuver into and out of the oven.
Then, I carefully add HOT water around the side of my flan, making sure it only goes a little over half way up the flan pan, otherwise you run the risk of submerging your flan in water. Don’t try to add the water first, because I did this and almost drown my entire flan when I placed it into the water.
If you can master the caramel and baño Maria, you can pretty much master any flan.
¡Hola! For this month’s #ComadresCorner, I’m sharing an interview with Jennifer Velasquez, the founder and illustrator behind @thesalvagedsawhorse. Her product line includes hand-painted affirmation cards, self-care activities, planners, and home decor.
We discussed everything from Jennifer’s business inspiration, goals, and challenges, to her current obsessions and favorite travel essentials. ¡Espero que les guste!
READ THE FULL INTERVIEW: lolascocina.com // direct link in profile
These are the only types of Monday blues I’m into these days. Hope everyone’s enjoying a restful Memorial Day!
Recently I’ve been pickling everything from jalapeños to quail eggs. This was a batch of eggs I pickled with beets, which result in vibrant pink huevos.
I’m still experimenting with recipes, and for this batch I used:
Equal parts water and vinegar
Salt
Peppercorns
Bayleaf
Dry chile de árbol - wasn’t a fan of these in my eggs
Sprig fresh parsley
1/4 cooked beet, peeled
Boil water and vinegar with dry herbs and spices, then pour over peeled hardboiled eggs with a sprig of fresh parsley and cooked beet.
Hats off to our kindergarten grad. We’re happy to report that during the first seven months of school, Amado learned to read and write in English and Spanish.
During the last two months of homeschooling with mamá, he mastered a few life skills: baking, making corn tortillas, cleaning, gardening, and Zooming.
