Cook with Love and Passion
by Lily Espinosa (Aug. 2014)
As in all cultures, those born and raised in the society are the best source of knowledge about traditions. As a Mexican native, I inherited my Mexican cuisine from my previous generations … and my passion too! Cooking to me is creating happiness in edible form.
From my earliest years, I remember my family gathering in the kitchen. In Mexico, the kitchen is the heart of the house. That's why I want to share with you a bit of my Mexico and its traditional cooking and recipes. My mother's side of the family was born and raised in Oaxaca, in a tiny little town named Totontepec, so I invite you to join me and recreate those delicious dishes that I learned from them, with love and respect for my traditions and culture!
As you can see, my cooking heritage is a mixture of Central Mexico, Oaxaca and now Yucatán, where I've been living for the past 20 years. I invite you to add everything about "the best kept secrets" that you've always wondered about Mexican cuisine to your culinary knowledge: soups, salsas, adobos, pipianes, mole, Mexican rice, tamales, pozole, cochinita pibil, stuffed fresh and dry chiles, ensalada de nopal, tinga and many more … all of them authentic Mexican recipes passed down in my family for generations.
And remember, the best ingredients you can add to any food are love and passion, and the best meal is the one you share. Write me any comments and suggestions; I'll be glad to hear from you!!
Sunny day? Michelada con Camarones is a must!!
One of the great things of living in Tulum is the sunny weather all year long. As you can imagine, in this beach paradise beer is always welcome! One of my favorites is the Michelada con Camarones! Translation? Michelada with Shrimp! It is very easy to prepare and deliciously refreshing! Here is the recipe:
The ingredients you need are: cold beer (choose your favorite); piquin chile in powder (my favorite brand is Tajin); 6–8 shrimp, cooked and peeled; 4–5 cucumber slices; lime juice; 2 spoons Maggi sauce; 1 spoon Worcestershire sauce; 1 spoon Tabasco sauce; salt and ice.
The preparation is simple:
First, take a slice of lime and run it around the rim of the glass. Make sure to get the outer edge of the glass—that is where you want the salt to stick.
Pour some chile Tajin on a plate, flip the glass with the wet lime juice rim upside down, and swirl it in the chile on the plate. Add to the glass the lime juice, Maggi, Worcestershire and Tabasco sauces and mix them; add a bit of salt and slowly pour the beer. Put the shrimp and cucumber on the rim of the glass y listo [and ready]!! As a botana [snack], I like to prepare guacamole and frijoles chinitos with totopos.
Write you soon and ...