The cooking of Mexico City is very different than the typical Mexican food most people are familiar with. Some of the recipes may look similar, but often times are not.
I started writing this book about the cooking of Mexico City in 1989 when I worked and lived in Mexico City. The recipes in this book are authentic Mexican cooking and what I cooked or ate at friends houses there.
This is a very simple but delicious Mexican style salsa. I learned how to make this when I was living in Mexico City.
One of the tricks is not to use to much onion or garlic. Most people think that using lots of garlic and onion makes it more authentic, but the character of most Mexican salsa’s are from the other ingredients. In this case, the tomatillos give a nice sour bite to offset the heat of the chiles.
1 lb tomatillos
3-4 serrano peppers or 1-2 jalepeno peppers
1 1/4 thick“slice of white onion
1-2 cloves garlic
10 sprigs cilantro
1 Tbls salt (optional)
1. Peel the husks of the tomatillos and if they are dirty rinse them off.
2. Break the stems off the peppers.
3. Add the tomatillos and peppers to a pot of boiling water.
4. Let them boil for 5-7 minutes until the tomatillos change color.
5. Add the onion, garlic, cilantro and salt to a blender along with the tomatillos and peppers.
6. Blend the ingredients to a fairly smooth puree.
7. You may need to add some of the water if the salsa is too thick.
8. Remember that it will thicken in the refigerator.
Check the tomatillos for worms that sometimes bore into them. There is no need to worry about the sticky feel. Since these are getting boiled, just clean of any peel and dirt.
Salt is very important, don’t leave it out or it will be very bland.
Here is the tentative table of contents:
Common ingredients and their translations
Chile de Arbol
Salsa Verde (Green Sauce)
Salsa Roja (Red Sauce)
Ensalada Básico (Basic Salad)
Ensalada de Tomate (Tomato Salad)
Ensalada de Pepino (Cucumber Salad)
Ensalada de Papas con Lima (Potato Salad with Lime)
Nopales Compuestos (Cactus Salad)
Sopa Roja Básico (Basic Red Soup Stock)
Sopa de Espinaca ( Spinach Soup )
Sopa de arroz (Red Rice Soup)
Arroz Blanco (White Rice)
Sopa de Fideo (Noodle soup)
Caldo de Pollo (Chicken Stew)
Caldo de Res (Beef Stew)
Arroz Blanco (White Rice)
Sopa de Avena (Oatmeal Soup)
Caldo de Camaron ( Shrimp Soup )
Albondigas (Meatball Soup )
Caldo de Pescado ( Fish Soup )
Sopa de Papas ( Potato Soup )
Arroz con Leche ( Rice with Milk )
Migas ( Bread Soup )
Tinga de Pollo (Spicy Chicken) Check out the video and recipe!
Mole Verde ( Green Mole )
Arroz con Pollo ( Chicken and Rice )
Pollo Asado ( Fried Chicken )
Mole Poblano (Puebla style Chicken )
Chilaquiles (Fried Tortilla Soup)
Enchiladas Verdes (Enchiladas with Green Sauce)
Rajas con Papas (Peppers and Potatoes)
Enchildas Suizas ( Swiss Style Enchiladas )
Rajas con Leche ( Peppers with Milk )
Chile Rellenos con Atun ( Chiles Stuffed with Tuna )
Huevos Ahogados ( Drowned Eggs )
Bistec en Chile Pasilla ( Steak in Chile Pasilla Sauce )
Bistec en Chile Verde ( Steak in green chile Sauce )
Milaneza ( Breaded Steak )
El Cerdo (Pork)
Carne de Puerco en Chile Verde ( Pork in Green Chile Sauce )
Longaniza en Chile Verde ( Sausage in Green Chile Sauce )
Pata ( Pigs Feet )
Chicharron en Chile Verde ( Pork Skin in Green Chile Sauce )
Bacalao ( Dried Codfish )
Mojarra al Mojo de Ajo ( Fish in Garlic Sauce )
Tortas (Mexico City Sandwiches)
Tortas de Papa ( Potato Sandwich )
Tortas de Milaneza ( Breaded Steak Sandwich )
Tortas de Jamon (Ham Sandwich)
Tortas al Pastor ( Shepards Sandwich )
Frijoles Negros ( Black Beans )
Frijoles Refritos ( Refried Beans )
This book will be released in the first quarter of 2013. If you are interested in the book, please get on the advance notice list. I will be giving away review copies as well to those who show an interest.