When Greens Cafe opened in the mid eighties, one of our signature dishes was grilled chicken breasts with tomatillo sauce. We made the sauce by chopping onions, tomatillos and cilantro, which we blitzed with cumin, salt and chicken stock. It was good and tasty, but, I later realized, a little one-dimensional.
Years later, while traveling in the Yucatán, Ionah and I had a memorable Sunday lunch in Mérida, in a grand but crumbling old colonial hotel, with toucans and giant palms in the dining room, which was a kind of exotic bird house open to the sky. I kept my hat on and she wore a colorful scarf. Continue reading “Pipian Verde”→
Ever make homemade corn tortillas? It’s really simple. A pair of hands, a plastic bag, a cast iron skillet, a bowl and a knife is all the equipment you’ll need.
You’ll also need masa harina. That’s ground corn treated with lime, (calcium hydroxide). Regular corn meal won’t work. It doesn’t have the elasticity needed for dough formation. And you’ll need water and a pinch of salt. That’s it! Continue reading “Corn Tortillas”→