Suzi's Blog

Cooked Tomatillo Salsa Verde from Dos Caminos Tacos by Ivy Stark

Tomatillo salsas come in two versions: cooked and uncooked. Yesterday I posted an uncooked version, fired by dried arbol chiles. Today, here is a cooked tomatillo salsa, actually twice cooked as you will see. I love this salsa. Uncooked tomatillos attack your tongue with an immediate sharp flavor. Cooked tomatillo offer a deeper, denser flavor…

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Brian’s Uncooked Tomatillo Salsa Verde

This is Suzen’s favorite tomatillo salsa, bright and intense. Tomorrow, I’ll post a cooked tomatillo salsa, the one I prefer, for it seems to have a deeper, more complex flavor. But, I’m happy to eat either one. So is Suzi. And so will you. If you search, you’ll find dozens of recipes for tomatillo salsa…

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Hibiscus Flower Quesadillas from Eat Mexico by Lesley Tellez

Eat Mexico is a brilliant new cookbook by Lesley Tellez devoted to the street and markets foods of Mexico, particularly Mexico City. Lesley lived in the City for four years, learning about the food, documenting the recipes and even founding a company to take folks on food tours for the most authentic experiences possible. To…

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Chili-Rubbed Brisket Tacos from Quick Slow Cooking by Kim Laidlaw

Kim Laidlaw’s Quick Slow Cooking is devoted to letting you make the most of your slow cooker. In the process, she lets you have some real-world cooking experiences. We think of tacos as the ultimate fast food: some ground meat, a package of “flavorings,” some quick time on the stovetop and you are done. You…

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