Suzi's Blog

Thanksgiving Idea: Pastel Azteca, the Perfect Comfort Food, from Enchiladas

Do you need a dish for your leftover Thanksgiving turkey? Read on. Ignore the chicken part and just use that turkey meat, white or dark. I recently reviewed a remarkable book, Enchiladas by Cappy Lawton and Chris Waters Dunn. This is the first dish Suzen and I prepared from the book and it is, in…

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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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