Pasta e ceci. La cucina povera italiana and taste of home in some beautiful Oaxacan clay. @rachelaliceroddy quick version with some hand cut triangoli. Mexican eggs definitely different but can't work out why. Plus expecting very yellow corn-fed yolks but none to be seen here... the search continues.
Roast tomato, epazote, guajillo chilli soup. Playing with new local flavours - epazote has some amazing aromatics going on. Super simple dish: roast toms and red onion with herbs and spices of choice until breaking down and caramelized; then blend with some stock. Also, finally found some amazing bread from @laboheme_panaderiaybistro. I miss my bread but not sure the gas ovens here are capable of reaching 250C.
A pause from spice. Accepting that eating out every meal isn't a sustainable lifestyle despite the temptation on seemingly every street corner. But also craving vegetables and simplicity. This may be my favourite way to eat eggs - soft boiled, scooped out of their shell and mashed warm with butter, parmesan and seasoning until they become one. Out to Giovanna's mamma for showing her these! Asparagus season is creeping in here and they are delicious.
Chiles en Nogada. Home grown poblanos stuffed with all sorts of aromatic goodness in the form of mince, apple, pear, raisins and spices. Walnut cream sorta sauce. Strangely festive but traditionally eaten around Mexican independence. Last post on this floor in a minute, looking forward to getting into a different kitchen soon... watch this space.
Verdes de Viñales, Cuba, 2015. #tbt
Pumpkin, curds, hazelnuts, garlic, crispy sage, chilli, Halloween, autumn, etc etc