SUNDAY SNACK 09 // building my Mexican pantry
my journey to learn about the ingredients + techniques that make Mexican cuisine so special
Sundays Bests is now Sunday Snack! just a new, more fitting name for these brief, snack-sized Sunday recaps 🥂
If you had a chance to read my previous post, you know Mexico City and its cuisine has been on my mind.
Since returning from our trip, I’ve been thinking a lot about the style of eating and cooking in Mexico, and how something so “simple” as a tortilla made from masa, water, and salt can be one of the most complex things you’ve tasted. A handful of spices, dried peppers, and tomatoes can be stewed in a molcajete to create one of the most dynamic and flavorful salsas. Incredibly fresh and pure ingredients can stand on their own, and need little coaxing to tell the story of the land from which they came.
A few months ago, I picked up a copy of Rick Martinez’ first cookbook, Mi Cocina, at a yard sale. I’ve been reading through it this past week, and have started building my “Mexican pantry.” According to Rick, you need to have six varieties of dried chiles and four fresh chile varieties on hand to make most Mexican dishes, salsas, and sauces. I’m so thankful for this guide! Here’s what he recommends, including the links to where I got my chiles:
DRIED CHILES—
+ Ancho
+ Chipotle (I had these; they are sold at most markets!)
+ Guajillo (same as above)
+ Pasilla
+ Chile de Arbol
+ Cascabel
FRESH CHILES—
+ Jalapeno
+ Serrano
+ Habanero
+ Poblano
I actually had all these to pick from my husband’s pepper garden!
Last night, I made my first full meal from the book. I made Pollo al Pastor tacos, alongside guacamole, and several different sauces and salsas the recipe called for — one of which was marinated with the whole chicken for a day prior to roasting. My husband also made spicy pineapple margaritas. The meal was fantastic.
I’m learning that Mexican cooking is rooted in tradition, family, simplicity, and joy, and I can’t wait to dive in more.
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what I’m looking forward to //
I’m working on creating some new welcome gifts for guests at my short-term rental, BLOOMHOUSE. I have a really talented and creative friend who makes wine, and she made a special batch of Sangiovese for the brand. Excited to get these labeled and start gifting guests with them!
best bites //
In addition to the Pollo al Pastor tacos I spoke about above, pastas and salads at Gigi’s definitely make the best bites list this week!
what I’m reading, watching + listening to //
We finished The Better Sister, and I think I loved it?! It was kinda cheesy at times, but I loved the finale. I bet there will be a season two. Now, we’re picking Gilded Age back up!
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Wishing you a restful Sunday—
xx Mae