2011 Holiday Cooking

I had never cooked as much as this holiday season.  It was fun, tiring, satisfying, challenging and, especially wonderful to have people enjoying my food and the dishes our family and friends brought.  We have a rule here:  Everything must be made at home except for bread, cheese, and liquor.

Here are the menus, links to recipes, and some pictures thanks to my friend Pedro de Aguinaga whose 3-week visit has flown  by way too fast.

On New Year’s Eve the piece de resistance  was the sacahuil, the gigantic pot-c00ked tamal from Papantla, Veracruz.

See the recipe in the Cooking section When I find it!).

But the real hit was a simple recipe from Mexico City caterer and friend Victor Nava:  Cook  one recipe of fideos (fidelini) according to the instructions for sopa seca (see recipe); top with preferably home-made mole paste (I like the Mole de Xico in my Veracruz book but the popular commercial brand Mole Dona Maria will do, top that with salted sour and finally with grated sharp cheddar cheese. Put in a 350F oven until heated through and  the cheese is bubbly.

Fideos and rest o dishes: Surprisingly, the steaming menudo on the bottom right did not go over well. I guess, it’s the idea of eating tripe.  It is, however, a New Year’s tradition that supposedly cures hangovers. I put  my mother’s  recipe up any way because people in the know often ask for it. You season it with oregano, chopped onion mixed with lime and oregano, red chile sauce and and freshly squeezed  lime juice.

Christmas Eve and Christmas day menus coming. Stay tuned.