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Mexican Cooking with Flowers: Rising Chef Lesterloon Sanchez
Written on 3 Dec, 2013 at 14:07 in Appetizers & Little Dishes, Articles, Recipes, Salads, Seafood, Vegetable & Side Dishes |
Photos by Carlos Baizabal At age 22, Veracruzan chef, Lesterloon Sanchez already commands respect. Some of it has to do with his height (1.84 meters, 6’4″) and his purposeful quiet manner but there’s fire in his green eyes burning for... (Continue reading)
Sauteed Greens and Squash Blossoms
Written on 3 Dec, 2013 at 1:07 in Naturally Light Mexican Food, Salads, Salads, Vegetable & Side Dishes |
Another simple and delicious recipe by Lesterloon Sanchez 2 cups lambs quarters’ leaves or use 1 cup squash blossoms 4 medium tomatoes, chopped Quelites con flor de calabaza Ingredientes: • 2 tazas de quelites deshojados.... (Continue reading)
Cactus (Nopalitos) Salad- Lesterloon
Written on 3 Dec, 2013 at 0:34 in Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes, Salads, Salads |
I had never had a nopalitos salad made by this method method and I liked it. This is a rare chance to post the recipes in both English and Spanish. I translated Lesterlloon’s original Spanish-language version. 6... (Continue reading)
Salade Nicoise
Written on 26 Sep, 2013 at 17:05 in Salads |
People are always surprised when I post something that is not Mexican and I understand but I cook and eat foods from all over the world. Today I made my last Salade Nicoise of the year. This is a... (Continue reading)
Wild Mushrooms in Herbed Vinaigrette (Setas a la Vinagreta)
When I first started developing a passion for Veracruzan food, my best source of information in between trips was the splendid illustrated cookbook published in 1992 under the auspices of the state government, La Cocina Veracruzana by María Stoopen... (Continue reading)
Pork Crackling Salad
Now that people eat lardo and pork belly, commercial chicharrones (pork cracklings) seem positively low fat. This salad is always very popular at my parties ho pick out the cracklings before they lose their creunchiness so I always... (Continue reading)
Mashed Potatoes- Pure de Papas del Istmo
Written on 3 Jul, 2013 at 8:46 in Cooking, Ingredients, Oaxaca, Recipes, Salads, Traditions & Culture, Travel |
Ingredients before mixing. When I visited the Isthmus of Tehuantepec at the season of parties accompanying local velas (saints’ day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one... (Continue reading)
Ensalada de Camaron (Shrimp Salad)
Written on 18 Jan, 2013 at 10:36 in Appetizers, Appetizers & Little Dishes, Naturally Light Mexican Food, Recipes, Salads, Seafood |
This recipe hails from Veracruz and is quick, easy, light and versatile. It is on the menu now at Zarela Restaurant in New York and we serve it at our catered parties as shown in the... (Continue reading)
A double Recipe for Vegans!
Written on 17 Jan, 2013 at 1:41 in Appetizers, Appetizers & Little Dishes, Cooking, Naturally Light Mexican Food, Recipes, Salads, Salads |
Pico de Gallo de Tofu Tofu Pico de Gallo I rccently made a simple delicious shredded Oaxaca cheese salad and it suddenly occurred to me that, I could easily make it vegan, by using tofu instead of the cheese.... (Continue reading)
Jicama
Jicama is the tuber of a plant indigenous to Mexico and Central America. The botanical name, Pachyrhizus erosus, is derived from the Greek pachys — thick and coarse, as in “pachyderm!” It has a crisp texture, somewhere between an apple... (Continue reading)
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