For years I have pined for New Mexican flour tortillas, thick bready discs substantial enough to scoop up carne adovada and green chile chicken stew. For years, there was nothing similar in grocery stores outside of NM. Then, there were better thin flour tortillas. And now, a few places do sell thicker versions, but they pale in comparison to fresh.
So I finally got myself some lessons, at the lovely kitchen of Susan McCreight Lindeborg, in Las Vegas, New Mexico. She persuaded Janet Stein Romero, an artist friend in El Ancon who married a New Mexican man (artist Nicasio Romero) and learned to make tortillas from his mother. Continue reading “Handmade flour torillas, NM edition”
Yahoo! Food • March 20, 2015
More than 60 years after her death, Mexican artist Frida Kahlo is having a banner spring in the United States.
This March has seen the opening of both an opera and a (shared) retrospective at the Detroit Institute of Art, and in May, the New York Botanical Garden will unveil a show themed on the painter’s fascination with the natural world. Along with these celebrations of Kahlo’s artwork, some attention is at last being paid to one of her lesser-known oeuvres: cooking. Continue reading “Frida Kahlo’s Double-Fried Chicken Recipe”
I had so much fun playing with Frida Kahlo’s recipe for Double-Fried Chicken and Nut Sauce for Yahoo Food that I couldn’t help tweak it to my liking. Here’s what I came up with:
Frida Kahlo’s Double-Fried Chicken
Sweet and Spicy Peanut sauce
Adapted from Frida’s Fiestas
This is not a quick weeknight meal. There are three major steps: Making the sauce, frying the chicken the first time, and then frying it the second. Unless you relish long and arduous cooking, I say break it up: Make the sauce in advance, as much as a day or two. Round one of frying can be done ahead of time if you like, though you may sacrifice some crispness. As you near the second frying time, warm the sauce on the stove, but keep in mind that the white peanut sauce will darken from snowy white to beige if you heat it for very long. Continue reading “BONUS: Updated Double-Fried Chicken, Sweet-Hot Peanut Sauce and Herbed Fritters”