I can honestly say this was my hardest Dim Sum Sunday yet. My knowledge of Mexican food is extremely limited. I do know that what is available here in Kansas City is really Tex-Mex and wasn't really the authentic Mexican cuisine I was looking for. Which meant that a restaurant visit wasn't going to cut it. I would have to try and recreate a Mexican dish. My online research turned up the usual suspects, Rick Bayless seemingly dominating the market. I kept searching. It wasn't until I read the article
Five Senses of Frida that I started to get excited. There was a cookbook of Frida's food. Written in part by Diego Rivera's daughter, Guadalupe, this was more of what I was looking for, Mexican recipes written by Mexicans.
Book in hand and just a little poorer after venturing into the bookstore I set out to discover the food world of Frida Kahlo and Diego Rivera. Frida not only loved to eat but she was also an excellent cook. Baptisms, national holidays, and galas were all opportunities to gather the freshest produce and flowers to entertain her friends and family. I now had to choose which dish to reproduce. Since the book is organized by creating a fiesta for each month, it wasn't hard. June's month featured Pork Ribs and Potato Tortitas.
A slab of pork ribs baked in a poblano tomato sauce served with grilled vidalia onions and potato tortitas or potato cake. If you like your meal just a little more spicy than the rather mild poblano can deliver then there's the Sweet Sour sauce that is served with the ribs. Comprised mostly of pickled jalapeno chiles it will certainly wake your tongue up.
While I might have been reluctant at first to try and make authentic Mexican food in the end I'm very glad that I pushed outside my comfort zone and tried something new. Thanks goes to Dani at
Gardening Under the Florida Sun for suggesting this week's theme.
I can honestly say this was my hardest Dim Sum Sunday yet. My knowledge of Mexican food is extremely limited. I do know that what is available here in Kansas City is really Tex-Mex and wasn't really the authentic Mexican cuisine I was looking for. Which meant that a restaurant visit wasn't going to cut it. I would have to try and recreate a Mexican dish. My online research turned up the usual suspects, Rick Bayless seemingly dominating the market. I kept searching. It wasn't until I read the article Five Senses of Frida that I started to get excited. There was a cookbook of Frida's food. Written in part by Diego Rivera's daughter, Guadalupe, this was more of what I was looking for, Mexican recipes written by Mexicans.
Book in hand and just a little poorer after venturing into the bookstore I set out to discover the food world of Frida Kahlo and Diego Rivera. Frida not only loved to eat but she was also an excellent cook. Baptisms, national holidays, and galas were all opportunities to gather the freshest produce and flowers to entertain her friends and family. I now had to choose which dish to reproduce. Since the book is organized by creating a fiesta for each month, it wasn't hard. June's month featured Pork Ribs and Potato Tortitas.
A slab of pork ribs baked in a poblano tomato sauce served with grilled vidalia onions and potato tortitas or potato cake. If you like your meal just a little more spicy than the rather mild poblano can deliver then there's the Sweet Sour sauce that is served with the ribs. Comprised mostly of pickled jalapeno chiles it will certainly wake your tongue up.
While I might have been reluctant at first to try and make authentic Mexican food in the end I'm very glad that I pushed outside my comfort zone and tried something new. Thanks goes to Dani at Gardening Under the Florida Sun for suggesting this week's theme.
