Bumping into food blogs lately. Last week I discovered the one of a Spaniard chef "Cocina para impostores (Cuisine For Impostors".) His writing style is as fresh and simple as the recipes he posts. Then are my friends KB and GA. One calls herself a "reluctant pescatarian" and the other posts anti-inflammatory recipes. Both smarts girls, therefore good writers, therefore good cocineras -as I know they'd like to be called.
So here is my take on food. Everything begins with a stop at one of neighborhood Mexican restaurants "La Oaxaqueña." I went there short of cash and decided to have small meal, may be a couple of tacos and some water. Instead, Elizabeth, the manager, offered me some from the lunch menu, around three different colorful hot choices. I went for the green meal: Pork ribs in pipián sauce. They came with pinto beans, rice, salad and, of course, tortillas.
Delicious. I couldn't help asking about the pipián sauce recipe and Elizabeth didn't mind to share it at all. You will need baby pork ribs, squash seeds, green tomatoes, one chile serrano, garlic, onion and hoja santa.
First boil the ribs until they are ready and then sautéed them. Keep the water. On a frying pan toast the seeds. Then blend some of the water from the ribs and the toasted seeds.
Apart blend the tomatoes, the chile serrano, garlic, onion and hoja santa like making a green sauce. Then put the mix on frying pan and sautéed it in low heat.
Slowly start pouring the seed mix on the sautéed green sauce and stir. The texture should not be dense or thick. Put the ribs in the pipián mix and you're done.
What else I learned from Elizabeth? Well, garlic, onion and hoja santa are used to help your digestion. When something is very sour put a little bit of Mexican white salt. Meatballs have to be made with pork and breaded steak with beef.
PD: Sorry for not having photos.
