Cooking with the Harvest I – Moussaka

Cooking with the Harvest I – Moussaka

It is always very interesting to see how traditional dishes transform as new ingredients are introduced.  Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more

Puebla Style Cemita Sandwich

Puebla Style Cemita Sandwich

Pápalo is a pre-Hispanic herb originally from Mexico; one of the best known applications of pápalo is as a required topping to prepare a cemita, a sandwich created in the Mexican state of Puebla, named after the bun with which it is traditionally prepared. People in Puebla will declare that, without cemita buns and pápalo leaves, there is no cemita sandwich ... click on title for more

Octopus Taco – Something Fishy about this “Tako”

Octopus Taco – Something Fishy about this “Tako”

Octopus tacos and tortas (Mexican sandwiches) have always been very popular at seafood stands inside mercados (markets), as well as cantinas (bars).  The traditional seasonings are either “en su tinta” – in their own ink, or cooked then sautéed with onions and peppers, similar to fajitas. In recent decades, Asian inspired flavours have also been favoured ... click on title for more