Albondigas Soup Every region has a traditional soup that's handed down from one kitchen to another. And we were fortunate to have albondigas soup, caldo de albondigas made for us at a friend's home in La Paz, by her own mother. So there was no doubt we were tucking into
Creole Jambalaya With the blending of French, Spanish and African culture, New Orleans is my favorite city in the world, with Paris a very close second. Every Creole dish has ties to one of those cultures, but the city has claimed it as its very own. Creole Jambalaya evolved from
Pineapple Mango Salsa A sure-fire way to make any meal or condiment taste good is to blend any combination of the five tastes. For our Pineapple Mango Salsa, I'm combining the sweetness of the pineapple with the saltiness of a bit of kosher salt. Serrano chile, red onions, scallions, and
Corn Salsa Mexican dishes, for the most part, are pretty rustic, but some require a lot of work to prepare. It's not just about throwing all the ingredients in a pot and walking away. There are peppers to roast and grind, sauces to nurse and bring to life, tortillas to
Black Bean and Corn Salad If there ever was a salad that captures the essence of Mexican cuisine and culture, it's a Black Bean and Corn Salad. The light sweet corn, paired with seasoned beans and just-right avocado, blend beautifully. This version calls for diced mangoes for added and unexpected pop of
Classic Bouillabaisse Let me just prepare you for the tragic news that this is not a Bouillabaisse. No Bouillabaisse prepared outside of the South of France can be. Our recipe is spot on, and the flavors are reminiscent to the Bouillabaisse I had several times in Marseille. But, still, it's not a real Bouillabaisse.
Authentic Mexican Salsa I'm going to throw just a little bit of shade on the typical salsa found in most Mexican restaurants and in every chip aisle across the country. It's fine, in a pinch, but sometimes you're just better off eating a plain chip. However, our Authentic Mexican Salsa