I picked this week’s cookbook, Fresh Mexico by Food Network’s Marcela Valladolid, on something of a lark – I needed a salsa for some tacos I was making, Marcela’s first book has a beautiful recipe for yellow tomato pico de gallo; once I made that one, I decided to keep going! It was a good week. 🙂
The Yellow Tomato Pico de Gallo was delicious – a very classic Mexican pico but with a twist of yellow tomatoes instead, which makes it slightly sweeter. Good on tacos, good on tortilla chips!
Next up I decided to do some baking – another Mexican classic, Polvorones! These are fabulous little cookies, coming to the blog in their own post soon!
Since fresh sweet corn will be leaving us soon, I made this extremely tasty Mexican version of a classic potato salad: Grilled Corn and Poblano Potato Salad. Baby potatoes are boiled then halved, corn is grilled on the cob, poblanos are roasted and peeled, then the whole thing gets tossed together in a mayonnaise and sour cream dressing with plenty of scallions and cilantro. Very nice!
Lastly, I’ve long since been intrigued by one of her dinner salad recipes: White Bean and Octopus Salad, so this provided as good a time as any! The recipe calls for baby octopus, which I couldn’t find, so I (nervously!) ordered already cooked octopus legs from Fresh Direct, praying they wouldn’t be overcooked, (they weren’t, yea!) and just warmed them in some garlicky olive oil, which became the base for the dressing. Beyond that, I made the salad as written, and we both absolutely loved it!
I really like this book. So far everything I’ve tried has turned out delicious!