Sometimes I am just amazed at how the simplest ingredients come together so quickly to make such a delicious dish. That’s how I feel about Chuletas de Puerco en Salsa Tomate. The thinly sliced pork chops are first seared and browned and later bathed in a spicy tomato salsa. The tomato salsa is basic – […]
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This tomato bisque recipe is luscious, velvety, and will hit the spot every time. A few friends have commented that they “don’t like” tomato soup. Stephen was the same way. Yet, he found the creaminess and flavors of butter and bacon in this bisque changed his mind. Where tomato soup is thin and watery, this bisque is thick […]
Continue ReadingAfter reading Norma Vega’s recent Cultural Capsule on the Origin of the Tomato, we were inspired to create our own “tomatopalooza.” We had fun searching for some tasty tomato/xitomatl recipes. What are your favorite xitomatl based recipes? Huevos Rancheros smothered in Tomato Sauce As palettes are awakened and grow, a foods’ status can also evolve from peasant food to haute cuisine. We can’t speak of […]
Continue ReadingSubmitted by: Norma Vega I must give credit to my friend, Francisco López Castro, who’s from Espejo, Córdoba, for this recipe. Spanish gazpacho has a looser consistency, whereas salmorejo is creamier and smoother. Preparation: In a large bowl place about 5 large (2 lbs.), VERY ripe red tomatoes. (preferably the kind you see at the Farmer’s Market). Peeled, […]
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By Contributing Writer: Norma Vega Every wonder where the first tomatoes originated? These plump fruits (yes, fruits, not vegetables!) grew wild in the Andes region of South America, but it wasn’t until they reached the central region of Mexico that the Aztecs began to cultivate them into the round, fleshy summer edibles we now recognize […]
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