"Every Sunday I visit my mom and we cook together in her kitchen in Tijuana.
This Sunday we made Red Chilaquiles with beef ribs — the salsa is fire-roasted tomatoes, serrano chiles and garlic ground in a volcanic stone molcajete. The secret is cooking the salsa in the same pan where the ribs seared — nothing wasted, everything connected.
My mom doesn't have a job right now so these Sunday mornings have become something bigger than just food. They're our way of building something together.
She's been cooking this way her whole life. No measurements, no timers — just instinct and love."
[link] [comments]
from AskCulinary https://ift.tt/qsCS7zY
Comments
Post a Comment