I recently wrote a photo-essay on graffiti in Porto, which was just published in High Brow Magazine. Enjoy!
A light, refreshing cold soup for hot summer days.
3 tablespoons mint
3 tablespoons dill, plus chopped sprigs to finish
2 tablespoons tarragon
2 cucumbers, peeled and roughly chopped
1 cup yogurt
1 cup chicken stock
1 cup walnuts, plus 1 tablespoon chopped walnuts to finish
1 cup stale breadcrumbs
½ cup olive oil, plus 1 tablespoon to finish
6 scallions, roughly chopped
2-4 peeled garlic cloves, depending on your taste
juice of ½ lemon
2 tablespoons white balsamic vinegar
sprinkle cayenne pepper
salt, to taste
sprinkle sumac, to finish, optional
Add mint, dill, and tarragon to food processor. Pulse. Add remaining ingredients. Chill. Portion into bowls. Top with dill, walnuts, olive oil, and sumac, if desired. Serve.
I like to top my chilaquiles with a fried egg and bacon for a spicy breakfast.
vegetable oil, for frying
4 small corn tortillas, cut in 1.25″ strips
1/2 cup of salsa
fried egg, optional
bacon, cooked and chopped, optional
queso fresca for sprinkling, optional
Fill pan with vegetable oil 1″ high. Bring oil temperature up to 350F/ 175C. Fry corn tortillas, working in batches if necessary. Remove to paper towels.
Warm salsa. Add fried corn strips. Allow to slightly soften.
Top with fried egg and cheese (optional).
Easy and so much better than the stuff you buy from the store.
1 pound/ 450 g fresh tomatoes, sliced in half
1 red onion, quartered
2 cloves of garlic
2 green chili peppers
⅓ cup cilantro, chopped
juice from ½ a lime
Preheat broiler. Place tomatoes, onion, garlic, and peppers on a baking sheet. Sprinkle with salt. Broil until slightly charred.
Place in a food processor with cilantro, lime juice, and another sprinkle of salt. Puree. Serve.
Great with chilaquiles.
If you are able to cook these with lard, they’re even better. You can add a chopped chili if you like it spicy.
bacon grease from 6 fatty slices of bacon
350 g cooked pinto beans
½ chopped onion
salt and pepper
Heat grease in pan. Add onion and sauté until softened. Add beans. If using homemade beans, add bean cooking liquid. If using canned beans, add a splash of water. Season with salt and pepper. Boil until liquid reduces and beans start to fall apart. Mash with a potato masher to a smooth consistency.
Great with chilaquiles.