Marcela Valladolid

Nov 2, 2023 | epicurious.com | Matthew Trueherz |Andrew Rea |Emily Farris |Marcela Valladolid

Condiments were once condemned. "From medieval times well into the 20th century, condiments were said to inflame lust and incite dangerous passions," write the authors of Preserved: Condiments, an ode to apparently the most salacious food group. The book kicks off a series of six books devoted to preservation from a supergroup trio of authors. Darra Goldstein, founder of the peer-reviewed food journal Gastronomica, is a bona fide food scholar, professor, and author of some 17 books.

Oct 24, 2023 | epicurious.com | Marcela Valladolid |Joe Sevier |Maggie Hoffman |Anna Hezel

While it's a simple, quick dish with inexpensive ingredients, fideo seco isn't short on flavor. This dish of "dry noodles" usually begins with a simple, spicy chipotle and tomato-based sauce. You add in short pieces of thin, spaghettini-like Mexican pasta, and cook it all together, kind of like you'd cook rice: just cover and simmer until the liquid is absorbed, and the fideos are tender-firm. For me, it's the ultimate comfort food.

Oct 24, 2023 | kansas.com | Marcela Valladolid

While it’s a simple, quick dish with inexpensive ingredients, fideo seco isn’t short on flavor. This dish of “dry noodles” usually begins with a simple, spicy chipotle and tomato-based sauce. You add in short pieces of thin, spaghettini-like Mexican pasta, and cook it all together, kind of like you’d cook rice: just cover and simmer until the liquid is absorbed, and the fideos are tender-firm. For me, it’s the ultimate comfort food.

Oct 24, 2023 | epicurious.com | Marcela Valladolid |Al Sotack |Thomas Keller |Kendra Vaculin

Fideo seco is simply very thin, short pasta noodles cooked in the same way as you would cook arroz rojo: with a flavorful liquid that gets fully absorbed during cooking, hence the name "seco," meaning "dry." The more traditional way is to use a tomato broth, sometimes seasoned with chipotle, but using mole instead gives this comfort food wonderful added flavor. This is officially my husband Philip's new favorite recipe.

Oct 5, 2023 | today.com | Marcela Valladolid

Chef notesChicken tinga is a shredded chicken and chipotle dish that originated in Puebla, Mexico, and is popular during Fiestas Patrias, the celebrations around Mexican Independence Day in September.