Mely Martínez

Jun 4, 2024 | tasteandtravelmagazine.com | Mely Martínez

This is a more modern recipe, but one that has become a staple in many Mexican households. It’s perfect for a midweek dinner, pairing wonderfully with a side of rice, pasta, or steamed vegetables, and you will be surprised by how quickly you can whip it up. The addition of the cream helps cool the heat from the chipotle peppers, making this a dish one that everyone can enjoy, even the little ones. Be sure to check the Notas for more creative ways to use this creamy chipotle sauce.

Jun 4, 2024 | tasteandtravelmagazine.com | Mely Martínez

Pescado al mojo de ajo is a delightful way of preparing a fish fillet. It’s surprisingly delicious despite how simple it is to make and how few ingredients it requires. In Mexico, when a dish is described as al mojo de ajo, or al ajillo, it means that it is prepared with garlic as the key ingredient. You can find seafood restaurants preparing fish, shrimp, and even octopus in this way. I like to serve this dish with rice and a salad or steamed vegetables.

Jun 4, 2024 | tasteandtravelmagazine.com | Mely Martínez

Huevos con chorizo (also called chorizo con huevos) is one of the most popular ways that chorizo is enjoyed for breakfast in Mexico. It is extremely easy to prepare, making it one of the most useful dishes you can learn to cook. It is a classic recipe that I’m sure will come in handy on those busy mornings when you need a quick breakfast that everyone will love.

Oct 25, 2023 | epicurious.com | Yewande Komolafe |Helen Le |Enrique Olvera |Mely Martínez

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity. Onions, crayfish, and palm oil make for a straightforward set of ingredients; the real commitment comes from puréeing the soup itself. In Lagos, it's often served as a trio of multicolored complements called abula consisting of àmàlà, gbẹ̀gìrì, and ewédú, topped with ọbẹ̀ or ata dín dín. It's a visually striking presentation in a single bowl. On its own, gbẹ̀gìrì is comfort food exemplified.

Oct 15, 2023 | epicurious.com | Shilpa Uskokovic |Mely Martínez |Kendra Vaculin |Zaynab Issa

There are nights when the whispered possibility of a cold cereal dinner is all too real. This is a soup for such times, when the coffers are dry and so is the bread on the counter. Modeled after Ferran Adria's version of Spanish sopa de ajo from his book The Family Meal, this soup boasts a silky texture that belies the fact that it is essentially puréed toast.