Paola Briseño-González, Freelance Journalist Profile

Articles

What to make for Día de Muertos? A fall dish to be unwrapped like a gift

Oct 16, 2024 | latimes.com | Paola Briseño-González

I started cooking for Día de Muertos after my grandfather Heriberto González Sánchez died in 2011. I made my first pan de muerto bread leavened with pulque, the pre-Hispanic beverage made from the fermented sap known as aguamiel, extracted from the maguey (agave) plant. The sour elixir came in a milk jug I purchased from a street vendor in the piñata district in downtown L.A. I set up a small altar on the kitchen table of our studio in Angeleno Heights.
How to make a Día de Muertos altar to nourish the living and the spirits

Oct 16, 2024 | yahoo.com | Paola Briseño-González

Paola Briseño-Gonzalez arranges the ofrenda in her home, honoring loved ones for Dia de Muertos with marigolds, cresta de gallo flowers, fruit, candles, mezcal and cherished photos of family and friends. It wasn't until I moved to Los Angeles and saw people from all over Mexico honoring their dead that I built my first Día de Muertos altar 13 years ago. Now, it is an annual rite I practice every Nov. 1 and 2.
Mixiotes de Pollo (Parchment-Wrapped Chicken)

Oct 16, 2024 | yahoo.com | Paola Briseño-González

An easy chicken recipe for Día de Muertos: These parcels of chile-marinated chicken are wrapped in string-tied parchment bundles and steamed with sliced fall squash, for serving with tortillas, cabbage and wedges of lime. View comments
Capirotada Tropical (Bread Pudding With Guava and Apricots)

Oct 16, 2024 | ca.style.yahoo.com | Paola Briseño-González

(Ron De Angelis/For The Times)This luscious bread pudding recipe is made with a spiced syrup rather than a custard, studded with fresh guava, dried apricots and toasted nuts. allrecipesStanley Tucci’s One-Pot Soup Recipe Is the ‘Greatest Culinary Invention'It's a family-favorite, ready in about 30 minutes. The Kitchn CAMy No-Bake "Bee Sting Delight" Is Famous Among My FriendsWhen a bee sting is actually a good thing.
Capirotada Tropical (Bread Pudding With Guava and Apricots)

Oct 16, 2024 | yahoo.com | Paola Briseño-González

This luscious bread pudding recipe is made with a spiced syrup rather than a custard, studded with fresh guava, dried apricots and toasted nuts. View comments
Shattering meatball expectations, coastal Mexico does shrimp albóndigas right

Apr 23, 2024 | yahoo.com | Paola Briseño-González

Meatballs don’t always have to be meat. Along the Mexican coast, you can find brighter variations of meatballs made with ground fish and shrimp that shatter your expectations of what albóndigas can be. In Playas de Tijuana, where the border wall delineates the westernmost borough of Tijuana with Imperial Beach and San Diego, you can find a puesto dedicated to shrimp meatballs.
It's spring meatball season. Make these albóndigas de camarón

Apr 23, 2024 | sg.style.yahoo.com | Paola Briseño-González

Meatballs don’t always have to be meat. Along the Mexican coast, you can find brighter variations of meatballs made with ground fish and shrimp that shatter your expectations of what albóndigas can be. In Playas de Tijuana, where the border wall delineates the westernmost borough of Tijuana from Imperial Beach and San Diego, you can find a puesto dedicated to shrimp meatballs.
Brothy Shrimp Meatballs With Sungold Tomatoes

Apr 23, 2024 | ca.style.yahoo.com | Paola Briseño-González

Meatballs made with shrimp instead of meat are a specialty of coastal Mexico. These albóndigas de camarón are tender and fluffy and served in a tomato-y broth with lots of fresh cilantro.
Brothy Shrimp Meatballs With Sungold Tomatoes

Apr 23, 2024 | yahoo.com | Paola Briseño-González

Meatballs made with shrimp instead of meat are a specialty of coastal Mexico. These albóndigas de camarón are tender and fluffy and served in a tomato-y broth with lots of fresh cilantro. View comments
Nutty and Salty Gunpowder Spice

Oct 25, 2023 | epicurious.com | Sohla El-Waylly |Paola Briseño-González |Serena Dai |Kendra Vaculin

Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India. It's most often eaten with dosa or steamed rice cakes called idli. Around our house we just call it "fun dip." I reach for this stuff daily to dunk apple wedges, spicy radishes, and crunchy cucumbers in, or to sprinkle over hard-boiled eggs and roasted potatoes.