In April 2010, Patrick and I cooked a whole lot of Mexican food for a small group of friends.
Tostada with orange and jicama salad, avocado and queso fresco.
Jalapeno and cheese tamale with salsa verde and cotija cheese
Pozole verde. Tomatillo soup with hominy and pork, topped with cabbage, fried tortilla, avocado, and lime.
Corn husk-wrapped halibut in abodabo sauce, with pickled red onions.
Taco trio: (from left) duck carnitas with tomatillo and avocado salsa, seared flank steak with jicama and cotija, al pastor-style pork with pineapple
Fried plantain with mole (sauce made from chilis, chocolate, and about 20 other ingredients). A savoury version of chocolate and bananas.
Spiced chocolate masa cake, with cinnamon custard ice cream
Photos courtesy of Patrick
Noms!