I have an emotional connection with my recipe book, because it has my family's favorite dishes. Now, during the pandemic, I've cooked several of them to reminisce about wonderful family meals.
La comida de casa en días de pandemia (parte 2) 1 (2020)Cocina Cinco Fuegos
Lentils
Lentils with potatoes and bacon, a brothy stew to be eaten with a spoon. Lentils thickened with crushed tomato, garlic and onion. Sourdough bread. Cotton tablecloth and napkin.
La comida de casa en días de pandemia (parte 2) 2 (2020)Cocina Cinco Fuegos
Steamed fish
Steamed fish with scallions, onion and pepper. White rice with tomato wedges and avocado. Damask tablecloth, backstrap loom placemat from Cuetzalan, Puebla, embroidered napkin from Aguascalientes.
Steamed fish with scallions, onion and pepper. White rice with tomato wedges and avocado. Damask tablecloth, backstrap loom placemat from Cuetzalan, Puebla, embroidered napkin from Aguascalientes.
La comida de casa en días de pandemia (parte 2) 3 (2020)Cocina Cinco Fuegos
Spicy grilled pork
Spicy grilled pork. Poblano chili strips with mushrooms and onions. Red corn tortillas. Cotton tablecloth and napkin.
La comida de casa en días de pandemia (parte 2) 4 (2020)Cocina Cinco Fuegos
Potato soup
Potato, leek and fried bacon soup. Cubed potatoes, sliced leeks and fried bacon are cooked in chicken broth with epazote.
Pedal loom tablecloth from Oaxaca, backstrap loom placemat from Cuetzalan, Puebla, and embroidered napkin from Aguascalientes.
La comida de casa en días de pandemia (parte 2) 5 (2020)Cocina Cinco Fuegos
Cecina
Roasted Yecapixtla jerky and red chilaquiles with cheese, cream, onion and avocado. Chilaquiles, chopped corn tortillas cooked in a tomato sauce with dried loco chili, garlic and onion. Damask tablecloth, embroidered cotton placemat and matching napkin.
Mexican cuisine has been considered a "Cultural Heritage of Humanity" since 2010. Its richness ranges from its ingredients and culinary techniques to the act of tasting dishes within a community.
La comida de casa en días de pandemia (parte 2) 6 (2020)Cocina Cinco Fuegos
Poblano Chili Cream
Poblano chile cream. Roasted chilis with the stems removed and cleaned, crushed along with corn kernels and epazote, are cooked in chicken broth. Oaxacan pedal loom tablecloth and cotton napkin.
La comida de casa en días de pandemia (parte 2) 7 (2020)Cocina Cinco Fuegos
Sandwiches
Triangle sandwiches, containing slices of ham, fried bacon, ranchero cheese, panela cheese, tomato, lettuce and chipotles in adobo. Cotton tablecloth.
La comida de casa en días de pandemia (parte 2) 8 (2020)Cocina Cinco Fuegos
Chicken in red wine
Chicken in red wine with asparagus and potatoes. Chicken thighs, asparagus, diced potatoes, bacon and whole red pepper, all simmered in red wine. Cotton tablecloth, cotton placemat and matching napkin adorned with herringbone.
La comida de casa en días de pandemia (parte 2) 9 (2020)Cocina Cinco Fuegos
Beef Milanese
Beef Milanese. Tomato and goat cheese salad dressed with balsamic vinegar. Guacamole: mashed avocados with chopped onions and pipicha. Toasted white bread. Printed cotton tablecloth, Oaxaca pedal loom placemat with cotton napkin.
La comida de casa en días de pandemia (parte 2) 10 (2020)Cocina Cinco Fuegos
Poblana soup
Sopa poblana: Poblano chili strips, mushrooms, squash blossom, cow cheese and onion.
Tortas
Tortas compuestas prepared with sliced ham, ranchero and panela cheeses, lettuce, tomato, avocado and chipotles in adobo. Printed cotton tablecloth, cotton placemat and matching embroidered napkin.
The handwritten recipe books form part of the culinary heritage of Puebla. They are a compilation of the wisdom, flavors and traditions that are all part of Mexican cuisine.
La comida de casa en días de pandemia (parte 2) 11 (2020)Cocina Cinco Fuegos
Four-cheese spaghetti
Four-cheese spaghetti. Spaghetti cooked in water with onion, bay leaf, olive oil, salt and then drained. Baked with butter, gruyere, ranchero, smoked and manchego cheeses and black pepper.
Damask tablecloth, placemat and matching cotton napkin embroidered and adorned with ribbon.
La comida de casa en días de pandemia (parte 2) 12 (2020)Cocina Cinco Fuegos
Enchiladas
Mole poblano enchiladas sprinkled with sesame seeds and onion. Enchiladas are corn tortillas fried in hot oil, stuffed with cooked and shredded chicken breast, and then formed into a taco and covered with mole.
Mole poblano paste seasoned with chocolate and crushed tomato cooked in chicken broth. Red rice with tomato, peas and carrots. Cotton tablecloth, cotton placemat and matching embroidered napkin with guipure lace appliqué.
La comida de casa en días de pandemia (parte 2) 13 (2020)Cocina Cinco Fuegos
Dessert
Peach mousse in a glass with prunes. Dessert with sliced peaches, condensed milk and lemon juice beaten in the blender. It is accompanied by very popular cookies called Marías. Cotton tablecloth and matching napkin.
La comida de casa en días de pandemia (parte 2) 14 (2020)Cocina Cinco Fuegos
Quiche
Spinach and bacon quiche. Boiled and fried potatoes with pepper flakes. Brocade tablecloth, frayed and embroidered cotton napkin.
Salad of baby lettuce, endive lettuce and chopped walnuts, dressed with balsamic vinegar.
La comida de casa en días de pandemia (parte 2) 15 (2020)Cocina Cinco Fuegos
Chicken consommé. Cooked and shredded chicken breast with avocado, onion, cilantro and green serrano chili. Cotton tablecloth, linen placemat, matching napkin with embroidered RA initials and crocheted border.
La comida de casa en días de pandemia (parte 2) 16 (2020)Cocina Cinco Fuegos
Chicharrón in green chili
Chicharrón in green chili. Chopped chicharrón cooked in green tomato sauce, fresh Tampico chili, cilantro, garlic and onion. Blue corn tortillas.
Printed cotton tablecloth, cotton placemat and matching napkin decorated with ribbon and frayed edges. Linen tortilla holder with bias binding and machine embroidered rooster.
La comida de casa en días de pandemia (parte 2) 17 (2020)Cocina Cinco Fuegos
Fondue
Three-cheese fondue. In a pan with garlic, a combination of manchego Colón cheese from Querétaro, Carranco ranchero cheese from San Luis Potosí, smoked cheese from Chipilo, Puebla and white wine.
La comida de casa en días de pandemia (parte 2) 18 (2020)Cocina Cinco Fuegos
Three-cheese fondue with cubed white bread and fruit: red grapes, d'anjou pear and Manila mango.
La comida de casa en días de pandemia (parte 2) 19 (2020)Cocina Cinco Fuegos
Three-cheese fondue, bread, fruit and white wine. Printed cotton tablecloth, backstrap loom placemat from Cuetzalan, Puebla, embroidered napkin from Aguascalientes.
The exhibitions: "Home-cooking during the pandemic" I and II are the result of the first three months of our culinary experiences during this pandemic.
