“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.” Julia Child, cooking teacher, author and television personality

And “… this is the time of Cooks,” so says Bill from Penzeys Spices. Cooking is happily keeping me sane during these turbulent times while continuing the “​quédate​ ​en casa​” order issued by the governor of Jalisco. It allows for a much needed break from news watching and get the creative juices flowing ​en la cocina.​ A secret to success starts with a well stocked pantry.

Dry chili peppers have become necessary items to keep handy. There’s a vendor at the weekly tianguis market who enticingly displays her various, plentiful and colorful chilis; tempting further exploration into these exciting food enhancers. So, without fear, I’m gradually introducing them into meals; experimenting and adding them to tried and true recipes. Cooking with the ​sabores auténticos de México ~​ authentic flavors of México.

It’s worth mentioning again the different dry chili names from their fresh pepper counterpart and their use:

Jalapeño = ​Chipotle:​ freshly chopped, adds some heat to sauces and sautés, Pico de Gallo, salad, nachos; from the can comes a beautiful, smoky and tasty aioli.

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Poblano = Chile ​Ancho:​ Ah … now we’re talking, because when blackened on a direct flame it becomes the major ingredient in my favorite Mexican dish – Chile ​Rellenos​; when dried, it gives sauces a hint of smoke and if you cut it into small pieces and flash fry for just 5 seconds, it‘s like eating “crack” – you can’t stop eating them! They’re like a Mexican version of those addictive Chinese crispy fried noodle strips.

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Anaheim = ​Colorado:​ dry and blended with tomatoes, it makes a great Salsa Roja – another favorite starting point to add to dishes.

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Mirasol = ​Guajillo:​ dry and used in moles … can I say, “Yummy!” I’m not quite brave enough to tackle mole negro yet, with its 25+ ingredients, but can’t wait until our next trip to Oaxaca, where authentic mole originates, so I can bring a few kilos back home.

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Serrano = ​Pasilla:​ dry and perfect for Pico de Gallo or in a tomatillo sauce; and speaking of which, I made a Tomatillo Lime Jam, another great Pati Jinich recipe. It was piquant and sweet on each bite – perfect on toast or a bagel with cream cheese.

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Thankfully, it’s back in the saddle again ​con mi Negrita.​ Once more I’m riding the “Happy Trails” through the backroads of the Chapala countryside, dressed like a bandido con mi cubreboca (facemask). After two months absence, she was happy to see me approach and gave me a gentle nudge. There was most definitely a twinkle in her eyes and a smile on her face; all the time saying, “Where have you been and did you bring me carrots? I haven’t been hugged or properly brushed in weeks!”

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You see, Negrita and I have our routine: 1) Arrive and hug her, 2) Feed her small pieces of carrots (she does not like them whole), 3) Brush the dust off her black coat to bring back the shiny luster. It’s a joy riding together as we understand each other perfectly … all the while maintaining social distancing.

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The stable owner’s kids know me as an easy mark, so they’re always selling something from the week’s harvest … currently baby cantaloupes, sweet as honey. Sprinkled with some ​Tajín​, a Mexican staple of dried chilies, salt and lime ~ sublime!

Best of all are the farm fresh ranch eggs. The chickens are truly free-range as they roam about everywhere … walking under horses, jumping on parked pickup trucks; so are they considered free-range or wild-spirited? The eggs yolks are bright yellow/orange and so delicious dipping into them with toast made from Ajijic’s Panadería Scandinavia’s artisanal sourdough bread.

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David the Photographer ~ he’s become quite the backyard photo junkie with camera in tow every time he heads out there. Each day brings a different mélange of birds, bugs and flowers in our little ecosystem. I’m beginning to think the birds wait and pose for him, like this little hummingbird sticking out his tongue.

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David the Bread Baker ~ he’s found a new craft and contrary to Ms. Child, has become a slave to an incredible recipe. It’s a well known and easy to prepare “No-Knead Bread” created by New York’s Jim Lahey, of Sullivan Street Bakery. In just 24 hours, a masterpiece in carbs; hopefully it doesn’t become a habit because I’ll be weighing 500 kilos before long.

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​On the Menu …​ Pasta alle Vongole (Pasta with Clams), my favorite pasta dish with a strong touch of garlic; our traditional Sunday lox and bagels; Costco’s cheese pizza enhanced with caramelized onions, crumbled meatballs, red pepper flakes, and sprinkled with asadero cheese and a pinch of oregano ~ best pizza lakeside! And fresh from our fishmonger- Perico (Peruvian Mahi-Mahi) breaded fish filets.

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Cooking and eating what’s in season is what it’s all about. Julia Child was right in saying how not to enslave oneself to recipes; learn and just cook. Mangia! Come!

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