“The sea is too dangerous today,” our hotel proprietor at the bed and breakfast in Chacala, Mexico tells me.

I want to go deep sea fishing.

A few years ago, I traveled to Turkey to backpack for a month with a friend. Along our backpacker route, we bumped into other interesting travelers. There was a guy from Alaska who had the best tales. His father owned an Alaskan fishing boat. He fished only a few months of the year. The rest of the time, he traveled with the money he earned.

He told us about his fishing adventures, how they closely resembled those from the Hollywood blockbuster, The Perfect Storm. He talked about capturing sharks in fish nets, the dangers of the angry sea, and the joys of a fat paycheck at the end of a good haul.

By the time I left Turkey, I was sold on the idea of having my own fishing adventure!

Fast forward. I’m in Mexico on my honeymoon in a tiny fishing village. The primary extracurricular activities include hiking, swimming, lying on the beach, reading books, eating fresh seafood, and fishing. We had done all but the latter on our 12-day stay, and it was time to experience the deep seas.

We ran into another American couple during our stay: Ryan (the wife) and Danny (the husband), who had also arrived for their honeymoon. They owned a pizza shop in Alaska. While in Mexico, they were renting a room from a Mexican guy who owned a large sports fishing boat, equipped with a backup motor and radar—safety features the other local guys didn’t have. Ryan and Danny recommended we hire him.

None of the other locals were willing to take their boats out that day. The sea was treacherous. Their tiny boats would have capsized from the massive waves.

We had already waited a few days for the sea to calm. Our fishing guide assured us that today would be safe enough for our journey.

We rose before the sun and met our guide at the boat dock. He handed us life jackets and tested his equipment. Just as the sun rose over the ocean, the boat glided away from shore.

All too soon, the shoreline shrank from view. Each colossal wave threatened to rise without end. The boat rose higher and higher, and then nose-dived swiftly to its bottom below. With each fall, my stomach collapsed. I looked at my husband. His face was green.

I have been on the ocean before. But this? It felt more like a rollercoaster than a boat ride. With each new wave, I softly requested that my life be spared.

Grilled Blackened Wild Alaskan Salmon Fish Taco

“This is about as bad as I’ve seen it!” shouted the boat’s owner.

“Just breathe,” I reminded myself.

I turned to see how far we had come. The shoreline had completely disappeared from view.

Gulp. I pulled my life jacket tighter.

As I whispered a silent prayer to the weather gods, I saw a flit of color off the bow of the boat. A rainbow of iridescent blues, greens, and purple shattered the top of the ocean. I pointed and waved. In a leap of beauty and majestic dreams, a sword fish gleaned through the air. Having only experienced this fish in a grey lump on my dinner plate, I was mesmerized. Such color! Such elegance!

I suddenly forgot how awful my stomach was feeling. The breathtaking views seemed to cure me instantly.

Then the boat stopped. We had reached our fishing destination, marked by the swarm of seagulls diving for their dinner. Without the propelling from its own motor, the boat was now totally at the mercy of the waves. The slower ups and the more dismal downs were enough to make the toughest man squeamish.

“Just keep breathing,” I think I said aloud this time. I inhaled deeply.

Our guide readied a fishing pole and cast the line far out into the sea. He asked me to hold it. I’m an experienced fisher girl, having given the Mississippi River fish a run for their money during my growing years. I know the feel of a fish tugging on my line. I felt adequately prepared for the task of deep sea fishing.

Almost as soon as I took hold of the line, I felt a tug.

“I’ve got one!” I called.

“Yank it!” shouted our guide, enthused.

I gave that pole a giant tug, using the full force of my arms and upper body. I twisted my hips as I jerked.

“Now, reel it in!” encouraged the guide.

I attempted to turn the reel. It barely moved. I tried again. Nothing.

“I need help!” I cried. Seconds count when it comes to fishing. My dad was often the one who had to step in at this stage of the game—even with a tiny Mississippi bass—let alone this ocean monster.

Still looking green, my husband’s eyes gained a bit of life as the fishing guide pulled him forward to take over the line. My manly husband cranked the reel with success, and while the fishing guide coached, he brought in our catch.

As our fish neared the surface of the water, I saw his glowing skin. I couldn’t believe the size of him! Was he as tall as me??

At more than 20 pounds, the sleek, green sparkling Dorado took two men to bring it over the boat’s side. It flopped about mightily—a strong, capable fish.

Lucky for us, our first fishing adventure was a short one, because the waves were unbearable. With our catch successfully aboard, we headed back to the safety of shore.

On land, our beautiful fish, now lifeless and grey, was gutted and loaded into the back of a van. Our hotel proprietor assured us it was in good hands. Twenty minutes later, he returned with the name of a tiny beach restaurant.

“The owner is cooking it on banana leaves over a fire for you. It will serve 12 people,” he explained.

So, my husband and I gathered every American in that tiny village: 12 of us total. That evening, we arrived with a watermelon-shaped piñata for the children. We were the only customers at the little beach hut kitchen. We filled a long table and ordered beers and tequila. Shortly after, bowls and platters arrived, each filled to the rim with beans, tortillas, and chunks of our glorious fish.

We ate and ate until we could eat no more. Our fish was moist and flaky—unlike anything we’d had the privilege of eating before. And when it came time to pay our bill, what was it? A mere $2 per person!

To this day, eating fish tacos transports me to that beach.

Instead of mahi-mahi I’m using Alaskan wild salmon in this recipe, because the Monterey Bay Aquarium Seafood Watch guide lists wild Alaskan salmon as “best choice” seafood—and I’m all about behaving sustainably with my food choices. It doesn’t hurt that this salmon is tender, moist and tasty, too!

Grilled Blackened Salmon Fish Tacos with Asian Slaw & Lime Paprika Sauce Recipe
Zest and juice of one lime
1 shallot, minced
3 cloves garlic, minced
2 Tablespoons soy sauce
1 Tablespoon olive oil
1 Tablespoon Turkish Aleppo pepper or red chili flakes, optional (use less if you don’t like things spicy)
1 teaspoon freshly cracked black pepper
2 Wild Alaskan Salmon fillets, about 1 lb total
4 flour tortilla shells
1 cup local farmers’ market Asian slaw, divided

Instructions:
In a large, flat-bottomed container with a lid, stir to combine lime juice and zest, shallot, garlic, soy sauce, olive oil, chili flakes, and black pepper. Place salmon fillets flesh side down (skin side up) in the marinade. Cover the container and store in the fridge for at least 15 minutes.

Now, prepare the paprika sauce:

Lime Paprika Sauce
1/4 cup organic mayonnaise
Juice from half a lime
1 teaspoon paprika
1/2 teaspoon gound cumin

Stir together mayonnaise, lime juice, paprika and cumin. Cover and set aside in the refrigerator. This will keep for a week in the fridge and can be made in advance.

Wild Alaskan Salmon grilled and blackened for fish tacos

Now, prepare your fish tacos:

Preheat grill to 450 degrees. Place salmon skin-side down on the grill and place the lid on the grill. Cook for 4 to 5 minutes, and then flip fillets over. Grill on second side with cover on grill for 4-5 minutes more, until flesh is flaky through the middle.

Add a half tablespoon Lime Paprika Sauce to a flour tortilla. Top with about 1/4 of the grilled salmon and 1/4 cup of the Asian slaw. Repeat with three remaining tortillas. Serve immediately.

Yield: 4 plump, juicy fish tacos

Here’s more information on wild Alaskan seafood.

Here are more recipes using wild Alaskan seafood.

I’m a fan of foods that go “crunch.” Such veggies are easy to find in winter, especially cabbage and carrots. In this Asian slaw, I combine the two with cilantro, rice vinegar and sesame oil to create an Asian flair.

Asian Slaw Recipe with Cabbage, Carrot and Cilantro

This super simple salad can be eaten as a meal itself if topped with peanuts, as a side salad, or as a topping to dress up tacos or grilled fish. The bright colors are cheerful, too, and you know how much I love to ogle my food as much as I like to eat it!

This brightly flavored salad offers the sharp tang of vinegar lulled by the round body and full mouth-feel of sesame oil over crisp veggies and wintery, grassy cilantro. There’s so much happening in each bite that your mouth won’t know what it did to deserve such joy.

Asian Slaw Recipe with Cabbage, Carrot and Cilantro

2 cups shredded purple cabbage
1 cup or about 3 medium carrots grated
½ white onion, thinly sliced
1 to 2 Tablespoons cilantro, chopped
¼ cup rice vinegar
1 teaspoon Sriracha hot sauce, optional (be careful—this can be hot)
2 teaspoons sesame oil

Farmers’ market ingredients: cabbage, carrots, onion, cilantro
Supermarket ingredients: rice vinegar, Sriracha hot sauce, sesame oil

Place all ingredients in a medium sized mixing bowl. Stir with a spoon to combine. Allow to rest about 10 minutes. Serve.

Yield: 4 servings or about 3 ½ to 4 cups of slaw.

Looking for more ways to cook with cabbage?

California Food Literacy Center creates Singapore Fried Rice Noodles.

Daily Nibbles makes Stir-Fried Tofu, Red Cabbage & Winter Squash.

Eating Rules features an easy Kimchi recipe.

In the Kitchen with Kath offers Noodles with Spicy Cabbage and Pork.

When a highly personable, philanthropic, 32-year-old guy from the Midwest decides to run for City Council, and gets sworn in at the local farmers’ market after passing the California bar exam, I sit up and listen. This is no ordinary candidate.

Steve Hansen, Sacramento City Council candidate for District 4

I first heard Steve Hansen’s name when it appeared on the donation roster at a nonprofit where I worked. I later met him at an entirely different nonprofit where I was volunteering this summer. He’s active there, too! It almost seems that wherever a good cause exists, you’ll find Steve.

The thing that impressed me most about Steve is how approachable he is. As a fellow Midwesterner, he carries a familiar friendly-neighbor attitude that I find endearing. There’s not an ounce of snobbery in this guy!

I met with Steve this morning at the downtown farmers’ market. If elected to District 4, the market falls inside his territory, along with the rest of the Grid. We sampled blood oranges, bought produce, and chatted about his ideas for the future of Sacramento’s food system.

Steve told me that if he’s elected, he wants to donate his entire salary ($60,000 per year) as seed funding for social entrepreneurial innovation, like tech, health, and food. He has visions of a permanent farmers’ market in a warehouse on the Grid, close to light rail.

I like Steve! In the Midwest, we would call him “a stand up guy.” I hope you’ll see why.

You recently passed the bar exam and were sworn in at farmers’ market on January 29. Why the farmers’ market?

It’s reflective of who I am as a person. When I grew up, my grandparents at my dad’s house had a Victory Garden, so I grew up with huge gardens. When I came here I didn’t have a place to grow anything. When I did get a place, I planted some tomatoes. That’s what we do when we’re from the Midwest—we plant tomatoes.

I feel like when you’re connected to the land around you, you have a better appreciation for what you eat, how you eat, and it’s healthier, better for the environment, and it’s a great third space to form community.

Sacramento is blessed to have wonderful produce and agriculture, and it’s one of those strengths that we haven’t played up enough.

When you go to Barcelona, Spain, the farmers’ markets are permanent, and they have these beautiful structures. They’re happening year round. I think we need showcases like this, whether it’s under the freeway or Caesar Chavez Park or on Capitol Mall, or just a farm stand like Alchemists are doing. I think it’s a wonderful way to celebrate ourselves.

Where are you from in the Midwest?

Minnesota, don’t you know? (He says this laughing, using a Scandinavian accent.)

Were you successful with your tomatoes?

I was, but since then I haven’t cultivated as much. I actually bought a bunch of ground cover here. I have a side yard where I want to do something eventually, so I planted a bunch of plants I got here from Tadlock Landscapes. I bought like 40 or 50 ground cover plants that will be drought tolerant.

In 2010, UC Davis put out a study stating that Sacramento leads the nation in farmers’ markets. If elected, how do you envision tapping that growth and making it special and unique?

Food connects all people, because we all need it. In Sacramento, we have 3 or 4 different things happening all at once that make food a great way to build community. The growth of farmers’ markets is a way for people to come out and buy produce, fresh fruits, vegetables, locally raised meats, and I see that as being a complimentary strategy to community gardens, urban farms, things like the co-op. I want to see these different strategies used so we can be more sustainable, more self-reliant, and to build community.

For me, if I can further those policies to make it easier to have a farmers’ market, to make it easier for somebody to turn a neglected piece of land into an urban farm or a community garden. Those are the things where I think we can make a difference. Most of our community gardens have long waiting lists, and the demand is really pent up.

I think as a city our values are reflected by things like this, and as a strength it’s been under developed. As an economic issue, I think that agriculture, and especially high quality produce, can be an economic catalyst if we do it right as a way to develop our identity.

I can’t help but look at an empty lot and think, “What could that be?” Whether it’s an in-fill project where we could put another house to make sure people can live and work and enjoy a place without having to get into a car. I also look around and see large parcels where we could have urban farms, even on the grid; there are these great pieces of property that I don’t understand why they aren’t being used. They’re fenced off and essentially left behind, failed promises in a way and I’d like to see us focus on this more.

When you were part of the Downtown Partnership, you were instrumental in forming a foundation that would help homelessness in the region. I notice you live in Alkali Flats, so that’s probably an issue that you’re pretty aware of. What about some of the food access issues that we’re facing in Sacramento?

Making sure that we eliminate our food desserts should be a high priority to make sure that people have access to good quality food at a reasonable price.

The Downtown Sacramento Foundation was meant to be not just for work on homelessness, but to catalyze opportunities throughout the grid, throughout the central city. We could use that to raise money for things like urban farms; we could use that as a vehicle to inspire people to reclaim lots that have been neglected. There’s a world of opportunity.

Homelessness is certainly a complicated problem and there’s no easy fix. But I think that if we get together as a community and we begin to find the things that do make a difference, like the Navigator program that the Downtown Partnership runs, or whether it’s making sure that we treat people with respect, and that a law-enforcement first strategy isn’t the only strategy, then I think we’ll be moving in the right direction.

How long have you lived in Sacramento, and why did you decide to run for City Council?

I’ve been here for a decade. I thought I’d be here for a year, and then move to DC or somewhere else, but Sacramento is a wonderful city and I fell in love with it. I decided I want to fight for it. I really care about this city, and I want to live in a city where I can look around and see people who also care, and that’s what Sacramento is.

I decided to run because I thought that the people who care about this city didn’t always have a seat at the table, and I wanted to make sure that I help bring them to the table. I want to help empower people that don’t otherwise have opportunities.

When we work together as a community, stay united, we’re so powerful. The city of Sacramento sometimes is lost in the conversation about our state government. When you leave the city, people don’t understand what a great place to live this is. I want to tell that story, why we’re proud of ourselves, why we love ourselves as a city, and move beyond this gold rush history and the State Capitol, which is what most people know about Sacramento.

When people come here from LA or San Diego, they’re like, “Woah, I didn’t know you had all this stuff. This is cool!” Like farmers’ markets and arts and culture. They have this wrong perception of who we are, and to tell this story is part of what I want to do.

It’s officially Spring here in Sacramento. Perhaps not according to the calendar, but according to nature. It’s been 70 degrees and sunny, the honeybees are out, and my fruit trees are in full bloom. In case you live in a snowy faraway land, here’s a little bit of sunshine to perk up your day.

This happy honeybee is pollinating my pluot tree.

This Valentine’s Day, mix up a little love potion for your sweetheart. The secret ingredients sure to make your honey swoon?—everything but the vodka is locally grown.

Locavore Love Potion Cocktail Recipe

Sweet, juicy citrus are hanging heavy on trees around California right now. With unusually warm weather, the sunshine is calling us to sit outside with a cocktail. It’s not often that Valentine’s Day feels like a tropical vacation. Take advantage of the sun and citrus with this easy, romantic recipe.

Locavore Love Potion Cocktail Recipe
1 small blood orange, squeezed for the juice
Half of one lime, squeezed for the juice
¼ cup simple syrup
¼ cup raspberry vodka such as Smirnoff; [I use homemade pluot vodka made in summer]
2 strips of orange peel for garnish
Ice

Farmers’ market & backyard garden ingredients: orange, lime
Supermarket ingredients: simple syrup, vodka

Combine orange juice, lime juice, simple syrup, and vodka in a cocktail shaker with ice. Shake until combined and chilled.

Pour into two small cocktail glasses. Garnish each glass with a strip of orange peel.

Happy Valentine’s Day!

Serves: 2 love birds

Looking for other Valentine’s Day recipes?

Family Fresh Cooking makes chocolate dipped fruit on a stick.

Pinch My Salt stirs up heart-shaped eggs in a nest.

What’s Gaby Cooking bakes giant M&M cookies.

Hello, color! Want to put some spark on your plate? Ignite some passion with this refreshing and simple dish.

I grew up eating this salad. As a picky child, I might have turned my nose up at the thought of salad, but when my mom put this happy ditty on my plate, I gobbled it up gleefully.

Crisp, subtle purple cabbage meets sweet carrot and tubby, plum-rich raisins—all doused in a rain of golden orange juice for a fully fresh, vibrant salad that’s as much color as it is flavor.

Double bonus: every ingredient here is grown by a California farmer. Win!

Farmers Market Carrot & Raisin Citrus Salad Recipe
4 medium carrots (2 cups), peeled and grated
2 cups (half a small head) purple cabbage, thinly sliced
1 cup raisins, organic
¼ cup orange juice, or juice from half a large orange, squeezed

Farmers’ market fare: all ingredients!

Put all the ingredients in a medium serving bowl. Toss together. Serve.

Yield: 6 side salads

Want more carrot recipes?

Dianasaur Dishes combines beets and carrots.

Food Blogga roasts carrots.

Find a carrot and toasted almond salad at Laura’s Best Recipes.

If you really love someone, you’ll feed them Huevos Rancheros for breakfast. It’s one of those simple dishes that provide so much joy: eggs over easy resting on a bed of black beans, melted cheese, ranchero sauce, and corn tortillas. How does something so easy fulfill so deeply?

Huevos Rancheros recipe using corn tortillas, black beans, melted cheese, and ranchero sauce with eggs over easy.

The secret, as always, is in the sauce. And everyone has their favorite. Huevos Rancheros can be made with your favorite jar of salsa, or your mother’s famous recipe. Pick the one you like best, and you’re destined for success. I like to switch mine up. Some days, I’m feeling like a tomato salsa. Other days I’m feeling green: green chile, that is.

In its authentic Southwestern style, Huevos Rancheros is served with ranchero sauce (hence the name). That’s what I use in this recipe. But please feel free to use whatever salsa makes you smile.

Huevos Rancheros Recipe
4 corn tortillas
1 cup ranchero sauce or your favorite salsa
1 cup black beans, cooked
½ cup shredded jack cheese
4 organic eggs
1 green onion, diced
Salt & pepper to taste

Farmers’ Market ingredients: corn tortillas, cheese, eggs, onion
Supermarket ingredients: black beans, salsa

Preheat oven to 425 degrees.

Heat a skillet over medium heat. Dry roast the corn tortillas on the hot skillet for about 10 seconds on each side to warm through. Keep them warm between the folds of a towel while you heat the others.

Using two oven safe dinner plates, place 2 warm tortillas on each. Cover each set of tortillas with a half cup of the ranchero sauce, followed by a half cup of beans and ¼ cup of shredded cheese. Place plates in preheated oven for 8 minutes, or until cheese is melted. Using potholders remove from oven and cover lightly with foil to keep warm.

In a stovetop skillet, cook the 4 eggs over easy. Place two cooked eggs on each plate atop the loaded tortillas. Sprinkle with the chopped green onion, and salt and pepper to taste. Serve.

Yield: 2 tasty, tasty servings

Chilaquiles: in my opinion, a food from the gods. This is such a simple dish with great pleasing power.

Chilaquiles Casserole Recipe--perfect for Super Bowl Sunday

I first discovered chilaquiles from local Mexican food expert, and my friend, Peg Poswall. At the time, she was part of Sacramento’s famed Dining Divas group, helping me plan the menu for a big nonprofit gala. I was brand new to my job and had no idea what I was doing. Peg made sure I didn’t fail. The theme of our fancy party was Mexican. Our budget was slim. The guest’s expectations would be high.

Peg—ever practical, ever glamorous, ever creative—suggested we serve chilaquiles.

“They’re basically leftover tortillas served with salsa and a little bit of cheese,” I remember her saying.

Sadly, I never got to eat the chilaquiles at our event, because I was working, though I heard they were a hit. I think I had a cold piece of pizza in the volunteer room at one o’clock in the morning during clean up. I wouldn’t get my chance to try this wonder food until years later, in Mexico. I immediately fell in love with the dish, and knew instantly why Peg had recommended it for our event. It fits a meager budget, yet still shows up on the plate looking tantalizing and tasting like a party!

Chilaquiles would be perfect to serve for Super Bowl Sunday, but they don’t transport very well. Also, if the cook wants to watch the game, you want food that can be made ahead.

Enter the chilaquiles casserole!—perfect to add to a Super Bowl buffet so folks can help themselves.

This is a favorite dish at my house. I hope it becomes one of yours, too.

Loaded with salsa and tortillas, chilaquiles casserole is sure to be a new favorite!

Chilaquiles Casserole Recipe
½ Tablespoon grapeseed or canola oil
1 large onion, chopped
1 cup chopped mushrooms
2 cups kale, stems removed & leaves roughly chopped
4 cloves garlic, minced
1 cup frozen corn
15 oz can black beans, drained and rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
Salt & pepper to taste
1 package corn tortillas, divided
4 cups whole tortilla chips, divided
24 oz salsa—choose your favorite, divided
1 ½ cups jack cheese, shredded, divided
1 ½ cups cheddar cheese, shredded, divided

Farmers’ market ingredients: onion, mushrooms, kale, corn tortillas, cheese
Supermarket ingredients: oil, frozen corn, black beans, spices, tortilla chips, salsa

Preheat oven to 350 degrees.

Lightly grease a 9 x 13 inch casserole dish and set aside.

Heat a large skillet over medium high heat. Add the oil and swirl to coat the inside of the pan. Add the onion and mushrooms and sauté about 3 to 5 minutes, until they are beginning to soften. Add the kale and garlic and sauté another 3 minutes. Add the corn, black beans, chili powder, cumin, and salt and pepper to taste, and sauté and stir about 3 minutes more, until the spices are evenly distributed. Remove from heat and set aside.

Now, evenly layer the following items in the following order into the greased casserole dish:

-          Corn tortillas—half the package.

-          Tortilla chips—2 cups, or half

-          Sautéed veggies & beans—all

-          Salsa—12 oz, or half

-          Cheese—half, or ¾ cup of each

-          Corn tortillas—final half package

-          Tortilla chips—remaining 2 cups

-          Salsa—12 oz, or remaining half

-          Cheese—remaining half, or ¾ cup of each

Cover the casserole dish with aluminum foil. Bake in preheated oven for 40 minutes, or until cheese is bubbly and golden. Serve.

Yield: 8 large servings

Looking for other recipes for the Big Game? 

What’s Gaby Cooking makes yummy potato skins with guacamole.

Taste’s Kitchen offers a bruschetta with sundried tomatoes.

I also recommend my easy Southwestern popcorn.

Here’s a little color to brighten things up on this winter day. Earlier this week, when the rain subsided, I took my camera around the yard to capture the life that’s ‘on the grow’ in my garden. Here’s a cheerful feast for your eyes.

Navel oranges covered in raindrops after a storm

Far left: tatsoi, an Asian green similar to spinach. Top right: cilantro. Bottom right: rhubarb.

We planted this lime tree several years ago. This is its first season with fruit!

Enjoy!

Here’s a cookbook that will transport you to the rich, culinary Southern hemisphere: without a passport. If you’ve ever eaten hearty potato soup in Ecuador, or drunk a pisco sour in Peru, now you can replicate these recipes at home.

Hot Chocolate with Coconut Milk recipe from The South American Table cookbook

The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes by Maria Baez Kijac is a comprehensive guide to all foods south of the border.

Before you dig in with your fork, Kijac provides a thorough overview of South America’s geography and history. You’ll discover the original farmers of our world’s first potato and quinoa crops, and learn about the arrival of Chinese, French, and Spanish explorers in this beautiful land, and its influence on the region’s cuisine and culture.

Importantly, Kijac covers all the recipe bases from beverages and breads to appetizers and meats with a keen eye on authenticity. Many of her dishes include head notes describing the friends who helped her develop the recipe, with sidebars noting cultural significance of certain foods or dishes. It’s like having a tour guide right in your kitchen!

The soup chapter is particularly reflective of such a large geographic region, featuring a wide range of chicken soups that will be new to the typical North American table, like Boiled Chicken with Root Vegetables from the Andes, and South American-inspired potato soups, including my personal favorite: Potato Soup with Avocado and Corn. When I traveled to Ecuador, I was served this soup in a fancy hotel, and it was smooth and creamy. Kijac’s version is rustic and no-fuss, calling for the potatoes to be mashed with a wooden spoon right in the broth, rather than pureed with fancy equipment. I imagine this is the way it is made by busy home cooks—chunky and simple.

There’s also a chapter dedicated entirely to “Grain Dishes,” something very important to the South American diet. “Thousands of years before Columbus landed in the Americas, the Indians cultivated grains, which played a central role in their lives,” writes Kijac.

This wonderful chapter highlights corn dishes, rice, and quinoa. I was pleased to find a simple, pleasing recipe for Mote Pillo Cuencano, or Hominy Cuenca Style. I ate this dish often while visiting Cuenca, and had no idea how to replicate it. Turns out, this easy dish requires very little: paprika, scallions, garlic, hominy and egg.

Other favorites from this book include Potatoes with Spicy Cheese Sauce, a recipe that again captured succinctly the flavors I experienced while traveling in Peru, and the more than two dozen versions of ceviche.

As each dish transported me back to another happy travel memory, I quietly thanked Kijac for this gift. How often do we long for those flavors that made our journey special? Kijac has wrapped them up neatly for us in her delightful cookbook.

I leave you with Kijac’s recipe for Hot Chocolate with Coconut Milk. One sip landed me back in Quito, Ecuador, where mom and pop coffee shops serve tiny cups of a barely sweetened, rich, thick hot chocolate meant for sipping slowly during good conversation with fellow travelers. Here’s to a cupful of culinary memories past—and new ones to come with the many tasty dishes within The South American Table.

Ecuadorian Hot Chocolate with Coconut Milk recipe from The South American Table cookbook

Chocolate con Leche de Coco
Hot Chocolate with Coconut Milk from The South American Table

3 cups whole milk
4 ounces unsweetened chocolate, cut into small pieces
1 cup well-stirred canned unsweetened coconut milk
¼ cup sugar

In a heavy 4-quart saucepan, combine 2 cups of the milk and the chocolate. Cook over low heat, stirring, until the chocolate has melted. Remove from the heat and beat with an electric mixer or whisk until foamy. Add the remaining 1 cup milk, the coconut milk, and sugar and simmer over medium-low heat, beating all the time, until very hot and foamy. Serve immediately.