Patricia Quintana is an amzing researcher and this book teaches the origins of each Mexican dish. Organized by regions, this book makes you want to jump on a plane and travel with her. (She does lead tours.) Her life’s work has been to elevate and educate the world about the Mayan origins of Mexican food.
Tortilla Soup a la Mexicana
Quintana’s tortilla soup is in my estimation is the culinary gold standard!
12 cups chicken broth (homemade preferred)
1 chile Pasillas and 1 Ancho chile, seeded and sauteed in a little oil
1 large can chopped tomatoes
1 white onion, sliced
2 cloves of garlic, chopped
2 sprigs of cilantro
2 Tbsp. corn oil
Heat the chicken stock in a large pot. In a blender place the chiles with the tomatoes, onion, garlic and cilantro. Using a hand blender puree until smooth. Heat oil in a large pot and add the tomato/chile mixture. Heat until it boils. Place a large sieve over the stock pot and pour the tomato mixture into the hot stock. Simmer for 25 minutes. The soup may be made ahead of time and refrigerated. Reheat over medium heat.
Torilla strips fried in oil to make thin crisps
2 large avocados, diced
2 cups fresh cheese like panela or feta, crumbled
1 cup sour cream
Place the garnishes on the table. Spoon the broth into bowls. Place the garnishes on top of your soup and enjoy!