Papas gratinadas

To me, wintertime means lots of comfort foods. And pardon the pun, but during the blizzard we had here last week, I was cooking up a storm while I was cooped up inside for three whole days. One of my favorite comfort foods is papas gratinadas, a Mexican version of potatoes au gratin.

I love it so much, in fact, that while I’m writing this, I’m thinking about going to the store for more potatoes so I can make another batch. The last two times I’ve made this dish, it disappeared in less than 24 hours. And my friend Silvia over at Mamá Latina Tips has been asking me to post this recipe for several weeks since I told her I made it because her mom used to make papas gratinadas for her and it’s one of her favorites, too.

These are a great side dish (or, um…an afternoon snack) when you need hearty, warm food to keep you full and fueled to fight the cold outside. Here’s a quick video tutorial on how to make this recipe.

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SOPA DE TORTILLA

I love tortilla soup. I will order it just about anywhere, at any time of year, and I’ve been known to judge the entire menu of a restaurant solely on the quality of their sopa de tortilla. I’m obsessed in every sense of the word–and having not been able to find a version I deem delicious in Chicago, I learned how to make it.

This soup is very representative of a typical Mexican kitchen and uses the traditional flavors and textures of the tomato, chile, avocado, epazote and tortilla. I’ve never cared much for tomato-based soups or broths, but this soup converted me.

The secret, I’ve found, is adding a few crunchy little pieces of chicharrón (also known as pork rinds or cracklings here in the U.S.). They add a depth to the soup’s flavor that I’m convinced cannot be achieved otherwise. All of my favorite places in Mexico for tortilla soup serve it similarly; all the ingredients for assembling the soup are brought to the table separately and the waiter puts it together right in front of you, almost like a little show with your meal…. 

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