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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Calling all cooks: I'm looking for sopa de tortilla recipes

3703322716_fc75434e76Though I’ve lived in Chicago most of my life, the chilly fall weather always seems to sneak up on me. Here we are in the middle of October and I’ve not made any tortilla soup yet! Those who know me will tell you: if I go to a restaurant with tortilla soup on the menu (even if it’s the middle of summer), I’ll order it. I’m serious about this soup, folks. I’ve been known to judge an entire restaurant solely on the quality of the tortilla soup they serve—no matter what else is on the menu.

The lack of tortilla soup in my house this far into October can only mean one thing: I’m about to go on a bender. So, I’m putting a call out. Send in your recipes and I will try each and every one I receive. The deadline to submit will be Friday, October 23rd and I’ll report back with both my recipe and my favorite recipe submitted by readers the week of November 15th.

I’ve got several favorite places in Mexico City where I go for tortilla soup and I’ll share those along with my recipe, too. You can submit your recipes here in the comments, or if you prefer, via email by clicking on the contact section to your right. There is one condition: your soup must be made from scratch with fresh ingredients (no canned soup bases) and should be based on tomatoes. I won’t try any recipe that isn’t based on tomatoes because then it wouldn’t be traditional tortilla soup.

Buena suerte!

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