• Thanks, David. I always forget about this classic of mine. But it got me started. Next up I’ve got ajiaco, a Colombian classic and then chilaquiles. I’m on a kick now!

  1. I was scrolling down thinking “wish Amanda would have shared some ice fishing pix” and then woo hoo, a whole host of them. Boy, that looks like serious snow and ice! I’m with you – not into being cooped up. Your escapade with your brother sounds like a LOT of fun.

    Loved reading how “ser cocinera” became the title of your blog and Googled desmenuzar, ha ha.

    Oh, almost forgot the most important comment: that fireplace? I’m in LOVE with it. What a welcome sight!

    • Thanks, Azita. That was much needed. I love how you bike ride in the winter too. We ended up skiing, but the only pics I took were with my cellphone on the lift. I’ve struggled with the title of the blog because it’s not English and not easily understandable. If I ever customize or get off wordpress, I may go with something more obvious, but it was personal to me at the time. Making this dish again set me off on an entire Latin American kick. After visiting my brother I just feel so much better. You have to get out of the city every once in a while. I’m so jealous of his wood stove! That thing kept the whole place warm all night. xoxo

  2. Great pics, as usual. In my stupid way I read through your recipe and wondered, How is the chicken going to stay inside each tortilla if it has a hole in the middle? Ha! As usual, took me a minute. Sounds like a fantastic recipe. Isn’t it funny how we latch on to a word when we’re learning a new language? When I was learning French for some reason tarabiscoté (overwrought, fussy, too complicated or elaborate) stuck in my mind. Swiss friends, after I’d been there for a year, picked up on this, and would say, “You know, for Ken, it is always too tarabiscoté.” Ken

    • That’s a great word! So funny about languages and that you couldn’t visualize the mini tortillas. I guess I didn’t specify that they were muy pequeños. I ate like 5 of them. Thanks, ken!

  3. You’re certainly getting some really lovely light for your photos. That’s the only thing that really gets to me about this time of year. Well, that and the general lack of light. And the cold. I’m more of a flip-flop type!

  4. Lovely story about how you first cooked this dish! Gorgeous recipe too – love all those flavours. Have only visited NY (City) once and it was in January. Boy was it cold but amazing – did all the touristy stuff but felt like I was starring in a winter movie 🙂

  5. Oh, my mouth is watering again looking at your photos. The shredded chicken looks so delicious and comforting, and the cilantro/lime with it sounds like a vibrant zip to it that I would LOVE. Is there a place for me at the fire?

    • Thanks, Mimi! Ohi knew you would like these. And now that you commented I realize that I completely left an ingredient out of the recipe. Achiote, your fav. I added a little less than a tablespoon for that special annatto flavor! Will have to fix that.

  6. Ok. I will be making this without a doubt. We are really into spicy foods right now and have been having a ball in the kitchen. I love making “Mexican food” and can not get enough of it these days. Your photos are incredible Amanda and I like the idea of the ski lodge and Uno…and of course eating, drinking and fresh frozen air. Sounds good for the soul. Looking forward to your chilaquiles post. I posted a chilaquiles recipe last year..and I can’t wait to see your rendition!

    • Oh I’ll have to go see your chilaquiles. It seems like you have been having a blast. Ive be back on a Latin kick again. I do love spice and heat esp I the winter. Thanks for your lovely comment as always.

  7. Amanda, this sounds and looks amazing. The ice fishing also sounds great, it has only been cold here for the past two days, no snow, no ice, no nothing, it’s just a bit colder than the past few weeks. So your weekend fishing sounds very exotic to me! I would love to do something like that some day.
    The tinga looks delicious too! Mexican produce is quite hard to find here in France, I guess I could get annatto powder somewhere as one of our local cheeses, Mimolette, calls for it as a food coloring. I recently ordered (from England) a can of chipotles in adobo along with pinto beans and some other Mexican/Tex Mex ingredients, and haven’t used it yet! This sounds like the recipe to put them to use. I do have another question: do you think I could replace the cotija or goat cheese with feta or cheddar? Cotija is unavailable here, and Pierre doesn’t like goat cheese.
    Would these work with flour tortillas? I don’t buy the supermarket tortillas (they are disgusting and very expensive AND full of additives), but I make my own flour tortillas and a kind of “3/4 corn/1/4 flour tortillas”, as I haven’t mastered the art of 100% corn tortillas yet.
    Sorry to bombard you with questions… but I am sure we would love this dish here and really would like to give it a try, and it would be perfect for serving to friends as well!
    Have a nice weekend, and stay warm!

    • Oh wow. This should be your recipe! Flour tortillas work just fine. I like corn but the ones I used in the picture were flour and they were good, but nothing like homemade. Also, yes feya and cotija are very similar in taste so feta would work out you can skip it all together. Tacos are meant to be altered! Enjoy the cold! At least you have some good skiing nearby.

      • Hmmm no, unfortunately there is no skiing anywhere near where I live! And I have only skied once in my life when I was 10, it never was one of those things we did with my family… 🙂 But enjoying the snow and going on long walks, yes please. But it isn’t going to happen this year I am afraid.
        Thanks for the advice on substitutions. I’ll be on the lookout for annatto powder.

  8. Your photographs are getting better and better. I love the look of this dish and will be trying it. We were just moaning on how cold it is but after seeing your photographs ours is a spring day!

  9. Completely inspired by this post. Your photographs are fantastic and this recipe looks wonderful. A perfect antidote to the polar vortex. We’ve got feet of snow on the ground and relentless extremely cold weather. Fortunately I’m off to Mexico soon! And in the meantime, as a little taste of what’s to come, I’ll be making your Tinga de Pollo Tacos. Muchos gracias!

  10. Completely inspired by this post. Your photographs are fantastic and this recipe looks wonderful. A perfect antidote to the polar vortex. We’ve got feet of snow on the ground and relentless extremely cold weather. Fortunately I’m off to Mexico soon! And in the meantime, as a little taste of what’s to come, I’ll be making your Tinga de Pollo Tacos. Muchos gracias!

    • Muchas gracias for the comment! Take me with you! The recipe is authentic. I hope you love it. Thanks for the compliments. I have a colombian anti vortex remedy coming up soon too 🙂

  11. I have a big affection for Mexican cooking as well as fond (albeit cold) memories of ice fishing in Alaska. My sister-in-law, Irma, is from Oaxaca and is one of the best cooks I know. These look delicious.

  12. Your tacos look sooooo good and I want to make tinga for ages! Wow, what a snow deluge you had, beautiful though. I like the ice-fishing idea, always reminds me of Lemon & Matthau. And just now – finally, I better say – I understand the name ser cocinera. Amanda, I can’t wait for more Mexican food. Nicole xo

    • Thank you so much. I don’t think we knew each other well this time last year so I’m glad you got to read it. That’s what i love about posts where you can refer to older ones. I’m actually going to the town where tinga was invented this weekend! So excited. And so glad you finally get the name if my url. Probably a bad choice by me, but oh well! Xo

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