Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [56]
PANELA CHEESE: Easy to identify by the distinctive woven pattern pressed into the outside by the basket used for molding. Its flavor is mild and sweet. It is commonly used for snacking on its own and is very popular because it is low in fat. Make sure to ask for panela cheese when looking for this ingredient; in Mexico, the raw sugar cones, known as piloncillo, are also called panela.
I grew up with a father who constantly told my brother, Antonio, my sister, Carina, and me, “No hay pecado mas grande que el de ser ingrato” (“There is no greater sin than that of being ungrateful”). Even though I’ve got my mom up there pulling some strings, I’ll be sure to include everyone who’s helped me along the way, just in case my dad is right.
I was very much mistaken when I thought my mom, Lucha, wasn’t going to see me write my first book, as she has been with me every step of the way. Thank you, Mom, for a love so powerful that it is just as strong now that you’re gone as it was when you were still here.
Dad (a.k.a. Tony Bolloni), every day I’m getting closer to getting you that Harley. It’s not just my passion for spreading the word about Mexican food that motivates me; it’s that bike with a big red bow. Thank you for the words of wisdom along the way: they are the extended hand that helps me get up every time I fall.
Cari, how lucky are we that someone decided that we not only get to be sisters but also get to be best friends? I thank God every day just for you. Toño, you don’t even have to say anything and I know how much you love and support me. The size of your heart and the strength with which you carry it are what make you the amazing person you are. Thank you both for your belief in me.
To my beloved son, Fausto Antonio Gallardo Valladolid, alias “el guapo,” none of this means anything without you. Everything I will ever do will always be for you. How is it that such a tiny human could change my life, give me purpose and perspective, and help me finally understand the depth of the love my parents had for me? Don’t know how, don’t care how. I just enjoy every second of every day I have with you. Fausto (dad), thank you for my son and for your support. Isa, Dani, Gaby, Luis To, y Pa. Mis bebes. Todos son mis bebes.
To the best-looking family on earth (according to my aunt Martha), the Rodriguez clan: Tia Chela, Deme, Andres, Ernie, Raymundo, Lola, Christian, Denise, Pru, Coque, Moni, Tia Martha, Gorda, Guero, Feban, Euge, and Clau. Thank you for letting me be a part of the tightest family I know.
Tia Marcela, you inspired my culinary career and you let me steal your recipes. Elsa Flores and Andres Brambila, thanks for sharing your restaurant secrets.
Valeria “Chils” Linss, you’ve not only been the best assistant known to man, you’ve also become a great friend and confidante and my son’s favorite aunt (after Carina, of course). You’ve got a bright future ahead of you, kid, and I’ll be pushing you every step of the way.
Thanks to my best friend, Jos Matthews, and my favorite Peace Corps veteran, Amy Spindler, because sometimes I think (and write) in Spanish and you ladies make it make sense.
To the “guapos” and “guapas” at William Morris: Eric Lupfer, Lisa Grubka, Raul Mateu, Phillip Button, Albert Garcia, and Pedro Bonilla. Thank you for pulling me by the bathing suit strings and not letting me jump in the water until the coast was clear.
To Rica Allannic at Clarkson Potter, your perfect guidance made it both easy and fun to write this book. Amy Sly, thanks for your beautiful and sleek design. Amy Kalyn Sims, you made my vision come to life with your extraordinary skills as a photographer. Danielle Nowak, your faithful assistant, was a delight to work with. To Megan Schlow, my food stylist: it’s an honor to hear you say that you’d actually like to purchase this cookbook! Alberto Machuca, just like magic (but with a little makeup) you miraculously