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Bricia Lopez’s new cookbook, Oaxaca: Home Cooking from the Heart of Mexico, reads like a love letter to traditional Oaxacan cuisine. It’s filled with approachable, authentic recipes, but the potato fritters in tomato broth are first on our list of things to make.
“This dish perfectly captures the art of making something from nothing,” Lopez writes. “In this case, this dish is always there for you when you forgot to buy vegetables or meat but still need to put food on the table.
“These fritters are essentially mashed potato patties fortified with a little whipped egg and cheese to make them surprisingly substantial and delicious,” she continues. “This dish becomes a main course really quickly when you ladle tomato salsa over it and serve it with rice, beans and a pile of tortillas on the side.”
We can hear those fritters sizzling now.
From Oaxaca by Bricia Lopez, published by Abrams Books © 2019.
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