Hey, Whitney, there are a bunch of places in Humboldt Park/Logan Square, particularly along Milwaukee Avenue (I got the epazote at the produce stand at the California Blue Line stop). Also lots of good choices in Pilsen. As the weather improves it is worth taking some time to explore.
hey tim, you have a new fan… me! i am definitely planning to make your risotto dish and apricot, sage, cornmeal cookies asap! also, a lil note, i own a bar across the street from Mercadito called B-side. next time you are in nyc eating green cheesy rice, come by and say hi! and if you have a moment, check out my friends food site, its equally as fab! http://www.brooklynfarmhouse.com/
Epazote! How awesome is it. And how funny the second time we see is used is the day after someone whipped up a dish for us using the ingredient. It really is awesome. This rice looks like it would knock our socks off.
Epazote is an herb used in Mexican/Caribbean cooking. There is a good chance you won’t find it in France, you could either leave it out (I think the dish would still be excellent) or dry to get your hands on the dried epazote and use some of that. More on epazote here: http://mexicanfood.about.com/od/spanishterms/g/Epazote.htm
That looks fantastic! I’m always looking for new/more interesting Mexican rice dishes. I’m with you on the epazote… I think it’s the strangest taste, but it really gives a dish a distinct flavor.
This is getting bookmarked, pronto.
I made this last night and it received rave reviews. I added about a cup of chopped up cactus (nopales) to the simmering onions in butter. I think it blended well with the flavors already in the casserole. Once again, your recipe recommendations ROCK!
Last night my vegetarian friend and her daughter came over for dinner and I made this. She loved it and called this morning raving. I really enjoyed it too but the kids were skeptical and didn’t eat much.
This is a super make ahead dish and it actually comes together really quickly.
I had to make several substitutions but I still think it came out good and the overall color and texture were right. First off, I couldn’t get me hands on a poblano chile so I just added another green pepper and added 5 or so splashes of Tabasco green pepper sauce. Epazote was omitted altogether since I couldn’t get it and didn’t know what I could substitute. Finally, Manchego cheese was not at the store so I substituted Gruyere and that worked.
I served it with a nice salad and red wine. For dessert I cut up a few of the raspberry breakfast bars from an earlier Lottie and Doof post that I had made earlier in the week and topped them with vanilla ice cream. Yummy!!
Would this work at all with store-bought verde sauce? It sounds amazing, but I live in Berlin, and I don’t know where I could find many of the ingredients. Also, can you suggest an alternative to Oaxaca cheese? Thanks so much.
While it would work, technically, it will not be the same thing at all. I’m not sure if I would recommend it? Or- just approach it experimentally and see what you come up with. Mozzarella is a good sub for the Oaxaca.
Made this last night for a Cinqo de Mayo party. Had trouble with the amount of water – had to keep adding more. Did anyone else have this problem? It still tasted yummy and I’ll certainly make it again. Thanks.