In honor of Hanukah (it starts Thursday) and all things deliciously fried (which we celebrate all year) we just wanted to call your attention to the story we recently ran about the Hanukah meal that channels Mexico. It’s served each year by chef Julian Medina, both at his home and for diners at his midtown restaurant Toloache. Julian, who was born in Mexico City, converted to Judaism six years ago for his wife, an observant Jew native to the Upper East Side. Lucky us, we reap the benefits, meaning recipes (available online only!) for mazto tortillas with Negro Modelo and chipotle chile-braised brisket tacos, requeson latkes with chipotle-honey salsa, zucchini fritters paired with tomatillo-apple salsa instead of applesauce, and Mexican doughnuts with dulce de leche filling. Sales of salsa did outpace ketchup years ago, you know.
Say Goodbye to Leaden Latkes & Hola to Jalapeno Fritters with Tomatillo-Apple Salsa
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