
I went to a cooking class last year in San Miguel de Allende, Mexico at the “Traditional Mexican Cooking School” and came away with a number of delicious recipes to make authentic Mexican food. One of my favorites is for traditional salsa verde. This recipe is extremely fast and easy, and can be used for anything from enchiladas and tacos to a classic dip for tortilla chips. The recipe calls for tomatillos, a small green tomato-like fruit that, when fresh, comes in a thin husk that you have to peel away before washing. You should look for tomatillos on the smaller side, since the larger ones tend to be bitter. If you can’t find fresh, you may find canned tomatillos in the canned vegetable or Mexican section of the supermarket.

Turning 16 is seen as a turning point for girls in the U.S, but for latinas the big day comes a year ealier. The quinceañera, the Latin American version of the sweet sixteen, is for some girls the biggest event next to their wedding day. The day marks the transition from childhood into womanhood, and traditionally includes a church mass, followed by formal photographs and an elegant party that could best be compared to a debutant ball in the U.S. Traditionally, the birthday girl (also called the quinceañera) wears an elaborate ball gown and the climax of the night is the performance of carefully choreographed waltzes, first with her father, and then with each of her chambelanes, or male attendants.

