Paola Briseño-González
Paola is a food writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada—that's Mexican coastal surf speak for a native of Puerto Vallarta, Mexico. Her work has appeared in Food & Wine, Milk Street Kitchen, and others. She lives in Los Angeles with her husband, a punk rock writer and taco editor, and their two Old English Sheepdogs, Fig and Crema.
Recipes
Squash Blossom Soup With Cashew Crema
Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.
Recipes
Quinoa a la Mexicana
Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.
Recipes
Brochetas de Pescado
Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado.
Recipes
Ceviche Verde With Pepitas
In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.
Recipes
Fava Bean Aguachile
The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.
Recipes
Mixiotes de Pollo
Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.
Recipes
Esquites con Salsa de Totopos
If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams.