THE BEST RECIPES HAVE A STORY
We’ve slurped Al Capone’s pasta and savoured David Bowie’s Shepherd’s Pie. Today, we are not literally heading to Mexico to cook with Frida Kahlo.
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Recipe Vault Rating: 9.1/10
Serves: 4–6
Prep time: 15 mins
Cook time: 45 mins
Difficulty: Mild
Pans Required: Legacy Pan
Frida Kahlo was born in Mexico in 1907 with only one eyebrow.
But she didn’t let that stop her.
Not only did Frida go on to become one of the great artists of the 20th century, she was an iconic revolutionary and patriot. In fact, Frida loved her country so much she changed the year of her birth to 1910, the year of the Mexican Revolution.
Her beloved homeland was evident in everything she did, wore, painted, and cooked. So, to celebrate this extraordinary human, we have recreated one of Frida’s traditional recipes, one bursting with the flavours and colours of Mexico.
This recipe has had an extraordinary journey. Prepared for Picasso and Trotsky. Enjoyed with glasses of tequila and conversations of change.
And today we pass this precious recipe on to you.
Haz algunos recuerdos.
Frida Kahlo painting “Portrait of My Father”. Subject unknown.
Frida Kahlo and artist Diego Rivera. And gas mask.
Frida Kahlo and love of her life, singer Chavela Vargas.
Frida Kahlo and revolutionary Leon Trotsky in matching lipstick.
The 1821 Cookbook Nuevo Arte de Cocina.
Note: If you're wondering where Frida learned this recipe, we traced a version back to a cookbook she inherited from her mother, Nuevo Arte de Cocina, published in 1821.
650 g firm white fish (Hapuka is perfect)
4 T white flour (optional)
⅓ c olive oil
1 red onion, finely sliced
1 bulb garlic, sliced or minced
2 bay leaves
1 fresh red chilli, sliced, OR 1 t jalapeño, chopped
1 red pepper, sliced
2 t dried oregano
2 t chipotle powder
1 t smoked paprika
450 g fresh tomatoes OR 650 g tinned tomatoes
125 ml wine, water, or fish stock
3 T capers
200 g olives, roughly sliced
1 t salt, more or less to taste
2 fresh limes, halved
Fresh black pepper
Fresh coriander
Frida made this dish with a whole snapper, but for ease we’ve used fresh boneless fillets.
Veracruz sauce is a classic from Mexico, built on fresh tomatoes, good capers and olives, oregano and bay leaves. Chipotle powder is widely available and delicious. It’s made from smoked chipotle peppers and is quite mild. If you want more heat, add extra fresh chilli or jalapeño.
There are two ways to make this dish.
You can dust thick fillets with flour and sear them in a hot pan before making the sauce.
Or, if you’re using delicate fish like snapper, skip the flour and lightly poach the uncooked fish in the sauce at the end.
For thick firm white fish, dust the fillets with flour and set aside as you heat your Legacy Pan until smoking hot.
Sear the fillets on each side until browned but not cooked through. (If your fillets are large, cut them into portions that fit the pan.)
Remove the fish to a plate. Do not clean the pan.
Add onions, garlic, chilli and bay leaves (and a little oil if needed) to the pan. Gently sauté until the onions are soft.
Turn up the heat and add the red pepper, herbs, spices, olives and capers. Fry for one more minute.
If using fresh tomatoes, blend them with the wine, water or stock into a slurry and add to the pan. If using tinned tomatoes, add them with the wine. Reduce the heat and simmer for 20–25 minutes until the sauce is thick and glossy. Taste and adjust seasoning. Hotter? Saltier? Adjust now.
Nestle the fish — seared or raw — into the sauce and spoon a little sauce over each piece. Not too much. You still want to see the fish. Tuck in the lime halves and simmer gently on the stovetop until the fish is cooked through. Depending on thickness, this takes 5–15 minutes.
Scatter with fresh coriander and plenty of black pepper.
Serve piping hot with soft tacos, guacamole and crunchy coleslaw. And make sure to squeeze those lightly cooked limes over everything.
Thank you, Frida.
Here’s a playlist to cook along to. Some of Frida’s personal favourites and mood-setters to transport you to Casa Azul in Coyoacán, Mexico. Press play, stir passionately, and fill your kitchen with the colour and courage of Frida Kahlo. Listen on Spotify.
