Tina To Table

Here you’ll find everything I’m preparing in my kitchen - from veggies, to leftovers and pasta. I eat simply, and I cook for one, but love cooking for others. And no matter what, I always pause to plate pretty.

Most of my meals are often times the result of freestyle recipe free ingredient riffing and a trip to the vegetable market. Produce is my passion, and I hope that you won’t simply come here for a recipe - but that you’ll read, cook and create a new story of your own.

I believe there’s power in a stocked pantry and freezer. From traditional Italian dishes to alternative sweets, vegan and vegetarian swaps - there’s something for everyone.

Let this serve as inspiration and let’s eat!

Posts tagged Mexican

Mexican Corn Salad

This summer was my first in 3 years where I wasn’t in Oaxaca Mexico experiencing color, music, the celebration of sharing, yoga, teaching English and evening park walks in search of the perfect esquites. Esquites are, essentially, corn kernels in cup, served in a borth, showered with toppings like mayonaise, queso, spice, lime and chapulines (baby grasshoppers). They are the companion to elote, which is roasted corn on the cob that is topped with the same ingredients listed above. I have a strong preference for esquites over elote because I find corn on the cob to be a bit too messy to eat.