¡Hola Chicxs! I’m so excited to finally share one of the many guest posts that’ll be happening throughout the year! Today we have the badass Thelma Uranga, owner of Rowdy Corazon from Chicago IL, sharing her mom’s delicious Espaghetti Verde! It’s such a simple and tasty dish, and can go from side dish to main dish by simply adding your favorite protein to it! ¡Nos vemos el Jueves!
As long as I can remember, Espaghetti Verde has been a staple within my family’s meals, particularly at special occasions and holidays. The creamy concoction pairs well with everything from tamales to ham, so my family has come to expect it at gatherings.
Because my siblings and I love it so much and eventually started sharing portions with friends and extended family, my mom’s espaghetti verde has become one of her iconic recipes that she is known for. In fact, my mom started to believe that she invented it, until the grim day that I showed her another version inside of Zarela Martinez’s book, Veracruz. My mom exclaimed, “MI ESPAGHETTI VERDE!” when she saw the recipe, noting that her version was much simpler and probably tastier (ahem, better).
My mom has since passed down her highly coveted recipe to me. I made it at one of our family gatherings in order to give her a break. Everyone smiled pleasantly and told me it was good, including my dad. A few minutes later, when he thought I wasn’t around, I hear him say, “Verdad que le falta sal al espaghetti verde?” I guess there is nothing like that Mexican mama touch. Feedback taken.
I have since shared her recipe with a few old friends who get nostalgic and crave the dish. They tend to be surprised by how short and simple her version is, especially after researching the recipe and coming upon versions that include ingredients such as cilantro, jalapeño and parmesan cheese.
With my mom’s permission, I am sharing her recipe for espaghetti verde. Enjoy it, share it, and most importantly, remember to season properly.
Thelma Uranga is a Chicago‐based artist and self-described Juana of all trades. She is the owner of Rowdy Corazón, an online Etsy shop that sells unique handmade gifts and accessories with a cultural twist. Rowdy Corazón is a space for her blissful obsessions manifested in vibrant infinity scarves, pet bandanas, and sassy pencils. She is passionate about making things with her hands, her cultura and believes in the power of celebrating Latinidad, now more than ever. Thelma is the proud daughter of immigrant parents; her mother is from Reynosa, Tamaulipas and her father was born in Mexico City. Thelma has a BA in Studio Art/Photography from Illinois State University. Her past photography work has explored themes of cultural identity, feminism, contemporary American society and portraiture. Other delightful fascinations include thrift store shopping, baking pies, and her dog Tula.
- 4 poblano peppers
- ¼ white onion
- 3 garlic cloves
- 2 cups of Crema Mexicana or Sour Cream
- 2 cups Shredded Chihuahua Cheese (you can substitute Asadero or Queso Oaxaca if Chihuaha isin't available)
- 2 teaspoons salt
- 1lb spaghetti
- Take your Poblano peppers and remove the stems and deseed.
- In a medium sized saucepan, bring 8 cups of water to a boil. Once the water comes to a boil, place your poblanos, onion, and garlic cloves in the saucepan, lower the heat to medium low and boil for about 20 until the peppers are soft.
- Once peppers are soft, drain and place the peppers, onion, and cloves of garlic in a blender. Add sour cream, ¼ cup of cheese, and 2 teaspoons of salt. Blend until smooth. Check for salt and set sauce aside.
- In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt.
- Add pasta and cook for 10-12 minutes.
- Drain and toss spaghetti & sauce in a 9x13 baking dish and top with 1½ cups of shredded chihuahua cheese.
- Bake in a 350 degree oven for 12-15 minutes until you get a nice golden brown crust on the top.