Chef Susie's "Marinate This" New Column on Aspen Real Life


Thanksgiving with Chef Susie Jimenez Cooking Her Mom’s Way

We are excited to introduce Chef Susie Jimenez’s “Marinate This” new column on our blog. Susie is well known in Aspen for her healthy food with exceptional flavor. Grapes of Wrath sometimes describes the way Susie lived her childhood migrating from Mexico every year to pick fruit and vegetables during the crop season in California, Oregon, and the West Coast experiencing new dishes, ingredients,  styles, and people. This is where her passion for food was ignited. Susie graduated in 2012 from the California Culinary Academy in San Francisco. Food Network gave her a stepping stone to becoming a teacher and a voice. Multiple shows followed including; Sabores de Familia, Harvest Aspen, Spice it up on KNFO,, and Sportsman Channel.

Cooking Thanksgiving My Mom’s Way

Every year, we would get several turkeys from my sister’s work for Thanksgiving and bring them to my mom’s house. We would always be curious how our mom would prepare it and although we always hoped for a roasted turkey it was always intriguing to find out that she had something Latin in mind. Of course, Tamales were always on the menu along with the turkey, with an amazing red sauce that she shredded the turkey with. Then a tomatillo sauce to pour over it all. This sauce was so simple but so delicious.

Tomatillo Sauce Recipe – A Quick Version:

1 can 8-oz of tomatillos

1 cup of cilantro

3 garlic cloves

1 lime juiced

1 fresh jalapeno

A touch of salt.

Blend it and love it.

Crunchy Potato Tacos Recipe

These crunchy potato tacos that my mother made with the mashers have changed both my life and my clients. You will not see mashed potatoes the same way again.

Take a corn tortilla and heat it up just a bit. This is how you loosen the corn tortillas so that they don’t rip when you fold them in half or fill them with ingredients.

Place a spoonful of mashed potatoes to one side and even out.

Fold the tortilla in half and place in a skillet over medium heat with grapeseed oil until golden brown on each side.

Place on a paper towel to drain the excess oil.

Once you are done making as many of these that you need, be careful opening up the taco so you don’t break it because at this point it’s crunchy.

Top off with cabbage slaw and use the tomatillo sauce to spice it up.

* This cabbage slaw was featured on Food Network Star and was loved by many. It’s half head of shaved cabbage mixed with chopped cilantro, red onion, jalapeno, and lime juice. You can give it a nice bite with shaved fennel and/or cucumber too. It’s yours to change any way you wish.

I finally did have a roasted turkey, but I must say, I prefer my mom’s recipes and ideas on Thanksgiving.

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