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Born and raised in the United States, Susana Trilling has fallen in love with the Mexican people and their culture. After running her own restaurant in New York City, Trilling moved to Oaxaca in 1988 and opened the Seasons of My Heart Cooking School at Rancho Aurora. As a renown authority on Oaxacan cuisine, she has authored two books and appeared on numerous TV programs.
Shrimp and Octopus Fried Taquitos
A favorite of chef Susana Trilling, you can use any type of seafood in the stuffing for these fried tacos.
Baked Squash with Chiles, Corn, and Cream
Reminiscent of New England succotash, this baked dish is full of fresh produce, Mexican spice, and rich creamy cheese.
Cheese Fondue with Purslane
Verdolagas—a hearty green also known as purslane—provides texture and a light, earthy flavor to this otherwise heavy dish of cheese and fried pork.
