This Is TASTE 623: Jodi Moreno Shares Her Mexico City Recs and Simple Pleasures in the Kitchen
Jul 14, 2025
Jodi Moreno, a chef and food stylist in Mexico City, shares her creative journey and insights on summer salads and entertaining. She discusses the vibrant local dining scene and unique ingredients like mame fruit, while Tim Spector, an epidemiology professor, tackles food science questions like probiotics and ultraprocessed foods. Together, they advocate for diverse, plant-based diets and the joy of cooking, revealing how personal experiences shape culinary adventures and foster community through shared meals.
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Make Flavorful Bacon Breadcrumbs
- Make bacon breadcrumbs by cooking bacon until crispy, then blending with toasted bread and optional spices.
- Use them to add savory crunch and flavor to salads and dishes, enhancing the overall taste.
Sungold Tomato Crab Pasta
- Jodi's sungold tomato and crab pasta is a definitive summer recipe that captures the essence of the season.
- The simple sauce with olive oil, garlic, and chili flakes melds perfectly with sweet tomatoes and crab.
Casual Entertaining Encouraged
- Host informal gatherings with casual food like grazing boards or shellfish instead of formal sit-down meals.
- Encourage mingling and standing to foster interaction and long, relaxed dinners among guests.
