Dilsa Lugo, chef/owner of Los Cilantros, grew up in Cuernavaca, Mexico and developed a deep connection to farming at an early age. Her father was a corn farmer and taught Dilsa and her siblings how to tend their small farm and harvest ingredients that their mother then used to prepare family meals. After immigrating to Berkeley, she used to roam farmers’ market and Berkeley Bowl to search for reminders of home. When was unable to find Mexican restaurants that cooked with the same flavors and commitment to fresh ingredients she grew up with, Dilsa decided to start her own food business. She joined the La Cocina Incubator Program and Los Cilantros was born. At the Los Cilantros restaurant in Berkeley, CA, Dilsa brings her experience in both restaurants and farming to offer a selection of home-style Mexican dishes that highlight family recipes and the beauty of ingredients sourced directly from local farmers.
In this recipe, Dilsa shares a variation on a classic taco guisado filling: rajas con crema. Potato, cream and tortillas may seem like a surprising (or too-rich) combination, but the pasillas add depth of flavor and texture while cilantro brightens the dish
Papas con Crema
4 fresh pasilla peppers, roasted, peeled, seeded and cut into strips
1 yellow onion, sliced
1 garlic clove, minced
2 tablespoons olive oil
4 medium potatoes, boiled and cut into small cubes
1 cup heavy cream
Cilantro & queso fresco for garnish
Sautée the pasilla, onion and garlic over medium heat for about 2 minutes until fragrant. Add the potatoes and stir to combine before mixing in the heavy cream. Season to taste with salt and pepper. Let simmer until the potatoes are tender and the mixture has thickened.
Serve on warm tortillas (bonus points for making them by hand!) and garnish with cilantro and crumbled queso fresco.