Tallarines Verde for West Elm

Dinner, Pasta

Tallarines Verde

It’s rainy today. The clouds are rumbling and lightening is lighting up the sky. It’s feels sort of strange since it hardly ever rains here in Los Angeles, let along during the summer months.

The air feels thick and damp. It reminds me of summer days in the south, which makes me want to curl up with the air conditioning blasting and do absolutely nothing. I’m not doing exactly nothing today (there are last minute book edits and other shenanigans) but I am here to let you know about this dish, my favorite childhood meal: Tallarines Verde.

This was one of the recipes mom would make us when she didn’t have a ton of time. My brother and I were obsessed with this dish. I remember always coming into the kitchen and sneaking cubes of queso blanco off of her cutting board—it’s so good and salty and fresh. This green sauce is unlike what you might be accustomed to—it’s creamier and thicker.

Tallarines Verde

Traditionally it’s served with steak on top but she never gave it to us like that. She skipped the steak and would just serve it to us in a bowl. Whenever I eat this, I immediately get nostalgic in a way that almost hurts. It’s an edible reminder that childhood is gone and time moves too quickly. How does that happen? I would hate to be thirteen again, with all of the doubt and anxiety and loneliness I felt as a kid, but man, it really is just moving too quickly for me. Have I ever told you that rain makes me super emo?!

The whole recipe and more stuff is on West Elm’s blog, Front + Main.

See you back on Monday. I’m revealing something to you that is super special to you. I might cry on Monday—should be fun!

Tallarines Verde

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13 Comments

  • Reply Dorothy July 18, 2015 at 6:21 pm

    Yea we have rain! Can’t wait to hear what you plan on sharing with us on Monday.

  • Reply Stephanie July 19, 2015 at 10:26 am

    That looks delicious!

    And I’d rather have rain at the moment We have a heat advisory right now, it’s miserable outside.

    http://aneducationindomestication.com/

  • Reply Lin July 19, 2015 at 4:31 pm

    I am shaking my head in agreement reading this post because I know that feeling all so well of those wonderful memories that take us back to days that meant so much to us. I too would not go back but feel every year each one goes faster and faster. Thank you for helping me to feel those emotions today. BTW I am in that south and it is 94 and the air is thick as pea soup!

  • Reply Cristina @ I Say Nomato July 20, 2015 at 11:30 am

    I’m so excited to hear that you folks are getting rain! Hopefully it keeps raining, you need it so badly. This looks so gorgeous and just… simple. Reminds me of pesto a bit!

  • Reply Monica July 20, 2015 at 10:44 pm

    Amazing measuring cup! This looks incredible <3

  • Reply cynthia July 21, 2015 at 5:01 pm

    As a child, my parents always made this dish with a side of papa la huancaina. So good!!! My brother and I always called them dirty noodles. ha!

  • Reply Maddie July 22, 2015 at 11:12 am

    Question! If I want to make this for my carnivorous man friend, how would you recommend cooking steak to serve on top? Grilled skirt steak with S&P?

    • Reply Maddie July 22, 2015 at 11:49 am

      Also-can you freeze leftover evaporated milk?

      • Adrianna Adarme
        Reply Adrianna Adarme July 26, 2015 at 9:28 am

        Umm…I’m not positive, sorry! I don’t see why not.

    • Adrianna Adarme
      Reply Adrianna Adarme July 26, 2015 at 9:28 am

      Ahh! Sorry I forgot to respond to this. Yes, grilled skirt steak would be amazing.

  • Reply kare August 9, 2015 at 12:09 pm

    where’s that measuring glass from? love all yoru props! i just went into an endless spiral of online window shopping form the links you psted lol

  • Reply Andrea Puente M August 23, 2017 at 7:30 am

    This is the first recipe I read in your blog. As soon as I saw the title, I could tell you had some Peruvian in you. As I saw the gorgeous pictures, I was taken to my own kitchen, to the smell of my mom frying steaks and serving them over tallarín verde and the cauliflower torrejas my grandpa always asked for.
    You’ve instantly gained a follower 🙂

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