As Passover and Easter approach, many are preparing for the traditional meals associated with these holidays. However, one Tucson local is offering a unique twist on these customary dishes by infusing them with Sonoran flavors.
Jackie Alpers, a cookbook author and food photographer, brings a fresh perspective to holiday meals by incorporating ingredients native to the Sonoran Desert. Her approach not only celebrates tradition but also highlights the distinct culinary identity of the region. Discover more about her Southwestern take on Easter and Passover.
Exploring Sonoran Traditions in Passover
LAUREN GILGER: As Passover begins tonight, this holiday is centered around food, particularly the Seder meal with its symbolic elements. How can we incorporate Sonoran flavors into this meal?
JACKIE ALPERS: The Seder plate features bitter herbs, and arugula, which grows wild in the Sonoran Desert, can be a perfect addition. It’s versatile and can also be used in Easter salads.
GILGER: Deviled eggs are a favorite for both holidays. You’ve added a Sonoran twist with chipotle. Could you elaborate?
ALPERS: I love deviled eggs, and by adding chipotle, they take on a Sonoran flavor. For an elegant touch, add caviar and capers, but ensure the caviar is kosher for Passover.
GILGER: Your albondigas matzo ball soup is well-known. How did you create this recipe?
ALPERS: Combining albondigas and matzo balls, this soup offers a spicy Sonoran twist with chilis and Mexican oregano, maintaining the cultural roots while adding a regional flair.
GILGER: You’ve also crafted several matzah-based recipes like tostadas and nachos. How are these made?
ALPERS: Matzah tostadas are topped with beans, queso fresco, and traditional Sonoran toppings. For matzah nachos, simply crumble matzah, add your favorite toppings, and broil for a delicious snack.
Celebrating Easter with Sonoran Flavors
GILGER: Easter meals often feature lamb, but you’ve suggested alternatives. What are your recommendations?
ALPERS: I prefer chicken marinated with mole-inspired flavors, grilled and served with chilies and salsa. Ensuring ingredients are kosher is essential for those celebrating Passover.
GILGER: In Mexico, lamb barbacoa is traditional. Have you tried this?
ALPERS: I haven’t, but it certainly sounds delicious.
Sweet Endings and Vegetable Delights
GILGER: Desserts are a highlight of spring celebrations. What do you prepare?
ALPERS: A flourless chocolate cake, enhanced with cinnamon and red chili for a Mexican chocolate twist, is perfect for Passover and Easter.
GILGER: Any Easter candy ideas?
ALPERS: I use Peeps for decoration, and make coconut nest cakes with jelly beans. They’re both fun and festive.
GILGER: Vegetables are key to any meal. What’s your pick for spring?
ALPERS: Asparagus is my favorite spring vegetable. I dry fry it with balsamic and flaky sea salt for a simple yet flavorful dish.
GILGER: Have you seen others adopt a Sonoran approach to these holidays?
ALPERS: While Pati Jinich explores Mexican-Jewish cuisine, Sonoran recipes are less common. For more, visit my Substack at SonoranCorner.
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