Paola’s Oyster Mushroom Tamales with Mole Encacahuatado. Photo credit DYLAN+JENI for Food & Wine

Fresca: a recipe newsletter to remind you that home cooking is always the best kind of cooking. Written by a cooking writer and avid cook, Paola comes from a lineage of cocineras, growing up in a matriarchal family with her mother and eleven aunts who taught her the foundation of sazón and coastal cooking in the family’s restaurant in Puerto Vallarta, México. After immigrating and training in the Pacific Northwest, she learned to cook with the seasons, shaping her relaxed, but confident approach to cooking.

Fresca is a weekly newsletter featuring a new original recipe for paid subscribers. Honest thoughts on food, culture, and the pleasures of life. Subscribers get access to all recipes (don’t worry, they’ll be “authentic,” wink wink!) and a collection of all my published recipe work.

Thank you for considering subscribing to get full access to the newsletter but really, thank you for supporting my work. If things are hard and you can’t get a paid subscription at this moment, please email me at paola@suavicrema.com