Patatas Bravas Mexicanas with Crema and Cilantro

Although wild potato species are native to Mexico, the Spanish are credited with introducing the first cultivated varieties in the sixteenth century. It would take another three hundred years before these Andean imports were widely planted in the country. Today, potatoes turn up in myriad ways on Mexican plates, from stirred into chorizo and served with tortillas, pickled with carrots and onions, or mixed with onion and cheese to make croquettes. Here is my modern Mexican riff on a favorite