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Who says a woman in the kitchen is perpetuating stereotypes? Not Barbara Sibley, owner and chef of NYC restaurant La Palapa. In fact, Barbara has worked to dispel preconceptions of Mexican cooking through her work. Watch her in her element--then get the recipe for her delicious fig sauce below.
1 cup dried figs, stemmed and halved lengthwise (about 10 figs)
1 cup warm water
1 cup brown sugar
3 tablespoons chipotle chiles in adobe sauce (or half an 8 oz. can)
Soak figs in water until soft. Retain water. Transfer figs to a blender or food processor fitted with a metal blade. Add brown sugar and chiles, and process until smooth. Add soaking water little by little until sauce becomes syrupy. Season to taste with salt.
Video editor Nina Giordano