Pozole con Matzoh Balls. Schnitzel Torta. Totopos de Gribenes con Guacamole. Schmaltz Tamales. What are these mysterious concoctions? They are the offspring of the unlikely marriage of two culinary traditions—Mexican and Jewish—that turn out to go together “like a chuppa and a mariachi band.” Or so writes Susan Schmidt, the author, with her daughter Alex Schmidt, of the Mexican-Jewish cookbook, on their blog, Challa-peño. Schmidt and Schmidt, who live in Los Angeles (full disclosure: …More