Hijo, I want to tell you a story. It's been part of the lore of our family. It's about a molcajete. This is a story I would have told you, along with many others about our family but, child, we simply ran out of time. … [Read more...]
Molcajete Giveaway!
October 6, 2011 By
And the winner is...Charlotte! Thanks to all who entered our molcajete giveaway. Everyone who left a comment here will be automatically entered in our next giveaway contest. Keep your eyes out for another molcajete! ♥♥♥ … [Read more...]
A Salsa Challenge
September 29, 2011 By Leave a Comment
In the U.S., most restaurants serve a variation of salsa ranchera and sometimes salsa verde, but there are many other exquisite and nuanced salsas to explore. Diana Kennedy's The Essential Cuisines of Mexico contains recipes for over twenty different salsas, including a fiery salsa de chile habanero. She writes It would be unthinkable to sit down to an authentic Mexican meal and not find a dish of sauce or some pickled jalapeños on the table; they are as common as salt and pepper. I suppose it is not surprising given the great variety of chiles that are cultivated--and some grow wild--throughout Mexico. There is a great difference, too, in the heat level, color, taste in chiles both fresh and dried. The ways in which chiles are prepared, and the ingredients with which they are combined, are highly regional...I doubt that any other cuisine has such a variety of … [Read more...]
The Luscious Taste of Verde
January 14, 2011 By 1 Comment
"Verde que te quiero verde" Federico Garcia Lorca My mother always commented on the "greenness" of a taste when she added her serrano pepper to something or tasted the 'greenness' of a tomatillo sauce. Es el sabor a verde que me gusta en esta salsa, she would say. (It's the green taste that I like in this sauce). Here is a sauce that celebrates that fresh, green taste. I recently tried it at La Posadita in San Miguel de Allende where they first roast the tomatillo, giving it a smoky flavor. It's a perfect sauce for eggs (huevos rancheros), can be added to guacamole, slathered on meat after grilling or simply eaten with totopos (chips). When the "greenness" hits your mouth, your tastebuds tremble with pleasure as the sauce mixes with the other tastes in your mouth. Green Tomatillo Sauce Ingredients: 1/2 lb. tomatillos (about 4 green 'tomatoes' in their husks) 1 … [Read more...]
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