This is Mexican comfort food. I remember my Mom making a similar soup and I can tell you that this is a great way to get kids to eat their vegetables. I loved the large, flavorful pieces of zucchini, carrot and corn, even when I was 5 years […]
I noticed that I had not shared the mini-blue cornmeal pancake recipe that paired so deliciously with the Green Chile Chutney I posted a few months ago. For that, I am sorry. They are good! This recipe also comes from The Santa Fe School of Cooking Cookbook by […]
It is Cinco de Mayo. Growing up as a Mexican-American kid in southern California, I had many “cultural dissonances” during elementary school. One example: At school, we celebrated Cinco de Mayo, but at home, we did not. This is not because my family did not care about Mexican […]
My father is from Michoacán and this is a soup from his home state and I guess mine as well, in some way. I remember him talking about fishing in one of the largest lakes in México: Pátzcuaro. I also remember him coming back from visiting family with […]
I am happy to say that I am back in México! We are enjoying some great weather, great views and, of course, great food. The first night my in-laws invited us to eat at a restaurant named Bogart’s, here in Ixtapa, in the state of Guerrero. As the […]
I recently had the chance to visit some of my family in northern Utah. What a beautiful part of our planet! It was great visiting with my aunts, uncles, cousins and meeting some new additions to our extended family. And I also ate some great food! While at […]
Beans and rice have been a part of my life as far back as I can remember. We had beans and rice at almost every meal when we were growing up. They are a delicious and nutritious combination. And inexpensive. A win-win-win! The name for this recipe comes […]
I first heard about Sonora as a kid when we would visit my mom’s family on the ranchos (farms) east of Mexicali, Baja California. “Sonora is the next state over from where we are,” they would say. As many kids do, I thought it was a different world. […]
I’ve made tortitas de papa before, but this recipe transforms them into a great vegetarian entrée. The potato cakes are delicious on their own, but topping them with fresh vegetables and the tangy tomatillo salsa makes them part of a complete meal. We served them alongside some refried […]
Mexican rice comes in many colors. This rice uses achiote (annatto) seeds which infuse a saffron-like color to the rice. In fact, these seeds are sometimes referred to as “poor man’s saffron.” This recipe is typical of the Yucatán region of Mexico, as well as it’s Gulf Coast. […]
This is one of our old “standbys.” We have made this recipe so often that it has become “comfort food” for us. The recipe comes from one of the first cookbooks I started exploring regularly: Moosewood Restaurant Cooks at Home. The subtitle is “Fast and Easy Recipes for […]
This is a simple tomatillo salsa that you can use as an enchilada sauce, with chilaquiles, over scrambled eggs or any other dish that calls for a salsa verde. This is a cooked sauce so it keeps a bit longer than fresh salsas like pico de gallo. I’ve […]
When I came across this recipe, my mind, at first glance, translated the title as “chicken wire.”* Alambres de Pollo comes from one of my favorite cookbooks, 1,000 Mexican Recipes by Marge Poore. I’ve already shared many of her recipes here. In her cookbook, she tells us that […]
If you love vegetables, you will love this soup. Not only can you use a variety of vegetables, but you put them in a slow cooker and basically let them cook on their own! Menestra has many variations. Much like minestrone, it is a soup you can change […]
In her amazing cookbook, The Essential Cuisines of Mexico, Diana Kennedy describes Caldo de Habas: “This is the most delicious version of dried fava bean soup that I have ever eaten. Even those who say they can’t stand cilantro will eat it in this soup – providing you […]
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