Sopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. This recipe is adapted from the Sunset Mexican Cookbook. Ingredients: 4 cups flour 1 ¼ teaspoon salt 3 teaspoons baking powder […]
Continue ReadingComo pan caliente – “like hot bread”- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary routines in households throughout the country. Everyone knows what time the bread comes out of the neighborhood bakery oven and […]
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Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn’t figured that out from the many books written about her, we would certainly have gotten the point from the motion picture, “Frida.” We also know she loved her family, and Diego Rivera, and maybe even Leon Trotsky. But her passionate love […]
Continue ReadingIngredients: 1 kilo button mushrooms 1 C. water 3 small tomatoes, chopped 1/2 onion, finely chopped 1/2 C. tomato sauce 1 C. ketchup Juice of 4 or 5 limes 2 Tbsp. soy sauce 2 serrano peppers, chopped 1 tsp. chicken bullion powder 2 sprigs of cilantro, washed and finely chopped Salt to taste Preparation: Wash […]
Continue ReadingEs fácil transformar el pan pita comprado en una tienda en algo un poco más interesante para servir con hummus y otras salsas. Las moras de zumaque vienen de la planta Rhus glabra, que no se debe confundir con Rhus toxicodendron, una planta venenosa. Se pueden comprar semillas de zumaque secas y aplastadas por Internet en www.zamourispices.com o en algunas tiendas […]
Continue ReadingIngredientes: 1 kilo de champiñones 3 jitomates chicos picados en cuadritos 1/2 cebolla finamente picada 1/2 taza de puré de tomate 1 taza de salsa catsup jugo de 4 ó 5 limones 2 cucharadas de salsa de soya 2 chiles serranos frescos picados en cuadritos 1 cucharadita de consomé de pollo 4 ramitas de cilantro, […]
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Growing up, the three food staples were tortillas, salsa, and frijoles. A pot of freshly made frijoles de la olla is my absolute favorite way to eat beans. I love how pure and fresh they taste fresh from the olla, or pot. As soon as they were ready to eat I would fill a large bowl, add some fresh salsa and […]
Continue ReadingNo matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distribution markets. We always wonder where these onions will end up. Essential to any grilled meal in […]
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In this frijoles borrachos recipe, it’s the beer in this recipe that gets the beans drunk, and contributes good flavor to a dish that goes perfectly with Northern Mexican grilled beef. With Southern Mexican food, black beans are favored. Ingredients 1 pound pinto beans or black beans, washed and soaked in water overnight 2 tablespoons vegetable oil […]
Continue ReadingThese elegant loaves, mildly flavored with onion and garlic, reflect the sophistication that the French influence brought to Mexican baking. They are served as an accompaniment to the cream soup course- another Gallic contribution- at dinners celebrating weddings and other important events. On the day that I spent at “La Chiquita”, Don Pepe and his […]
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