On Food & Culture
Molcajete salsa ranchera is truly a cornerstone of Mexican gastronomy. This roasted salsa ranchera version has an earthy, smoky taste that makes it perfect for spring cookouts, accompanying roasted vegetables, meats and fish. There are also boiled and fried versions, and of course, the original fresh […]
Salsa ranchera is truly a cornerstone of Mexican gastronomy. This roasted salsa ranchera version has an earthy, smoky taste that makes it perfect for spring cookouts, accompanying roasted vegetables, meats and fish. There are also boiled and fried versions, and of course, the original fresh salsa […]
Saffron Garlic Shrimp is a way to recast the iconic tapas, Gambas Al Ajillo, with the addition of saffron, generally known as the unique ingredient used in paella. The shrimp and seasonings are bathed in the Mexican tomato that Spaniards began importing in the 1500s […]
I’m making the iconic Texas Mexican dish, Calabacita Con Pollo, squash with chicken, and I’m relating it to a dish from central Mexico, chicken poached in a garlic-cumin broth. It’s from the state of Hidalgo, in the central Eastern region of Mexico, the homeland of […]
Ajoblanco is an ice-cold soup from the Andalusía region of Spain. The English translation of ajoblanco is white garlic, and it’s indeed a beautifully white soup made with only four ingredients: almonds, garlic, olive oil, and hearty bread. It’s humble and so delicious. It predates […]
Here’s one of the salsas I demonstrated on July 9 for chefs of restaurants and hotels in Moscow. Although I make it in a molcajete, this recipe uses a blender for the large volumes in restaurants. The demo was held at Marr Russia, a food […]
Puerco En Chile Colorado is one of the iconic Texas Mexican dishes that is shared with other regions, especially the northern regions of Mexico, each region of course having its slight variations. I grew up with this on our table, whenever we could afford meat, […]
A holiday gift cookbook is like a delicious taco de picadillo that has clarity and nuance. I use a molcajete for my taco de picadillo family recipe because it gives me control over texture and taste. I use the traditional Texas Mexican triad of spices, […]
Fresh Serrano salsa ranchera has a bright taste and lots of nuance. I make it in a molcajete, but if you want to double or triple the recipe for a party, use a blender. It’s great on tacos, breakfast eggs and on rice and pinto […]
Chicken poached in a garlic-cumin broth is from Hidalgo, in the central Eastern region of Mexico, the homeland of the great Toltec culture. Toltec art and the huge monuments are well-known and iconic of MesoAmerica, but a lesser known fact is that the region has […]