On Food & Culture
Tacos al pastor come to us as a Middle Eastern culinary tradition, the Turkish döner kebab being the earliest precursor. It became shawarma, in various spellings, in other Middle Eastern areas and gyros in Greece. Muchas gracias to the Lebanese community for bringing this delicious […]
Make your own chipotles en adobo with this delicious combination of herbs and spices. Sometimes you have to use the canned versions, I know, but at least once savor this natural, amazing Mexican creation. My recipe makes about 20 chiles in a sauce so delicious […]
A holiday tamalada is a community, family event where everyone chips in to make a few tamales for the holidays, just a few, about 50 or 60 dozen. It’s always fun to make bean tamales over a weekend and invite family and friends to your […]
Nopal, cactus, is delicious and nutritious. The diminutive form of nopal, nopalitos, signals that it is one of the most endeared and important Mexican indigenous foods. Ascribed the scientific name, Opuntia ficus-indica, nopalitos are native to central and southern Mexico. Cactus spread from there throughout […]
Enchiladas Rojas are delicious, delicate and they are traditional. You can buy red tortillas at the grocery store, but I suggest you make some. You can make the red tortillas several days before and keep them in the fridge until you make the enchiladas. I’ve […]
Last night I dreamed up this roasted cascabel chile shrimp recipe, with an underlying hint of anise, because I did not know what to cook, worrying about the immigration debacle happening at the Tijuana-San Diego border, with so many families fleeing death threats and torture […]
Enchiladas Rojas are delicious and delicate. This red enchilada is perfect for romance and to say I love you. You can make the red tortillas several days before St. Valentine’s Day and keep them in the fridge until you make the enchiladas. I’ve said many […]
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, […]
Bean tamales are traditional all the way from Texas to Puebla to Oaxaca and other regions of Mexican cuisine. I love them because historically they pre-date the arrival of European immigrants who after 1528 started importing pigs and thus lard. All tamales are the occasion […]
Enchiladas are delicious and delicate. This red enchilada is perfect for romance and to say I love you. I’ve blogged before that to understand an enchilada is to understand our history and community. The tortilla is not a wrap for filling. It is the thing itself: […]