All Lined Up

All Lined Up

A few weeks ago, I had mentioned that forsythias were blooming in my garden, indicating that it was time to sow my spring crops, in particular, carrots (click here to visit my post from April 25 2019.)  Well, fast-forward to present time and, on the last day of May, I have spotted several rows of [...]

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Homemade Machaca

Homemade Machaca

Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more

Sinaloa – The Round Pitahaya

Sinaloa – The Round Pitahaya

Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more

Sinaloa Style Chicken – Not Too Crazy

Sinaloa Style Chicken – Not Too Crazy

My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more