Mixiote Packets with Herbed Sauce

Mixiote Packets with Herbed Sauce

Mixiote is the name of the film that is peeled off full-grown agave leaves (maguey), used to wrap food for steaming. Peeling mixiotes damages the plant, and in many cases, causes its death, so nowadays the traditional dish wrapped in actual maguey film is mostly found locally; conscious cooks elsewhere, use only eco-certified mixiotes, or substitute with parchment paper altogether, but the dish is still called mixiote ... click on title for more

Pan de Cajita – A Gluten-free Treat from Guerrero

Pan de Cajita – A Gluten-free Treat from Guerrero

The state of Guerrero is named after Vicente Guerrero (1782-1831); he was the second president and one of the fathers of the Mexican republic, abolishing slavery in 1829.  Guerrero was betrayed, and deposed shortly after that, and by execution, he met his untimely death, on February 14, 1831.   As a homage, I am sharing this recipe for a gluten-free treat from Teloloapan, Guerrero, where it is a cherished old-fashioned bread, ubiquitous around the Day of the Dead, in November, but also available year-round. For this post, I decorated some for Valentine's Day ... click on title for more

Polvorones – Old-Fashioned “Dusty” Treats

Polvorones – Old-Fashioned “Dusty” Treats

Old-fashioned polvorones are enjoyed year-round both in Spain and Mexico, but become ubiquitous during the Christmas season, when batches of hundreds of the dusty and dusted sugary treats, are prepared in convents and bakeries.   Some modern recipes call for vegetable shortening instead of lard, a good choice for vegan regimes.  I offer the traditional recipe with lard, scaled down to a small batch, convenient to make at home ... click on title for more