Cortadillo de Res – Northern Style Beef Stew

Cortadillo de Res – Northern Style Beef Stew

Juneteenth is the oldest known celebration commemorating the ending of slavery in the United States. The Mascogos, a group of Afro-Mexicans, small, yet historically very relevant, living in the Northern Mexican state of Coahuila, have been celebrating Juneteenth  for generations, with a fusion of African, Mexican and Seminole (indigenous groups from Florida) traditions, such as dancing to música norteña (Northern Mexico music), singing hymnals to hand-clapped rhythms called capeyuye,  and sharing a meal that often includes cortadillo, a dish of beef or goat meat, cooked in a chunky tomato sauce ... click on title for more 

Suspiritos – “Little Sigh” Meringue Treats, or How to Use Leftover Egg Whites

Suspiritos – “Little Sigh” Meringue Treats, or How to Use Leftover Egg Whites

Meringues are desserts prepared by adding sugar and flavourings to perfectly fluffy, beaten egg whites, baked until they develop a crust.  Some meringues have a soft interior, such as pavlovas, while others are dry throughout.  One example of the latter are small meringues, about the size of a cookie, called "suspiros", and an even smaller version, called in the diminutive form "suspiritos" ... click on title for more

Asian Heritage and an Asian-Inspired Spicy Sauce

Asian Heritage and an Asian-Inspired Spicy Sauce

Asian heritage is considered the fourth  root of Mexican heritage, along with its native, European, and African roots. Nowadays, there are important Asian communities in several Mexican states, which has influenced local cuisine.  One ingredient that has entered Mexican kitchens in the last decades is soy sauce, used in stews and other dishes as a condiment for added umami (yummy flavour), but also as the main component of sauces ... click on title for more

Coahuila Style Homemade Chorizo (with Vegan Option)

Coahuila Style Homemade Chorizo (with Vegan Option)

In Spain, chorizo is usually a fermented, cured, and smoked pork sausage, which may be sliced and eaten without cooking, traditionally seasoned with paprika and a blend of other spices.  Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. For Northern Mexico recipes, and most specifically for those from the state of Coahuila, the defining seasonings are ancho peppers and cumin; my mom used them as the basis for her chorizo recipe, and always kept it lean by omitting lard from the ingredient list.  I am following all her teachings for this recipe, and by omitting the lard, I was also able to develop a vegan option ... click on title for more