Pápalo and knob onions are two classic offerings at taco stands in Mexico city. Having them amongst my crops this year reminded me in particular of tacos de suadero ... click on title for more
Mexico City Street Food – Tacos de Suadero
Category: Ingredients
A “Fish Friday” Recipe
This is recipe published two years ago, a fast and delicious tuna salad in an avocado half, also very appropriate for the Lenten season, or as a fun "Fish Friday" appetizer or lunch ... click on title for more
Refreshing offerings for the Friday of Sorrows
The Friday of Sorrows – Viernes de Dolores, in Spanish - is observed by many Christians towards the end of the Lenten season, on the Friday before Palm Sunday. It is a very solemn day of remembrance of the pain of the Blessed Virgin Mary, inflicted upon her throughout the life of her son Jesus. In Mexico, many communities set up special altars to the sorrowful mother of Christ, and some people arrange them at home, as well; friends and fellow worshippers, visiting for prayer, are invited to partake of refreshments afterwards, such as horchata (rice-based), Jamaica (hibiscus), and in some states, particularly Queretaro, Guanajuato and Zacatecas, a beet-based concoction with chopped fruit, so traditional, that it is known as agua de cuaresma – Lenten Water ... click on title for more
“La Marquesa” Style Trout Packets
Scenes of family picnics and outings with friends at "La Marquesa" are part of the memories for many people who grew up in Mexico City and nearby Toluca, as well as enjoying antojitos ("little cravings", snacks) at stands by the side of the road, or eating trucha (trout) in one of the many family restaurants around. Trout is freshly sourced locally at "La Marquesa", and cooked in many ways: grilled, pan-fried in garlic sauce ("al mojo de ajo"), or "empapelada", which means "wrapped in paper" ... click on title for more
Hidalgo Style Tlacoyos
This recipe is an example of true fusion between Spanish and native Mexican, ancient cuisines; the native corn dough and tomatillo sauce have been enhanced with the addition of lard, cilantro and garlic, and the filling is mashed green peas, a legume imported from Europe. Lard is also used to crisp the tlacoyos, a step that is not the norm for tlacoyos in other regions. ... click on title for more
