It is always a fun surprise to snap a photo of my backyard harvest, and then see how different it looks from similar pictures taken on the same day, from one year to another ... click on title for more
Harvest of the Day 2021
Category: Ingredients
Puebla Style Cemita Buns
In the Mexican state of Puebla, cemitas are savoury buns made with a little more yeast than usual white bread; before baking, they are brushed with a sweetened slurry together with a sprinkle of sesame seed. This technique produces a very fluffy crumb inside, and a golden colour and extra crispiness on the outside ... click on title for more
Sweet Chipotle Peppers
Probably the best well-known chipotle peppers are the ones pickled in a spicy sauce (adobo), usually out of a can. On the other hand, sweet chipotle peppers are more often homemade, and instead of adobo, they are cooked in a sweet sauce with onions ... click on title for more
Puebla Style Cemita Sandwich
Pápalo is a pre-Hispanic herb originally from Mexico; one of the best known applications of pápalo is as a required topping to prepare a cemita, a sandwich created in the Mexican state of Puebla, named after the bun with which it is traditionally prepared. People in Puebla will declare that, without cemita buns and pápalo leaves, there is no cemita sandwich ... click on title for more
Taco Rice with a Mexican Twist
Continuing with Asian Heritage month, I decided to try making Taco Rice, a Tex-Mex-Okinawan fusion recipe originated in Japan. I mostly followed the model of the original Tex-Mex-Oki dish, but substituted some ingredients for a Mexican twist ... click on title for more
My Slice of Mexico 