Ingredients – Page 48 – My Slice of Mexico

“La Marquesa” Style Trout Packets

March 24, 2021October 8, 2022by Irene19 Comments

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

Mexican Culture, Regional Cuisine

Hidalgo Style Tlacoyos

March 17, 2021April 15, 2021by Irene14 Comments

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

History, Ingredients, Mexican Cuisine

Tlacoyos – Pre- and Post-Hispanic Street Food

March 16, 2021October 5, 2021by Irene9 Comments

The definite upside of the mestizaje process during Spanish colonial times, was the rich new culture and fusion cuisine which have become the heart and true identity of Modern Mexico, as it may be aptly exemplified by a simple platter of tlacoyos, the most iconic pre- and post-Hispanic street food ... click on title for more

Ingredients, main course, Mexican Cuisine

Red Pipián (with Vegan Option)

March 6, 2021March 12, 2021by Irene18 Comments

This recipe may be considered as a "standard" contemporary Red Pipián, which could be found in kitchens all around Mexico, but offers a vegan option with the addition of roasted sunchokes, and a different way to process the spices for the sauce ... click on title for more

Backyard Stories, Ingredients

Sunchokes – Rediscovering an Ancient Crop

March 3, 2021May 3, 2023by Irene29 Comments

The Sunchoke, or Jerusalem artichoke, is a perennial plant of the sunflower family; sunchoke tubers were an important part of the native American diet, and continued to be grown by settlers in North America and also after being introduced to Europe, but they were eventually forgotten when potatoes and other New World vegetables became staples. There have been some efforts to bring sunchokes back to the table ... click on title for more