Ingredients – Page 55 – My Slice of Mexico

Sinaloa Style Chicken II – On a Charcoal Grill

August 4, 2020August 9, 2020by Irene19 Comments

Last year, I shared a story about Sinaloa Style Chicken, which is a well known dish in Mexico, and also in the United States, from chains such as Pollo Loco™ and Pollo Feliz™. That time the weather was still cold, so I broiled the chicken in the oven; a few weeks ago, we were enjoying beautiful weather, and I had a bunch of green multiplier onions begging to be grilled, so those were the perfect conditions to revisit the spatchcocked chicken, but this time, cooked outdoors … click on title for more

Backyard Stories, gardening, Ingredients

Harvest Time – Multiplier Onions

August 1, 2020August 6, 2020by Irene6 Comments

This summer has been a crazy rollercoaster of super hot days with no precipitation, followed by days of continuous heavy rains, introducing extreme growing patterns in my garden; in particular, this caused my multiplier onion patch to quickly transform into a maze of weeds. After clearing all the brush, I was somewhat surprised to see that my precious crop of multiplier onions had survived and, moreover, it looked ready for harvest … click on title for more

Ingredients, salsas

Two Creamy Green Sauces

July 26, 2020August 6, 2020by Irene21 Comments

Many Mexican and Tex-Mex restaurants offer a creamy green sauce that is often simply called guacamole. Although I am sure a lot of them actually use avocado to prepare their sauce, there is a version with a "secret" ingredient instead … click on title for more

Ingredients, snack, appetizer

Kohlrabi Patties

July 17, 2020July 26, 2020by Irene18 Comments

Kohlrabi is a versatile vegetable, either eaten raw or cooked, as in this recipe for delicious patties … click on title for more

main course, Regional Cuisine

Campeche Style Stew with Saffron Rice

July 15, 2020July 17, 2020by Irene21 Comments

After using some of my garden kohlrabi for a simple raw preparation, I wanted a Mexican recipe calling for cooked kohlrabi, and I got a lot more than I had bargained for, with "Puchero de tres carnes" - Three Meat Stew, a traditional recipe from the Mexican state of Campeche. It was very involved to make, but the result was extraordinary, and I am also offering an alternative for a vegetarian puchero … click on title for more