Chihuahua Style Burritos

Chihuahua Style Burritos

In the Mexican state of Chihuahua, burritos are made with regular sized wheat tortillas, often filled with just two layers: refried beans and one kind of guisado (Mexican stew), then rolled; they might be simpler than the large burrito bundles in Southern US, but equally delicious ...

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Garlic Scape Papatzules

Garlic Scape Papatzules

Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. They are similar to a basic enchilada, but the ingredients make this preparation unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. It was a natural progression to use the garlic scape with pumpkin seed paste from my previous post to prepare my own version of papatzules … click on title for more

Homemade Machaca

Homemade Machaca

Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more

Sinaloa – The Round Pitahaya

Sinaloa – The Round Pitahaya

Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more

Sinaloa Style Chicken – Not Too Crazy

Sinaloa Style Chicken – Not Too Crazy

My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more

Red Mole, Part 1 – The Recipe

Red Mole, Part 1 – The Recipe

From the many kinds of mōlli (simply meaning "sauce", in Nahuatl language) that were ground in pre-Hispanic metates (stone grinders) to the Baroque recipes developed during colonial times in convents and homes around Puebla, Oaxaca and Mexico City, today’s mole rojo (red mole) is identified as a National dish in Mexico and recognized as the most representative mole around the world … click on title for more