In Mexico, guisados are, in general terms, any kind of stew or savoury preparation. They are versatile and may include meat, or vegetables, or as in this case, have both ... click on title for more
Guisados – Green Beans with Chorizo
Category: Mexican Cuisine
Traditional Sweets – Cocadas de Yema
Colima is the capital city of the Mexican state with the same name; it is also known as "The City of the Palm Trees", which grow all around the state. Not surprisingly, coconut is one of the state's main crops, and in addition to coconut water, milk, oil, soap, and fibre for agricultural and industrial uses, the white flesh is enjoyed as nourishment, and as the main ingredient of delightful treats ... click on title for more
Traditional Sweets – Alegrías and Wafers with Amaranth
Popping seeds is a traditional way to cook amaranth in Mexico, where it is easy to find, as well as many sweets prepared with it. In other countries, raw amaranth seed has become readily available for its health benefits, and once popped at home, it may be used to prepare those traditional Mexican sweets, such as the all-time favourite alegrías - "joys", or wafer sandwiches ... click on title for more
Fall Harvest and Cooking – Huauzontle
Huauzontle (Chenopodium nuttalliae) was one of my featured crops last year; I allowed a few plants to go to seed, and this spring, I got lots of volunteer sprouts, which grew very differently from last year’s crop ... click on title for more
Chorizo vs Longaniza
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. Both were originally made from pork meat, cased in natural tripe, and seasoned with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain). However, there has always been several differences between these two sausages ... click on title for more
My Slice of Mexico 