I paused to appreciate the different colours and textures of the ingredients, 100% from my garden, as well as to enjoy their scents … click on image for more
Zero-Mile Salsa
Category: Mexican Cuisine
Refried Beans – The Stable Staple
I asked several friends and relatives what they thought the word "refried" meant for refried beans, and it was pretty much a tie between being “very well fried” or “fried several times”; there is even a version called “the seven-times fried beans" … click on image for more
Spilling the Beans about Beans
Frijoles de la olla is the traditional pot of beans that used to perennially simmer on the back burner of every Mexican stove. Two on-going arguments about cooking dry beans have been whether to pre-soak them, and when to add salt to the pot … click on image for more
How to Cook Barbacoa without a Pit in the Ground
The meat is cooked for at least 10 hours before the dirt and covers are removed, and the fragrant bundle of cooked meat - the barbacoa - is retrieved … click on image for more
Bean (and Chicken) Tostadas
Since my previous post featured pickled fish on the crispy tortillas (tostadas), I wanted a milder choice this time. Also, for vegetarians, this option will still have tons of flavour without the chicken … click on image for more
My Slice of Mexico 