Poblano Strips with Cream – Rajas con Crema

Poblano Strips with Cream – Rajas con Crema

This is a Mexican classic that seems to be included in every tacos de guisado menu. Prepping the poblano peppers is somewhat laborious, but absolutely necessary; their flavour becomes rich and complex once roasted, and their texture is smooth after peeling … click on title for more

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Baby Potatoes in Garlic Sauce – Papitas al ajillo

Baby Potatoes in Garlic Sauce – Papitas al ajillo

Exactly one year ago, I posted a recipe for fish filets in garlic sauce; the original recipe, as I had mentioned, was created for shrimp, but since I am allergic to crustaceans, fish has always been a great option for me. Another delicious option with the same sauce is potatoes, usually small varieties that may be eaten with the skin on … click on title for more

Green Rice – A Dish for Good Luck

Green Rice – A Dish for Good Luck

St. Patrick’s Day and the beginning of spring are fast approaching, so it is time for our mood to switch from blue to green! Last year, I experimented with naturally dyed green beer and an Irish/Mexican fusion dish of "Colcannon Quesadillas" for St. Patrick’s Day, and I think a nice side of Mexican green rice would be a great addition to the menu … click on title for more

Jalapeños en Escabeche – Preserving the Harvest

Jalapeños en Escabeche – Preserving the Harvest

Spanish recipes usually involve meat, especially fish; Mexican cooks not only adopted these recipes, but extended their use to New World ingredients, most notably in this brilliant example with jalapeño peppers and any vegetables available from a bumper crop (either from one’s backyard or the market) … Click on image for more