The two sauces looked pretty next to each other, and they offered two very different flavours even though I started with exactly the same ingredients for both ... click on image for more
Moving on to Greener Salsas
The Fantastic Four – Building the Salsa Repertoire
There are many - and I mean many - Mexican sauces; I have found that a good way to start is to learn how to make these four basic ones, and then build the repertoire from there: ... click on image for more
Hello, Gardening 2018!
Yesterday, I went to check the garden beds in my backyard, and while listening to the birds chirping in the background, I spotted splashes of green all around ... click on image for more
Russian Salad, Japanese Peanuts, and Cuban Torta … Alien or Native?
Are tortas cubanas (Cuban tortas), cacahuates japoneses (Japanese peanuts), and ensalada rusa (Russian salad), from Cuba, Japan and Russia, or are they Mexican creations with exotic legends? ... click on image for more
A Golden-Brown, Crispy, and Oil Free Baked Breaded Cutlet
Milanesa is a breaded cutlet, which in Mexico may refer to different kinds of meat (chicken, beef, etc.), although the original was veal. For recipes of not deep-fried breaded cutlets, the results looked either pale or they called for generous additions of oil, which defeats the purpose of not deep-frying ... click on image for more
My Slice of Mexico 