In spite of the cold weather, I have harvested some perennial chives, and horseradish root, as well as a few parsnips and sunchokes that were left behind last fall, to overwinter in the ground ... click on title for more
Overwintered Wonders
Classic Carrot Cake Squares
Carrot cake was not well known in Mexico until a few decades ago, just as Easter chocolate eggs and bunnies made their way into Mexican culture sometime in the 20th century, mainly from the USA. Nowadays, carrot cake is served year-round, but it feels particularly special during the Easter season ... click on title for more
Mixiote Packets with Herbed Sauce
Mixiote is the name of the film that is peeled off full-grown agave leaves (maguey), used to wrap food for steaming. Peeling mixiotes damages the plant, and in many cases, causes its death, so nowadays the traditional dish wrapped in actual maguey film is mostly found locally; conscious cooks elsewhere, use only eco-certified mixiotes, or substitute with parchment paper altogether, but the dish is still called mixiote ... click on title for more
King Oyster Mushroom Tacos
King Oyster mushrooms have thick, meaty white stems which, along with their punch of umami taste, makes them ideal as a wonderful alternative to steak in many vegetarian recipes, such as these mouth-watering tacos ... click on title for more
“Drowned” Tacos – Tacos Ahogados
In Mexican cuisine, the term "ahogado" (drowned, in English) refers to a foodstuff served immersed in a liquid, such as salsa or a thick broth. Tacos ahogados are always prepared with corn tortillas and then fried until crispy, but different regional recipes call for specific fillings, toppings and "drowning" liquids, such as these Mexico City style tacos, filled with potatoes and drowned in green salsa ... click on title for more
My Slice of Mexico 