Beach Cocktail (with Abalone) – Coctel playero (con abulón)

Beach Cocktail (with Abalone) – Coctel playero (con abulón)

In the Mexican state of Baja California Sur, there are short harvesting seasons of abalone in late spring and during the month of July; fresh abalone is shucked, cleaned, and tenderized before eaten raw, or cooked in seafood platters and dishes, such as Beach Cocktail - Coctel playero ... click on title for more

Backyard Foraging – Potherbs (Quelites)

Backyard Foraging – Potherbs (Quelites)

Quelite is a generic name in Mexico, from the Nahuatl quilitl – edible green; a close translation to English would be “potherb”.   Originally, the name referred just to native plants, such as huauzontle, epazote and quintoniles (pigweed); during and after colonial times, new edible greens brought from Spain and around the world have been making the list, such as purslane, radish leaf, watercress, and lamb's quarters ... click on title for more

My Dad’s Pictures: Mexico City Metropolitan Cathedral

My Dad’s Pictures: Mexico City Metropolitan Cathedral

For this Father's Day, I am remembering my dad today through two of his pictures (circa 1970):  A night view of Mexico City's Metropolitan Cathedral (above), and a similar frame during the day (below), with a view of the tabernacle on the right side, and my brother and me walking towards the building.   To all [...]

Chicharrones Norteños – Northern Style Chicharrones

Chicharrones Norteños – Northern Style Chicharrones

This snack, prepared from pork belly (barriga de cerdo), is known as chicharrones tradicionales (traditional) in Spain, and they are popular in some Latin American countries, such as Colombia and Cuba.  In Mexico, this type of chicharrón has been a staple in its northern states for a long time, particularly Nuevo León, and more recently, it is being embraced nationwide ... click on title for more

Mixiote Packets with Herbed Sauce

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