Although all the ingredients in this recipe originally came from the Old World, Mexican cooks adopted them and embraced their use while creating this and other dishes of their own … click on title for more
Baked Cheese with Oregano
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Pozole Verde – Green Hominy Soup
There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more
Tomatoes with a Grudge?
Some of my backyard tomatoes this year seem to have a chip on their shoulder, or rather, a condition called “yellow shoulder" … click on title for more
Chalupas – Small Boats with Great History
A chalupa is a small boat, usually rowed or poled. In the 16th century, when Spanish conquerors arrived to Central Mexico, they admired how the areas surrounding Tenochtitlan (today's Mexico City downtown area) had been developed into a system of gardens and farming parcels, seemingly floating on the lakes, interconnected by numerous small boats that they called chalupas. Around the same time, up North in Canada, another type of chalupa was playing an important role as well … click on title for more
Blushed Pipian – Pipian Rosado
The inspiration for this recipe was the delicious main course I enjoyed at “Azul Condesa” restaurant. My starting points were: 1) “EL Pascal Huasteco” – the name of the dish on the menu. 2) The Mexican state of Hidalgo – listed as the place where the dish originated. 3) Ricardo Muñoz Zurita – the restaurant’s chef, who is an advocate for the diffusion of authentic, sometimes less-known, Mexican food, including pipianes … click on title for more
