A Russian Salad

A Russian Salad

In Mexico and other Latin American countries, recipes for Russian salad probably came in the early 1900s from Spain and even Russia itself; the classic recipe is a mixture of cooked and cubed potatoes and carrots with peas and mayonnaise, which goes great as a side for meat dishes, and with sandwiches.  I have posted about this salad before, but in this post, I share all the details on how to prepare my mom's recipe, which with its extra ingredients, takes this salad to another level ... click on title for more

Cheesy Elbow Pasta – Comfort Food for a Fancy Dinner

Cheesy Elbow Pasta – Comfort Food for a Fancy Dinner

Pasta and cheese have been baked together in Italy and the rest of Europe for centuries. In Mexico, thin noodles from the Middle East (fideos) were brought by the Spaniards sometime during colonial times (1521-1821), but baked pastas became known during the Second French Intervention, and more broadly under the long presidency of Porfirio Díaz, who favoured all things European, particularly if Italian or French.  Nowadays, this dish, AKA macaroni cheese, Mac ‘n’ Cheese, or “Coditos en salsa de queso” continues to be comfort food that may be a weekday meal on its own, or a side dish as part of a special dinner ... click on title for more

Guisados – Longaniza in Red Sauce

Guisados – Longaniza in Red Sauce

Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. One of the characteristics that make longaniza great in saucy dishes, is that it keeps its shape much better than crumbly chorizo; I have shared a classic Mexican recipe for longaniza in green sauce in another post, and this one in red sauce is equally delicious ... click on title for more