Today, I am looking at my strawberry patch in a stolid manner, calculating which percentage of the fruit I will actually harvest over the next few weeks … click on title for more
Flower of the Day – Strawberry Blossom
Tag: FOWC with Fandango
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
Vegetable Soup – Caldo de Verduras
Any and as many vegetables may be used in this soup, but the one that must always be included is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth … click on title for more
Homemade Machaca
Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more
Sinaloa – The Round Pitahaya
Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more
My Slice of Mexico 