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
Mexican Pipian – Ancient Dish, now a Contemporary Classic
Mexican pipián is defined as any dish composed by cooked meat smothered in a very rich sauce, thickened with ground seeds. While I was visiting Mexico City this spring, I enjoyed a delicious meal at Azul Condesa restaurant, where they had a Pipián Festival … 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
My Slice of Mexico 