Back in the day, chilorio was as a humble local dish that was hardly known, and could not be found, outside the Mexican state of Sinaloa … click on image for more
Chilorio – A Regional Dish Mastering Globalization
Tag: “Ragtag Daily Prompt”
Parsnip – A Full Life Cycle
Each of the flat ovals is a fruit, carrying seed for my next crop. What a resplendent way for this parsnip plant to complete its life cycle … click on image for more
Molletes – From Spanish Bun to Mexican Specialty
In Mexico City, these savoury molletes became popular amongst students at a fast pace, being usually one of the least expensive items on breakfast menus … click on image for more
Refried Beans – The Stable Staple
I asked several friends and relatives what they thought the word "refried" meant for refried beans, and it was pretty much a tie between being “very well fried” or “fried several times”; there is even a version called “the seven-times fried beans" … click on image for more
Spilling the Beans about Beans
Frijoles de la olla is the traditional pot of beans that used to perennially simmer on the back burner of every Mexican stove. Two on-going arguments about cooking dry beans have been whether to pre-soak them, and when to add salt to the pot … click on image for more
My Slice of Mexico 