The spicy sauce (without tomato) on the left, has a nice contrast next to the milder (with tomato and onion) on the right, both in terms of colour, and flavour... click on image for more
Seeing Red, but in a Good Way
Tag: “Ragtag Daily Prompt”
Moving on to Greener Salsas
The two sauces looked pretty next to each other, and they offered two very different flavours even though I started with exactly the same ingredients for both ... click on image for more
The Fantastic Four – Building the Salsa Repertoire
There are many - and I mean many - Mexican sauces; I have found that a good way to start is to learn how to make these four basic ones, and then build the repertoire from there: ... click on image for more
A Golden-Brown, Crispy, and Oil Free Baked Breaded Cutlet
Milanesa is a breaded cutlet, which in Mexico may refer to different kinds of meat (chicken, beef, etc.), although the original was veal. For recipes of not deep-fried breaded cutlets, the results looked either pale or they called for generous additions of oil, which defeats the purpose of not deep-frying ... click on image for more
What is “Pico de gallo”?
I asked my mom if she knew any names for Mexican fruit salad, and she thought of a recipe from the Mexican state of Jalisco called “Pico de gallo”, but when I heard that, I admit that I thought of the popular fresh salsa with tomatoes. I was puzzled ... click on image for more
My Slice of Mexico 