An Heirloom Recipe

An Heirloom Recipe

My friend Paco's mom digitalized her recipes, many of them heirlooms from her Italian grandmother, putting them all together in a recipe book. I was lucky enough to browse through it, and asked my friend to pick a couple regarded as his mom's trademarks that I could share in my blog … click on title for more

Mexican Christmas Eve Salad

Mexican Christmas Eve Salad

When it comes to Christmas time dishes, Mexican cuisine is filled with European influence: cod stew, creamy soups, and desserts such as fruit cake or even a Yule log are to be expected in many Mexican households during this time of year. Christmas Eve salad is a true example of the fusion of Old World ingredients, such as beets and oranges, and other indigenous to the Americas, such as jícama and peanuts … click on title for more

Pan de Yema – A Day of the Dead Bread from Oaxaca

Pan de Yema – A Day of the Dead Bread from Oaxaca

All wheat-based bread in Mexico has a clear Spanish or French influence, and this particular one can be traced to Spanish recipes, but some families have been baking this bread in the Mexican state of Oaxaca for several generations. Pan de yema translates as “yolk bread”, an apt name since a batch contains several eggs and a few extra yolks, giving them their characteristic flaky texture and slightly yellow tone … click on title for more

Pan de Muerto – Day of the Dead Bread

Pan de Muerto – Day of the Dead Bread

Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd. It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small pieces of the same dough to symbolize bones and tears … Click on image for more

Two spicy recipes from Yucatan

Two spicy recipes from Yucatan

In the Mexican state of Yucatán, sweet peppers, moderately hot such as xcatik, or extra spicy habaneros, are frequently served with the regional food, either by themselves, or as part of sauces and quick pickles. Habaneros have an impressive range of 100 000 to 300 000 Scoville units, so I decided that including Filius Blue peppers instead of habaneros in the following two recipes, should be much more tamed in comparison … click on title for more