This recipe was published two years ago, a fast and delicious tuna salad in an avocado half, also very appropriate for the Lenten season, or as a fun "Fish Friday" appetizer or lunch ... click on title for more
A “Fish Friday” Recipe
Tag: What’s for Dinner? Sunday Link-Up
“La Marquesa” Style Trout Packets
Scenes of family picnics and outings with friends at "La Marquesa" are part of the memories for many people who grew up in Mexico City and nearby Toluca, as well as enjoying antojitos ("little cravings", snacks) at stands by the side of the road, or eating trucha (trout) in one of the many family restaurants around. Trout is freshly sourced locally at "La Marquesa", and cooked in many ways: grilled, pan-fried in garlic sauce ("al mojo de ajo"), or "empapelada", which means "wrapped in paper" ... click on title for more
Hidalgo Style Tlacoyos
This recipe is an example of true fusion between Spanish and native Mexican, ancient cuisines; the native corn dough and tomatillo sauce have been enhanced with the addition of lard, cilantro and garlic, and the filling is mashed green peas, a legume imported from Europe. Lard is also used to crisp the tlacoyos, a step that is not the norm for tlacoyos in other regions. ... click on title for more
Tlacoyos – Pre- and Post-Hispanic Street Food
The definite upside of the mestizaje process during Spanish colonial times, was the rich new culture and fusion cuisine which have become the heart and true identity of Modern Mexico, as it may be aptly exemplified by a simple platter of tlacoyos, the most iconic pre- and post-Hispanic street food ... click on title for more
Red Pipián (with Vegan Option)
This recipe may be considered as a "standard" contemporary Red Pipián, which could be found in kitchens all around Mexico, but offers a vegan option with the addition of roasted sunchokes, and a different way to process the spices for the sauce ... click on title for more
My Slice of Mexico 