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Spicy Holiday Snacks

Ah, the holidays…when friends can drop in unexpectedly and expect to be fed. Don’t be caught unprepared! Here in New Mexico, a really great party always contains some spicy munchies. Chile peppers can be found in every course, from drinks and appetizers to entrees and even dessert. In addition to holiday entertaining, these snacks go …

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The Tomato Harvest Begins!

I just harvested about twenty pounds of tomatoes from my garden.  This is going to be one of the better harvests of the last few years, so let’s do something with them! Chiltomate (Roasted Habanero-Tomato Sauce) This simple, all-purpose sauce calls for roasting the vegetables, a process that is typical of Yucatán and imparts a …

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A Mexican Slant on Pesto

One of my favorite summer things is fresh pesto–spiced up, of course.  And one of the main ingredients is basil, although cooks substitute spinach, Italian parsley, and cilantro for the basil on occasion.  There are more than 60 species and varieties of basil, and one of my favorites is ‘Greek Miniature Basil’ at left.  I …

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Burn! A New Digital Magazine

The New Digital Magazine You’ve Been Burning For! And yes, I’m the publisher and really hope you like it. To read the first issue FREE, click here and fill out the short form. We’ll email you your username and password in about 24 hours. The promo code is FF Show. To subscribe, click here to …

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A Taste of My Forthcoming Book

My definition of the American Southwest is southwestern Texas, New Mexico, and Arizona–those areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisine–dating to prehistory–that continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but …

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Classic Calabacitas

Classic Calabacitas with Ancho Chile Classic Calabacitas with Ancho Chile Photo by Sergio Salvador This simple recipe combines two Native American crops, squash and corn, with another one: chile. One of the most popular side dishes in New Mexico, it is so colorful that it goes well with a variety of foods. As a creamy …

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Hot Chocolate Float

I have appointed my niece, Emily DeWitt-Cisneros, as food editor of the Fiery Foods and Barbecue SuperSite, and one of her duties will be to help out on this blog by developing recipes using products sold by MexGrocer.  Here’s her first one. Hot Chocolate Float Who doesn’t like an ice cream sundae? This is one …

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Pipian, An Ancient Heritage Recipe

Chicken In Red Pipian Sauce Pipian sauces are both flavored and thickened by seeds and can probably be classified as the earliest moles.  This Mayan recipe uses pepitas (pumpkin seeds) as its base, but if they are not available, nuts such as almonds can be substituted.  Although this recipe has not changed much since pre-Columbian …

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Quick Mole Poblano for Thanksgiving

I have posted an article on my Fiery Foods & BBQ SuperSite entitled “A Chile Lover’s ‘Mexican Thanksgiving’” with a rather elaborate recipe for Mole Poblano, here, and then I realized how much quicker and easier it is to use prepared ingredients from MexGrocer.com.  Here is the simplified version. Mole Poblano de Guajolote (Quick Turkey …