Latest News on Mexican Food, Grocery Brands, Authentic Recipes and Culture from Mexico.
Latest News on Mexican Food, Grocery Brands, Authentic Recipes and Culture from Mexico.
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By Nancy Gerlach, SuperSite Food Editor Emeritus We are both well and still happy that we embarked on our adventure in Mexico. In spite of all the negative stories that circulate about the violence, our area remains peaceful and each year we are here, we love it all the more. The downside of our location …
Well, we’re about to leap into 2012, which is a leap year, so I guess some celebrating is in order. But first, some comments about celebrations on the New Year’s Eve from some wise philosophers. “I’m not a drinker,” said Woody Allen, “my body won’t tolerate spirits, really. I had two martinis New Year’s Eve …
Mark Masker, who writes for us on the Burn! Blog, has found some great hot and spicy gifts for you chileheads out there! Highland Graphics Red Hot Chili Pepper Southwestern Cutting Board $15.88 This tempered glass cutting board works for either cutting or serving. It measures 8”x10” and 1/4” thick. You could call it a …
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 …
We now have two unique Thanksgiving dinners that are far from ordinary. How about a Chile Lover’s Mexican Thanksgiving, featuring: Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce) Mole Poblano Enchiladas Puebla Rice Pilaf Ensalada de Espinaca con Nopalitos (Spinach Salad with Prickly Pear Cactus) Sopa de Lima (Lime Soup with Tortilla Strips and …
The holidays are coming soon, and here in New Mexico, posole is traditionally served from Thanksgiving through New Year’s. Posole is one of the easiest and most basic methods of preparing corn and chile. This ancient dish is probably the earliest form of stew developed in the New World and is an ancestor of the …
This is for the gardeners in the crowd who have too many green tomatoes and peppers. Ever wonder how it’s possible to have at least semi-ripe tomatoes in the middle of winter? It’s because they are picked green for shipping and then gassed with ethylene to cause them to ripen. Although those supermarket tomatoes are …
Most New Mexican cooks have a favorite recipe for green chile stew, and so do I. But that recipe has been published dozens of times, so I started thinking about some variations on that subject that I put in my new book, 1,001 Best Hot and Spicy Recipes. Here are three different recipes but with …
I’m sure that you’ve been on the edge of your seat wondering if the world record for nacho-making has been broken. Here is the MexGrocer semi-exclusive report: http://www.cnn.com/video/#/video/us/2011/10/02/nacho-world-record-broken.wbz?hpt=hp_t2
My book, The Complete Chile Pepper Book, has a 5-star rating on Amazon, which is about as good as it gets. But some of the readers’ reviews are not so stellar. Since it would be gauche for an author to respond directly on Amazon, I’m going to do it here just to set the record …