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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Read Part 1, here. In the Village of the Dawn The only way to drive to the village of the dawn (La Aurora) is to ford the Rio Sonora, which was no problem for Antonio’s Jeep. The first thing we noticed about the village was that nearly every house had thousands of brilliant red chiltepíns …
<The Sierra Madre, Land of the Chiltepíns My amigo Antonio swears that the motto of the Sonoran bus lines is “Better Dead Than Late,” and I believe him. The smoke-belching buses were flying by us on curves marked by shrines commemorating the unfortunate drivers whose journeys through life had abruptly ended on this mountain road. …
Asparagus is probably the most revered spring vegetable. I recall that when I lived in Los Chavez, between Belen and Los Lunas in New Mexico, the wild asparagus would sprout beneath the cottonwood trees and I could collect as much of it as I wanted. This was before the Internet, so I was constantly combing …
Here is a great side dish from our SuperSite food editor, Emily DeWitt-Cisneros. Green Chile Corn Pudding I use New Mexican Green Chile in a tub for this recipe. However, feel free to use fresh roasted and peeled green chile. This dish is great along with a beef rib roast. 1 stick of unsalted butter …
Many people compose their New Year’s Resolutions at this time of the year, but I prefer New Year’s Revolutions: hot and spicy drinks to celebrate in a toast to the coming year, which I vow to make the best year of my life. Yes, yes, I’ve been known to be infected with PMA: Positive Mental …
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 …
Here’s one of my favorite breakfast dishes. New Mexico Carne Adovada Burritos This variation of an ancient recipe evolved from the need to preserve meat before refrigeration. The red chile acts as an antioxidant and prevents the meat from spoiling. Such technical details should not detract from the fact that this simple dish is incredibly …
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 …
Last night the temperature dropped down to 33 degrees here in the South Valley of Albuquerque, so that tells me that green chile stew season has started. This is the beef stew or macaroni and cheese of New Mexico–a basic dish with as many variations as there are cooks, and I love it. Add a …
Being a chilehead, I love hot and spicy breakfasts, like scrambled eggs with chorizo or green chile omelets. But it’s hard to beat a breakfast that combines carne adobada with eggs and home-fried potatoes. Carne Adobada This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an …