I love pico de gallo. The bright fresh flavors and colors, the scent, the way it marries so well with so many things – what’s not to love? This weekend, a happy challenge one upped my usual recipe. Our youngest and I went to visit Mom and my Sis for Ma’s 91st birthday and I … Continue reading Raspberry Pico de Gallo
OK, well I mentioned this salsa in a Facebook post and now a few of y’all have asked for the recipe. It’s super simple, and here ya go. If you don’t make your own fresh salsa as a routine, it’s time to start – Here’s another place where it’s a serious night and day difference … Continue reading Grapefruit Pico de Gallo
Ah, the noble chimichanga. Noble? Noble?! Yes, you read that right – here’s a little ode to one of the best damn vehicles for leftovers there is. Sure, we might assume it’s a mongrel member of the Fake Mex Food Club, designed only to fool gringoes into a simulacrum of adventurous eating – but I … Continue reading Chimichangas Über Alles
It’s impossible to say where exactly adobada, (or sometimes, adovada), comes from. Generally, it’s a safe bet that northern Mexico, past and present, is the source. Adobada in Catalan means marinated, which doesn’t give a whole bunch of clues at to what we’re supposed to marinate with. As it turns out, that’s OK though, because … Continue reading Carne Adobada – 100% Delicious
It’s a fact that there are amazing go-to leftover dishes all over this world. I think that’s because they’re based on food made at home with deep love, and because so many things really are even better the next day. Of course the real beauty of this is the opportunity to clean out the fridge … Continue reading Enfrijoladas, Mexico’s national dish for fantastic leftovers
After the delicious results we enjoyed with carne guisada, it seemed only fair to give green equal time – Chile Verde, of course, the venerable Mexican tomatillo-powered pork stew. Chile verde is another dish that Tex-Mex lays claim to, and it is such, so long as we understand that it originated on the southern side … Continue reading Chile Verde
David Berkowitz is one of the best home cooks I know. He’s inquisitive, inventive, and fearless in the kitchen. When he asks for recipes or advice, I give it, and when he’s offering, I listen carefully. When he put out the call to Texas friends for a Carne Guisada recipe, I knew I had to … Continue reading Carne Guisada
Our recent post on bone stock covered the process of making a big batch to store for a while. Our favorite versions of stocks aren’t nearly so involved – They’re the quick, simple stocks made most often from a chicken carcass, maybe a turkey, some fish, or fresh veggies. Recently, M got the crud, and … Continue reading Tortilla Soup de Urbán
Gazpacho is an old, old dish, but the version you probably know is all about New World ingredients.
It’s a safe bet that, for as long as humans have been eating cheese, they’ve been doing so by melting the stuff and scooping up the results with something else that’s tasty. That’s done in some form or another all over the cheese eating world, but for my mind, the most sublime and delicioso dish … Continue reading Esto es Queso Fundido
