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
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
Huaraches are sandals, yeah – But they’re also delicious Mexican street food that’s a gas to make.
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
Let’s just address the elephant in the room, right off the bat – Beans are not exactly what one would call sexy food, right? Well, were we talking about the decidedly pedestrian offerings we’re all too used to seeing out there, I’d agree. Yet, when you consider what a little outfit based in California has … Continue reading Rancho Gordo – Making beans sexy
So, I got this message from old friend and alert blog follower, Nancy ‘Nurk’ Swenson, about real deal Carnitas. I’m looking for a recipe for pork carnitas. I made it about 3 years ago, but can’t find the recipe again. It started with melting lard, adding great spices (lots of orangey/yellowy ones, cumin etc). Then … Continue reading Real Deal Carnitas