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April 16, 2010
enfrijoladas

We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food.

Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen. As beans need to be cooked for a long time, they infuse the kitchen with a moist, earthy and cozy aroma, that remains even after the beans are ready.

Of course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.

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Enfrijoladas

COMMENTS (29)


March 25, 2010
mole poblano

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you.

I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.

The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.

But here I am! I adore the Poblano and I know you will too…

Continue reading Mole Poblano: Yes You Can!


February 19, 2010

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.

Tres Leches is a sweet, practically wet, homey cake. Its base is a vanilla sponge cake, completely soaked in a sauce traditionally made with three kinds of milk: La Lechera sweetened condensed milk, evaporated milk and regular milk. Some versions substitute regular milk with heavy cream. The cake will sometimes have a topping like fresh whipped cream, which I seriously consider of utmost necessity. Sometimes the topping turns out to be meringue or even chocolate ganache.

Growing up in Mexico City, there was a bakery called La Gran Via, which sold such delicious Tres Leches that even though it was far from home, we used to drive many Sundays to get one. These days La Gran Via has become a large chain store of bakeries… it has been years since I have eaten one of  their cakes. This recipe, is as close as I get to my nostalgic memories.

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Tres Leches Cake

COMMENTS (360)


January 6, 2010

“Our Local Restaurant Worldtour continues with a look at Mexican cuisine. We learn about the exquisite alchemy of mole, find the best local restaurants (not to be confused with Sal-Mex) and taquerí­as, and examine the links between food and culture”

Read about it and/or listen to the Kojo Show


July 10, 2009

“Recently, I was lucky enough to be able to attend a vanilla class taught by Patricia Jinich, chef of the Mexican Cultural Institute in Washington, where she sauteed vanilla bean for a salad! She said that, contrary to popular belief, vanilla did not originate in Madagascar but in Veracruz, Mexico. And she shared a love story about the legend behind the pod…”

Continue reading this article and check out the accompanied recipe of Grilled Shrimp and Pineapple Salad with Sauteed Vanilla Bean click here!

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