The word “adobo” comes from the Spanish verb Adobar meaning to season or marinate. Different versions of Adobo are found throughout Spain, Latin America, and the Philippines. In Authentic Mexican Rick Bayless states that Mexican adobo, “generally involves a combination of chiles, spices, and vinegar,” and his recipe includes: chile guajillo chile ancho garlic cinnamon clove black peppercorn bay leaf… [Read more…]
February 25, 2011
After a brief hiatus, I’m back. Sometimes its hard to find inspiration, even when you’re doing something you love… Queso fundido literally translates to melted cheese. I made this version with queso oaxaca, studded with bits of my homemade chorizo toluqueño and rajas of fire roasted chile poblano & onion. The mixture is scooped into warm tortillas and eaten… [Read more…]
February 9, 2011
Guacamole Picado is pretty the “classic” chunky guac that us Norteamericanos are familiar with. Avocado, tomato, onion, chile, cilantro, and a healthy squeeze of lime. With a dish this simple fresh ingredients make all the difference; unfortunately its January and the quality of produce available isn’t that great but we make do with what we have. So… [Read more…]
February 6, 2011
Here is a recipe that’s not found in Rick Bayless’ Authentic Mexican, I adapted this from one I found on another blog. I’ve made carnitas before in the crockpot but I like this version better. For one thing it takes about half the time (3 hours as opposed to 6). But whats really great about… [Read more…]
February 2, 2011
I found these at the local grocery co-op: sustainably sourced, disposable dinnerware, made from fallen palm leaves. Eco-friendly & stylish, what is there not to love? These would add a really classy touch to any dinner party or fiesta, no? http://www.verterra.com/
January 29, 2011
Sometimes 2 things just work together perfectly: gin & tonic, macaroni & cheese, chorizo & eggs. Huevos con Chorizo is a meal I’ve made many times before; this time I made them into tacos, dressed up with some roasted poblano rajas, and a crumble of queso cotija on top. Muy rico. P.S. this entry is… [Read more…]
January 24, 2011
The Sonoran Hot Dog is not found in Rick Bayless’ Authentic Mexican but its something I found too interesting to ignore. As a displaced Chicagoan I feel like I know a thing or two about hot dogs and the Sonoran is definitely not the Chicago style dog I grew up with. Exotic and beautiful, she is a… [Read more…]
January 20, 2011
I’m all for eating local but I still think its pretty cool to find fresh Dragonfruit (Hylocereus) in Illinois, in the middle of January.
January 16, 2011
My first entry in the “basic meat preps” chapter and its one of my favorite foods…chorizo! More specifically Chorizo Toluqueño. The Mexican state of Toluca, where this recipe comes from, is famous for its chorizo. My chorizo was a labor of love but two key pieces of equipment could have made it a lot easier. A decent… [Read more…]
February 28, 2011
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