Browsing All Posts published on »December, 2010«

Salsa Roja

December 31, 2010

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This one came out a little different from the previous three salsas I’ve prepared, it also required the most prep work.  The recipe calls for roasted tomatoes which I wasn’t sure how to prepare (next time I’ll check the book’s appendix), I consulted google and found this recipe via Everyday with Rachael Ray.  Rachael Ray’s […]

Salsa de Chile Chipotle

December 29, 2010

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If you’re following along in Authentic Meixcan, this entry is out of order, I initially skipped over Salsa Roja because I wasn’t sure about how to roast tomatoes. In the book Chef Bayless includes a quick and easy roasting method, using a piece of foil in a pan or skillet for about 10 minutes over […]

Salsa Mexicana y Salsa Verde Cruda

December 28, 2010

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Authentic Mexican begins with a section of condiments and sauces, Salsa y Encurtidos, essentials in the Mexican kitchen. First up is Salsa Mexicana or Pico de Gallo.  No recipe needed here, this is something I know like the back of my hand.  I learned to make Pico de Gallo from my mom, and every summer […]

Bienvenido

December 28, 2010

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Growing up in Chicago you are never far from a taqueria and Mexican food, perhaps more accurately Mexican-American food, is something I have enjoyed as long as I can remember.  Chicago is also home to Chef Rick Bayless, whom many consider something of an expert on la comida Mexicana.  The goal of this project is […]