Browsing All Posts published on »February, 2011«

Adobo

February 28, 2011

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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 […]

Queso Fundido con Rajas y Chorizo

February 25, 2011

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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 […]

Guacamole Picado

February 9, 2011

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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 […]

Tacos de Carnitas

February 6, 2011

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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 […]

Major Style Points

February 2, 2011

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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/