Browsing All posts tagged under »ancho«


February 28, 2011


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 […]

Chorizo Toluqueño

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 […]