Las nueces acarameladas son un favorito en México, y pueden ser hechos con nueces, pacanas, almendras o cacahuates. Las nueces son más abundantes en el invierno. Nosotros siempre los compramos en la feria de diciembre en Cholula, donde venden dulces, ornamentos y artículos decorativos de todo tipo para navidad. Ingredientes 2 tazas de nueces 1 […]
Continue ReadingPor medio de artículos sobre cocina, revistas culinarias o recetarios publicados en años recientes, casi todos hemos encontrado el término “slow food” (comida de cocción lenta) o con el “movimiento slow food”. Pero ¿qué es ese movimiento y cómo se aplica a México? Este país fue escogido como el anfitrióon para el Congreso Internacional de […]
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Las paleterías en México muestran sus paletas heladas, hechas de frutas frescas picadas, de manera muy atractiva. Organizadas de acuerdo a su sabor, presentan un abanico de colores, desde el color cremoso de la guanábana hasta el rosa brillante de la sandía. Para prepararlas, utilice cualquier fruta tropical disponible, y no se preocupe de quitar […]
Continue ReadingDe Cholula a Chicago, los entusiasta de tacos en todas partes saben que cualquier taquería que se llama “poblana,” tendrá tacos árabes en el menú. Éstos consisten en carne asada en un asador vertical, servida en una tortilla gruesa similar al pan pita que se llama pan árabe. Es un claro ejemplo de la fusión […]
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This is a classic apple and blueberry marmalade recipe from the Sierra Norte, adapted from Patricia Quintana’s Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra of Puebla, and the two make a wonderful combination. Ingredients 3 pounds blueberries 2 pounds apples, peeled and grated Sugar as necessary 2 2-inch pieces […]
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With the month of June comes the start of the school vacation, long awaited by young students, but possibly not as much so by their mothers and fathers. Keeping the kids busy, happy and productive throughout the summer can be a challenge, especially for conscientious parents who continue to limit the TV and video hours […]
Continue ReadingMexico’s Sea of Cortez, also known by the less lyrical name Gulf of California, supports more marine life than any other body of water on earth. It is no surprise, therefore, that divers, fishermen, and seafood lovers from all over the world find the Mar de Cortez an alluring and gracious host. Like an enormous […]
Continue ReadingTomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken. Ingredients 1 pound tomatillos (tomate verde or tomate de milpa) husked, washed and chopped 1 ½ cups sugar 1 cup water ¼ cup lime juice zest of […]
Continue ReadingJust about anyone who has read cooking columns, culinary magazines or cookbooks in recent years has come upon the term “slow food” or “the Slow Food movement.” But what exactly is the Slow Food movement and how does it apply to Mexico, which has been chosen as the host country for this year’s International Slow […]
Continue ReadingYou don’t have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones, that gives many Mexican syrups and candies a depth of flavor not achieved with white sugar. North of the border […]
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