This is a very traditional Spanish Christmas stuffing that I have been served here in Cholula. Although most of the chestnuts sold today are exported by Italy, there has been a recent resurgence in the chestnut industry in California, possibly paving the way for greater availability of fresh chestnuts. The vacuum-packed chestnuts can be used […]
Continue ReadingThis is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine. Ingredients 6 large cloves garlic, peeled ½ teaspoon black peppercorns, crushed 1 cup dried jamaica 4 cups water 2 sprigs fresh rosemary 1 bay laurel leaf 2 tablespoons sugar 1 leg of lamb, 6-8 […]
Continue ReadingThis elegant libation could easily serve as an after-dinner drink, coffee and dessert all in one. Since it is served in a mug, why not present it in an attractive new one, as one of Mom’s gifts? Ingredients: 1 oz. gold tequila 1/2 oz. Grand Marnier 6 oz. coffee Whipped cream, ground nutmeg and ground […]
Continue ReadingIngredientes: 1/4 taza de aceite 1 1/2 tazas de arroz blanco 1/2 cebolla mediana, picada 2 – 3 jitomates chicos 2 dientes de ajo 3 1/4 taza de agua o caldo de pollo 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional) Sal al gusto Procedimiento: Limpia el arroz, quitándole […]
Continue ReadingThis beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential. Ingredients for beef stock 1 lb. beef ribs 2 lb. boneless stewing beef […]
Continue ReadingMexican Kitchen While on a recent trip through the central plain states of Mexico I was having one of those evenings where I was too beat to get dressed up for dinner and I wasn’t really that hungry but I needed to eat something. As usual, I took to the streets in search of tacos. […]
Continue ReadingMexican Kitchen There are few places more relaxing than Baja California, and no time better to go there than winter. This Mexican peninsula that straddles the Pacific Ocean and the Sea of Cortez seems to have been created for relieving stress and renewing the spirit. The “winter blues” are banished here, where the only blues […]
Continue ReadingMexican Kitchen This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-style salad. I prefer to lightly steam the calabacita and chayote so that they are crisp-tender, though many people leave […]
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