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Are any of these 6 Mexican cooking utensils in your kitchen ?

Chiquihuite mexico in my kitchen
Sometime ago, I wrote about a few Mexican Cooking utensils, and I guess it was about time to write a second part to that article. Some of the items you will see here are common in many Mexican homes, where the traditional home cook still treasures our roots, and might even attach some sentimental value to these items. But, why do I say that? Well, times change, and change is good: the new electronic kitchen appliances make our hectic and busy lives easier. Younger generations are learning to live in apartment homes that are small with tiny spaces where they may fit a mini fridge rather than a regular size refrigerator. Some small electric appliances can make 2 or 3 different things, like chopping, mixing, kneading, even ice cream with just one piece of equipment. So call me old fashion, but personally, I still like to use my traditional kitchen utensils.

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Mexican Candied Sweet Potato & Yucatan Style Sweet Potato and Coconut Candy

This is a compensated post in collaboration with California Sweetpotatoes and Latina Bloggers. All recipes and opinions are my own.
Yes, I know that it’s August and many of you don’t even think about cooking sweet potatoes until mid-October, but sweet potatoes are good for you any time of the year, so here you have two new recipes to enjoy sweet potatoes with! Surprisingly, it’s almost the end of August and we haven’t had a day over 90 degrees in weeks here in the DC metro. In fact, there are some days that I need a light sweater to go out in the morning! This cooler weather has made our afternoon coffee more enjoyable, and we can try some warmer desserts like these sweet potato candies (we usually like having our coffee with sweet bread or cookies). We always have sweet potatoes on hand at home, and ever since I learned of their health benefits in my nutrition classes, they’ve been a common staple in my kitchen.

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Pork with Zucchini and Corn Stew/Calabacitas Con Puerco y Elote


Right now during the summertime, I’m taking as much advantage as I can of the seasonal vegetables available, like corn, zucchini, peppers, tomatoes, and many herbs. This recipe can be slightly different from the version you’ve tried at tex-mex restaurants. What follows is just a basic recipe that I adjust depending on my mood or what ingredients I have on hand. For example, I might substitute serranos for jalapeños, or fresh corn for frozen corn (when not in season). Also, instead of stewing the meat, I might decide to brown it first and then slowly simmer it with the rest of the ingredients. It’s a great family meal that will please almost everyone.
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Shrimp Cocktail with Habanero Sauce/Coctel de Camarones

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Shrimp Cocktail Camaron1A
When you grow up in a seaport city, you know that seafood it going to be a big part of your life, and more so if you happen to live between the Navy Yard and a seafood packing warehouse. Believe it or not, I actually didn’t like eating fish and seafood as a child! I thought we ate it a little too often, especially that summer that my older brother took a job next door at the seafood warehouse. Almost every other day he would come home from work carrying a big bucket of shrimp. Fried shrimp, steamed shrimp, garlic shrimp, shrimp in sauce, shrimp cocktails, shrimp with rice… my Mom made it all. I felt like I was Bubba from Forrest Gump! I was eager for classes to start again, that way my brother could go back to high school and we could finally take a break from all that shrimp.
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Fruit Gazpacho with Homemade Chamoy Sauce +Giveaway!

Fruit gazpacho3A
 This is a Sponsored Campaign by McCormick; the photos and opinions here are my own.
Celebrations are a big part of Mexican culture, from baptisms, quinceañeras, birthdays, graduations, or our soccer’s team last win, we use anything as an excuse to get together with friends and family. Food is obviously a big part of these celebrations, and the customs of the local region play a big part in what will be served at the table. Growing up in the northeastern part of Mexico, the food at children’s birthday parties were ham and cheese sandwiches, cake, and candy bags for the kids to take home. The piñata was (and still is) also one of the main events at birthday parties, to the point that some people still refer to a child’s birthday party as a “Piñata”, like in: “we’re going to a Piñata today”, instead of a birthday party.
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Vegetable Garden Soup/Sopa de Milpa

 Sopa de MilpaA.jpg I am one of those people that has mixed feelings about Summer. The one side of Summer that I love are the farmer’s markets with all the fruits and vegetables you can enjoy during this season. But there is that other side that I am not very fond of, and that is the heat. You know, those days when the thermometer reaches above 90 degrees with lots of humidity. When we have those hot days here in the East Coast, I keep myself indoors, or as my mom will say, “inside the fridge”, as if I were a ham that will spoil outside in the hot weather. But, I can’t complain; this year has been marvelous, let me say it again, marvelous. I am talking 60-65 degrees in the morning hours, feels more like spring. So far so good. But going back to the first reason of liking Summer, the many fruits and vegetables available. You find all kinds of vegetables showing up all at once at the market and you are tempted to take them all home. So, here is a recipe for you to enjoy several times this summer in a bowl.
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