I love to cook with my son, and I even have pictures of him trying to make flour tortillas when he was just two years old! Now I treasure those memories when I see the pictures of his face all covered with flour, and his big smile of accomplishment rolling the dough. Those are such sweet memories! I encourage you to invite your kids to the kitchen, and prepare easy recipes where they can help out and enjoy the process. Let them use ingredients familiar to them, and have fun. And don’t forget to take those pictures! You know how fast they grow.
Sunday, May 1, 2016
Thursday, April 28, 2016
Looks like Mole, right?
Well, is it a little similar, but it’s actually a Red Pipian (pipián rojo), a dish made with dried peppers and seeds. After all these years blogging, I don’t know why, I didn’t post this recipe before, a classic dish from my hometown, where you can go to the central atrium of the municipal market and find two or three ladies selling red pipian paste, ready to make this dish. They sell the paste in small patted balls. They grind all the dried peppers, seeds and spices to form the paste. You just have to go home and roast the tomato, onion and garlic, and blend it with the pipian paste to form the sauce.
Monday, April 18, 2016
Disclosure: This is a compensated campaign in collaboration with Nabisco and Latina Bloggers Connect. Thank you for your kind support. Opinions are 100% my own.
Like pretty much every other kid in the world, I used to love recess in school growing up, especially that one year in second grade, when some of my cousins went to the same school as I. We would get together during recess to play and have a snack for merienda. Merienda is a light meal between lunch and dinner, and it is a custom in many cultures. It usually consists of a glass of milk, juice, or coffee and a piece of bread, pastries, or cookies.
At school, some kids brought a snack from home, but others enjoyed the offerings sold at the school’s little co-op. In the case of my cousin and I, that meant some salty golden crackers topped with some bottled salsa. Yep, I was already eating salsa in second grade! All throughout my grade school and college days, and up until now, crackers (with or without salsa) are my favorite mid-afternoon snack with my coffee for merienda time.
Wednesday, April 13, 2016
Salsa Macha is made out of dried peppers that are gently fried and then grinded to form the sauce. Some versions use Arbol, Morita, or Serrano peppers, while others use a mixture of Morita and Chipotle. Variations include the addition of peanuts and garlic cloves. This salsa is very popular in the central part of the State of Veracruz, and for many years Morita peppers were only known in the States of Puebla and Veracruz, but nowadays you can even find them over seas sold by specialty stores or online.
Morita peppers are a type of jalapeno pepper that have been dried and slightly smoked. In Veracruz and Puebla, they are also known as “Chipotle Mora”. They are a dark and wrinkled peppers resembling the color of a prune, with spiciness similar to that of the Chipotle, but with a slightly sweet flavor. This is one of my favorites salsas, and it last for months in the fridge!