Saturday, June 27, 2015

How to make a remarkable multipurpose dried pepper sauce

Adobo Sauce-9A This sauce is made using “ancho” and “guajillo” peppers, garlic and black peppercorns. A sauce made with few ingredients, but with an exceptional cooking potential. It is excellent to have it handy in your fridge or freezer since it is remarkable useful for many dishes like red enchiladas, pozole, tamales, pork stew, menudo, chilorio, chilaquiles and many other traditional Mexican dishes. I consider it as a basic sauce for Adobos, too. Adobo sauce is a mixture of dry peppers blended with spices and vinegar to season meats, mainly pork, and either prepare a stew with it, or just rub the paste over the meat to marinate and grill. Although some adobo sauces could also use other type of dried peppers, like Pasilla or Mulato. This last one is very similar to the Ancho pepper, but with a darker color.

Monday, June 22, 2015

Why this is one of the best street foods in Mexico?

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This dish is one of the best creations of Mexican street food. Why? Because it’s delicious, simple to make, easy to carry, and uses the fruits that are in season. On top of that, the healthy portion of fruit is meant to supercharge you with energy. And with a name like “Bionico” (“bionic”), it better! “Bionicos” are a form of fruit cocktail originally made in Guadalajara with chopped fruits and then bathed in a sweet cream mixture and topped off with granola, pecans, raisins, and shredded coconut.
“Bionicos were first invented by a street vendor in the city of Guadalajara in Jalisco, Mexico in the early 1990s. It was originally intended to be a healthy breakfast item. The popularity of the dessert quickly spread and it is now served in many parts of Mexico and even some parts of the United States. Bionicos are primarily served by street vendors and juice bars.” [1]

Friday, June 19, 2015

10 Ways to cool off this summer

10 Aguas frescas This summer has been unusually warmer compared to the last couple of years; since the first days of May, it has been hot and humid. Aguas Frescas are an easy way to keep you cool and hydrated, and are an excellent way to add fruits to your family’s daily diet. You can make Aguas Frescas out of almost any fruit or grain, so if you want to add a little variety to your drinks and take advantage of the fruits available in the summer, here is a list of 10 recipes for you to enjoy!

Saturday, June 13, 2015

How to make a quick & easy papaya drink.

Papaya Agua Fresca (5)
This drink reminds me of my dad and those hot summer days when he would stand at the kitchen counter, having just come back from work, and would be cutting the papaya and putting all his ingredients in the blender. Agua de Papaya was one of his favorite drinks, just after limeade. He would even add a little fresh lime juice to the pitcher, as his personal touch to the drink. At that point he would hear my whining: “Why did you have to do that? I don’t like lime juice on my agua de papaya!” After this he would just smile with his warm eyes looking at me, a memory I will treasure forever.

Wednesday, June 10, 2015

How to cook Huauzontle Patties – Tortitas de Huauzontle

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I learned how to cook huauzontles from my husband’s aunt Isabel, when I was just a newlywed, about 3 decades ago.  Aunt Isabel was a cooking instructor for many years in the state of Veracruz until she retired and moved to Mexico City, where she lived until she passed away. I can still remember that day, when the two of us were there cleaning the Huauzontles in our kitchen in Toluca. She loved cooking, and when she talked about food she made your mouth water with all the flavors, textures, and aromas that she described.

Wednesday, June 3, 2015

Strawberries and Cream – Fresas con Crema

fresas con crema (2) copyFresas con Crema are one of the most traditional desserts in Mexico. They are a very popular snack and are super quick and easy to make. They‘re so popular, in fact, that in recent years they’ve been made available in Mexican supermarkets in convenient one-serving packages, found in the freezer section. In Mexico, the main producers of strawberries are the states of Baja California, Estado de Mexico, Guanajuato, and Michoacan, Michoacan being the largest producer. The varieties produced vary in color, flavor, and even size, and are produced in different regions and during different seasons. Among these varieties are: Diamante, Ventana, Charlie, Camino Real, and Aromas. A large part of Mexico’s strawberry production is sold to the United States.