Paletas de Pinole y Chocolate

These paletas exist somewhere between comforting cold weather food and icy refreshing summer treat. Just sweet enough, the pinole granules are mellowed by the richness of chocolate. These particular paletas were made with Rancho Gordo’s Pinole Azul, but you can also easily make your own.

April 30th: Children’s Day

You would think the final days of April would bring mentions all over Mexico of the approaching Cinco de Mayo celebrations. And you would think wrong. For the most part, there aren’t many celebrations for the 5th of May. It isn’t a national holiday, and unless you’re in Puebla, is my not be mentioned as…

Tortitas de Papa y Maíz

This recipe couldn’t be simpler, yet it demonstrates how little is required to make a meal out of corn flour. Served simply with crumbled queso fresco and chile colorado as is shown here, the soft tortitas easily soak up the sauce. The corn flour referred to here, is of course harina de maíz para tortillas,…

Pan de Dulce: Conchas

After living in upstate New York for almost two years, I have begun to see the Phoenix area as the Mexican food outside of Mexico promised land. I could find almost any ingredient or dish easily, most within just miles of where I lived. Sure, I had to go clear across town if I wanted…

Celebration Food: Bacalao a la Vizcaina Estilo Mexicano

It’s hard to say there is any one food which heavily represents Mexican Christmas tradition. Like everything else in Mexican cuisine, this is heavily dependent on region and class. Tamales are hugely important, but so are pozole and turkey. In some central and souther areas, Spanish dishes such as paella and bacalao are preferred and…

Only From Sonora: Coyotas

If I am to speak in the quaint superlatives Mexico and Mexican cuisine are often described in, I would say a walk through an old Mexican neighborhood is an endless tease of heavenly fragrances promising steaming bowls of caldos, fresh tortillas, silken frijoles refritos etc etc. If the particular neighborhood in this cliche is the…

A No Tajín Home: Seasoned Chile Flake

I’ll put chile powder on almost anything, but not just any chile powder. Store bought Tajín? Never. Nothing technically wrong with it, but also not the greatest. This recipe is based on a seasoned chile flake I bought at a spice shop some time ago in Magdalena de Kino, Sonora. The puya chile used in…

Paletas de Agua de Coco y Limón

If there is one flavor I instantly think of when I think of my childhood it is the bright tartness of lemons (limes to you), with a hint of sweetness poking through a salty, smoky, spicy layer. My childhood had complicated and yet extremely simple tastes. Watermelon with salt and chile. Lemon if you want…

Yogurt and Cajeta Paletas

I can already tell this will be the summer of the cold and refreshing paleta. Not because I myself am suffering from the horrors of relentless summer heat, but in my sympathy for those that are. It’s a funny thing to have lived in the Arizona desert for years, it absolutely kills your tolerance for…

Pickled Jalapeños, Or How to Use Many Jars

Did I mention before I have a jar hoarding problem? I have a jar hoarding problem. Fortunately, I also have a jam and pickling problem, and a giving jams and pickles away problem, so things generally even out. The jar count for the last few months has been this: Pineapple marmalade: 3 8-oz jars Pineapple…

Cajeta – Goat Milk Caramel

The first time I sold a jar of cajeta I had the kind of cultural disconnect I hadn’t experienced in some time. The customer, after sampling every one of the products I had made and had for sale at the farmers market, discussing their history within Mexican cuisine and their exact ingredients, asked a very…