Some of my least favorite things to be told by a complete stranger: You don’t look Mexican. You’re too tall to be Mexican. You don’t sound Mexican. Your accent is all wrong to be Mexican. You’re not brown enough to be Mexican. And so on. This happens all the time. Living in upstate New York…
Category: Recipes
Tamales de Jamaica, Granada y Piloncillo
There’s been a journey of months and miles back across the country from the backwoods of upstate New York back to the traffic, car break ins, searing sunlight and heat of the Phoenix desert. But I am glad for the move. Along with all the bad listed above comes the rich flavors of the city,…
Road Trip: Quintana Roo and Yucatan, Part 2
Cobá and Cenote Choo-Ha, Quintana Roo Spending the night at Cobá isn’t necessary for visiting the ruins, as the town is only a short drive away from Valladolid and from Tulum, but once I read the words ‘spider monkeys on the grounds,’ I couldn’t pass up spending the night at Hacienda Cobá. The…
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…
From the Old World: Empanada Gallega
Some days, making many individual empanadas simply will not do. Some days, the only thing to do is to roll the dough as big as you can and make an empanada gallega. A savory dish, these large round or rectangular Spanish empanadas are stuffed with a sofrito of tuna, or a beef picadillo. Having had…
The most important ingredient when making anything with harina de maíz, is not the flour itself, but the water. The most common mistake in using it, is in making too dry of a dough, resulting in overly lacy edges cracked edges and dense, chewy and flavorless tortillas. This is a mistake I’ve made myself, having…
The Nacho: An Ignacio By Any Other Name
The story is simple. One day, in 1943, in the border town of Piedras Negras, Coahuila, in a restaurant fortuitously placed near the border crossing, a group of American Army wives came in for cold beers and a greasy snack. Don Ignacio Anaya (nicknamed ‘Nacho’ as Ignacios tend to be), the manager at this restaurant,…
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…
