Atole de Pinole con Vainilla

It is not difficult to become hooked on pinole. It is not a food for those fearful of carbohydrates, but thankfully, I have never been one of those people. If its food group can be forgiven, it is an energy dense food used for centuries by in the American continent not just for survival in…

How To: Pinole from Scratch

Ready made pinole isn’t difficult to find, but making it from scratch is a rather enjoyable experience. Though blue corn is most popular for pinole, any dried corn suitable for popping can be used, no matter what the color. The steps for pinole are simple: toast and pop the corn, and grind to a fine powder. Sweeten…

Reading Material 01.22.16

Wilbur Scoville invented the way we measure hot peppers’ spiciness, Vox. It is the 151st birthday of Wilbur Scoville. Turns out his scale for measuring the heat of peppers had nothing to do with food at all. Supplements and Safety, Frontline, PBS. Watch a report on the lack of regulation in the vitamin and nutritional supplements industry….

Coricos Sonorenses – Sonoran Corn Cookies

Mexican pastry recipes are typically written in comically large quantities. A kilo of flour for everything. Half a kilo of lard. 100 empanadas or 500 cookies later, you’re done. The size of these recipes speak volumes of the Mexican love for baked goods. Thankfully, through the magic of the metric system, these recipes are easy…

More Sick Day Food: Atole de Camote

Phlegm and porridge are two of the most unfortunate words in the English language, yet such is my life at the moment. Spanish, in comparison, has such gentle sounding words as camote, for sweet potatoes. As soft as the tuber before it is cooked.

The Liebster Award

There’s nothing better than being recognized by a fellow blogger for having an entertaining/educational/cool/etc blog. Thank you A Girl With An Adventurous Fork for the Liebster Award! What is the Liebster Award? The Liebster Award is a new-comer award given by bloggers to other bloggers, it creates a great platform for new blogs to be discovered…

Sick Day Food: Atole de Pinole

Being at home sick means freedom from two things. The wearing of real clothes, and the chewing of food. I simply cannot chew food with a head full of sickness. So I turn to atole de pinole. Pinole consists of lightly toasted dry corn kernels, and ground to a fine powder. Most of the time, this…

How To: Empanadas

There’s nothing like a visual ‘how to’ to learn something new.

Watch this quick demon on folding an empanda, and finishing with a rope edge, or un repulge.

Empanadas de Cerveza – Beer Dough Empanadas

Grabbing a round aluminum tray, a pair of tongs and carefully selecting from the sugar topped, soft and flaky pastries on display is one of the great joys of visiting a Mexican pastry shop. Picking an empanada, thinking it is filled with pineapple, only to later realize it is pumpkin or apple, is one of…

Reading Material 01.08.16

A selection of this week’s readings: New Dietary Guidelines Urge Less Sugar for All and Less Protein for Boys and Men, NY Times. A brief look at the always disappointing Federal dietary guidelines. Eggs are in, excessive protein is out. I will continue to disregard these until school districts are no longer allowed to consider pizza…