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…

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…

Chileatole con Calabaza – Corn Porridge with Acorn Squash and Chile

Atoles are likely not for everyone. There is something strange about drinking corn dough, flavored with chocolate, coffee or fruits, and sweetened with piloncillo or brown sugar. Even having grown up with them, the strong corn flavor can be an acquired taste. Though they are mostly sweet in nature, the chileatole is the savory, and…

Corn Tamales

Tamales in my family, are always what can be only be referred to as ‘bien dados,’ a phrase with no literal translation but that can only mean large, chunky, well proportioned, will not leave you hungry. If you have to eat more than two or three of these tamales, they are decidedly not bien dados. Making…

Mexican Grilled Corn, Hold the Mayo

Mexican food is undeniably popular in the United States, yet this popularity irks me on occasion, brings a twitch to my eye and makes me wish it was perhaps just a little less popular. Why? Because unfortunately it is often the simplest of foods which are the most popular. Street tacos no bigger than two…