Bacanora Meets Hibiscus – Bacanora con Jamaica

If you’re not familiar with bacanora – who am I kidding, you probably aren’t – I’ll give the short description. Bacanora is mezcal’s obscure northern cousin, or one of the many little known liquors of Mexico, one only now receiving attention as tequila has ceded some room in the spotlight. Hailing from the state of Sonora, and the…

Costillas de Res con Chile y Jamaica – Short Ribs with Chile and Hibiscus

Hibiscus flowers are not used only for beverages in Mexico, also being eaten in savory crunchy tacos, mixed with potatoes, chiles and occasionally cheese. Using the flowers in this way isn’t surprising at all once the very meaty texture of the rehydrated flower is experienced. This recipe takes advantage of the leftover flowers from a…

Agua de Jamaica and Hibiscus Syrup

Hot hibiscus beverages are one of those things I can’t accept. Hibiscus has a sharp tart flavor which is wonderful cold, but warm, it feels like a molten acid wash exposing a fresh layer to my insides. I exaggerate, as usual, but this weightless flower contains a strong tart flavor. Only a small amount is needed to…