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…

Tortillas de Manteca

There was a time in Mexico’s northern states when the use of rendered lamb and beef fat to make flour tortillas was as common as the use of pork lard. The fat of one animal is just as good as another, even if the taste may be slightly different. Tortillas made with tallow, manteca de…

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…

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…

Polvorones de Almendra – Spanish Almond Shortbread Cookies

Along with mantecados de limón, polvorones de almendra are one of the more popular cookies consumed in massive quantities during Christmas in Spain. These almond shortbread cookies are similar to a pecan sandie, though dryer and more crumbly in texture. Just as with the mantecados de limón, the flour for the polvorones is lightly toasted,…

BravoTV Blog Love: Snacks to Binge on While You Binge-Watch TV

Bravo thinks Stovetop Lard Popcorn goes perfectly with Aziz Ansari’s Master of None. I couldn’t agree more. Maybe you don’t keep lard in your kitchen? Time to stock up: It’s the perfect fat to use to cook insanely addictive popcorn on your stovetop, as Cucumbers and Limes discovers in this recipe—which also has you drizzle your popcorn with…

How To: Stovetop Lard Popcorn

I’m not on the chef Sean Brock ‘Southern Food is my everything‘ bandwagon, but I do appreciate what the man has to say about lard on a recent episode of The Splendid Table. One thing that’s a lot of fun to do is to flavor that lard during that process with maybe some hard herbs…

How To: Rendering Lard

Living in upstate New York has meant I can no longer be as lazy about satisfying my Mexican food needs as I was when living in Phoenix. There’s no 24-hour drive thru with really great horchata. No one selling tamales in the parking lots of bars and stores in the evening. Good tamales too. No food…