Home » Archives
Herbs for Mole Verde and Pepian
Preparations for tomorrow’s Mexican Cooking Live with Zarela have been intense but fun. I spent hours on the telephone with Dell and Time Warner upgrading my service to get sufficient bandwidh to broadcast a clear picture. Dell had... (Continue reading)
Food is Art: August 7 Sue Torres of Suenos Restaurant takes you on a tour of the greenmarket followed by cooking class
Written on 24 Jul, 2010 at 0:18 in Events, Past Events |
Food is Art is The Mexican Cultural Institute of New York first is first culinary program, Food is Art, a series of cooking classes, lectures, and other activities designed to commemorate the bicentennial year of Mexican independence. It has been... (Continue reading)
Mole Verde (Green Mole)
Written on 6 Jun, 2010 at 23:18 in Cooking & Other Sauces, Recipes |
For those who attended my class at the Gourmet Latino Festival, here is the recipe f or mole verde. We will be serving it this week along with 6 other moles from the state of Oaxaca. Thank you for yoru... (Continue reading)
Epazote
Written on 7 Feb, 2009 at 13:35 in Ingredients |
Epazote (Chenopodium ambrosioides) is an aromatic perennial herb with an assertive, somewhat bitter taste. It grows wild in many parts of the United States — even Central Park, New York — and has various English names of which my favorite... (Continue reading)
YouTube
Facebook
Twitter