Forget Swdish meatballs! These spicy, smpky meatballs are always a favorite when I cater a party. Chipotle chiles are one of my favorite flavors in Mexican cooking and this tomato-chipotle sauce is versatile and almost addictive. I use it to... (Continue reading)
Like cooking, singing is my therapy. I do both when I’m happy, when I’m blue, to relax when I am anxious, to forget things that are bothering me but I can’t do anything about. When I cook, I’m making an... (Continue reading)
A reader recently wrote, referring to my comments that I had only eaten on the street or in homes during my recent trip to Guadalajara, said that she knew no one in there so eating at someone’s home was probably... (Continue reading)
No matter where I go in the world, my first stop is always at the market. A visit there tells me much about the place–what there is to eat, the local arts and crafts, and the general personality of the... (Continue reading)
I used to think pozole was THE characteristic dish of the state of Jalisco and that may be so but tortas ahogadas reign in Guadalajara, the capital. People can almost come to blow when discussing this cold or hot sandwich... (Continue reading)
I arrived in Guadalajara for my bus man’s holiday in dramatic fashion — in a wheel chair, my leg in an air cast propped up on my computer bag, my only addiction being the need to stay connected at all... (Continue reading)
Prompted by my upcoming trip to Guadalajara where I’ll be revisiting old haunts and seeing my university mates, I started thinking how I got to Guadalajara from El Paso, Texas in the first place. Having graduated in the... (Continue reading)