Home » Archives
Pico de Gallo and Tomatillo Salsa from Zarela Restaurant
Written on 20 Dec, 2013 at 13:30 in Videos |
Table sauces and how to cook with them…... (Continue reading)
Salsa Verde con Aguacate
Written on 7 Mar, 2013 at 18:00 in Cooking & Other Sauces, Naturally Light Mexican Food, Recipes, Sauces, Veracruz |
Salsa Verde con Aguacate Green Sauce with Avocado (Recipe: Zarela’s Veracruz, Houghton Mifflin, 2001 The original recipe called for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the... (Continue reading)
What is the best sauce for a barbacoa?
Photo by Laurie Smith A reader asks in Spanish cual es la mejor salsa para una barbacoa casera? (What is the best sauce for a home-made barbacoa (slow-cooked marinated meat usually cooked in a hole in the ground?) There... (Continue reading)
Griddle-roasting Chiles and Vegetables
Photo by Laurie Smith www.lauriesmithphotos.com Many Mexican recipes contain either fresh or dried chiles and each one specifies how you should work with them. Fresh chiles are sometimes simply cut up, in other cases you will be asked to boil... (Continue reading)
Chile Limon
Written on 18 Mar, 2009 at 0:04 in Ingredients |
Mexicans will eat anything with lime and chile –mangoes, potato chips, popcorn, jicama, apples, oranges, even persimmons and the famous esquites (corn kernels)–you name it. It is an addictive combination that originally consisted of squeezing a lime on whatever you... (Continue reading)
YouTube
Facebook
Twitter