I wrote this article a long time I go and somehow I don’t think I posted it so here it is. If I did post it, take another read. It ‘s sweet. Glistening by the light of a single... (Continue reading)
COFFEE CRUNCH CAKE Every Christmas, I make this spectacular cake that I learned to make from Jack Lirio, a San Francisco cooking teacher in 1976. Jack’s eccentric book, Cooking with Jack Lirio, (William Morrow & Co. 1982) is out-of-print so... (Continue reading)
(Mexico City/CentralMexico) Ingredients: 3 tablespoons lard or vegetable oil l medium onion sliced in thin half-moons (about l cup) 2 medium cloves garlic, minced 3 poblano, Anaheim, or California long green chiles, roasted, peeled, and seeded by directions on, diced... (Continue reading)
My personal memories of the Christmas season are probably different from those of southern Mexicans, for we had many Americanized customs in the north. The whole thing came back to me vividly a couple of years... (Continue reading)
Recipe: Food from my Heart I can somewhat live with commercial corn tortillas. They are essential for crispy flautas and chips and some producers are now making special tortillas for soft-shell tacos. But commercial flour... (Continue reading)
This text was taken from several parts in Food from my Heart that I had reprinted by amazon and a kindle edition will soon be ready. Before I knew better I used to open this... (Continue reading)
POBLANOS RELLENOS (Stuffed Poblano Chiles) One of the crowning glories of Mexican cuisine is chiles en nogada, which hail from the state of Puebla. To make this famous dish, poblano chiles are... (Continue reading)
December 12 is the feast of Our Lady of Guadalupe. The festivities begin around midnight with a serenade by groups of mariachis and other singers that is kicked off with Las Mananitas, the Mexican birthday song. The Virgin of Guadalupe has... (Continue reading)