Chepiche is whispy aromatic herb, also known as Pipicha, that is related to papaloquelite. The slender, grass-like plant grows wild. The cuisine of the Puebla and Oaxaca states in Mexico is heavily influenced by this herb. It is normally eaten raw with tlayudas, in tacos or tortas (sandwiches), and can be incorporated into sauces and […]
Cabrales is an artisanal blue cheese made with traditional methods in rural Asturias, Spain from pure, unpasteurized cow’s milk or a blended of goat and/or sheep milk, which produces an even stronger, spicier flavor. All of the milk used in the production of Cabrales comes exclusively from animals raised in the mountains of the Picos […]
Birria is a Mexican dish from the state of Jalisco. This spicy stew marries goat, mutton or beef with dried chiles, onion, garlic and seasonings. The dish is central to family celebrations and holidays across Mexico. My first birria experience involved a 3-foot-tall stew pot, the better part of a cow quarter, and an overnight […]
Criollo is a term that originally referred to Latin American people who were of full or near full Spanish descent, distinguishing them from the mestizo hodge-podge of the post-colonial populations of the Americas. However, over time, the word has taken on additional meanings, such as “local” or “home-grown”, as in the case of “comida criolla” […]
Caja de china is a cooking device used primarily for roasting pork. Literally translated as “Chinese box”, the insulated cooker employs centuries-old technology and can be thought of as and above ground and portable “pib” or cooking pit. Inside the box is a metal liner, a grate to hold a whole or half pig (or […]
Churros are a fried-dough pastry popularized in Spain and Portugal has become the go-to sweet treat anywhere these European explorers ventured including the Philippines, Latin America and Mexico. The doughy wands are extruded from a star-shaped die directly into the frying vat and manipulated by the churrero to form straight or curved pieces. The simple […]
Chipotle (tchee-POT-leh) is a smoke-dried ripe (red) jalapeno chile pepper used primarily in Mexican cuisine. Most chipotle chiles are produced in the state of Chihuahua including the popular variety known as a Morita. In central and southern Mexico, chipotle chiles are known as chile meco, chile ahumado, or típico. Chipotle can be purchased dried whole, […]
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.