Barbacoa
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.
Entries by Jamie Kelly
Albariño
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.
Alubias
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.
Amuse-bouche
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.
Chocolate Clam
Chocolate clams (Almeja Chocolata in Spanish) are one of the largest West Coast bivalves–reaching up to six inches across. Its chocolate brown shell (thus the name) houses a sweet, meaty clam that is as beautiful to behold as it is delicious to eat. They are harvested along the Pacific side of Baja, throughout the Sea […]
Fond
Fond is a French term that refers to the browned bits and caramelized drippings of meat and vegetables that end up stuck to the pan after sautéing or roasting. Though it may look like a dishwasher’s headache, fond will impart rich, umami flavor into your dish or pan sauce when you deglaze the pan with […]
Epazote
Epazote is used from Mexico to Peru as a leaf vegetable, herb, and tea for its pungent flavor. Raw, it is very strong, even medicinal. But, when cooked in traditional preparations of black beans the flavor is outstanding and purported to lessen the gassy effects of legumes. Epazote is especially prevalent in Mexican cuisine and […]
Elote
In Mexico and many Mesoamerican countries, elote refers to corn on the cob as a common salty snack. The ears are seasoned with spices such as epazote and slathered with butter or mayonnaise, dusted with grated cheese and, in the case of Mexico, enhanced with chile powder, lemon juice, and salt. Corn removed from the […]
Sofrito
Sofrito is both a technique and a sauce made of sautéed ingredients that serves as a flavor foundation for many traditional Spanish, Mexican, and Latin American cuisines.
Tortilla ribeteada
Tortilla ribeteada is a way to prepare a tortilla for duty over fire.