Tomatillos (& the Best Salsa Verde in the World!)
Tomatillos, known as tomates in México, are one of the primary ingredients in salsa verde. I love this salsa on simple quesadillas, the Mexican version of a grilled cheese sandwich. Enchiladas […]
Tag Archives: cilantro
Salsa Cruda
Salsa cruda is red, white and green, just like a Mexican flag. In a molcajete grind three serrano chiles (minus seeds) two cloves of garlic a pinch of orégano, salt and pepper […]
Cilantro Pesto on Oysters with a Wedge of Lemon
This Mexican-influenced pesto is particularly delicious on baked oysters and bbq salmon as well as pasta. If you have a ton of left-over cilantro from some dish, here is what […]
World Spices Cooking Class 1: a Cambodian Appetizer
My first ‘World Spices’ cooking class started with ‘Tofu in Curried Coconut Milk’ from Cambodia. I was in Cambodia for a couple of weeks in 2007, but looking through my journal […]
Chiles Capones, an Appetizer from the Central Region of Mexico
Chiles capones served on a creamy tomato salsa and drizzled with cream. I have never had anything quite like them before, and they were my favourite dish of this Mexican […]
Coctel de camarones ‘Acapulco’ – Shrimp cocktail Acapulco-style
Coctel de camarones ‘Acapulco’ was the fave dish from my class on the cooking of Oaxaca/Guerrero regions of Mexico. I could just imagine eating this while lounging under a palapa […]
Mexican cooking from the Yucatán
Our first class on Mexican cooking focused on the Mayan cuisine of the Yucatán Peninsula. The key ingredients of this region are corn, habanero chiles and tomatoes (gifts from Mexico […]
