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 […]
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 […]
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 […]
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 […]
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 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’ 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 […]
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 […]
Tortilla soup / (Sopa azteca) This soup contains many ingredients that were a gift from Mexico to the world: tomatoes, chiles, avocado and corn in the form of tortillas. The recipe […]
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