The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. This recipe comes from the Oaxacan menu of my UBC Mexican cooking […]
The best food I had in Puebla, Mexico. Cemitas. At the restaurant Sabor a Puebla (Taste of Puebla) we tried Cemitas, a torta (sandwich) of the gods, a regional treat from […]
The rich spicy mole sauces of Mexico are perfect for strong-tasting meats such as the dark meat from a left-over turkey, and a great way to extend a festive dinner. We […]
This menu is from my Mexican cooking class featuring the foods of the state of Puebla, situated in east-central Mexico. Anyone or anything from Puebla is known as ‘poblano‘, and that […]
Mexican food from state of Oaxaca, the land of the 7 moles. Moles are the super-rich chile-based sauces and in my Mexican cooking class we made two of the seven […]
The entrée of our menu from Veracruz was ‘Huatape Veracruzana con Camarones’. Traditionally, special large sweet prawns are used in this dish, and Chef Rossana felt that the BC spot […]
I want to thank Albatz for their gracious invitation to guest blog on their blog, or as I like to call it: double-blogging. Al(&)Batz have been fans of the great […]
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