As we returned from our 10 day vacation to Mexico this December and walked out of the Dulles airport, I felt my bones freeze. Say what? I told my husband, I think I am turning around and catching the next flight back to Mexico.
Now we are home, with the heating so high it seems we moved to the Equator. And I admit that the cold and especially the snow, which I am watching right this minute through my kitchen window starting to magically fall from the night sky, is one of the things I love about living in the Eastern United States. We can experience the full change of seasons.
Continue reading Comfort me with Café de Olla (or Coffee from the Pot)
Comfort me with Café de Olla (or Coffee from the Pot)
Piloncillo is the rawest form of sugar cane. The same thing as cane juice but in a solid form. It typically comes in a block, with the shape of a cone, square or round.
It can be substituted for brown sugar. However, the flavor of piloncillo is more rustic. Reminds me of foods eaten in small villages or pueblos, it is homey. It adds that extra “something”, be it depth, color, aroma, that is hard to define but amazing to taste.
Continue reading Piloncillo
Our friends Tamara and Sean are crazy foodies and fans of the richness and versatility of chilies. So after receiving the invitation to join them next week for their Thanksgiving feast, I started playing with options on what to bring; with chilies of course.
This is one of the things I came up with and can’t wait for them to try: creamy and soft sweet potatoes bathed in a buttery orange-piloncillo syrup sprinkled, with toasted chile de arbol. How good are they? That fork in the picture I just shot accounts for my third consecutive serving today. How easy are they to make? Read below…
Continue reading Sweet potatoes with orange-piloncillo syrup and chile de árbol
During the years I’ve been teaching at the Mexican Cultural Institute I’ve been hesitant to demonstrate and serve Chiles en Nogada. There are many reasons…
First, one of my goals has been to open a window into the world of Mexican cooking in an accessible way. I’ve introduced basic ingredients and dishes along with bits of their history, fun facts, cooking methods and new spins, so people can become familiar with this cuisine and feel empowered to play with its basics in their own kitchens.
No sense in teaching how to make something incredibly complex with tons of new ingredients, which can be quite overwhelming, right?
Continue reading OK… Chiles in Nogada, at last!