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August 24, 2009

24 August 2009
12:00 PM ET on the Food Network, repeat. Show aired for the first time on August 15.

This I can say: Cooking with Paula couldn’t have been more fun! She is as scrumptious in person as she is on TV. I tried to make the tastiest menu and she topped it off with a fried ice cream! If you can, watch the show…


August 5, 2009
Paula Deen and Pati Jinich

As I delightfully accepted (jumping up and down) the invitation to come cook Mexican with Paula, I told her producer, we love her show at home. Not only does it make my boys want to jump into the kitchen but her accent completely cracks them up. That last bit made her producer burst in laughter. Patriz-z-zia, he said, her accent cracks them up?  What about yours?

Mine?

Sometimes we are the last ones to notice some of our most obvious traits and talents. Growing up in Mexico I used to think I was tall, then I moved to Texas.  After years of studying to become a political analyst, here I am, cooking my life away.

A couple months after the invitation to visit Paula, guess what started to happen?  Even my little gringo boys at home started cracking up at my accent too. “Mami, you don’t say feesh, you say fish, not like bee… you know, like dish.” Oh well… I am not tall, I am not a political analyst anymore and I do have an accent.

Accents included and all, visiting Paula’s kitchen in Savannah was some of the best fun I’ve ever had. Thinking about it makes me smile so wide, my eyes barely get the chance to see what’s in front of them. She is hilarious.

This I can say: I am amazed by Paula. She is as scrumptious, funny and generous in person as she is on screen. As real as real can get, and its even better live. I don’t know that many people who enjoy food as much as Paula. She just dives into it, the whole thing, the preparing, the cooking and the savoring. So before deciding the menu, I knew the food had to be as yummy as she is. Now that’s a challenge.

Continue reading The crunchiest and tastiest tacos for Paula Deen


July 10, 2009

No matter how hard we tried we just couldn’t stay dry.

A single step out of the plane and it all seemed part of a magical realism novel from Gabriel Garcí­a Márquez. In that hot, humid and tropical pueblo, every move was slowed down in a permanent mist, which made my clothes feel damp. Under the open sunny sky, that mist was shiny and full of light as it transformed the colors from the exotic overgrown plants, colorful houses and small streets. There were cute little insects, bees and hummingbirds moving all around. Wide chubby trees offered some shade, as people walked by with no hurry, wearing earth colored hats.

And everything, absolutely everything, was infused with the lusciously sweet aroma of vanilla.

No. I don’t do drugs.

This is a true description of a small town in the region of Totonacapan in the state of Veracruz, where vanilla originated and is still heavily grown. Also where my husband and I were invited to a wedding, more than a decade ago. And it was in that small pueblo, where I tasted the best horchata I have ever tried.

Continue reading We could all use a little Horchata…


June 3, 2009

I wish each day had ten more hours so I could tell you about so many dishes already.

This is how behind I feel in all I want to share: Six weeks ago our family came back from the Copper Canyon in Mexico. I took notes, pictures, short videos, interviewed cooks, planted myself in their kitchens until forcefully uprooted by my husband, and ate like a mad woman from any interesting sounding dish, which was practically everything (partly with the purpose to come and tell you all about it…).

Then we came home, and life got in the way… I took longer to launch this site because I wanted to add more sections. By the time it was ready, so many weeks had gone by, I was eager to share more recent food excursions from my kitchen.

Yesterday, these red tomatoes reminded me of my delayed purpose. They looked perfectly ripe to become the base for that Mexican Style Rice we ate at the Chepe train (formally known as the Chihuahua al Pací­fico). It was unbelievable. Not only how good it tasted, but where and how it is made, every day.

Continue reading Unforgettable Rice from El Chepe

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