Recently we enjoyed a typical Chihuahua dinner of norteño food at Casa de Nopal in Casas Grandes. There were several special guests there: Richard Fisher, Copper Canyon photographer, explorer, and author of Copper Canyon, Mexico. Also Patrocinio Lopez, the premier violin maker in Copper Canyon was there as well as three of his daughters. And [...]
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Its coming up April 30 – May 8 and this one should be really fun. We plan to include the little village of Temoris as well as the Casas Grandes area- the home of many delicious foods and the amazing Mata Ortiz pottery. Check the itinerary here.
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I have blogged before about this incredible dish we often enjoy at the bottom of Copper Canyon at Titas place in the little town of Urique. Usually this place is known for its colorful history. More currently it is famous for being the home of the Copper Canyon ultra- marathon, 54 miles of grueling trail [...]
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The recent culinary trip to Copper Canyon on the train was the first of its kind and a raging success. We experienced the rugged and hearty ranch food in the mountains, the tasty seacoast creations in El Fuerte, the unique cheesy creations of the Mennonites- AND the creative and warm hospitality of Chef Sol at [...]
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I am a bit of a Fresca fan and this is a great use of both of both Fresca and Sotol. Combine 4-6oz of Fresca with 1-2 oz of a Sotol (likeDon Cuco Suave) and hit it with a squeeze of lime. Serve over ice…and perhaps with a splash of tonic water on a hot day.
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I was at Noritari, a delightful wooded lodge high in the Sierra Madres, with Alfredo Murillo recently. We were doing some last minute scouting for the upcoming first ever culinary trip to Copper Canyon, “The Blue Corn Express”. Chef Sol at Noritari pulled out all the stops, serving us amaranth seed soup with squash blossoms [...]
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These warm September evenings are perfect for a fresh new cooler type drink. My wife and enjoyed this one that I created last night as we sat in our back yard with the evening creeping in. Here are the ingredients: – one oz sotol – I used Don Coco “Suave” – it is a bit [...]
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Sotol is much like tequila, but I think smoother overall – in particular it lacks the aftertaste of some tequilas. Another difference I have noticed is that there is no hangover. A note on sotol brands: this stuff is hard to find in US stores. You can by it on our journeys and the import [...]
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I have seen this done in homes, on roadsides, and in little roadhouse eateries on this one near Janos. It looks easy when you see it done. However to keep those thin little deals to keep from rolling up on the roller is a trick…a pressure and timing trick. Watch this video closely to see [...]
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I was in the little town of Urique again last month and we enjoyed some of this cold shrimp soup there at Titas called “agua chile”. I watched as they prepped it and Tita gave me this recipe: Put in the metate some black pepper, 1/2 garlic, wild oregano, 3 little chiles, and then what she [...]
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These warm September evenings are perfect for a fresh new cooler type drink. My wife and enjoyed this one that I created last night as we sat in our back yard with the evening creeping in. Here are the ingredients: – one oz sotol – I used Don Coco “Suave” – it is a bit [...]
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This last week, Christine Dimacali of Clean Your Plate in Philadelphia called me about a post I had done on a delightful veggie dish from Copper Canyon called Rajas con Crema. She was prepping for a Cinco de Mayo show and wanted to get some insights from the Mexico on this authentic dish. What ensued [...]
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The Blue Corn Express Culinary Trip An Authentic Copper Canyon train trip with a huge taste of the delicious Norteño foods October 2-9, 2010 The incredible train experience in Copper Canyon plus much more– <<click here for itinerary…or call Dave today at 217.369.9897 for info. · Many food treats and experiences including an [...]
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