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Sotol and Fresca
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.
Full StoryCoffee in Copper Canyon
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 [...]
Full StoryA refreshing Sotol drink…Sotol Cooler
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 [...]
Full StorySotol and how to buy it…if you can find it.
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 [...]
Full StoryHarina Tortillas…how do they get them so thin?
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 [...]
Full StoryRajas idea…add corn!
I just love Mexican cooking. This morning on the Food Network, Marcella Valladolid cooked some rajas and she had a really good idea – include sweet corn (elotes). She prepped the peppers and cooked the dish just like we showed here on this blog – and how Christina Dimacali did on her show in Philly. [...]
Full StorySquash Blossoms…Flor de Calabacitas
“Flor de Calabacitas” or squash blossoms are commonly seen in the market and on the tables around the Copper Canyon area once the summer rains start – mainly during July and August. Usually the larger blossoms seen in this picture come from the typical larger squash – calabacita criolla – and are about 50 [...]
Full StoryThe First Blue Corn Express- Oct 2-9, 2010!
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 [...]
Full StoryAsado
Asado is this traditional meat dish through the Copper Canyon area which is made in a variety of ways. The meat can be pork or beef and the make up of the stuff can be from stew out to something like pulled pork. It can stand alone or be served with rice or be filling [...]
Full StoryHuitlacoche…don’t ask, just eat it!
This delicacy is really just corn smut- not exactly what one might consider fine cuisine. Yet in Chihuahua and through the Copper Canyon area, this black oozy stuff is served as a fine food. My first experience was in the home of friends in Chihuahua City. Our hosts beamed with pride as they served us [...]
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