THE BLUE CORN EXPRESS…the premier culinary trip to Mexico’s majestic Copper Canyon
Andy’s Sotol #2
The Strawberry creation from Andy Borbely was only the beginning- his best was yet to come. This one is sure to be an award winner: Set up two rocks glasses on the bar Add ice to one glass as well as ½ oz Pernod In the second glass, add ½ teaspoon sugar ¼ oz BitterCube [...]
Full StoryAndy’s Sotol #1
Mixologist Andy Borbely at Seven Saints in Champaign, Illinois got excited last night when he took his first sip of Don Cuco Reposado Sotol. He and consultant Paul Simpson agreed that this fine spirit will live a good life just sipped or on the rocks. But soon Andy disappeared in the back and out came [...]
Full StoryOne of the best hamburgers I have ever had!
This guy Paco recently opened a cafe at the Pemex staion on the bypass in Nuevo Casas Grandes. I love his enchiladas, soups, etc. But by far one of the best is his hamburgers- the chili sauce on top is to die for! This one is going to be a regular stop on The Blue [...]
Full StoryApples in Mennonite country
One of the major crops in the Copper Canyon area comes from the Mennonite basin and the Cuauhtemoc area. The vast apple (as well as prunes, pears, etc) stretch as far as you can see and supply almost as many apples and juice as the Washington state areas. Here are some images of this incredible [...]
Full StoryDinner at Casa de Nopal
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 [...]
Full StoryThe Next Culinary Trip to Copper Canyon
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.
Full StoryAgua Chile at Titas
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 [...]
Full StoryNoritari and Chef Sol
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 [...]
Full StorySotol 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 [...]
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