Blue Corn Stories
Sotol…a visit to Don Cuco in Janos
The way we like to end our Copper Canyon tours is with a stop at the Don Cuco Sotol hacienda operated by Celso Jaques and family near Janos. Celso is a Chihuahua culture icon and this place and the heritage of their operation is a key part of the Chihuahua scene. I hope you enjoy [...]
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 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 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 [...]
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