Main Dishes

Stuffed Peppers

Zarela Martinez is one of the classic Chihuahua chefs and is of course the founder of the well known New York eatery, “Zarela”. She is a champion of Norteno food and of Chihuahua culture. Her recipes regularly feature cream, nuts, veggies of all kinds- the staples of northern Mexico cuisine. Her site is one of […]

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Agua 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 […]

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Harina 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 […]

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Asado

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 […]

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Arroz Blanco

  You can make this with just about anything in it…my starting point is with James Peyton’s Arroz Blanco I. I have had this many times in many forms in the Sierra Madres- never too spicy- just as a side dish. Anyway, I start with oil in a flat pan and chop up some onion […]

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Harina Tortillas and Heat

The northern areas are where the harina tortillas originated (the yellow corn ones are Aztec in origin and are preferred in other areas). In Chihuahua they tend to be a bit smaller and thicker. In Sinaloa they are larger and thinner. There is a trick to getting them rolled out thin…I have watched novices there […]

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Agua Chile

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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Birria

This soup is a staple in the small towns especially to the west. Wiki points out that it was originally from Jalsico and is popular in the markets in Guadalajara- wherever it came from, they love it in Temoris and El Fuerte and I do too! The basis of the soup is the meat and […]

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