Veggies- verduras

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 […]

Full Story

Rajas 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 Story

Squash 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 Story

Huitlacoche…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 […]

Full Story

Pico…the always present side dish

People go nuts over the food in the Sierra Madres. One of my faves is the simple pico. I think the key is the fresh ingredients. Like real tomatos and peppers: The stuff is really simple…just fresh peppers, tomatos, cilantro, garlic,  and onions. Then sometimes there is radish or cukes or whatever thrown in. I […]

Full Story

Radishes…rabanos are a staple in Copper Canyon

   

Full Story

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 […]

Full Story

Rick Bayless Advice on Avacados

Rick’s book, “Mexico, One Plate at a Time’” has a very helpful section on avacados: 1.What types to use…California or Haas are best, and be sure they are ripe. 2.Good stuff on gualcamole flavoring…like how to work with avacados in guacamole and other basics 3. Keeping guacamole without overdoing the lime…thanks for the pointers, Rick! We enjoyed […]

Full Story

Christine Dimacali on Channel 10, Philly

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 […]

Full Story

Rick Bayless Advice on Avacados

Rick’s book, “Mexico, One Plate at a Time’” has a very helpful section on avacados (aguacates): 1.What types to use…California or Haas are best, and be sure they are ripe. 2.Good stuff on gualcamole flavoring 3. Keeping guacamole without overdoing the lime…thanks Rick! We enjoyed this guac and veggies with tacos at “Mi Casitas” (a […]

Full Story