Partner Chefs
Andy’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 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 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 StoryChristine 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 StoryIntroducing “The Blue Corn Express”
“The Blue Corn Express” An introduction for our partner chefs. Our team: The Copper Canyon experts from Authentic Copper Canyon (including our Mexican partners) will be your guides and facilitators. The classes in Chihuahua City and along the train line: There is great flexibilty in what kind of class offerings we have- depending [...]
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