ArchivesTag : Authentic Copper Canyon

Our next culinary trips to Copper Canyon

The Blue Corn Express We call this premier culinary trip in Copper Canyon “The Blue Corn Express”. The idea was born 4 years ago on the Copper Canyon train as I was daydreaming about all the tremendous food experiences I had up and down the train line. It occurred to me that foodies travel the […]

Full Story

Tequila has delicious cousins in Chihuahua

Tequila is king- except in Chihuahua Certainly the product of Blue Agave is the most famous of the Mexican spirits. And it is assumed to be the only or the best of the Mexican distillates. But this is far from true. Recently some other ones are appearing in the United States and placing quite well […]

Full Story

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 Story

The 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 Story

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 […]

Full Story

Noritari 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 Story

Coffee 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 […]

Full Story

A refreshing Sotol drink…Sotol Cooler

These warm September evenings are perfect for a fresh new cooler type drink. My wife and enjoyed this one that I created last night as we sat in our back yard with the evening creeping in. Here are the ingredients: – one oz sotol – I used Don Coco “Suave” – it is a bit […]

Full Story

Sotol 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 Story

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 […]

Full Story