ArchivesTag : Copper Canyon Culinary Trip
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 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 StoryThe 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 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 StoryA 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 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 StoryAsado
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 [...]
Full StoryArroz 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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