ArchivesTag : Copper Canyon Train Trips
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 StoryAgua 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 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 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 StoryHuitlacoche…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 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 [...]
Full StoryRick 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 StoryDiana Kennedy’s Orange Flan
Here is the Diana Kennedy recipe for this wonderful dessert. First melt 1/2 cup sugar on a slow heat to caramel and coat the bottom of the mold or pan. My dish was too big so I got a smaller square one at IKEA- much better. Set the oven to 350. Coat the bottom of [...]
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