ArchivesTag : Culinary trips to Mexico
Dinner 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 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 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 StoryCoffee 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 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 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 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 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 [...]
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