ArchivesTag : Dave Hensleigh

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 […]

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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 […]

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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 […]

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Rajas 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. […]

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Asado

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 […]

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Huitlacoche…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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Pico…the always present side dish

People go nuts over the food in the Sierra Madres. One of my faves is the simple pico. I think the key is the fresh ingredients. Like real tomatos and peppers: The stuff is really simple…just fresh peppers, tomatos, cilantro, garlic,  and onions. Then sometimes there is radish or cukes or whatever thrown in. I […]

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Arroz 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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Rick 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 […]

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Diana 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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