ArchivesTag : The Blue Corn Express

Oven Pizza in Oaxaca

You expect good food in Oaxaca–the haunt of Rick Bayless and his team. What you may not expect is so many eateries that ere run by French and Italian folks who have become an important part of the culinary scene in Mexico. One such is Isabella at La Termita in San Agustinillo on the main […]

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Recipe for Pecan Soup

We were recemtly down in Copper Canyon with a train trip and had this soup. It is Pecan Soup with Chipotle and it is to die for. Click on that link and you will get the recipe from one of our other Copper Canyon sites. Here are some photos of the soup:  

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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 […]

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We go to Copper Canyon 2-3 times per month!

The Sierra Madre food is the focus of “The Blue Corn Express” and it is  local, unique and delicious. Wood stoves are common and local creations abound. Join us to explore this little known corner of the culinary world.

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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 […]

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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 […]

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Sotol and Fresca

I am a bit of a Fresca fan and this is a great use of both of both Fresca and Sotol. Combine 4-6oz of Fresca with 1-2 oz of a Sotol (likeDon Cuco Suave) and hit it with a squeeze of lime. Serve over ice…and perhaps with a splash of tonic water on a hot day.

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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 […]

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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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