Home » Archives
In Honor of Barak Obama
Written on 31 Dec, 2008 at 18:28 in Uncategorized |
IN HONOR OF BARACK OBAMA 44TH PRESIDENT OF THE UNITED STATES AFRICAN INSPIRED MEXICAN DISHES JANUARY 20, 2009 CALDO DE CAMOTE Sweet potato soup garnished with crisply-fried pork tendrils 8.50 TAMAL DE CALABAZA Corn masa mixed with pumpkin and then filled with pork. Steamed in a banana leaf. 9.50 CHILE... (Continue reading)
New Year’s Menu 2008
Written on 31 Dec, 2008 at 13:10 in Weekly Specials |
NEW YEARS 2008 SOUP CALDO DE CANGREJO Intensely-flavored crab soup topped by a stuffed crab and cotija gougers 11.50 ANTOJITOS CLAYUDA DE HARINA Toasted thin flour tortilla topped with bay scallops and shrimp in a cilantro, almond, garlic and jalapeño sauce with shredded cheese... (Continue reading)
Tortillas
Written on 28 Dec, 2008 at 17:06 in Uncategorized |
Tortillas Article from the Oldways Table, Oldways Preservation Trust, http://www.oldwayspt.org/ Daily bread is a window on the soul. At least that’s true of Mexican tortillas. They were the people’s bread centuries before they received a Spanish name meaning “little round cakes.” Like... (Continue reading)
Mexican Education Foundation and masany.org
Written on 28 Dec, 2008 at 15:41 in Traditions & Culture |
While doing research for my new updated www.zarela.com web page, I discovered Angelo Cabrera and his work though Congressman Vann’s office in New York City and became painfully aware of the tremendous dropout rate and woefully low college graduation... (Continue reading)
The African Face of Veracruz
Written on 28 Dec, 2008 at 2:17 in Uncategorized |
In honor of Barak Obama’s Inauguration tomorrow we will feature specials of African-inspired Mexican dishes. You did not know htat there were Africans in Mexico? Read this article I wrote for the Los Angeles Times in 2001. When Hernan Cortes first... (Continue reading)
Preparing Dried Chiles
Written on 20 Dec, 2008 at 0:39 in Uncategorized |
Almost always, this simple procedure is the prelude to using dried chiles for my recipes. Very tiny chiles are toasted or blanched whole before cooking, and I have seen Oaxacan cooks fry larger chiles before soaking them, but... (Continue reading)
YouTube
Facebook
Twitter