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Cooking & Other Sauces

Beets vinaigette (Betabeles en Vinaigreta)

Beets vinaigette (Betabeles en Vinaigreta)

  This is one of the most flavorful and beautiful salads imaginable if you follow a few guidelines. First of all, it is important to oven-roast the beets for maximum sweetness. The will never be the same if boiled.  The…

Tablecloth Stainer Sauce (Manchamanteles)

Tablecloth Stainer Sauce (Manchamanteles)

                                                                                                                     Photo by Michael Sofronski.www.michaelsofronski.com. This is the first homemade main-dish sauce that I ever ate from the southern Mexico state of Chiapas. It changed my whole perception of Mexican food. I was amazed at the combination of flavors–rich, tart,…

Pomegranate Salsa/Salad

Pomegranate Salsa/Salad

  Pico de Gallo de Granada was the name given by the Reforma newspaper in Mexico City to this wonderfully fresh and lively a salad. (In the north of Mexico and in some parts of the US, pico de gallo…

My Favorite Mexican Dinner Menu

My Favorite Mexican Dinner Menu

Welcoming guests into my home and introducing them  to my food fills me with joy.  It is not the fleeting moment of the meal but organizing everything for the perfect party that extends the pleasure.  Planning the menu can take…

Fried Plantain Chips with Peanut Sauce.

Fried Plantain Chips with Peanut Sauce.

  Mariquitas Deep-Fried Green Plantain Chips These irresistible golden chips are a favorite snack in all Afro-Caribbean communities.  They don’t have a long or even a short pre-Columbian pedigree in the New World –- oil came from Europe and plantains…

Oaxaca “Burned”  Mole Chichilo

Oaxaca “Burned” Mole Chichilo

Photo by Pedro Luis de Aguinaga   This is one of the “seven moles” of Oaxaca — less rich and elaborate than a mole negro, but with a more complex intensity than some of the family.  The thickening comes from…

Cooking with Salsa – Three Recipes

Cooking with Salsa – Three Recipes

If you have ever been to one of my cooking classes, you know that I like to work with building blocks.  In other words, I take a basic recipe , such as salsa or pico de gallo, and use it…

Sugar Snap peas cooked with salsa

Sugar Snap peas cooked with salsa

    This is another dish well remembered from childhood — we ate a lot of good vegetable dishes at the ranch! The beans must be tossed very quickly with the sauce   It’s a good way of using leftover Pico…

Chipotle or Morita Chile Paste – Pasta de Chile Seco

Chipotle or Morita Chile Paste – Pasta de Chile Seco

Pasta de Chile Seco Zarela’s Veracruz, Houghton Mifflin, 2001 Don’t let the sweet, seductive, smoky smell of Salsa de Chile Seco, a powerful hotter-than-hell condiment,that  appears on many Veracruzan tables in different versions.  Veracruzan chipotles sing with flavor not always…