Chilorio for Cinco de Mayo!

Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had to be there.  If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself.  Just say the magic words and a get together would…

Molinillo

The molinillo is a traditional Mexican kitchen utensil, that has been used for centuries to make froth in hot chocolate. It is made of a single piece of wood. The top part, typically thick and round, has decorations and indentations. A number of loose, movable rings follow. Lastly a round handle that is soft and…

Enfrijoladas

Filling and tasty, Enfrijoladas wrap some of the main flavors and textures from Mexico’s cuisine in their fold. The soft corn tortillas, that you can make or buy ready made at the stores (if you buy them, go for the unrefrigerated ones). The rich, straightforward and creamy seasoned bean puree, which also goes by frijoles colados, in which they are dipped in and smothered everywhere…

Beans: Pinto Beans

My personal favorite bean, they are lighter in color, creamier in texture and softer than black beans.  In Northern states, the pinto is the most popular bean. In Sinaloa they cook them with onion, garlic, tomato and the serrano chile, those four ingredients that are the basis for many Mexican dishes. There is also a…

Chilaca Chile

The chilacas, similar to the American Anaheim, are long, thin chiles, that sometimes twist and have a shinny light green color. Their heat goes from mild to mildly hot, but they are never very spicy. Chilacas are very meaty and are used many times as a vegetable. Most times charred, peeled, and seeded, like the…