Episode 105: Convent Food

Aren’t convents supposed to be austere, dull places? In Mexico, everything’s a little more colorful–including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty.

Episode 104: Tomatillos

Meet the tomatillo–this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and…

Pico de Gallo Salsa

There are countless versions of Pico de Gallo salsas.  Their trademark is having ingredients that are fresh rather than cooked, and diced and chopped rather than pureed.  This is the most common and well-known version. It is also incredibly colorful!

Chorizo

I grew up eating chorizo in Mexico, and I love it.  It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses. When I moved to the United States, more than a dozen years ago, I was thrilled to…

Beans: Black Beans

Beans are a crucial part of any Mexican meal, where the black bean is the most common bean used generally speaking. However, speaking regionally, it is favored in the Southern states and also in Veracruz.  In the northern areas of Mexico, the lighter colored beans such as the Pinto are more common, and in the center…

Episode 101: Quesadillas

Quesadillas–the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. If you can find the right cheese, that is… So, where do you find great Mexican cheeses in the US? If you can’t find Oaxaca Cheese or Manchego, what can you use instead? What about Monterey Jack or…