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Mexican cuisine is riding such a high wave these days.…
Recipes
Spring Onion and Tomato Soup with Melty Cheese Think of this soup as a cross between a rich, creamy tomato soup and an onion soup. Oh, and did I mention lots of melty cheese? 5 tablespoons unsalted butter1 tablespoon olive oil30 spring onions or 60 scallions ((about 8 bunches), white…
Recipes
Tacos Árabes Tacos Árabes (Puebla-Style Pork Tacos) are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. Thinly sliced pork is marinated in a lemony, oniony herbal marinade. Then the meat and onions are placed on (or in) pitas and topped with salsa. The final embellishment…
Recipes
Tahini Preparado This delicious tahini sauce is much like its Middle Eastern counterpart, with lime juice standing in for the lemon juice. 1/2 cup tahini1/2 cup freshly squeezed lime juice (or more to taste)1/2 cup water (or more as needed to thin out)1 tablespoon olive oil1 garlic clove (finely chopped)1/2…
Recipes
Salsa de Chipotle y Cacahuate This Salsa de Chipotle y Cacahuate (Chipotle Peanut Salsa) feels luxurious in the mouth, thick and velvety, crunchy and substantial, with a smoky, spicy, nutty flavor. Plus, it’s easy and quick to make. 1 pound tomatoes ((see note))2 garlic cloves (unpeeled)1/4 large white onion (cut…
Recipes
Mashed Sweet Potatoes with Caramelized Pineapple Dulce de camote, candied sweet potatoes mashed with fruit and topped with toasted nuts, is a cherished dish throughout Mexico, eaten for breakfast with coffee and for dessert. 4 pounds sweet potatoes (scrubbed)1 medium-to-large pineapple (peeled, cored, and diced, with its juice)3/4 cup packed…