Cooking Techniques

Crepes: Basic Recipe

Crepes can be found in Mexico in both sweet and savory forms. And oh how much they are loved. Inherited from the short reign of Maximilian and Carlota in the 1860s, French cuisine has had a big influence on Mexico’s kitchens. My sister Alisa, who is a French trained Mexican pastry chef, shared her favorite…

Ice Cream Makers

You can use almost anything to serve ice cream. We love ice cream so much around here that we have collected all sorts of ice cream scoops! Just as you can use many kinds of scoops to serve, there are many ways of making ice cream at home. The best part of making your own…

Vinaigrette: How to Emulsify

We’ve all heard that word here and there: “emulsify.” Why do we need to emulsify a vinaigrette? It is simple, emulsify is just a sophisticated word used for saying that you are making ingredients that would not naturally mix together, like water (or vinegar or wine or citrus juice) and oil, come together. And we…

Cajeta: Make it at Home

For years, I’ve managed to turn every Mexican vacation into a working trip. As soon as I touch Mexican soil, I set up interviews, plan research tours, library searches, cooking adventures, all the while trying to tweet and instagram. And facebook, pinterest and blog too… My appetite expands outrageously as if giving me a chance…

Puff Pastry: Basic Recipe

It’s true you can always buy frozen puff pastry at any grocery store. But, in less than the time it takes for the frozen puff pastry to thaw, you can make your own from scratch. I have a simple recipe I learned at L’Academie de Cuisine in Maryland, that is the one I turn to time…