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Lard - Fatback or Leaf
Lard is coming back into use, but not hydrogenated mass produced lard. Rather lard from pasture raised animals. Easy to render, pure high quality lard is a secret weapon in preparing Mexican food and a return to an authentic ingredient that will make your food memorable for its deliciousness.
Low-Carb and Sustainable Beans
An introduction to a lesser known marvel of an ancient bean, the tepary. Get to know this bean by way of a classic bean dish from Mexico's northern frontier. A dish known for its richness and generous use of dairy, "frijoles maneados".
Masa Tamales - Basic Tamale Dough
Tamale recipes vary throughout Mexico, reflections of different regions and tastes, but the common point will be in the “masa” or dough. A fluffy and flavorful batter is essential to delicious tamales. As we enter tamale season, we have a primer on the substance of a tamale, the dough.
Mexican Chicken Broth
Mexican food is based on layers of flavor. A basic flavor is the simple umami of homemade chicken broth, from a flavorful chicken. If making and freezing homemade stock isn't already part of your chicken routine, now is a good time to start with this super easy method.
Mexican Cocktail - Michelada
Celebrate the change of seasons in September or Mexico's independence day with a classic Mexican cocktail. Instead of the ubiquitous margarita, introduce the savory michelada at your next event. It's also a cocktail equally delicious served in its non-alcoholic version and no fuss to make. ˇSalud!
Mexican Egg Nog - Rompope
Festive for the holidays, but completely drinkable all year round, Mexico's version of egg nog has its roots -- like so many sweet delights -- in the convent kitchens of Puebla. There's no cream, but its rich yellow hue speaks to the many yolks required to make a batch. It's unique and exquisite.
Mexican Food Newsletter
The Mexican food newsletter guides your travel on the road of culinary adventure. Explore foods, simple or elaborate, exotic or familiar, and always delicious
Molcajete - Mexican Mortar and Pestle
The best Mexican food expresses flavor through layering. The molcajete is the most basic tool used to achieve complexly flavored food. Among Mexican cooks molcajetes are prized for the flavor fingerprint each cook's molcajete represents.
Nopales - Cactus Paddles
Cooking with cactus may be daunting to cooks because of its prickly nature, but the leaves, or paddles, of the prickly pear cactus are an ancient food that still delivers loads of potential to cooks, it's versatile and delicious.This article offers the basics for cleaning and preparing nopales.
Orange Almond Cake and Red Chile Chocolate Glaze
Spanish Jews fleeing the Inquisition arrived in Mexico in the early 1500's. This recipe owes its origins to the Jews of Spain. The almond and orange flavor combination is southern Spain, but when it meets New World ingredients, chocolate, vanilla and red chile, the result is historic and delicious.
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