Cooking with Clay: Tagines
Now wouldn't you think someone who cooks Morrocan food once or twice a year could get by with one, or even none? How many tagines does a person need? Apparently,...
The Rancho Gordo Blog
Cooking with Clay: Chamba
Chamba was my first unglazed clay that I fell in love with. It's from Colombia and I first saw it in Half Moon Bay at a great shop that has...
Cooking with Clay: San Marcos Tlapazola
I am a little nuts and plan to catalog my collection of clay cooking pieces. I have a lot and like all good hoarders, all I need is one more...
Fish Baked in Hierba Santa
Easy fish with Hoja Santa (a.k.a. Hierba Santa in Oaxaca and Acuyo in Veracruz). Line a cookie sheet with the leaves and top with trout. Squeeze juice from 6 key...
White Large Limas with Salsa Macha
I've mentioned how great this year's crop of Lima beans are and this was a wild and easy way to enjoy them. Start with a spoonful of Salsa Macha. There...
Cooking with Clay No.15: A Tamalera
I love all my clay pieces but now having used them for years, the unglazed, burnished thick and hearty pieces from Los Reyes Metzontla in Pueble are my favorites. I...
Back to Veracruz: Good Food in Tlacotalpan
About 2 hours south of the city of Veracruz you'll find the very charming town of Tlacotalpan. We arrived between seasons and it was deserted and hot. I asked when...
Beautiful, Delicious Veracruz
Veracruz is a port town in Mexico. It's historically important, having dealt with incoming conquerors and trades for centuries and it just feels different than the rest of Mexico. It's...
Prickly Pears and Tequila
This is an older post worth bringing around again, especially if you're looking for Christmas presents and have access to prickly pears. I planted my cactus about 2 years ago....
Hunting Heirloom Beans
(This is adapted from a guest blogger piece I did for Chronicle Books.) One of my favorite parts of Mexico is the Huasteca region. It goes from east to west...