Empanadas with Mole
One of the problems with making mole is that it's such a hassle, you want to make a lot. You freeze it, share it, do everything you can, and in...
The Rancho Gordo Blog
Black Calypsos with Pancetta and Sage, plus a little Slow Food Nation News
I had some pancetta from The Fatted Calf recently. What a treat to have access to such a great product. It reminded me of one of my favorite ways to...
Dia de Muertos in Guanajuato (and a wee bit of politics)
There's a popular book on Mexico out that starts out with the assumption that Mexicans are essentially different than Americans and in order to understand them, you need to assume...
Huevos Estilo Jalapa
Talk about having a good morning! This breakfast will put you in a good mood for the rest of the day. This recipe serves six but you can you can...
My Clever Chickens
The chicks that arrived in the mail this Spring have now come blossomed into a flock of very lovely ladies and one extremely lucky rooster, if you know what I...
Street of Beans
In Guanajuato, a lot of the pretty, painted talavera pottery comes from Dolores Hidalgo. For me, the thrill was the street that seemed almost dedicated to beans. Right in the...
Clay Bean Pots from San Felipe
The state of Guanajuato is in the center of Mexico and sadly, here in the states it's probably best known for the town of San Miguel de Allende, which has...
Shrimp and Bean Soup
In Mexico, I bought a copy of Patricia Quintana's new book on soup, Sopas. I'm always interested in what she's doing but this small book is one of her best....
Welcome Home
I just got back from a really fine time in the state of Guanajuato. The trip involved changing planes in LAX. Can I say this is one of the most...
American harvest Workshop 2007
Each year, Cakebread Cellars hosts the American Harvest Workshop. Chefs from around the world gather at the Cakebread "campus" for a boot-camp on food and wine pairing. The chefs are...
A Dessert with Prickly Pears
Not long ago, I lamented the lack of dessert recipes in my bag of tricks. But I'd forgotten a favorite using prickly pears (tunas) and Sambuca Romana from the book...
Potato Chips, Mexican-style
Most people would define Mexican cuisine by the use of corn and chiles but it's also the ever-present lime that makes modern Mexican food what it is. Recently, on a...