Salsa X-Ni-Pek
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Salsa-x-ni-pek means “hot as a dog’s nose”. i.e., make sure you have a Michelada at hand while you’re eating!
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Jicama Sticks
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The combination of lime, salt and chili finds its way into lots of Mexican recipes. There’s even a great condiment powder called Tajin; sprinkle it on most anything for an instant kick.
Read MoreTortilla con Chorizo y Papas
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A tortilla in the Spanish sense – basically, an omelette (to the French) or frittata (Italian). Fried chorizo sausage and potatoes combine for a robust, classic flavor.
Read MoreCamerones Enchipotlados
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That is, Shrimp in Chipotle Sauce - a terrifically flavorful dish, originating in Veracruz. This recipe is adapted from Diana Kennedy’s wonderful and very instructive book, The Art of Mexican Cooking.
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Primavera
/I’ve noticed, re-reading our past entries, that we’ve taken up a fair amount of space complaining about the weather. Well, we’re finally post-vernal equinox – there’s a (literal) light at the end of this winter, and from now on we’ll focus on celebrating the fabulous seasonal food that is soon to arrive.
Although, it is still pretty raw, snowing (yep!) and muddy out there…
Read MoreFresh Pea Soup
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Nothing like its distant relative (ham and split-pea), this soup celebrates the quintessentially springtime flavor of fresh-picked peas.
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