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Sunday December 17 2017

Food & Wine
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A Perfect Margarita-Keep it Pure and Simple

Living in México for half the year, I have become an expert in drinking and thinking about margaritas — the wildly popular cocktail, perfect for tropical nights and days aren't bad either. So, I feel it a righteous cause to tell you how to make the perfect margarita, even though commercial interests will try to sell you variations and short c...

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Cooking in Puerto Escondido: Fish and Fruit from Mexico’s Tropics

Two of the biggest buzzwords in today’s media-dominated culinary world are “fresh” and “local,” and on a recent visit to Mexico’s southern Pacific coast, we found the food to be both. Taking advantage of the region’s abundant fresh ingredients, we shopped, cooked and ate our way through the beach town of Puerto Escondido. We had t...

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Margarita, the Heavenly Drink

It might surprise you to learn that the margarita cocktail is now the most popular cocktail in the United States—over a billion enjoyed each year in the United States alone. One of the reasons why it is so popular is because it tastes great and is easy to make. “Tastes great?” Is that a reason to drink something? Well, Y...

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Dining Overview in Oaxaca: Part 2

To continue with our story on eating in Oaxaca (a few months back), I will now provide you some reviews to the top restaurants in town. El Tigre Owners Hilarino and Sara pray for the day electricity arrives at their combined roadside eatery and mezcal factory. But for the rest of us, it can’t get any more authentic, rural and good! ...

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Stuffed Avocado with cooked Chicharron

Ingredients: • ½ Avocado • Cooked “Chicharron Prensado” • Refried beans • Fresh grated cheese Chicharron Prensado (Ingredients) • 18 oz. Pork “Chicharron” • 1 Tomato • 6 Serrano Peppers • 1 cube of “Consomate” or “Chicken flavor Bouillon” Procedure: 1. Wash the peppers and tomato. Roast...

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Olé to Mole: Recipes and More

Some sauces are synonymous with their countries of origin – béarnaise from France, tomato-y Italian marinara, and intriguing curry of India. In Mexico, it’s mole (MOH-le), and Oaxaca is where it has achieved perfection. Legend has it that in the late 17th century a nun in Puebla, near Mexico City, wanted to honor the Viceroy for building a ...

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Production of Pulque in Matatlan Oaxaca …A Family Tradition

It’s still dark when Abraham Cortés García is in his field on the outskirts of Matatlán, harvesting aguamiel, the “honey water” used to produce pulque (POOL – kay), the naturally fermented drink. He usually awakens at 5 a.m., and either walks to el campo on his own, or en route stops by son Lorenzo’s homestead to ask him to come along...

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Arroz Poblano: How to Prepare

INGREDIENTS (1 serving): Sliced Poblano Pepper 2 tbsp Cooked Rice 1 serving Corn Kernels 14 oz. (400 gr.) “Flor de Cal 7 oz. (200 gr.) Finely Chopped “Epazote” 1 branch Milk 2 cups Sour cream ½ cup Chicken soup 4 cups Butter 1...

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Chile Relleno: How to Prepare

Ancho Pepper (Not always spicy) filled with grilled arrachera steak soaked with a combination of black beans and avocado sauce. Topped with cream. Ingredients: Ancho Pepper 1 Piece Ranchero Sauce 1 oz (2 Tablespoons) Arrachera Steak 7 oz Mexican Sauce 4.2 oz Apple Vinegar .34 oz (1 Teaspoon) Salt .07 oz Water 17 oz Bean ...

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Arrachera Molcajete: How To Prepare

Ingredients: Beef flank steak (arrachera) 8.00 Oz. “Ranchero” cheese 1.75 Oz. Mexican sausage(chorizo) 1.75 Oz. Roasted cactus (nopales) 0.88 Oz. Fresh avocado 1.75 Oz. House “salsa” 2.00 Oz. “Charro” style beans 2.00 Oz. Cooking oil 0.01 Oz. Procedure: 1. Cut and grill sausages and cactus ...

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