Tag Archives: culinary

CURD SOUP

From Chef Monica Solis’ kitchen Ingredients: 300 grs. cottage cheese 120 grs. natural goat cheese 1 cup sour cream 1 liter milk 1 small onion, finely chopped 6 sprigs of finely chopped green epazote 3 serrano chiles, minced 3 tablespoons … Continue reading

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ROMERITOS WITH MOLE AND SHRIMP CAKES

Ingredients: 24 small waxy potatoes Salt 1 tsp. baking soda 10 prickly pear cactus paddles, thorns removed (see Thorn Trick), trimmed and cut into 1⁄2″ cubes 1 lb. romeritos trimmed and washed 4 oz. dried heads-on shrimp, peeled, shells and … Continue reading

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MEXICAN STYLE COD RECIPE

Ingredients 1 kilo cod of good quality dipped in water at least 1 day earlier changing the water constantly to desalt it 1 kilo of red tomato mature, roast, ground and stung 4 bare and cut cloves of garlic

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CHRITSMAS SALAD

Ingredients 2 beets peeled in buckets 1 1/2 lettuce bloodletting 1 pomelo cut in supreme 2 apples peeled in buckets 1 orange without skin in segments 1/2 cup of grapes without skin and without seeds 2 cups of jicamas haircuts … Continue reading

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Cooking Dreams

By: Elsie Méndez Accompanied by: Carlos Dragonné This article is being inspired after watching – for the fourth time – the film Julie & Julia which, as I’m sure many of you do, I also enjoy it everytime I watch … Continue reading

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San Miguel de Allende: An unexpected road

Experience lived by: Elsie Méndez Text by: Carlos Dragonné Dedicated to my friend Jacqueline Benitez The paths, sometimes end up as something totally different from what we thought they would be, and on many of these occasions the place we … Continue reading

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A Mexican-Flavored Brazil – “Living the Bicentennial in Carioca Style”

By: Emmanuel Prieto Things always happen in the least expected way and never as we imagine they will. In my mind, September 15th promised to be a terrible day, being away from my family and friends, and with this huge … Continue reading

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Pumpkin or Squash Blossom Soup

Ingredients 3 Tbsp. butter 1 small onion, chopped 1 clove garlic, minced 3 dozen squash or pumpkin blossoms, chopped 3 cups chicken broth 1 cup half and half salt and pepper to taste blossoms for garnish

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Casa Poniente Restaurant: Passion in every dish

Experience lived by: Elsie Méndez Text by: Carlos Dragonné A few days after we returned to Mexico City from our trip to Morelia, the road was again waiting for us to visit another key city in national tourism destinations. On … Continue reading

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Getting back with myself at Tepoztlán

Experience lived by: Elsie Méndez Text by: Carlos Dragonné Telling you about Tepoztlán without going back to my roots would be impossible, for this place has meant a lot in my life. In the first place, this destination has been … Continue reading

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