Olive Oils are tricky. If you look at the labels, there is: extra-virgin, virgin and plain olive oil. So what is the difference? Well, extra virgin as you know is ...
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Hi, I just started my blog and am still pretty new at ...
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Diana Kennedy: Queen of Mexican Gastronomy
If there was a noble prize for gastronomy I am sure Diana Kennedy would have won it a long time ago. For more than 50 years she has traveled relentlessly covering the smallest towns to document our culinary traditions. Her research combines her love for Mexican cooking, her passion for botanics and her environmental activism. […]
Fried Chicken & Champagne
I met Lisa Dupar at the IACP meeting in Austin on the night she was given 2011 IACP Award Winning Cookbook for First Book – The Julia Child Award. She gave me this book as a gift, as well as a little bag of her cocoa nib steak rub. I started skimming through the book on the […]
Torta de Pollo Pibil
In Mexico “Tortas” are another way to eat a fast meal, with a little more punch to it than only a taco. This Mexican sandwich is usually accompanied with some type of protein or a mix of different proteins, refried beans and some type of vegetable that can range from lettuce, tomato or avocado and […]
No dressing please!
It has become a big personal battle for me. Should I blame my nutritionist who biased me against creamy dressings when she highlighted the humongous amounts of calories they contain? No, the explanation is plain, simple and all about the taste: I enjoy a salad with crispy lettuce and feel the dressing just kills it. […]
Paletas anyone?
Just as the thermometer needle starts working its way up this summer I always have a craving for a Mexican “agua de sabor” (fruit juice translated “water with flavor”) or frozen “paleta” (popsicle). Mexicans love to drink a refreshing fruit juice at any time or bite into a frozen popsicle made of natural fruits. There […]
Achiote Paste
Achiote paste comes from the annatto fruit. The fruit is matured and then left to dry on the tree. Annato seeds are used as a coloring and food condiment. It is grown in Mexico mainly in Tabasco, Campeche, Yucatán as well as in Oaxaca, Sinaloa and Morelos. There are several ways to make the paste. […]
You can also visit my web page in spanish:
- Achiote Paste
- Olive oil and home tastings
- Torta de Pollo Pibil
- Welcome
- Diana Kennedy: Queen of Mexican Gastronomy
- Diana Kennedy: Queen of Mexican Gastronomy
- Olive oil and home tastings
- Mexican Food at Azul Condesa
- Fried Chicken & Champagne
- Balsamic Vinegar and Modena… the real thing!
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Mexican Food at Azul Condesa | Dash of Spice and Life: [...] hand made tortillas and “frijoles” (beans). The preparation is very delicate and the achiote does not over power the…
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Dash of Spice and Life 