These scone-like breads are a specialty of a small town called Bustamante, in Nuevo León, Mexico. Many recipes for these breads abound, but all of them are flavored with canela, aniseed, and piloncillo, which gives them a deep molasses-like taste and a delicious but subtle spice finish.
“What am I going to make for supper?” That is a question I ask myself fairly often. I don't like to be stuck in the ever-repeating cycle of making the same things all the time, so I'm always trying to come up with new and different recipes to make at home.
Inspiration comes to me in many different ways. It could be a memory, a visit to the farmer’s market, the pages in a magazine, or a conversation with a friend. And quite often, it’s a craving.
This dish is a specialty of Guadalajara, Jalisco. When you think of it, it has the least imaginative name on the planet, but the dish itself is heavenly. Tender meat strips, simmered in brothy salsa are served alongside whole beans in their broth, makes the combination a delicious kind of soup. As in many Mexican soups, garnishes take this dish over the top.
Confession: I love sweet potatoes yearround and I’m always looking for different ways of using them (so my lunch or dinner repertoire does not become too repetitive). And sweet potatoes are very good for us, and they are highly satisfying, that’s why I love to include them in my diet.
Chayotes, poblanos and leeks come together in this cheesy vegetarian casserole that makes a perfect complement to any dinner. The amaranth topping adds a boost of protein and a crunchy layer to the finished casserole.
This dish is a specialty of the region of Guadalajara, Jalisco. Tender meat strips, simmered in brothy salsa are served alongside whole beans in their broth, making the combination a delicious kind of soup. Garnishes take this dish over the top.
This unusual dessert is like a sweet potato pie without a crust. Very delicious and nutritious, you can put this budín together in 20 minutes. A little whipped cream garnish and you have a quick dessert on the table.
A few years back I made a trip to central Mexico, where I had a taste of a mushroom soup that was as elegant as it was tasty. It was one of those dishes that tastes somewhat familiar, yet there is a mystery ingredient that eludes you. For a long time I tried to re-create that flavor profile and finally, I can say that I have come very close.
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