Have you ever been in a Mexican Cantina? Cantinas are establishments of longstanding tradition, and up until recent years, they were the domain of men. You heard me. Men only: no dogs, women, beggars or men in uniform (referring to soldiers) allowed, in that specific order. Cantinas started to appear around the 1850’s and not until 130 years later were women finally admitted. At first, these gutsy women patrons were frowned upon. But as years passed, cantinas became great places to get traditional drinks and phenomenal food - for men and women alike.
Pipián is one of the many types of moles made in Mexico. Pipianes go back to pre-hispanic times in Mexico. Sauces thickened with seeds, pumpkin or squash seeds to be precise, are what native Mexicans used to cook. These sauces were either red or green, depending on the ingredients used: red pipianes are made with dried chiles, while green ones are made with pumpkin seeds. Pipianes were served with turkey or quail, and subsequently with chicken, after the Spanish brought the birds from the old world.
If you say the word chilorio to any Mexican, they will immediately know it comes from Sinaloa, and specifically from the city of Culiacán. Chilorio is famous nationwide and so popular that it's sold in cans all over the country.
Culiacán can reach scorching temperatures in the summer and it is said that chilorio, shredded pork shoulder traditionally cooked with lard and vinegar, was invented as a way to preserve meat in the days before refrigeration.
Candy making is a longstanding tradition in Mexico and it comes from an unlikely place. After the conquest and through to the XVIII century, candy making was in the hands of the nuns in the many convents in the country. They became specialists in the making of the regional sweets so famous in Mexico today.
I have to say, one of my favorite foods in the world is corn. In my mind, Corn is King. When I travel in Mexico, corn is present in so many dishes that I feel comfort and satisfaction after every meal. My brain is always working, thinking of new ways to use the same ingredients that are part of our everyday foods and that’s how this recipe came about.
Poblano chiles are one of the most beloved chiles in Mexico. They are often paired with crema to make a silky sauce that can be served with pasta or chicken. Here, we're topping linguini with the poblano sauce and tossing it with sweet caramelized onion and corn.
Northeastern Mexico is the land of beef. Barbecues are a weekend ritual in many homes, geared toward spending time with family and friends. Mexican carnes asadas, as barbecues are known, are long, drawn-out affairs that start early in the afternoon and end well after midnight. Why do they last so long? And what could keep people entertained for eight hours around the table?
Northeastern Mexico is the land of beef. Barbecues are a weekend ritual in many homes and when there is a barbecue, there are leftovers. That’s the perfect scenario for these Grilled Beef, Cheese, and Avocado Tostadas or Tostadas Piratas. They can either be part of the barbecue or make a delicious (and fast) lunch the next day.
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