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Tag Archives: mexican cooking
I love cooking in my Mexican clay cazuela when making this savory stew, but any large heavy bottomed pot will work Ingredients: 3 –4 lb. pork shoulder, cut into 1.5 inch cubes, salt and pepper generously 4 small or 2 … Continue reading
Please join me on March 17th for a very unique cooking class. In honor of St Patricks Day we will explore the Irish/Mexican connection as we prepare a fusion meal of Irish/ Mexican cookery. Who would imagine that there is … Continue reading
Every time we make cochinita pibil for friends, they rave “this is the best Mexican pork we’ve ever eaten! The meat is rich and succulent with a unique earthy flavor imparted from achiote, a seasoning paste, made from annatto seeds … Continue reading
A colorful display of green, red, and white rice is a perfect patriotic side dish. Each rice represents one color of the Mexican flag. Mexican Flag Rice Green Rice / Arroz Verde This deliciously creamy rice derives its green color from … Continue reading
Picadillo is a spiced meat filling made with fruit and usually nuts. It can be used for chile rellenos, empanadas, and other specialty Mexican dishes. This recipe adapted from Fridas Fiestas was served at the wedding of Frida Kahlo and … Continue reading
Making homemade Enchiladas is a bit of work, so make a big batch and freeze an extra pan for dinner on a busy night. The enchiladas we prepare in our Mexican Foods cooking class feature homemade sauces and fresh seasonal … Continue reading
Tropical chicken is an original Cook With Us recipe. Chicken cutlets smothered with mango sauce, plantains and fresh veggies. Continue reading
How to make Mexican pozole, a rich robust meal in a bowl, chock full of pork and hominy. Continue reading
Diana Kennedy is a pioneer in her crusade to enlighten others about authentic Mexican food. This latest article in the Washington Post (read here) has caused quite a stir. Diana Kennedy is 87 years young, feisty and outspoken. I’d love … Continue reading
We bring out my prized Mexican clay cazuelas to make this dish. The meat simmers in the large earthenware pot, bubbling slowly on the stovetop soaking up the red chile – pepper sauce that infuses each morsel with its smooth earthy heat. … Continue reading