Category Archives: Mexican

Mexico Inspiration

Thursday, 30 November 2017

Alan and I spent the month of October in Mexico. We have been many times but never for such an extended period and it seems that the more time we spend in Mexico the more we appreciate the Country and the warmth and openness of the people. Alan’s first stop was in the Mexican Central Highland city of Queretaro where he was a Global Volunteer teaching English to College students for two weeks. He worked with over 300 students with his mission to speak English with them (and of course he also took every opportunity appropriate to work on his Spanish). My first stop was Oaxaca City and nearby Villages, where I wandered the aisles of the Mercados of 20 de Noviembre, Ocotlan, and Tlacolula, looking for inspiration and cooking and...

See This Post Only

Chilaquiles

Monday, 05 May 2014

(An amalgamation of recipes from the internet and a couple of Mexican cook books) Today is May 5th – Cinco de mayo and as noted in my May 5th 2012 post, a holiday of relative insignificance in Mexico (except in Puebla where it is called El Dia de la Batalla de Puebla, aka The Day of the Battle of Puebla), that commemorates the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862 under the leadership of General Ignacio Zaragoza Seguin. Today, here in Venice, we celebrated with brunch because my brother Eric and brother-from-another-mother Danny were in town for their 40th High School Reunion. My niece Jane and her friends were in attendance along with Alan my husband, my step-son Jared and my son Alex...

See This Post Only

We Made It To The Top

Monday, 03 December 2012

Alan and I visited with Irene Webb, literary agent extraordinate, and her beau Michael in New Mexico in the Spring – April 2012 actually. Irene moved to Santa Fe from Santa Monica about 5 years ago after the kids went off to college – one great, gutsy, successful adventure and I hadn’t been to visit yet – shame on me…. It was an interesting trip and I was inspired. I was inspired by the vast, great beauty of the mountains, sky, quality of the light, faces of people, arroyos, vistas, art, jewelry, food, everything. It was wonderful….. But I didn’t come right home and start cooking. It took some time for it all to percolate – I looked at a few books, read some recipes, did some internet research, read about chiles....

See This Post Only

A Simple Pot of Beans aka Good Mother Stallard

Saturday, 01 December 2012

Remember that rhyme? “Beans, beans, are good for the heart. . ..” It was oh so funny when we were small. What is it with kids and farting? I wonder why farting is so funny? Curious. In any event…. My friend Kathy Patton taught me about beans. Real beans. The good ones and there are so so so many kinds. Kathy started talking about beans once when Alan and I went up to visit her and John in Santa Barbara. Initially I kind of blew her off actually. She was zealot-like a ‘moonie’ when she was talking about a pot of beans. Rancho Gordo beans. I was like ‘whatever.’ I pretended to be interested. Wasn’t really. But then she just kept talking about the beans and how good they were and how fresh they were and how delicious...

See This Post Only

Dia De Los Muertos or Dia De Muertos And Chicken Chilaquiles

Sunday, 11 November 2012

Alan and I were getting ready to leave for Oaxaca for his 65th birthday and Dia de los muertos aka Dia de muertos.  Alex stayed home with the dogs and I was so grateful and appreciative and I knew he’d want food or he’d go out all the time and that’s expensive and he has no income and I like to cook for him.  Ok…. I love to cook for him.  He’s a great audience AND he reads my blog for which I am also grateful.  And because Oaxaca is such a foodie paradise I paid homage and decided to mak him something representative…. Off I trotted to the grocery store and back I came with loads of chicken.  Now what…  The first obvious choice was an old family favorite of Crock-Pot Chicken – barely worth a mention other than...

See This Post Only

And Then There Were The Rellenos

Sunday, 16 September 2012

So, like I said, we were in Oregon, at Susy’s and Barry’s place on the Rogue River and they have this fabulous garden and I mean that – it’s truly fabulous and abundant and absolutely full of gorgeous vegetables and fruits. Let me tell you what’s in there – I just have to. First, there is celery when you walk in through the gate (although it’s gone to seed but it’s beautiful) and around the edges there are grapes growing up the fence and cucumbers on the ground - a couple different kinds. There are scores of tomatoes – heirlooms of many varieties – oh so many tomatoes and an amazing abundance of color, size, shape, and flavor. There are at least four different kinds of onions, white, yellow (sweet and regular), and...

See This Post Only

Cinco de Mayo Pt 3 – Mexican Flourless Chocolate Cake

Saturday, 05 May 2012

Flourless Chocolate Cake (Adapted from a recipe given to me by my friend Suzanne. A beautiful, simple cake) Heat oven to 300 degrees Grease a 9-inch spring form pan Ingredients: 7 oz semisweet chocolate (I use bittersweet but in any event should be at least 50% dark chocolate) ¾ cup unsalted butter 1-cup sugar divided into ½ cups 4 eggs separated Espresso powder (Suzanne has used ground chocolate covered espresso beans but says that they leave a gritty texture. I didn’t use them). 1 tsp cinnamon to make it taste like Mexican chocolate. (This is NOT in her recipe but it turned out pretty good according to my guests) Instructions: Easy as pie! Melt chocolate and butter in a double boiler then cool a bit. Stir...

See This Post Only

Cinco de Mayo Pt 2 – Tortilla Soup

Saturday, 05 May 2012

Tortilla Soup (adapted from a combination of recipes from Rick Bayless’s Mexican Everyday via cookstr.com and Mark Bittman’s How to Cook Everything Vegetarian) (This recipe serves 8 people) It can be made for vegetarians and then chicken added at the end for the meat-eaters – which is what I did after segregating my vegetarian portion out. Ingredients for Soup: 2 large pasilla chiles, stemmed and seeded (recipe calls for dried – I used fresh) or you can use poblano or dried ancho chile. 3 pounds of fresh tomatoes or 1- 28 oz can of fire-roasted (or plain) tomatoes in juice. I used fresh. 2 large onions sliced 3 cloves of garlic sliced 2 sprigs of epazote (a Mexican herb) or a pinch of dried oregano or epazote (I used...

See This Post Only

On Cinco de Mayo I Made Mexican Food – of Course

Saturday, 05 May 2012

Pork Chile Verde with luscious, beautiful tomatillos; Tortilla Soup (both vegetarian and meat-eaters with chicken); Salad; Frijoles; Chips and Guacamole and Guacachile; and Mexican-Chocolate Flourless Cake served with Orange Granite (from the oranges on our tree). It was really May 6th but in honor of May 5th which apparently is of little significance in most part of Mexico but is significant in America. The holiday is a celebration of Mexican pride in the U.S. and is apparently also celebrated in Puebla, Mexico.  Called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla) commemorating the Mexican army's victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio...

See This Post Only

Tamales with Pablo

Saturday, 14 April 2012

I’ve made tamales before. Pablo taught me and I’ve made them with Cindy Ripley aka Luna Garcia. But I didn’t know how to do it by myself and I wanted to know from start to finish. So I asked Pablo if he would teach a class at my house and he agreed. Pablo is an electrician (DLR.com) who moonlights as a cook or maybe he’s a cook who moonlights as an electrician. . .. In any event he’s an excellent cook and he makes out of this world tamales. We all flock to his house when tamales are announced. We got together early on Saturday morning with my friend Suzanne (see photos) and Pablo took us to his hometown of Boyle Heights for a tour. We went to his favorite breakfast spot and just missed a huge line out the door. We went to the...

See This Post Only