The Mexican dish “Fideo” first came to my attention several years ago, when my grandmother spoke of it while reminiscing about the dishes her mother used to make for her as a child. I’d never had it, but recently my grandma reported that she’d tried making it for herself and her youngest grandchild, and that [...]
A couple of weeks ago, I was walking around the house, preparing a grocery list and plotting some upcoming meals, including for New Year’s Day. I asked my wife what she wanted for New Year’s dinner, and she said, “Black-Eyed Peas, and Greens, of course!” Now she’s from the North and I’m from the [...]
I grew up in California, one side of my family is Mexican, and let me be the first to tell you that it simply is not Christmas without tamales. Some people will tell you that the proper Christmas tamale is sweet; the masa infused with cinnamon and raisins, or for the even more wayward, [...]
Fresh Cranberries Are Ready for Their Close-Up This week I found myself with a beautiful basket full of Meyer lemons, cayenne peppers, and other delights, courtesy of our landlords/neighbors/friends, who grow a veritable Garden (and orchard) of Eden. Meyer lemons are less acidic than standard lemons, (in fact, they’re thought to be a botanical [...]
Salsa is my go-to project whenever tomatoes are so abundant I’m not sure what to do with them all. (Which isn’t to say you must be navigating an overabundance of tomatoes in order to make it– it’s delicious even when not strictly necessary.) I’ve made Roasted Heirloom Tomato Salsa twice recently, due to a [...]
Dishes derived from Mexican and Southwestern US culinary traditions have a special place in my heart; I grew up on them, and when I’m apart from these foods while traveling, I crave them. One of the primary keys to these cuisines are the variety of sauces that underpin the traditional dishes. Nail these sauces, [...]
Paprika adds more than a red tone or generic “hot” flavor to your dishes; it lends a variety of flavors based on the type you choose. This spice derived from ground, dried red peppers can range from sweet to spicy to smoky, subtle to intense. California produces paprika, although it has long been produced (and [...]