Mom to 3 scrumptious monsters and wife. Cooking teacher, food writer and chef at Mexican Cultural Institute in Washington D.C.
Want to learn a bit more about chilies? Chile de arbol: will post great recipe that uses them tomorrow
@ Robataya restaurant NY, my boys learning how to make "Mochi": compared to this, making tortillas is a breeze!
Cheesecake with crunchy base, guava filling and sour cream top. Can't even think of word to describe how good it is, recipe in same article http://bit.ly/2gUjFZ
Brisket in thick and tasty Pasilla chili and tomatillo sauce, recipe in same article http://bit.ly/2gUjFZ
Tarascan bean and tomato soup, earthy & filling w fresh & crispy toppings- recipe http://bit.ly/2gUjFZ
@glutenfreegirl This is plate of carnitas, amazing! Just a bit south of San Francisco: in Los Mochis, Sinaloa
@glutenfreegirl This is taco stand we've had best carnitas lately...
These boots are made for walking...
@metrocurean This is brisket you can make with your leftover Pasilla chiles, will post recipe soon(!)
Like zucchini? Am getting ready to post about this right after I eat another piece
Here is tasty and easy version of Mexican red rice...
Just took this picture outside! It is raining, which is perfect because Chiles in Nogada are made in Mexico's rainy season..
First ever picture I upload, hope it works! Mexican Piloncillo, similar to molasses or dark brown sugar, also called Panela
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