March 24, 2020
So I used the taco shells from the other day to make these tacos. Instead of beans I used shitake mushrooms and cauliflower, both chopped fine and sauteed so they looked like ground “meat”. Topping was aa simple pickled slaw, fresh tomatoes and queso fresco. Mexican crema is nice with it too. you can more “stuff”, I kept it fairly simple.
March 23, 2020
Being at home and not wanting to run out to the store too often may be an opportunity to try out things that we didn’t try before. These flour tortillas are useful whether you like Mexican food or not. Use them for tacos, burritos or fill with hummus, salad or anything you like to eat. These tortillas are very easy to make but best consumed the same day you make them. If you make a... View Article
December 21, 2016
I first came across this dish at a cooking class at Latitude 20° restaurant in Puerto Aventuras, taught by Mexican chef Danny. The simplicity of the dish combined with the intense flavour appealed to me instantly and it quickly became a regular dish I prepare both here on the Mayan Riviera and at home, at latitude 50°. I am generally attracted to simple foods that make the indigenous cuisine of real people in villages around... View Article
May 17, 2015
On a recent extended stay in the Yucatan I attended a cooking class (several, really) and watched local Maya women making corn tortillas by hand, beautiful, symmetrical, thin and perfectly formed round tortillas. When you watch them making it seems so simple, roll the dough into little balls and slap it into a perfect rounds between the palms of your hands. Not so fast. Try and do it yourself and let’s see how easy YOU... View Article
