My Mexican Kitchen

Even before we'd arrived in the Pátzcuaro area in late September, 2005, I'd read of the "R.O.M.E.O.s.", an informal group ...

El Monstruo Verde has been dead since last Autumn, when the chapulines used it as a place for their frenzied orgies of mating, only taking t...

Three's a charm : In the last week, I've eaten Tiritas de Pescado three times; one in Zihuatanejo, at La Sirena Gorda; once in Tronc...

Yesterday, Monday, Februrary 5, 2007 marked a brief reign of terror. Innocent vegetables, rudely torn from Madre Tierra , were trimmed and s...

Birria revisited Among the wonders of La Cocina Mexicana are the regional variations. In...

We, the North American Mexpats must keep in touch with our roots. So it is important that we take care of our native needs, one of which is...

Several years ago, while researching a trip to Spain, I came across this collection of sayings about bread, all in Spanish. The website was ...

Another South East Asian Dinner in Michoacán Yesterday afternoon, we had some guests for a semi-outside dinner. The day was sunny and pleasa...

I know, I know: this blog is supposed to be about my Mexican Kitchen, but sometimes we eat out, and yesterday was a special occasion, so, t...

Just a little word play there, folks. I recently learned that the Spanish word, alabamos , meaning "we praise" or "we laud...

Panettone We are planning a holiday party, with an Italian food theme (but with Mexican touches.) Today, inspired by a post on the lonelypla...

With Thanksgiving now past, I now have time to describe the startup of my Holiday Bake-a-Thon. I had a commission to make 5 pumpkin and 3 m...

Life here in beautiful Michoacán, México has many benefits, not the least of which is the interesting regional cuisine. But sometimes, we gr...

What's long and green and full of hard, fuzzy seeds, sweet but slimy when eaten, and you have to spit out the seeds? It's the cuaji...

We are living only about 15 miles from Quiroga, one of the Carnitas Capitals of Michoacán. I inquired on another forum about the recommended...

July, 2006 On recent visits to the Pátzcuaro mercado, I was impressed by the heaps of setas y hongos on offer. I had very little knowledge ...

Following up on a tip from a fellow Mexpat yesterday, I went looking for a traditional bakery, in a rambling home located in a less well-kno...

Mexicans are a meat loving people. They don't often eat it in large, thick, juicy cuts, but as often as they can afford it, in smaller,...

Yesterday's dinner: This was a fairly ambitious project, spanning two days. However, it isn't technically difficult. On Monday, we ...

Ever since I first read of it in The People's Guide To Mexico , by Carl Franz and Lorena Havens, I've long been curious to try tepac...