My Mexican Kitchen

                   Great start. Middling middle. We returned yesterday to the pleasant town of Ziracuarétiro, in the warm, lush semi-trop...

Baker's Joy . It's not just a pan release spray. It's La Frontera, in Morelia. As a retired, professional baker and ex-bakery ...

The Milanesa is a popular dish in Mexico. It's simply a cutlet of meat or chicken, pounded thin, lightly breaded and fried. It's oft...

Betabeles. It's a lovely word for an unlovely root. They look like ruddy cannon shot piled in the market stalls or on the grou...

It may come as a surprise to newcomers that somewhat provincial Pátzcuaro has several specialty food shops. If you are looking for Asian se...

It's Spring time, and I'm regenerating energy by taking a rest from blogging for a while. I have some topics lined up that will enga...

Rumors had drifted to us of a wonderful restaurant located in a small town with a hard-to-pronounce name. "Ziracuarétiro", somewhe...

In the Autumn of 2009, the Restaurant Cha Cha Cha (C3) in Pátzcuaro, closed its doors. Last Winter, rumors flew that Rodolfo, who operated t...

~ This is from my Private Reserve Blog, reposando until the right moment.  No blog shall be released before its time .~ Warning : reading t...

Monday was our last full day in Mexico City, with the morning devoted to shopping,at Mercado San Juan, where I looked for fresh shiso leave...

We didn't spend all of our time in Mexico City eating. We also shopped for food. We had a modest list, augmented by requests from our fr...