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Author Archives: Deborah Schneider
Chipotle Grilled Chicken ‘Desmadres’
Just in time for Mothers Day (May 10 in Mexico), here is an absolutely wonderful Mexican Spanish word that all mothers should know: desmadres. Always said with raised eyebrows and a disappointed sigh, ‘desmadres‘ means a big, disorganized mess. (“Ay, … Continue reading
Posted in Healthy Mexican, How to cook it, Ingredients
Tagged chipotle, grilled chicken, Healthy Mexican
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Mexico City : Xochimilco Market
There’s markets, and then there’s Xochimilco, which is a trip through time into pre-Spanish and early Colonial Mexico. The area is known today for its canals and flowered pleasure barges, but for thousands of years
Mexico City:Insects, Billygoats & the 100-Year-Old Virgin
San Juan Market & La Lagunilla Ruth Alegria kidnaps us from our breakfast table at The Red Tree House. (Check out Ruth at http://mexicosoulandessence.com/ .)We climb into her heavily scarred 1998 Toyota Avalon, which is clearly the victor of many … Continue reading
Beer-Battered Fish Taco, Ensenada Style
The best fish tacos come from Ensenada. With this very authentic recipe, you can transport yourself right to a perfect Baja day: the wind whips in off the Pacific and coats your hair with salt spray. Blue water sparkles and … Continue reading
Posted in Basics, How to cook it, Ingredients, Tacos
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Diana Kennedy at MOLAA
Who cares about Keith Richards? or the whats-its, the Kardashians? In November, I had the honor of meeting author Diana Kennedy, whose Mexican cookbooks I have been using for decades, and introducing her to the audience at the Museum of … Continue reading
Posted in Travel, Uncategorized
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Amor y tacos!
I don’t know where this came from, but I sure do like it. Here’s to a sane, healthy and delicious 2011!
Posted in Basics
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