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Category Archives: Food Culture

Turkey in Nogada {Creamy Walnut Sauce} ~ A Mexican Thanksgiving

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Turkey in Nogada

The Nogada {creamy walnut sauce} takes about 10 minutes to make. It’s super fast and easy and you can serve it on any turkey no matter how you cook it. If you just want the Nogada recipe, with the toppings, scroll down to skip ahead. 

Turkey in Nogada {Creamy Walnut Sauce}

Traditionally, the Nogada sauce is served drizzled on top of a stuffed poblano pepper. This patriotic dish was invented in Puebla, Mexico around the time of the Mexican revolution and it was named: “Chiles en Nogada“. These chiles are traditionally served around September 16th, in honor of Mexican Independence Day. Allow me to describe the dish for you: Roasted poblano peppers are seeded and stuffed with chopped pork and beef cooked with spices and dried fruits. Once stuffed, the pepper is dipped in flour then egg white foam, and deep fried. The stuffed fried pepper is then served smothered in the Nogada {walnut sauce}, and topped with pomegranate seeds and parsley. The dish then ends up bearing the Mexican flag colors: green, white and red. So what does this patriotic Mexican dish have anything to do with Thanksgiving? Well, nothing, until now… Read the rest of this entry


{Dairy-Free or Not} Mexican Hot Chocolate – With Spice!

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Highlighting Spices: Cinnamon & Chipotle pepper


Chocolate Caliente {Mexican Hot Chocolate, with a kick}

Last weekend I had the kitchen all to myself. Mr. Wonderful was out of town and I had the whole day to get the kitchen messy and no one to stare me down about it ;-). Don’t get me wrong, I was a little sad that he wasn’t there to share this delicious treat with me. That Saturday morning was cold and dreary and the only thing that made it better was this Mexican hot chocolate, which I adapted to my dietary needs and made Dairy-Free! I’m not a vegan or anything I just don’t drink regular milk anymore, and since this traditional drink calls for milk, I used almond instead. Feel free to use any milk that suits your fancy, it won’t matter as long as the milk is unsweetened. This weather makes me want to crawl up under a blanket and watch old movies all day while sipping on some chocolate con leche caliente… mmmmm Read the rest of this entry

The Secrets of Stir-Frying

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Wok'n Roll

Wok’n Roll (Photo credit: Another Pint Please…)

This is an intro to a very helpful post I stumbled upon and wanted to share with you all. Check back weekly for other recipes and cooking tips!

I’ve been doing a lot of reading about the time savings and health benefits of stir-frying and I have to say that I never thought I would own a wok until now!

Not only is it easier to sear meat and get your veggies to a crunchy stage without overcooking them, but cooking on a wok is also much faster than cooking on a regular frying pan. I have a small kitchen so the decision to buy a wok wasn’t easy. But after I read this helpful post on The, I decided to give it a try. I was also pleased to discover that you actually use less oil when you stir-fry as the wok becomes more stick resistant over time! I know, this is probably not news to you my cultured and well-fed reader. However, I’m so excited about stir-frying that I’m actually considering adapting some of my traditional Mexican recipes to the wok. Now there’s an idea…
For more information on how to score a proper wok check out this great post on The “How to Buy and Season a New Wok“.

~ Fry on!


Hot Sauce 101 – The Top Eight Hot Sauces in the U.S. and How to {Really} Enjoy Them.

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Hot Sauce 101 – The Top Eight Hot Sauces in the U.S. and How to {Really} Enjoy Them.

{Disclaimer: This is the opinion of a hot sauce aficionado and self-proclaimed spice-o-holic. 30 years of experience in the hot sauce tasting industry went into determining the accuracy of this post.}

Hot Sauce 101 - Azúcar & Spice

Hot Sauce 101

Although most wine enthusiasts would frown upon it, you could probably pair a filet mignon with a glass of Chardonay. But why would you do that, when you could have a much more pleasant taste experience by drinking a Cabernet Sauvignon instead? You might be asking yourself: What does wine have to do with hot sauce? After years of extensive research I’ve found that the best way to enjoy a flavorful hot sauce is to pair it with the right foods. And while you could put the same hot sauce on chicken that you would put on your eggs, your meal experience wouldn’t be as tasty. Like wine, the flavor options in hot sauces are endless, so how do you know which one to pick? Well, that would depend on what you’re gonna eat. Read the rest of this entry

Grilled Corn on the Cob and Other Mexican Street Foods

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On a typical school day in Mexico City a parent has two enemies, the traffic and the street food cart! When we were kids, my siblings and I would beg my parents to buy us one of the many assortments of snacks sold on these carts, like the corn on the cob. Strategically positioned outside of schools, metro stops, and other family-friendly areas, the street snack carts offer a wide assortment of delicious goodies “But you have to watch for cleanliness” — my dad would warn, gel hand sanitizer wasn’t a thing back then…

One of my favorite  snacks was the “elote” (corn on the cob), served warm and smothered in mayonnaise or Mexican cream and sprinkled with lime, chili powder and queso fresco or sometimes parmesan cheese.


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