When I saw Roberto Santibañez’s “Truly Mexican” cookbook at the Frida and Diego exhibit at the AGO, it looked like something I would enjoy and learn from. This book focuses on some of the basics of Mexican cooking, with most of the book dedicated to perfecting variations on sauces.
Philosophical question: is a “white” chili really a chili? I haven’t got all of the answers, but one attempt and I was convinced that it should be a part of my life. Continue reading White Chili
The main reason I chose to make Pozole is for the hominy, or what I’ve been describing as “big-ass corn”.
Continue reading Poblano Pozole
I suppose this post should be titled “Spicy Shrimp Enchiladas with Mole Verde”, but seriously it’s all about the mole verde.
It all started with a Valentine’s Day gift. I can tell that someone “gets” me, when they get me spices.
Continue reading Mole Verde with Spicy Shrimp Enchiladas (Cooking with Épices de Cru, Pt. 2)