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Food in Mexico
Letters
Mexican Food & Recipes
Greetings Carl & Lorena,I'll look forward to trying your new Flan recipe, Lorena. New and improved flán is high on my gotta-try list, as I was about to declare a hostile palate towards it. Long ago I served as Executive Pastry Chef for a group of restaurants in Taos, NM, and had to make TONS 'o that stuff every week, complete with the boiling of sugar, splash of water, and the inevitable explosion of caramel the temperature of molten glass.......*grin*
By the way, have you ever tried a dessert chile relleño? MMMMMMmmmmmmmmmmmmmmm!! The recipe is in the book "Like Water for Chocolate" by Laura Esquiviel (the movie, if you've not seen it, is tremendous). It's essentially a Poblano Chile stuffed with pineapple, coconut, pinon nuts, and ricotta
baked, then slavered with a light piñon creme sauce.......*drooling now* That hot/sweet combo is a gift of the gods.....
You've not lived until you've wrapped your lips around a pineapple/green chile pizza!...(more)
Sam
Dear Lorena,
One thing for certain, mega-dosing with PGTM "Garlic Soup" has an astonishing effect on my blood sugar, something that lasts for days and days and days! All garlic is not the same and I'm wondering how to know how to choose the really potent stuff - when I end up reeking like a Korean Village, I really seem to benefit. I use one cup of garlic some tomato paste and simmer it for ten minutes or so.
•Menu translations
I'd like to submit a funny menu misprint that my friend and I found on a menu in a cafe in Tuxtla Gutierrez last winter: under the many breakfast choices (which included cereals commonly found in the USA) was "brain flakes".
We opted for the fruit and yogurt.... (more)
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