Latest Posts Under: food

From what I can see in the forecasts, Hurricane Irma will resume her Cat 5 status as she crosses the warm water of the Gulf Stream and the Florida Straits.  If she steers West up the western coast of Florida, then all the more reason she will reach some high windspeed records. But I don’t think the storm will cross the really susceptible parts of Florida.  Miami, Ft Lauderdale, the SE coast.  This is an intense, well-developed hurricane with extremely dangerous wind.  When she strikes the Florida peninsula, I predict there will be wind gusts… Read Article →

Kalya Scintilla played Saturday night at the Startribe music festival on Taos Mesa – and his show was excellent!  The whole Startribe experience was an ideal introduction, for me, to the local scene.  Playing music outdoors here is complicated by our infamous wind (especially out on the mesa!), but I thought the sound system was up to the task.  We were on our feet wigglin’ for nearly all of Scintilla’s set. I was pleased to see so many splendid dancers live in the community, and thrilled by all the fire dancing and poi! There was… Read Article →

In loving memory of the late J.J. Cale, my new “After Midnight” cake features Swiss chocolate, coconut, dark Mexican chocolate and a hint of Indonesian vanilla.    

I don’t recall ever finding Chile Puya in Texas or California markets. It’s common in Southern Mexico, where I remember buying it in the market at Tecomán, Colima. Spicier than New Mexico or Pasillas but not as hot as Chile de Arbol – and almost a cherry-like fruitiness. Delicious find in Albuquerque at Los Altos Ranch Market on Atrisco.     Taco sauce: 2 cups loose chile puya without seeds or stems 1 Tbs cominos 1 Tbs minced garlic 1 Tbs olive oil 1 Tsp kosher salt Cover the chiles with water in small saucepan and… Read Article →

Ingredients: 32 oz crispy sauerkraut 2-3 boneless chicken breasts 16 oz your favorite red pasta sauce 1-2 tablespoons olive oil Small container plain greek yogurt black pepper Instructions: 1. Preheat oven to 350 degrees 2. Dump the sauerkraut into a collander and mash out all the liquid 3. Cut chicken breasts into portions 4. Cover bottom of dutch oven or baking dish with olive oil 5. Place chicken in bottom of dish 6. Cover chicken with a light coating of red sauce 7. Fork about half the sauerkraut evenly over chicken 8. Cover with about… Read Article →

Ingredients: 10 oz bag New Mexico red chile pods 12 oz bag frozen chopped spinach 3/4 cup chopped sweet onion 3/4 cup cooked pinto beans (drained) 1 tablespoon minced garlic 3 tablespoons olive oil How to do it: 1. Carefully remove the corazones, or “hearts”, from all of the red chile pods. Throw out the seeds and outside stems for the birds, and save the flesh of the chiles in an airtight container for making enchilada sauce. This is a tedious process, but the flavor of the corazones is wonderful, subtle and unique. I like… Read Article →

Cinnamon Chocolate Chip cookies made with Mexican-sourced flour, sugars, cinnamon, vanilla and a tiny bit of anise. Chocolate chips are Nestle’s brand but the bag said they were born in Mexico. Dairy and pecans are locally sourced. The Mexican sugars and vanilla make these mild and smooth, full of subtle flavors!  Yummmm!

I don’t really understand why the US Coca-Cola bottlers are not selling an old-school cane sugar alternative, but Mexican Coca-Cola definitely rocks!  If you’re going to have a soft drink, why not have the REAL Real Thing?!? You can buy Mexican Coca-Cola at The Merc on 165 for about $1.20/bottle – and at Albertson’s in Bernalillo for $1/bottle when you buy three.  Sometimes you find them in convenience stores for not much more.  Costco sells 24 bottles for $19. Walmart does not sell Mexican Coca-Cola. Mix this stuff with Carrizozo Cherry Juice (also sold at The… Read Article →

Placitas Cafe is located on state highway 165 about halfway between Bernalillo and the village of Placitas.  It’s a quirky little dive full of people who all seem to know each other, and a menu with everything from hot dogs and gourmet salads to obvious local favorites – and the best green chile cheeseburger in the state.  Seriously.  The guys cooking don’t seem particularly interested in notoriety, so they don’t enter their food in the various competitions around the state; but their GCCB is dead-to-rights the best one you’ll find anywhere in New Mexico. Don’t… Read Article →

Parts list: 2 Oreo chocolate cookie pie crusts 2 Pkgs Jello Coconut Cream pie filling 1 Whole vanilla bean 1 Pinch instant espresso powder 1 Large 75-85% dark chocolate bar 1 Small bottle Hershey’s dark chocolate shell syrup 1 Pkg sweetened coconut flake 1 Pkg Coolwhip extra creamy topping 2-1/2 Cups whole milk 1 Cup Half-n-half Instructions: Set Coolwhip topping to thaw, grate chocolate bar, and extract vanilla from bean; Combine pie filling mix with 2-1/2 cups milk and 1 cup half-n-half; Add 1/2 cup coconut flake, pinch of espresso powder, vanilla, and all but… Read Article →

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