Entries Tagged as 'mexican'
I make no pretenses that this is based on some autentico salsa especiale I tasted in a tiny cafe in Zihuatanejo. In fact, this recipe is based entirely on a pineapple I had in my refrigerator that was quickly getting a little too ripe (shopping with a 4 year old means you come home with lots of produce and few plans). But it makes use of the Mexican flavors and produce I find all over southern California — the sweet acidity of pineapple matched by savory onions, chiles and cilantro, all mellowed by avocado and enlivened with the crunch of jicama. (If you’ve never had jicama, it’s a great ingredient. Resembling a large pale brown turnip, it’s a juicy root vegetable that’s very faintly sweet and has a terrific crunch not unlike a water chestnut.)
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Tags: healthy·mexican·Vegetarian·weeknight
ow that I live here, although there are plenty of visits to the local taqueria, I can get all the ingredients to make fabulous tacos at home. The really good kind of corn tortillas. Cilantro for 25 cents a bunch, and limes for a dollar a dozen. The sweet white onions necessary to real Mexican food. And the meat. Any carniceria worth its salt will sell you carne asada — seasoned beef, ready for the grill. But I’d never attempted to make it myself, until I saw the recipe in the LA Times, in an article about the combining of Mexican and Armenian food traditions in one Angeleno family. It seemed almost laughably easy, so I picked up the ingredients at my local Mexican Armenian market — beef flap meat (though any very thin and flavorful cut of beef will do), cilantro, onions, and the ultimate authentic ingredient: Worcestershire sauce. (LA always has been, and always will be, a melting pot). A few whirls in the food processor, some quality time with the grill, and I had my tacos. No need for a taqueria run.
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Tags: beef·LA Times·mexican·Tacos
I like to to say I’m a California girl born and bred, but when I hit the tender age of seventeen I was ready for anything but. I wanted away from brown hills and palm trees, dry desert air and eternal sunshine. So when I graduated from high school, I lost no time in packing up my life and heading for college in New England.
New England was a revelation – the summers were a deeper green than I have ever seen, shading through a multicolored fall into a grey and black and sometimes white winter. I dove into the culture, donning peacoats and woolen scarves, going apple picking and clam digging. I picked leaves in the fall and lilacs in the spring. And even now my years in Connecticut have changed me, making people who are die hard Easterners think I must be one too.
For more on my California Girl tendencies and a recipe for tacos, clock on the post title above.
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Tags: chicken·Gluten Free·mexican·weeknight
