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Recipe: Organic salad with balsamic dressing

ORGANIC SALAD WITH BALSAMIC DRESSING By Pilar Cabrera 1 serving INGREDIENTS: Mix: 70-80 grs lettuce mix 30 ml balsamic vinaigrette 40 grs strawberries in small cubes 10 grs chopped walnut 20 grs goat cheese 10 grs roasted flax seed Garnish: 50 grs slices of fried sweet potato 30 ml balsamic vinegar reduction Balsamic dressing 20 servings: 1 cup balsamic vinegar 2 cups olive oil ½ cup garlic oil 2 tablespoons brown sugar Salt to taste Pepper to taste Balsamic reduction: 2 [...]

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Article: Welcome 2017

We always wait until the end of the year to make our list of resolutions, projects, trips, visits to the doctor, etc. We start the year with a lot of energy, visiting the gym, trying a new diet, saving money, but when the months pass, we forget. I think that we always have to renew and reinvent ourselves. Something that happens in the kitchen as well as in life, is that people get bored of doing the same thing. When [...]

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Recipe: Amaranth salad with goat cheese and tomato

INGREDIENTS 60g Amaranth leaves 2 Cherry tomatoes cut in 4 pieces 40g Panela cheese cut in triangles 5g Red onion sliced 30g Amaranth alegrías (popped amaranth stuck together with honey) Salt and pepper to taste 5 ml Lime juice 3ml Olive oil PREPARATION 1) Season the amaranth leaves with lime juice, olive oil, salt and pepper. 2) Place the rest of the ingredients on the salad and serve.

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Article: Oaxaca and its treasures

A few days ago, I had the chance to get to know a part of Oaxaca, so productive, that I want to visit it again; San Andrés Zautla. For the campaign “Amaranth: from land to table”, organized by Puente de la Salud Comunitaria, we were invited as a participating restaurant. At La Olla we have been cooking with amaranth this month. We received a basket weekly with 4 forms of amaranth: seeds, leaves, cereal and flour. It was a challenge [...]

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Recipe: Cactus salad with jicama and local tomatoes

ENSALADA DE TOMATE CRIOLLO, JÍCAMA Y NOPALITOS by Pilar Cabrera  8 servings INGREDIENTS: 1 tablespoon vegetable oil 2 cups of nopal cactus, cut into 2,5 centimeter wide strips 2 tablespoons olive oil 3 tablespoons apple cider vinegar Salt Freshly ground pepper 1 medium jicama, peeled, grated, about 3 cups 1/4 cup fresh lime juice Ground chile piquin, optional 2 cups purslane leaves 3 tomatoes, cut into wedges 2 avocados, halved, pitted, peeled, sliced PREPARATION: 1. In a medium sauté pan [...]

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Article: Modernity in Zaachila…

After several months, I visited the market of Zaachila again. As always filled with flowers, herbs, chocolate and bread. I decided to take the long route to Zaachila, via San Bartolo Coyotepec. It is a beautiful ride. Between the villages there are grasslands, cornfields and rivers. Near the former train station, there is a “gourmet market” now, which I already had visited. I still don’t understand why they have built it. From my point of view, I think that they are [...]

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Recipe: Sopa de Lima

SOPA DE LIMA by Pilar Cabrera 6 servings INGREDIENTS FOR GARNISHES: 6 corn tortillas, julienned Vegetable oil 2 chiles habaneros  INGREDIENTS FOR MARINADE: 1 white onion, halved 3 unpeeled cloves garlic 15 whole allspice 15 whole cloves 2 bay leaves 1 teaspoon whole cumin seeds 1 teaspoon oregano from Yucatan 1/2 cup naranja agria juice (also called bitter orange or Seville orange), alternatively use a combination of orange and lime juices 6 chicken breast halves INGREDIENTS FOR THE SOUP: 1 [...]

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Article: Culinary trips

Last year I visited Merida for the second time in my life. It is one of my favorite places in Mexico. On this occasion I was guided by a local Yucatecan friend, Alex. The goal was to learn more about the Yucatecan food from an expert. We went to Izamal. Here I tried a delicious salad of shredded venison and I can still sent the flavor of a coconut sorbet I ate. From my last trip to Merida, I learned [...]

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Recipe: Green cactus fruit sorbet with mescal

8 green tunas (cactus fruit) 2 limes ¾ cup of sugar ½ oz mescal espadín Preparation: Marinate the peeled tunas in lime juice, mescal and the sugar. Blend, strain and put in the icemaker, according to the instructions, until you have the desired consistency. Serve the sorbet with a coconut wafer and mango cubes

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Article: Mescal Tour

I decided to undertake a difficult task, visiting all the mezcalerías (mescal bars) in the center of Oaxaca, and after a couple of mescal tours with friends, who are familiar with the topic, I wanted to make this list of recommendations: In situ I love the concept, although I prefer the selection of artisanal mescals; I think it is a little bit enclosed which not everyone may like. Piedra Lumbre You will not find an impressing variety of mescals here, [...]

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