Guajillo Pork Chops

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When I saw these succulent Porterhouse pork chops at the butcher shop, I knew they were coming home with me. Porterhouse pork chops are the Cadillac of chops. Divided by a “T” bone, these chops combine some of the best cuts of the tenderloin and the loin surrounded by a generous and beautiful ribbon of pork fat and their double thickness these chops are as luscious and succulent almost like having almost a steak. Thinking of how to prepare them, I could almost hear them whispering “Guajillo and garlic” to me, so there Guajillo Pork Chops for diner it was.

Chiles are one of my favorite ingredients in Mexican cooking, especially dry chiles. They work miracles in the kitchen. Dry or fresh, these beautiful capsicum fruits are not only about spicy heat;
fresh chiles can brighten up and give a spicy-sass flavor to any dish along with a bright loud note. Dry chiles add a pleasant intense depth of flavor from smokey-sweet, to spicy and fruity, floral and fruity notes with a pleasant hint of spice. Dry chiles are a must have in your pantry.
Dry Guajillos are the perfect example I just described. Guajillos, when slightly toasted, fried or hydrated, bloom with the most aromatic, intense color and mild fruity heat flavor. This effect is irresistible and best used with pork because the meat’s flavor still shines through.

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Enfrijoladas

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Enfrijoladas are one of the most beloved humble dishes made out of beans in Mexico. I almost can imagine some Mexican grandma in a hurry trying to make a meal with ingredients for two that will serve four or six with the beans she had. So Bad-a-bim! …she created a sauce, in order to stretch the beans, for all to eat. Aren’t these kinds of recipes the ones that everybody loves the most?…Serendipity in the kitchen can work love spells, just like this recipe.

Imagine fresh corn tortillas smothered in a smooth velvety bean sauce that has been seasoned and tinted with dry chiles. This dish features smokey anchos and a bright flavor guajillo chiles, sauteed onions and a couple of garlic cloves, all seasoned and blended to create a light and velvety bean sauce. Enfrijoladas are the cousins of enchiladas, only lighter. This velvety sauce, has a mild spice flavor, that in combination with the earthy and creamy bean texture make the most luscious bean sauce.

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Oaxacan Frittata

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Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.

This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.

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Ceviche Verde

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To hot to cook fish? Let the Limes do it. This Ceviche Verde, is refreshing, light, green, tangy, zesty, crisp and crunchy vegetables, tender tuna marinated in lime juice, surrounded by creamy avocados… are you with me?…Yes!

Ceviche is an original dish from Peru. Peruvians are the kings of making the best out of fresh fish. To corroborate this statement you need to know about Peruvian Chef Gastón Acurio.  Chef Gastón has placed Peru, their culture, and Ceviche at another level in his country and internationally, all through a labor of love that started in the kitchen, that for me, no other chef has achieved with his cooking.

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Coconut Lime Mint Paletas

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Summer is here, and that Strawberry Moon was driving everybody crazy!… Like this crazy refreshing Coconut Lime Mint Paletas will drive you crazy too. Creamy, light and tangy, not overly sweet, the addition of mint make them light and fresh.

They are a breeze to make and sooooo E A S Y!…

As Cliché as it sounds: “put the lime and the Coconut…Yes, you call me in the morning, you call me in the morning
I’ll tell you what to do if you call me in the morning… Doctor!
Woo-oo-ooh, ooh-ooh-ooh
Woo-oo-ooh, ooh-ooh-ooh
Woo-oo-ooh, ooh-ooh-ooh, ooh-ooh-ooh

Enjoy the Summer, stay cool.

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Pan de Cazón Campeche México

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The first time I had Pan de Cazón in Campeche México it was a revelation to me.
I was traveling in Mexico with two of my best friends and architecture colleagues back in our student days, circa 1998. We were in Campeche on a very honorable mission of developing a great project for the City: The “Biblioteca Universo Maya” -“Mayan Universe Library”. The architectural dream project of every student. A constructive binomial, a Church and Monastery, from the sixteenth century that was going to hold the biggest collection of Mayan information in Mexico. I remember the first day in the city we met people and acquired information, details, measurements, and blueprints. We needed every single piece of information in order to start the project.
Between meetings and planning, the morning went fast and soon enough it was lunch time- “comida”. In the blink of an eye, we were guided to a restaurant to cool down. I remember not coping well with the humid hot weather of this beautiful city. Hungry and thirsty, we sat at a restaurant and started receiving some recommendations from the waiter and the friend who brought us. They both made the same recommendation: “Pan de Cazón”.

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Radish Pineapple Mint Quinoa Salad

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Back in February, I started a little garden plot at the Mueller Community Gardens in my neighborhood. First months were rough. I started from seeds that my good friend Elizabeth gave me. Imagine all the possibilities when you are handed a box full of incredible heirloom seeds varieties from purple long green beans, carrots, greens, turnips, roman zucchinis, watermelon cucumbers, radishes, lipstick chili, melons you name it. Little did I know the challenging scenarios of starting a vegetable garden from seeds. But, nothing like five buckets of patience, a couple good days of rain, plenty of steamy sunshine and a little everyday care to make it grow. Also helpful was the good pinch of serious advice from friends and the experts, like farmer extraordinaire from Boogy Creek Farm, Carol Anne. She is always willing to help and giving the greatest advice. From her, I learned that planting a row of green beans besides the tomato plants will give tomatoes company and will help them grow together. She also emphasizes the importance to give enough space in between tomato plants for best flavor and juicy tomatoes, and pointed that leggy tomato plants need to be transplanted deeper among many other details that have been very valuable to apply on my little, garden. Also every other good samaritan that was visiting the community gardens, like David, who gave me advice from seedling spacing to how to keep the water hose untangled! I’m very grateful for all. Thank you!

Using the best of advice, applying it, and with all my expectations tossed through the window, the garden worked its own magic in a serendipitous way.

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Mexican Beans Manifesto

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Cooked, de la Olla, or Refried… I want to share with you my love for beans and how I bean.

I’m from Mexico. Along with corn, this simple food is a staple in our national diet. There are many great foods from my homeland but homemade beans have a way to my heart. The warm earthiness, texture, and flavor of a well-prepared pot of beans, this is my comfort food. In fact “frijoles de la olla” boil-cooked beans are my “last supper” meal. With this said, you can imagine I’m very particular and appreciative about identifying truly great beans.

My love affair with beans’ simplicity that made me realize how many versions of “how to cook beans” are out there. They utilize many ingredients, cooking methods, pots, herbs, you name it, and yet most miss the mark for me when it comes to authentic style Mexican beans. I can not understand how something so simple to make has been so misunderstood. I feel the deep responsibility to clear this confusion and define Mexican style beans. After this, you will discover an untroubled path in preparing this Mexican caviar.

Keep it simple. Slow down. When it comes to beans, It is about respecting the ingredient. Slowly and patiently cooking a pot of beans will yield the best pot of beans you ever had. Why cook them from scratch? they taste far better than from the can, period. So let’s start.

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