Full of protein and flavor, this simple traditional dish is so easy to make, it belongs on every table, even yours.
Stories by Janet Blaser
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Creative ingredients make for a salad to remember
Salad’s a godsend during hot weather, so keep things interesting by ditching the lettuce and looking elsewhere for inspiration!
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Wake up your taste buds with smoky, spicy achiote
This earthy, sweet Mexican spice blend, the base for iconic Mexican dishes like tacos al pastor and adobada, adds complexity to any dish.
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Make butter better with these flavorful add-ins
With just small amounts of ingredients, take your dishes’ flavor up a notch with these easy-to-make and easy-to-store compound butter recipes.
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Achieve perfect poached eggs every time
Forget the additives and intricate advice you’ve read online. Just follow these simple instructions for results you can count on.
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Hot, hot and even hotter: the challenge of summertime cooking
Janet Blaser offers up easy, refreshing recipes for those unbearably hot days when you just don’t want to spend a lot of time cooking.
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Garlic steals the show
Janet Blaser shares recipes and some basic tips on using garlic, the pungent bulb that most of us just can’t live without.
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It’s gazpacho season!
Late summer’s tomato harvest is the perfect time to pull out your recipes for this refreshing cold soup perfect for those hot days.
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A Mexican culinary legacy: the Caesar salad
The devil is in the details of this classic dish, invented spontaneously in the 1920s by an Italian immigrant in his Tijuana restaurant.
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Relief in a glass: it’s margarita time!
When you find yourself craving this crisp, cooling summer cocktail, pull out these nine recipes running the gamut from classic to innovative.
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Discover chorizo’s world of possibilities
This spiced Mexican sausage is a secret ingredient that adds pizazz to classic dishes, taking many from just “ho-hum” to “oh, wow!”
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It’s lychee season and rambutans aren’t far behind
Asia’s lychees and rambutan are sweet, exotic and just plain fun to eat; and believe it or not, they’re also grown right here in Mexico!
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Peanut butter: good for more than sandwiches
Sweet atole, crisp summer salads and spicy dips are just a few of the recipes that benefit from the addition of this versatile pantry staple.
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Mango madness: It’s time to make the ultimate cheesecake
For the perfect mango cheesecake, blend fruit into the filling for a beautifully colored, softly flavored, totally delicious summer dessert.
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Rice, Plain and Simple
In this week’s Tropical Table, Janet Blaser shares with you the three keys to making perfect rice and then some tasty things to do with it.
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Good things do come in small packages
Janet Blaser shows how substituting milder shallots in recipes calling for onions will have you singing their praises in The Tropical Table.
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Fresh, clean and milky-sweet, queso fresco quietly transforms any dish
This deceptively simple farmer’s cheese absorbs chile heat, adds creaminess, and serves as a delicious topping for a myriad of dishes.
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Try Mazatlán’s claim to seafood fame: aguachile
Residents of the state of Sinaloa may disagree on which city invented this ceviche-sushi hybrid, but all agree that it was a delicious idea.
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Potato, potahto, camote
Janet Blaser, an unabashed lover of sweet potatoes, shares a variety of delicious recipes you can use at breakfast, lunch or dinner.
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The secret of guajillo chiles
With their earthy, robust flavor and touch of heat, they’re the second most commonly used dried chile in Mexican cuisine, and rightly so!
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Soy Oh Soy
Janet Blaser makes a case for traditional Japanese soy sauce — not the stuff sold in your local supermarket. She swears you’ll never go back.
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Go-To Granola
Granola has been a staple in my kitchen for, oh, 40-plus years. I’ve tended to make it myself because I FULL STORY
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Swordfish: this king of the sea turns a meal into a royal feast
Plentiful in Mexico, especially around coastal areas, its firm, meaty flesh makes everything from pasta to tacos something special.
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Mazatlán: a breakfast lover’s paradise
Besides cobblestone streets and colonial buildings, this beach city’s historic center also offers a wealth of great breakfast options.
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Got milk?
Janet Blaser goes through what milk is, what it isn’t and how its contents can be altered long before you drop it into your shopping cart.
