With their earthy, robust flavor and touch of heat, they’re the second most commonly used dried chile in Mexican cuisine, and rightly so!
Stories by Janet Blaser
-
-
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.
-
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
-
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.
-
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.
-
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.
-
Decorating Easter eggs this year? Go back to basics with natural dyes
Instead of buying a store-bought kit, try making your own colors, which gives you more creative options and more control over the results.
-
Revel in the bounty of the season with this fabulous tomato tart
It’s no secret that I love tomatoes. Sadly, that’s been one of the unfortunate tradeoffs to living in Mexico: it’s FULL STORY
-
More than just colorful, turmeric adds dramatic flavor and complexity
Most of us know only the powder that adds color to cooking, but the fresh herb is a delightful surprise that elevates even basic dishes.
-
Has the internet brought the ‘Age of Rage’ to your online expat group?
The sarcasm and name-calling seen everywhere online are also found on social media Mexico forums meant to provide support, say our readers.
-
Hold the beef!
Want to go meatless but balk at eschewing burgers? These delicious meat-free recipes will change your mind about what’s inside the bun.
-
Bugs in the kitchen — a guide to grasshoppers as food
Are you curious about trying chapulines? The right recipe can transform them from food oddity into your next great culinary discovery.
-
The leafy green miracle worker called kale
A nutritional superstar that adds color, flavor and comfort to a wide range of dishes, the sky’s the limit with this versatile vegetable!
-
Salty, fatty, crispy and melt-in-your-mouth delicious: don’t forget the bacon!
Not just a breakfast staple, this decadent treat adds that extra something to both savory and sweet dishes and can be so easy to make.
-
Snap, crackle, pop — it’s amaranth!
Sure, there are nutritious reasons to incorporate this superfood into your cooking repertoire, but it’s also just tasty and fun to work with.
-
It’s OK to lust for lemons
There’s a time and place for the citrus fruit, even when you live in Mexico, where the citrus of choice by far is the ubiquitous lime.
-
Beyond garnish: used correctly, parsley brings flavor, texture and freshness
While in North American cuisine it’s mostly a throwaway garnish, this sweet, fresh herb used in many classic foreign dishes, deserves better.
-
In any language, these snacks are super
An estimated 12 million in Mexico will watch the Super Bowl on February 13. Are you one of them? Then get ready with these fabulous munchies!
-
What’s the best way to bring out beets’ sweet, earthy flavor? Roasting!
Janet Blaser recently discovered the magic of roasted beets and found out they bring a sweet flair to everything from cocktails to carpaccio.
-
Birria’s earthy mix of chiles, spices and herbs is conquering the world stage
The current birria taco craze taking the US and beyond by storm has its roots in this longstanding Jalisco specialty.
-
Panko delivers more crunch-per-bite than regular breadcrumbs
This Japanese alternative for breading is lighter and flakier, yet packs a crispy, crunchy texture for which your mouth will thank you.
-
Bold, briny tidbits of flavor, capers deserve a place at the table
Can’t travel? Give capers a try. Their distinctive taste will transport you to the Mediterranean with these delicious recipes.
-
Atole: beverage of champions
Since pre-Hispanic times, this hot, corn-based drink has fueled Mexico’s runners and delighted the masses.
-
Casa del Mar girls’ home builds community, one girl at a time
The Mazatlán orphanage’s staff aim to uphold its young residents’ human rights to a full life — now and after they become adults.
-
‘Tis the season to gather with friends, family — and good food!
With the winter holiday season in full swing, these easy-to-make, yummy appetizers are fully optimized to impress your party guests.
