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From Talk

Zucchini Blossoms

Sorry I didn't see this earlty on but here is my suggestion....
This recipe is freely adapted from Chef Enrique Olvera and his Flor de Calabaza Cappuchino with cocunut milk foam and nutmeg which makes an incredible appetizer served in what else a small cup, intense flavor in a small portion:
olive oil sautee small amount garlic and onion until translucent, add the squash blossoms to sweat until wilted, add twice as much heavy cream to milk and heat until thickened, add epazote to infuse - for 2/3 minutes - add salt and pepper. Puree blender.
Heat coconut milk then use hand blender to make foam.
Serve squash blossom soup in cup 2/3 up and top with coconut foam, sprinkle nutmeg...

Delicous.

ruthincondechi at 8:15AM on 09/27/10

From Serious Eats

Mexican Food You've Maybe Never Heard of: Mixiote

Great post with serious research done on what is something of a transcendental experience with the right mixote...
It can be an arcane food experience to some but always the search for the "perfectly" done mixote goes on and now a new puesta "Tulancingo" style, certainly a must.

Thanks for the tip. Definitely should be added to SE's as a permanent column.

ruthincondechi at 8:06AM on 09/27/10

From Recipes

Dinner Tonight: Chiles en Nogada

PLEASE THIS HAS NOTHING TO DO WITH CHILES EN NOGADA - THE RECIPE IS COMPLETELY LACKING IN TECHNIQUE AND INGREDIENTS - DON'T USE THIS A S A GAUGE FOR WHAT A TRUE CHILE EN NOGADA LOOKS OR TASTES LIKE!

ruthincondechi at 9:42AM on 09/18/10

From Recipes

Healthy and Delicious: Mexican Potato Soup

Wonderful to see Chef Margarita Carrillo de Salinas's recipe here... and when in San Jose de los Cabos don't forget to visit Don Emiliano http://www.donemiliano.com.mx/executive_chef.htm

Hopefully her Tamal book will be published this year.....

ruthincondechi at 9:39AM on 09/18/10

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From Talk

Zucchini Blossoms

Sorry I didn't see this earlty on but here is my suggestion....
This recipe is freely adapted from Chef Enrique Olvera and his Flor de Calabaza Cappuchino with cocunut milk foam and nutmeg which makes an incredible appetizer served in what else a small cup, intense flavor in a small portion:
olive oil sautee small amount garlic and onion until translucent, add the squash blossoms to sweat until wilted, add twice as much heavy cream to milk and heat until thickened, add epazote to infuse - for 2/3 minutes - add salt and pepper. Puree blender.
Heat coconut milk then use hand blender to make foam.
Serve squash blossom soup in cup 2/3 up and top with coconut foam, sprinkle nutmeg...

Delicous.

ruthincondechi at 8:15AM on 09/27/10

From Serious Eats

Mexican Food You've Maybe Never Heard of: Mixiote

Great post with serious research done on what is something of a transcendental experience with the right mixote...
It can be an arcane food experience to some but always the search for the "perfectly" done mixote goes on and now a new puesta "Tulancingo" style, certainly a must.

Thanks for the tip. Definitely should be added to SE's as a permanent column.

ruthincondechi at 8:06AM on 09/27/10

From Recipes

Dinner Tonight: Chiles en Nogada

PLEASE THIS HAS NOTHING TO DO WITH CHILES EN NOGADA - THE RECIPE IS COMPLETELY LACKING IN TECHNIQUE AND INGREDIENTS - DON'T USE THIS A S A GAUGE FOR WHAT A TRUE CHILE EN NOGADA LOOKS OR TASTES LIKE!

ruthincondechi at 9:42AM on 09/18/10

From Recipes

Healthy and Delicious: Mexican Potato Soup

Wonderful to see Chef Margarita Carrillo de Salinas's recipe here... and when in San Jose de los Cabos don't forget to visit Don Emiliano http://www.donemiliano.com.mx/executive_chef.htm

Hopefully her Tamal book will be published this year.....

ruthincondechi at 9:39AM on 09/18/10

From Recipes

Grilling: Tacos Carne Asada

Skirt steak is too thin for a long marinade, especially one with 3 acids orange juice ( I'd skip this, OJ in yucatecan achiote marinade for pork/chicken NOT CARNE ASADA), white vinegar also too strong, lime juice should be the only acid used.
Time for marinade, unless this is an inch thick cut, 1 to 2 hours should be enough.
My two cents.
Take a look at the tacos al pastor from Pastorcito Boturini at
http://ruthincondechi.blogspot.com/
Enjoy.

ruthincondechi at 10:48AM on 01/10/09

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About ruthincondechi

Website: http://ruthincondechi.blogspot.com/

Location: Mexico City

About: First Mexican restaurant in Princeton N.J. 1980 received ** New York Times. Princeton Cooking School . Resident Mexico City bilingual chef organizes cultural culinary tours. IACP country coordinator Mexico Convivium leader SF Condesa.

Favorite foods: Mole de Olla, Red Snapper al Pastor, Pescado a la Talla, Tuna Tostadas Contramar, tacos of any kind, Arrachera argentina, dim sum, foie gras, rib eye steaks,Thai, Vietnamese, French, Italian, Armenian, Lebanese, Greek and everything good tasting!!

Last bite on earth: A groaning board of my favorite foods. Go for broke!