Connecting the Americas, Bridging Cultures Supergringa in Spain: A Travel Memoir
This sauce is based on pumpkin seed mole, called mole verde, or pipián. The Nahuatl word, molli, is the origin for mole, the Mexican word for this traditional Mixteca sauce. You may have tried mole made of chocolate, almond and chile over chicken in a restaurant. This pipián mole also has rich flavors. Although traditionally […]
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Our garden is growing in leaps and bounds. Every spring in Madison we begin with bare ground and by June every surface is green. Time to step away from the computer and play in the dirt. We weeded the vegetable garden yesterday afternoon and harvested greens: spinach, chard, and amaranth. We picked purslane and dill […]
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We ate nachos this week for our Tuesday Spanish conversation dinner. The language during the meal was to be the main focus of this post. Then, I began to wonder if it was a double Spanish dinner. Do nachos originate in Texas or Mexico? I wanted to tell readers with culinary confidence. For many years […]
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José Andrés, Spanish chef extraordinaire, has received a 2019 Nobel Peace Prize nomination for his humanitarian work feeding people in crisis. His work in Puerto Rico alone is enough to impress and to raise the spirits of a jaded cynic. In tandem with 26 restaurants and 20,000 volunteers, his organization made 3.7 million meals for […]
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Imagine life without avocados, pumpkins or chocolate. I simply cannot. The Native peoples of lands now called Mexico and Peru began a great transformation of ordinary flowering plants into food staples long before Columbus’ visit. Mesoamerican and Andean botanists bred wild Solanum family plants into tasty varieties: tomatoes, potatoes, bell peppers, and chile peppers. The […]
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