|
I want to hear more about the use of nuts, less common (in the US) herbs, and also hydrated dried chilies in purees and sauces. These have been the most fascinating things I've encountered in mexican cooking over the last couple years. I'd talk like I knew something, but I really don't know much.
|
#
¿
May 23, 2013 09:05
|
|
|
|
| # ¿ Apr 26, 2024 18:38 |
|
|
MewMcDong posted:Anyone have any good guacamole recipes? I have family with lots and lots of avocado trees so in the summer I get inundated with a metric shitton of avocados. Please help me convert them into delicious dip. Im getting tired of eating them with just salt and pepper. two avacadoes, cut in half, flesh scored crosshatch and then squeezed out (just squeeze the half, it'll pop out into cubes.) - 1 medium tomato diced, salted for 10 min, excess juice drained, 1/2 bunch cilantro rough chopped, 1 small white or red onion minced, 1 small clove garlic minced, juice of 1/2 a lime. salt and pepper. fold everything together gently until just cohesive. taste test, add a sprinkle of sugar if needed, or more lime, salt or pepper. make it good. done.
|
|
#
¿
Jun 4, 2013 06:39
|
|
|
I'd love a tried and true loving awesome birria recipe. I had some at an awesome place in Chicago and have been lusting after ever since. I can google, but just wondering if any of you had one.
|
|
#
¿
Jun 12, 2013 04:00
|
|
|
EVG posted:What place? I'd like to check it out. http://www.yelp.com/biz/birrieria-zaragoza-chicago
|
|
#
¿
Jun 17, 2013 01:56
|
|