Mid-Century Culinary Lore
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Margarita 2 oz tequila1/2 ounce Cointreau (or equivalent)1/2 lime juice Shake with ice. Strain into glass with a salt rim. Tequila Daisy 2 oz tequila1/2 oz lemon juice1/2 oz grenadineSplash of Club Soda Shake with ice. Strain. Tequila Sunrise 2 oz tequila3 dashes of grenadine1/2 oz lime juice (and half a rind)1/2 tsp creme de …
I have to be honest. I am quite surprised that this recipe made it onto the blog. Generally, I am quite discerning when it comes posting dessert recipes. What’s more, unlike the recipe for capirotada that I posted, this Pineapple Pudding recipe seems to have fallen through the cracks of history. So, what made it …
Desserts, I think it is fair to say, are not the specialty of many tropical cuisines. I would go on to say that bread pudding is not usually the ‘belle of the ball’ when it comes to dessert. However, that is exactly what we find here in the traditional Mexican Lenten bread pudding, the capirotada. …
It’s not hard to convince me to try a new picadillo recipe. Previously, I reviewed Senor Pico‘s picadillo which, I enjoyed quite a bit. However, I would say, between the two, Ortiz’s authentic Mexican picadillo edges out the competition. There are a couple reasons for that. The first being the incorporation of diced apples into …
“This dish has probably changed very little in the centuries since Fr. Sahagun sampled a version of it from one of the big earthenware ollas (pots) in the main marketplace of Tenochtitlan, the Aztec capital of Mexico and the site of modern Mexico City. From his writings one gathers he found it good indeed.”–Elizabeth Lambert …
Elizabeth Lambert Ortiz generously lists this recipe under the “Vegetables” category. I love the 1960s. That’s all I can say. And I love this dish.
Without a doubt, one of the most famous Mexican dishes of all time is the notorious chocolate mole, or ‘mole poblano de guajolote.’ However, the origins of this dish appear to be in dispute. As Elizabeth Lambert Ortiz writes in her “The Complete Book of Mexican Cooking” (1967): “Legend has it that the nuns of …
Whenever I come across a vintage recipe that is attributed to a specific locale, I always like to do a little digging and find out whether it is truly a popular marker of that place or just some forgotten curio saved from the brink of extinction by the author. In some cases we find an …
Of all the beef dishes in Elizabeth Lambert Ortiz’s The Complete Book of Mexican Cooking (1967), this is the one that really reached out and grabbed me. I think the brightness from the salsa verde trifecta of tomatillos, coriander and serrano chiles paired with the rich chorizo sausage just promised a lot of flavour. And …
By far my favorite fish dish in Ortiz’s Mexican Cooking, this recipe makes for some excellent fish tacos.
