How to record changes when adapting a Mexican recipe
An adaptation is easier to repeat when its changes are recorded. A short recipe note also distinguishes the dish you made from the source that inspired…
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Choosing tortillas: read the product before the recipe
Choosing a tortilla starts with the preparation you want to make. A product that works for a folded taco may behave differently when filled, browned or…
Black beans for tacos: start with clearly prepared beans
Black beans can provide the main filling for a simple taco, but the starting product determines the work involved. Dry beans, home-cooked beans and commercially prepared…
Avocado for guacamole: plan texture and additions
Avocado provides the body of this blog's simple guacamole. Tomato, onion, lime and optional cilantro change the finished mixture, but they do not replace the need…
A taco toppings bar: keep choices easy to see
A toppings bar works when people can understand the choices without dismantling a mixed salad. Separate bowls also let each diner control the amount of onion,…
Choose the taco filling before choosing the sauces
Choose the filling before building a collection of sauces. Its moisture, texture and seasoning determine what the rest of the taco needs. A sauce should support…
A Mexican-inspired shopping list for home cooking
A useful shopping list begins with the dishes you will actually cook. Buying ingredients only because they appear in many Mexican recipes can leave you with…
Calabacitas-inspired zucchini with corn and tomato
Zucchini, cooked corn and tomato form this home adaptation inspired by calabacitas. The vegetables are added in stages so you can follow their texture instead of…
