Nopal cactus pads have been consumed in Mexico since time immemorial. They are an excellent-tasting and very nutritious vegetable that is easy to grow in arid climates unsuitable for a lot of other agriculture.
Ingredients
Turkey Broth (for Soup-making and Other Uses)
Robin: Please don’t discard the carcass left over after carving a roasted turkey; it is extremely valuable! Cooking the turkey’s “skeleton” will yield a rich, delicious broth that can be turned into soup or any one of a number of other yummy delights. Turkeys are native to all of North America, from Canada through Mexico,…
Meet the Traditional Peruvian Hot Peppers
Ed & Robin: Although Mexican chile peppers seem to get all the press, Peruvians are proud of the long and delicious history of their own varieties. In South America, a hot pepper is called an ají (instead of the Mexican term chile), and the plural is ajíes. Dozens of varieties are cultivated in Peru, but…
Into the Limelight: Latin/Caribbean Limes 101
Robin: Few liquids pack more flavor punch per drop and are more versatile than freshly-squeezed lime juice. Non-Latinos in the U.S.A. may be most familiar with the Persian or Tahitian lime—the large-ish, thicker-skinned one that looks like a green lemon. Those plastic lime-shaped bottles full of juice are the cutest things, are they not? I…
Chili Powder vs. Ground Chile
(Robin:) Are chili powder and ground chile the same thing? The short answer is a resounding NO. While they both add flavor and “heat” to a recipe, chili powder and ground chile are very different things, and it’s important to know the difference. The two ingredients are definitely not interchangeable in recipes. Chili Powder Chili powder…
Everything You Never Realized You Need to Know About Jicama
You need to add this crisp, mild-flavored jicama in your healthful diet now! Learn how to use this root veggie with the info and recipes in this article.