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Links to Our Content Published Elsewhere

For several years, Ed and Robin developed recipes and wrote articles in English and Spanish for a website that was know then as About.com and has morphed into the present-day The Spruce Eats. Some of that content is still available online, including the following:

In English

  • Traditional Mexican Cactus Salad
  • Pumpkin Poblano Quesadillas
  • Esquites: Mexican Corn Off the Cob (photos are not mine and show American-style yellow corn, which really is too sweet for this use)
  • Turkey Tamales
  • Mexican “Lasagna” (Pastel Azteca) (worst photo ever—not mine—does not show what this dish looks like at all)
  • Mexican Baked White Fish in Cilantro Sauce
  • Epazote (Mexican herb) : What it is and how to cook with it

  • Paletas: Mexican-Style Natural Fruit Ice Pops
  • No-Bake Creamy Lime Refrigerator Cake/Pudding
  • Morelian Gazpacho Fruit Salad
  • Simple Sopa Aguada Pasta Soup
  • Chicken Pozole (soup)
  • Sweet and Tart Cranberry Salsa
  • Homemade Sriracha Mayo
  • Homemade Bottled Mexican Hot Sauce

  • Chicha Morada, Peru’s Traditional Cold Beverage
  • Pineapple Tepache (Slightly Fermented Drink) (please note that the photograph on that page is not my original one and doesn´t reflect what this drink actually looks like)
  • Chocolate Caliente: Authentic Mexican Hot Chocolate

  • A Brief Tour of Mexican Cheeses
  • A Primer on Authentic Mexican Sauces
  • What Are Maria Cookies?

  • Mexican Food for Lent
  • 6 Classic Mexican-Style Desserts
  • 8 Sweet and Savory Mexican-Inspired After School Snacks
  • 10 Mexican Botana Ideas/Recipes for a Game Day Party

En Español

  • Flan imposible o Chocoflán (flan y pastel de chocolate en un solo molde)
  • La “calabaza espagueti”: ¿qué es y cómo se usa?
  • Elabora tus propias calaveras de azúcar
  • El chinchayote o raíz de chayote
  • El tomate de árbol o tamarillo
  • Cómo dar gracias en la mesa
  • Todo sobre el camote
  • El epazote, importante hierba culinaria mexicana
  • La jícama, tubérculo crujiente y muy mexicano
  • Las tortas mexicanas: sándwiches con superpoderes
  • Cómo hacer la carne deshebrada
  • Cómo preparar los deliciosos elotes mexicanos
  • ¿Qué son y cómo preparar los esquites?
  • Cómo limpiar, cocer y conservar los frijoles
  • Ensalada de atún: recetas básica y variaciones
  • De América para el mundos: alimentos de origen americano
  • Los chochoyotes o bolitas de masa—¿qué son y cómo se hacen?
  • 3 Maneras de preparar un fresco agua de limón natural
  • 3 Métodos para elaborar tu propio helado o nieve
  • 5 Gelatinas especiales sencillas
  • 5 Maneras de cocer un camote entero
  • 7 Menús mexicanos para la Cena de Navidad
  • 7 Razones para tomar agua de jamaica (incluye receta)
  • 9 Reconfortantes caldos mexicanos
  • 10 Platillos mexicanos con nombres graciosos
  • 11 Delicias mexicanas para las Posadas tradicionales
  • 15 Platillos mexicanos con carne molida
  • 20 Cortes básicos de frutas y verduras

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Your hosts, Robin & Ed

Ed Valdizan Robin Grose

Life's too short to eat just one type of food! Come with us as we cook our way through North, Central, and South America and the Caribbean.

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