Kathleen is Cooking in Mexico's Profile

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Looking for craft beer in Puerto Vallarta

Thank you for the thread link.

Apr 12, 2012
Kathleen is Cooking in Mexico in Mexico

Looking for craft beer in Puerto Vallarta

Does anyone know if craft beers are available in PV? Is El Deposito still around?

Thanks,

Catalina

Apr 11, 2012
Kathleen is Cooking in Mexico in Mexico

What's your "secret ingredient?"

Salt. It is the most under-rated, under-used ingredient. Too little, and the dish is flat.

Nov 20, 2010
Kathleen is Cooking in Mexico in Home Cooking

Epazote in guacamole?

Mayo is never in authentic guacamole. Mexicans would scoff at this idea.

Nov 20, 2010
Kathleen is Cooking in Mexico in Home Cooking

Puerto Vallarta - Mid-day meal recommendations needed

For mid-day (not necessarily on Monday), I recommend Gaby's, not sure what days they are closed (on the same street as the cathedral, a few blocks north), Marisma's Fish Tacos, open 7 days a week (the marina) and Los Gallos (Avenida Fluvial) not open on Monday. These restaurants serve typical Mexican fare, a cut above average, at reasonable prices.

Kathleen

Nov 18, 2010
Kathleen is Cooking in Mexico in Mexico

Traditional Mexican Cuisine - an Intangible Cultural Heritage of Humanity

I'm thrilled to read this news. This award could not have gone to a more deserving country. It has long been my belief that Mexico will be better understood and appreciated by learning more of its wonderful cuisine. Viva Mexico!
p.s. The purpose of my blog is to further an understanding of Mexico through its rich heritage of food and New World ingredients.

Kathleen

Nov 18, 2010
Kathleen is Cooking in Mexico in Mexico

What to do with leftover pineapple rinds? Tepache

Coming late to the discussion...

I just made tepache for the first time with great results. I followed Diana Kennedy's recipe (more or less) in her book, Mexican Regional Cooking. I used one pineapple (rind and flesh), 3 qts. water, 1 lb. piloncillo, and whole spices. I planned on making it without adding a beer, but realized it would not be ready before I left on a trip, so I added a bottle of beer on day 3. On day 5 it was bubbly, amber and delicious. It is so refreshing served ice cold. I want to make it again and not use beer this time to let it ferment naturally.

Kathleen

Oct 17, 2010
Kathleen is Cooking in Mexico in Home Cooking

Food/beer in Guadalajara

This isn't street food, but I hope you eat at least one meal downtown at La Chata, with a menu of typical food of Jalisco, a charming Mexican ambiance, and so popular that the locals are lined up on the side walk.

Kathleen

Oct 13, 2010
Kathleen is Cooking in Mexico in Mexico

Puerto Vallarta - brunch/lunch spot for bride and girlfriends?

I second the above recommendation for the River Cafe. We had a post-wedding breakfast for out of town guests there and I could not recommend it more. The food, service, and ambience were excellent. The river setting is special.

Kathleen
http://cookinginmexico.com/

Oct 10, 2010
Kathleen is Cooking in Mexico in Mexico

The Secret Ingredient for the Best Stuffed Bell Peppers

I hate to throw a wet blanket on this dinner, but if you eat bell peppers, try to buy organic. They are on the list of the top 12 with most pesticides.

Cooking in Mexico

Oct 09, 2010
Kathleen is Cooking in Mexico in Features

Making Ice Cream with new Cuisinart. I SUCK :( HELP PLZ!

I know this is 2 years old, but for anyone with the same question;
Your freezer needs to be at 0 degrees F. The cannister needs to be so cold, you can't hear sloshing when you shake it. If it still sloshes, it isn't frozen. Turn you freezer to its lowest setting 24 hours before you plan to freeze the cannister.
My kitchen is warm -- 86 deg. F. I put a heavy towel over the top part of the machine to help hold the cold in.
I use a Cuisinart and love it. Ice cream takes a max of 25 minutes to set.

Aug 09, 2010
Kathleen is Cooking in Mexico in Home Cooking

Epazote in guacamole?

Mexican food is my specialty and I've never heard of adding epazote to guacamole. But there are no rules in cooking. If you like it, anything goes. I will have to try this now.

May 26, 2010
Kathleen is Cooking in Mexico in Home Cooking

New Diana Kennedy Oaxaca Cookbook

Just ordered it. And posted link on Twitter. Gracias.

May 03, 2010
Kathleen is Cooking in Mexico in Mexico

New Diana Kennedy Oaxaca Cookbook

Thanks for the link. The price is right and the book is incredible. I can find someone to bring it to me. I can't wait to get it. I'm also ordering her book, From My Mexican Kitchen, Techniques and Ingredients, a must-have for any serious cook of Mexican cuisine.

May 03, 2010
Kathleen is Cooking in Mexico in Mexico

New Diana Kennedy Oaxaca Cookbook

I attended a book signing by Diana Kennedy in Puerto Vallarta earlier this year, and was able to peruse this book, at the time only published in Spanish. The price in Mexico is 1,500 pesos, about $120. I would be thrilled to get an English edition for $50. For anyone familiar with Diana Kennedy's books, it is more than recipes -- history, lore, personal stories, accounts of tracking down a recipe. It is a gorgeous book and well worth the price.

May 03, 2010
Kathleen is Cooking in Mexico in Mexico

Substitute for epazote

To all those who say to leave out epazote, that it does not make a contribution to beans, you are mistaken. For years, as we traveled about Mexico, eating everywhere, we noticed a flavor in beans that we could not identify. Finally, I found fresh epazote in a market and cooked a pot of black beans. When we tasted the beans, I realized I had finally found the ingredient that made my beans taste like beans in Mexico. Nothing can be substituted for it.

Mar 26, 2010
Kathleen is Cooking in Mexico in Home Cooking
1

Guatemalan road trip - Need suggestions for the Mexico segment

Take a small cutting board, a knife, and a dish that will hold a quart of water. When you get to a Mexican grocery store, buy a bottle of Microdyn, a disinfectant for produce and water. The directions for use are on the label. Take advantage of the incredible tropical fruits you will find in the street markets. Also, try the cheap street tacos with head meat -- ears, cheek, nose. They are wonderful if you don't have any food hang-ups. Try everything, even if you don't know what it is.
I so envy you!

Mar 09, 2010
Kathleen is Cooking in Mexico in Mexico

Chiles Enogados in Puerto Vallarta?

You can order Chiles en Nogada at the Red Cabbage restaurant. This restaurant has a wonderful, Mexican menu and great ambiance.

http://www.puerto-vallarta.com/red-ca...

Feb 17, 2010
Kathleen is Cooking in Mexico in Mexico

Melting chocolate in microwave?

Chocolate can be melted in the MW, but it can still burn if not closely monitored. Using a double boiler can't burn the chocolate, even if you are distracted away from the stove. Bring the water to a simmer (don't allow the upper pan to touch the water), turn off the stove, and put a lid on the upper pan. When you return, the chocolate is melted. I also have found that I don't have to cut up chocolate anymore to melt it. Just put the whole pieces in. They will melt just fine.

Feb 14, 2010
Kathleen is Cooking in Mexico in Home Cooking

High Altitude Baking

I baked professionally at 7,000' in Santa Fe, NM, for many years by following these adjustments:

Increase the oven temp. by 25 deg. F.

For each one teaspoon of baking powder or baking soda called for in a recipe, decrease by 1/4 teaspoon (25%)

Increase liquid by 3-4 tablespoons for each one cup called for in the recipe. "Liquid' includes the amount of egg called for

Decrease sugar by 25%. (By volume, a cake recipe should call for one part sugar to two parts of flour for baking at 7,000').

I learned this from Joy of Cooking. I hope this helps you.

Feb 14, 2010
Kathleen is Cooking in Mexico in Home Cooking