Food Blogs


  • Click to Join the Foodie Blogroll

Blog powered by TypePad
Bookmark and Share

Mexican Recipes

13 July 2010

Vegetarian chilli: a meaty delight for herbivores


Cool weather calls for piping hot bowls of chili. While I am of the carnivore persuasion, I take my chili, vegetarian-style.

It's a meaty dish of black beans and red kidney beans in an aromatic stew of juicy tomatoes, capsicum (peppers), garlic, onion and coriander spiked with cayenne, oregano, cumin and that magical ingredient: smoked paprika.

Served with grated Monterey Jack cheese and a generous dollop of sour cream, this vegetarian chili has been keeping the Australian winter blues away. Although in Australia, the winter blues mainly refer to the crisp blue skies!

It's a simple dish but infinitely satisfying, healthy (if you don't splurge on cheese and sour cream) and economical.

Now if you're meat-lover and don't think you'd cope with a bowl of beans -- I urge you to think again. The combination of the meaty beans infused with spicy, smoky flavours, juicy tomatoes and capsicums and fresh hit of coriander all make for a fantastic meal. Go on, give it a go!

Continue reading "Vegetarian chilli: a meaty delight for herbivores" »

28 July 2008

Horchata de Arroz - Cinnamon-infused Rice Milk


It's been four months since our trip to Oaxaca in Mexico. The charming colonial city is a fascinating place with a real love and appreciation for food.

It is full of teeming markets, their stalls selling anything from tamales, chupalines (fried grasshoppers), handmade ice-cream to popular drinks such as Horchata de Arroz -- a refreshing drink made using rice.

Oaxaca is also dotted with cooking schools usually run by local B&Bs. We took a class at Casa Crespo run by the charming owner, Oscar. The class began with a tour of a small market and brief lesson about the local ingredients.

Once back at Casa Crespo, the lesson began accompanied by some ice-cold cervesas. We made the best guacamole and salsa I've ever tasted, quesadillas stuffed with zucchini blossoms and string cheese, zucchini blossom soup, Trout with a toasted pumpkin seed sauce, Oaxacan chocolate ice-cream and the delicious Horchata de Arroz.

The heavenly drink tastes like a rice pudding. It's made of ground long-grain rice, water, evaporated milk, cinnamon and sugar. Just before serving it's mixed with small, succulent pieces of rockmelon (cantaloupe) and garnished with slivered almonds.

Before tasting the drink, I was a little skeptical about the addition of rockmelon. And while the rockmelon is not necessary (the drink tastes great without it) the combination is very complimentary.

Continue reading "Horchata de Arroz - Cinnamon-infused Rice Milk" »

04 April 2008

Oaxaqueñan Chocolate


We are just back from our trip to Mexico with a bag full of goodies to talk about. Most of our time was spent exploring the fascinating markets in Oaxaca city, with a final stint for some sun in Puerto Angel. 

The Oaxaca region is rightly considered the food bowl of Mexico with its fertile valleys producing an abundance of tropical fruit and vegetables. It is also famous for its moles, a type of sauce, its string cheese (quesillo), its toasted grasshoppers (chapulines) and its chocolate.   

Chocolate has played an important part in the Mexican diet for hundreds, if not thousands of years. Once considered the 'food of the gods', chocolate was made from roasting cocoa beans, grinding them and then mixing them with sugar, spices and walnuts or almonds.

This traditional method of making chocolate can still be found in Mexico however it's getting harder to find with the rise of commercial chocolatiers like Mayordomo. The signature Mayordomo shop is located in the 'chocolate quarter' of Oaxaca on 20 de Novembre Street and Hildago Aveue. The smell is intoxicating and lures young and old in to sample its wares. The lines went out the door.

I bought several chunks of chocolate from a smaller chocolatier in the 20 de Novembre Mercado (market). The fragrant chocolate is infused with cinnamon, raw sugar and just a hint of cloves. It's not the kind of treat that you'd just snack on as it's quite gritty but it's perfect for hot chocolates or in sauces.


Chocolate drinks are made using a Molinillo (moh-lin-nyee-oh); a traditional wooden implement used to whisk the hot chocolate until it froths. The Molinillo is held between the palms of the hand and then spun back and forth to break down the chocolate and aerate the hot milk or water.


The whisking makes a very distinct and comforting sound. This, paired with the rich aroma of the hot chocolate, greeted us almost every morning during our trip. We've got at least 20 cups of chocolate left in our precious chunks. Drinking the last one will be bittersweet.

My Photo


  • Enter your email address:

    Delivered by FeedBurner

Check out the buzz...


  • Foodbuzz

Recent Comments

BCSPCA - Vancouver