"mmmmm mmm good! "
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Ray A. commented on Hispanic Kitchen's blog post Enter the 5 de Mayo Hispanic Kitchen-IMUSA Molcajete Giveaway!"Roasted chile and tomate salsa de molcajete! "
Ray A. commented on Sonia Mendez Garcia's blog post Texas Tomato Jalapeno Salsa"I use canned tomatoes for a quick salsa all the time. That's when I run out of my homegrown roasted jarred tomatoes ;) lol"
Ray A. commented on Sonia Mendez Garcia's blog post Texas Tomato Jalapeno Salsa"I remember the year you all back east got the tomato blight. It even raised the prices here in the west.
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Ray A. commented on Sonia Mendez Garcia's blog post Cheesy Chorizo Bread"I like making it with a little egg substitute just to bind it, diced potatoes, beans, onions and tomatoes then wrap it in a tortilla and toast the burrito on both sides. Quesadillas are very good with it too! :)"
Ray A. commented on Sonia Mendez Garcia's blog post Cheesy Chorizo Bread"Yes it does, and I don't miss any of the cholesterol from the real stuff! lol."
Ray A. commented on Sonia Mendez Garcia's blog post Cheesy Chorizo Bread"I always use the Soy Chorizo in my cooking too, thanks Sonia!"
Sonia Mendez Garcia left a comment for Ray A."Good Morning Ray! Thanks for all the info on your families Pozole! I never make such big quantities, since it is just my husband and me, hahhaha...my family in California and Texas does though....My most favorite thing is cooking with all the dried…"
Ray A. left a comment for Sonia Mendez Garcia"Yes, chicken and pork (the other white meat) lol! My mother showed me how to make this, well, actually it was my favorite so I always watched her when I could, because it is such a long process. We use equal parts pork and chicken, which is common…"
Ray A. left a comment for Ray A."Yes, chicken and pork (the other white meat) lol! My mother showed me how to make this, well, actually it was my favorite so I always watched her when I could, because it is such a long process. We use equal parts pork and chicken, which is common…"
Sonia Mendez Garcia left a comment for Ray A."You combine the chicken and the pork??? I have made it with just chicken before....I was fortunate to ask my Mom for her recipes years ago, but there are a few that I just have to go by memory and ask my Tia's in Monterrey when I don't…"
Profile Information
- About Me
- I want to learn all I can here, not that I don't know anything ;)
- How many days per week do you normally cook at home?
- 5+
- What is your level of experience as a cook?
- Experienced
Comment Wall (5 comments)
- At 6:07am on February 14, 2012, Sonia Mendez Garcia said…
Good Morning Ray! Thanks for all the info on your families Pozole! I never make such big quantities, since it is just my husband and me, hahhaha...my family in California and Texas does though....My most favorite thing is cooking with all the dried chiles! I try to tell people that is how you make the best enchilada sauce and chili....yes, chili, because that is big around here!! hahha....I look at them and say...Chili Powder?? No way! I do use chili powder when I make chili for other people, because they do not appreciate the real chiles...save them all for me! Evertime I make sauce, I also add garlic,cumin, salt and bouillon.....i love that stuff too! When I was in Monterrey this past December, I noticed that my Tia Mine' used it alot!!!! I watched everything she did, very closely! Came home w/ some awesome family recipes that i had not been able to get from my Mom...a dream come true for me....I am so happy to be able to talk with you, finally, someone who understands my passion for this food, the food of our families...the Best Food!
- At 10:56pm on February 13, 2012, Ray A. said…
Yes, chicken and pork (the other white meat) lol! My mother showed me how to make this, well, actually it was my favorite so I always watched her when I could, because it is such a long process. We use equal parts pork and chicken, which is common around Los Angeles, so use enough chicken for a 4 to 5 lb pork butt, it makes a lot, but you can make half or freeze half for later. I was taught to make my chile sauce with chile California or New Mexico and add a garlic clove along with the salt in the blending process, because we use the sauce for a lot of other things like enchiladas by adding comino to it, and for tamales as well. It freezes great. The key to the flavor that I just can't get enough of is to add about 8 to 10 chicken bouillon cubes (I use Knorr) to it.
So sad that your Mom is no longer with you. I dread the day when my Mom is no longer with me, and I cherish the time I spend with her. I have pretty much gotten all the info out of her that I can for the food I grew up on. I just love talking to people and learning about the food of my heritage. :)
- At 5:44am on February 13, 2012, Sonia Mendez Garcia said…
You combine the chicken and the pork??? I have made it with just chicken before....I was fortunate to ask my Mom for her recipes years ago, but there are a few that I just have to go by memory and ask my Tia's in Monterrey when I don't remember....I lost my Mom in 2009....miss her terribly. She was the source of my inspiration to keep on cooking!
- At 6:32am on February 12, 2012, Sonia Mendez Garcia said…
That is soo great! My Market choices are limited where I live. Not the best selection of Hispanic foods...no like! hahha..
- At 8:08am on February 11, 2012, Sonia Mendez Garcia said…
Good Morning Ray!!!! You shop at Superior??? I am sooo jealous! hahha!!!
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