Cindy Kennedy's Posts Tagged 'corn' (3)

In Mexico, corn is a food staple that goes back millennia. The fact it can grow practically anywhere - especially the poorer soil in southern regions - led some to believe it a "gift from the gods." Every part of the plant is used, from husks for tamales to stalks as animal feed. Even the silk has medicinal uses.

This soup, like many other corn dishes, is simple and flavorful!…

Taquitos - those crunchy rolled-up corn tortillas with tasty fillings - are the perfect snack food. They're easy to make and you can serve them as dippers and appetizers or turn them into a full meal buried underneath lettuce, salsa, and sour cream. Even better, you can use beef, turkey, chicken and pork as fillers - that means a great way to utilize leftovers!



Their exact origin…

Puebla (the state and the city) offers a treasure chest full of familiar food favorites. Whose taste buds don't start tingling at thoughts of mole Poblano, chiles en nogada, or a plate full of chalupas? Historically, we have nuns to thank for their diligence in early convento kitchens. The Sisters' creativity with local and introduced ingredients is truly a blessing for any foodie!…