Guacamole with garlic and roasted peppers

guacamole

Basic guacamole is great but that doesn't mean you can't add a few twists here and there to add variety and, perhaps, even make it better. Doddie once told me how a little garlic could make guacamole flavors pop, I tried adding a little grated garlic to my guacamole and, yes, Doddie is so right.But why stop with garlic? Why not add a bit of smoky sweetness too? So, I … [Read more...]

A la Mexican rice

mexican-rice

Although Mexican rice and Spanish rice are terms often used interchangeably, there are marked differences between the two dishes -- saffron and chilis. Spanish rice is red-orange because of the tomatoes and saffron. Mexican rice has tomatoes and, often, tomato sauce, no saffron and is a bit hot because of the addition of chilis. Both are delicious.This Mexican … [Read more...]

Coctel Adelita

coctel-adelita

It kicks. Seriously. Five shots of tequila and one shot of Kahlua, and, well... it should kick. It's a good thing that I took photos before I downed the glass of Coctel Adelita. If I had insisted on sampling it before taking the photos, I might have had a serious case of camera shake and the images would have probably turned out badly blurred.The recipe is from the … [Read more...]

In search of the real margarita

margarita

I'm a mojito girl. After my UP Law class held a reunion / testimonial dinner a year and a half ago, in some of the photos that came out on Facebook, I was referred to as "that mojito chick." But long before I was introduced to mojito, I was in love with the margarita. Speedy's sister, Ava, was housekeeping manager at a swank hotel, she managed to inveigle from the hotel … [Read more...]

Arroz amarillo (yellow rice)

arroz-amarillo5

I've always been amazed at how the Italians have developed hundreds if not thousands of ways to serve their pasta just as the Chinese have countless recipes for noodles. Come to think of it, they have done pretty much the same with rice. The Italians have their risotto; the Chinese have integrated rice into their main dishes, sweets and snacks. I suppose it really boils … [Read more...]

Is it chelada or michelada? Doesn’t matter. It’s delicious!

michelada

Beer is something of a nostalgia. Beer is something I'll forever associate with college. For something like two decades, I stayed away from beer (mostly because I discovered wine) but, recently, with the introduction of fruit flavored beers, we've been kind of re-discovering beer and Speedy has been experimenting with beer cocktails. Since Mexican food and drinks are very … [Read more...]

Bistec picado

bistec-picado1

If you're a blogger and you have Google Analytics (or something smilar) installed, you might have occasionally checked what the most popular pages on your blog are. In this blog, there are two consistent topnotchers -- bistek and puto. Yep, iconic Filipino dishes with names worth discussing a bit. Let's start with the puto.I might have written about it before but it's … [Read more...]

Arroz blanco (white rice)

arroz-blanco

It is a Mexican rice dish but arroz blanco is also found in the cuisines of many other South American and Caribbean countries. There are even some claims that the dish originated from the Caribbean and was merely borrowed by the South Americans.Just as the claims about its origin vary, so do the methods for making the dish. The simplest version is rice cooked in salted … [Read more...]

There is no strict formula for making a good taco

taco

First, you have got to read about why the definition of good food and cooking is largely psychological and a by-product of our childhood. I believe it -- there really is no good or bad food (only inedible ones like badly burnt food) because food appreciation is a personal thing.If one grew up with gourmet-like dishes at home, it would be hard to appreciate bland and … [Read more...]