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La Gringa Cocina

Mexican recipes, ingredients, culture and festivals through a gringa's eyes

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La Gringa Cocina | lagringacocina.blogspot.com Reviews
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Mexican recipes, ingredients, culture and festivals through a gringa's eyes
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La Gringa Cocina | lagringacocina.blogspot.com Reviews

https://lagringacocina.blogspot.com

Mexican recipes, ingredients, culture and festivals through a gringa's eyes

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1

La Gringa Cocina: October 2011

http://lagringacocina.blogspot.com/2011_10_01_archive.html

From Queens to Mexico City, and pretty much nothing in between. Monday, October 24, 2011. The National Mole Festival. This past Friday, we had quite an experience as we decided to make our way to the 35th Feria Nacional del Mole. In San Pedro Atocpan in the southern, much less inhabited part of Mexico City (we refer to it now as our authentic pueblo. The wrong one, the so-called New Feria del Mole. Experience aside, the Mole Festival was incredible and exceeded everyone of my expectations once I got there.

2

La Gringa Cocina: Simple Salsa Verde

http://lagringacocina.blogspot.com/2012/06/simple-salsa-verde.html

From Queens to Mexico City, and pretty much nothing in between. Wednesday, June 27, 2012. And spicy, spicy, spicy. Ooh, boy. In my past 5 years as an honorary Mexican, my chile tolerance has steadily improved, but I wouldn't dare use more than a few drops of this salsa.and still usually make a scene (to the amusement of my in-laws). However, if you de-seed and vein, though still very spicy, this salsa verde will be perfectly delicious for a more sensitive stomach. 6 large garlic cloves. 5 - Enjoy on ques...

3

La Gringa Cocina: May 2012

http://lagringacocina.blogspot.com/2012_05_01_archive.html

From Queens to Mexico City, and pretty much nothing in between. Thursday, May 31, 2012. In a lot of delis at Queens, you can get freshly sliced meats and cheeses, sandwiches, and the Mexican snack of sincronizadas,. Of course. (It is Queens, after all.) A sincronizada. Is just like a warm Mexican ham and cheese sandwich, and I've been fortunate to enjoy them in Queens, and I continue to snack on them in Mexico, at home and on the street. I think that most people in the US would consider this a quesadilla.

4

La Gringa Cocina: June 2012

http://lagringacocina.blogspot.com/2012_06_01_archive.html

From Queens to Mexico City, and pretty much nothing in between. Wednesday, June 27, 2012. And spicy, spicy, spicy. Ooh, boy. In my past 5 years as an honorary Mexican, my chile tolerance has steadily improved, but I wouldn't dare use more than a few drops of this salsa.and still usually make a scene (to the amusement of my in-laws). However, if you de-seed and vein, though still very spicy, this salsa verde will be perfectly delicious for a more sensitive stomach. 6 large garlic cloves. 5 - Enjoy on ques...

5

La Gringa Cocina: January 2012

http://lagringacocina.blogspot.com/2012_01_01_archive.html

From Queens to Mexico City, and pretty much nothing in between. Thursday, January 26, 2012. Tamales Oaxaqueños: Step by Step (in Pictures). Tuesday, January 24, 2012. The tamales that I first ate, usually eat, and usually make (and those on my side of the argument) are made in plantain leaves and are known as tamales oaxaque. Salsa verde or sweet tamales get a corn husk wrapper, frijol. Fillings or those with salsa roja belong to the tamales oaxaque. Variety (and I've seen picadillo in both). 2 - Prepare...

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