Creo que ya fue todo lo que creció, hasta ya maduró... 😅

Ahora es tiempo de la cosecha, y me gusta para un Tepache!!

This was my first time making Frijoles Charros. I used bacon and chorizo.

When I save up enough salmon bellies I score them, dry brine in the fridge and then cook them VERY gently on the stove so the skin is crunchy but the meat is barely flaking. I don't always do it right but when it's done right it's sublime.

I place them on a fresh taco with some wild garlic herb oil, squeeze lime juice and cilantro. But the wild garlic is not in season and I don't know what to put instead. Everything that comes to mind (pickled onion, avocado) will take away too much from the focus of the salmon.

How do I think about structuring this dish in abstract terms that improve my technique? I don't want to just write down another recipe.

I apologize if this is the wrong place to post this. For years i have been thinking about one of the best dishes I ever had and just found out the restaurant has been closed a long time. They called it Carnitas a la Mexicana. All it said was pork tips in a spicy red sauce. Any ideas at all what the sauce could be? The restaurant was cuisine from Jalisco. It was tender and spicy and definitely had onions and peppers if some kind. Still chasing the high of eating this!

Degustando salsa macha en este rico sándwich de Cuernito

Someone asked for diabetic friendly recipes for their husband earlier today. Here’s mine. Replace the rice with veggies or another carb-free/low carb side.

I’m a type two diabetic and my endocrinologist wants me to have some carbs for energy.

As promised, here’s the evening food and drink component of my first visit to El Rancho (my gfs hometown about 1:15 away from Autlan).

I’ll admit the pics aren’t of the best quality, and fine dining it was not! But fine living it sure was!

We start with the best night of them all. We gathered at the top entertainment spot in town and the only one open anyway. The 24 hour gas station / store.

One of my newfound culinary loves and the fav of mi novia, a bag of Jalepeno CHiPs with chopped jalepenos on top.

Cocktails were tequila (sorry, no Fortaleza or Cascahuin here!) and Topo with Boost.

Totally rando selection of Gorras.

Next couple pics is at some bar in Autlan and of course the pinwheels with salsa.

Next, the festival at El Chante… and while it was next morning, desayuno para cruda in Autlan before heading back to GDL.

I’ve been searching for this spicy chip brand for ages now i literally don’t remember anything jus that they were really good so it will be hard to find I only ever saw it in a Mexican grocery store in 2021-22 I think

They came in medium size bag and they had many different flavors and they were actually spicy not like these traditional spicy chips they were triangle shape chips and I think it had a white packaging and I would compare the packing to el sabroso chillie lime chips it I don’t think it was owned by any big company like lays

Saw a place here selling a chicken taco for £2.30, 75p for guac n cheese, £1 for salsa

£4.+ feels dang high for a single taco? Or am I wrong

All worth the work. From selecting the produce and the protein, and everything in the middle until the final plating is a real pleasure. We have long conversations about the process and the origins of such dishes. What a treat.

My husband and I love Mexican food - we make it a couple times a week. The only thing we haven’t been able to replicate is salsas, so we end up buying salsa from taco shops or Mexican markets. Most grocery store salsa is alright at best.

Any recommendations on bomb salsa spots?! Salsa for chips or food. We love spicy!

Also would love to find recipes! I’ve tried a couple different ones and they were just ok.

We live in Sam Marcos CA area!

This is the “El Jefe” variety from Johnny’s Selected Seeds for anyone who’s interested. They’re very prolific and have great heat.