'Patis' is fish sauce in Filipino. Baking and cooking up a storm in England.
RUFINA PATIS...AY MALINAMNAM! An old 1950s patis bottle and a promotional Rufina Patis plate. Vintage Rufina Patis Bottle, courtesy of A...
Patis Fried Chicken is a crispy and tasty fried chicken recipe that is best eaten with rice. This fried chicken dish is marinated in fish sauce
Linen and wool clothes with a sustainable attitude. Enjoy a contemporary design created for a modern people.
In this post, I have invited Cristina Potters to be a guest and share one of her favorite recipes. Cristina is the author of Mexico Cooks!, a culinary and cultural website about all things Mexico. She is also known for giving outstanding tours.
Some Latin foods don’t need translating anymore. That is the case of churros. Crisp and golden on the outside, soft and almost moist in the center, and covered in a gritty mix of sugar and cinnamon. They have to be some of the most, if not the most, irresistible fritters.
Disclosure: I received an avocado-themed gift basket from Avocados From Mexico. All opinions expressed are solely my own. I love avocados. They provide a rich, creamy texture with delicious fresh flavor and are super healthy as well as versatile. This nutrient-dense food is packed with almost 20 vitamins and minerals and contains good-for-you omega-3 fatty
Churros con Cajeta
Foto/ fuente: Blog Viva Peru La cancha es un popular bocadillo que está hecho del maiz chulpe, y esta tiene su origen en los paises...
SALON DE THÉ CACHÉ dans une libraire | D’ACCORD PÂTISSERIE PATIS - YouTube
This is probably the most well known fresh chile outside of Mexico. It is extremely popular inside the country as well. It looks a bit similar to the Serrano chile, and can be used interchangeably, thus they are many times confused. They are both dark green, with a shine to them, and carry a small […]
Flaky Round Empanadas with Piloncillo recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Tesoro transferred her dress shop from San Juan to her three-hectare weekend home in Laguna three years ago. “I don’t want Manila anymore. I refuse!” she says.
This salsa does hurt. But just a little. Yet it goes oh-so-well with the Pollo Pibil, which together with red pickled onions makes for a delicious Yucatecan meal. A bowl of this Habanero salsa is standard on just about every table in Yucatán. Around there, people drizzle some spoonfuls, or drops, on just about everything.
Habanero chiles are one happy looking bunch. They have colorful colors that go from green to the yellow, and then orange to red as they mature. They are small, cute, shinny and have waxy skin. But as much as their looks are inviting, they are the spiciest chiles in Mexican cuisine. They are incredibly fierce.
Purslane or verdolagas, one of those ingredients that Mexicans hanker for when outside of Mexico, is likely to be growing in your backyard. In Mexico, it is considered one of the quelites or edible herbs. It is nutritious and succulent, yet it has long been considered a weed in the United States. Indeed, once it grows roots, it spreads and grows fast.
Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local's Tour of Culiacán”
The showcase of last week's class was one of Mexico's most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can't wait to share it with you.
