nora on 03/26/2013

Recipe: Vegetarian Pozole

One of my FAVORITE dishes in all of Mexico is the pre-Columbian soup pozole (or posole, as it is widely known in the U.S.). Pozole is traditionally made with nixtamalized corn (i.e., corn cooked with lime) and some kind of carne — usually pork or chicken. Pozole holds ritual significance in Mexican culture, as ancient […]

nora on 12/12/2012

Recipe: Dulce Pan D’elote (Sweet Corn Bread)

Country of Origin: Mexico *As taught to Nora by Teresa Balleza, Mexico City, MX Preheat oven to 350 degrees Farenheight 7 ears of corn (remove kernels and discard cobs) 1 can of condensed milk 5 eggs ½ cup of butter 2 cups shredded manchego cheese Butter a 14” circular pan. In this order place the […]