Pay de Queso is basically a Mexican cheesecake. Rick Bayless refers to it as a “Sweet Fresh-Cheese Pie” in his Authentic Mexican Cookbook. I always thought a cheesecake closer resembles a pie than a cake anyway. I’ve never had Mexican cheesecake before so I’m not sure what makes it Mexican. I can say that in… Read More Pay de Queso
I had originally planned on just making the Frijoles Charros (beans with bacon and roasted chiles) but I wasn’t sure what to make with them since it’s more a side dish than main dish so I looked through Authentic Mexican for another recipe that didn’t look too time consuming to go with it. I came… Read More Pollo a las Brasas y Frijoles Charros
Chile rellenos are simply stuffed chiles, usually poblanos. They are commonly stuffed with either a cheese or meat mixture. This one in particular that I made from the Authentic Mexican Cookbook was a meat mixture made with pork on a bed of red spicy tomato sauce. Chef Rick Bayless’ translation is “Pork-Stuffed Chiles in Savory… Read More Chile Relleno de Picadillo
I first saw these while watching Gardening with Cisco a few weeks ago. They always have a little cooking segment with PCC chef, Lynne Vea, on the show and this one caught my eye and decided I would give it a try. You may know that kale is one of the most nutritious veggies around.… Read More Baked Kale Chips
Rick Bayless’ English translation of this dish is Chicken Thighs with Vinegar, Oil and Aromatic Spices. This was a recipe from the Poultry section of his Authentic Mexican Cookbook. This was my 10th recipe from the cookbook and I’m just a few weeks (categories) away from completing this project. The only ingredient I had trouble… Read More Pollo en Escabeche
Gapeys Grub 