PILATES and lifestyle w/ and emphasis on food and DRINK


I have to admit I am a little sad to be writing this last post about this culinary adventure I went on. I have learned so much and had so much fun cooking all of these recipes this past year. This year has been a whirlwind of emotions and events, some great, some terrifying. I will remember 2015 as a year where I had to be strong for the scary events that unfolded and for pushing my self to keep on cooking.

Tamales de Pescado Seca-Tamales filled with dried fish from Tehuantepec. I was lucky enough to find some dried fish at the market on Olympic Blvd. I may have not done a great job at rinsing and soaking the fish because these were still so salty after being cooked. The sauce was so delicious but I couldn’t move past the salt. I also made Tamales de Chileajo from Oaxaca in the same batch. A pork based tamale with a sauce made from guajillos and costeño chiles.

Mole de Xico from Sra. Rosario Flores in Veracruz. This was a dark and delicious mole made from mulato and pasilla chiles. This mole had almonds, hazelnuts, pine nuts and pecans involved.

Tostones de Platano-Plantain tostadas from Tabasco. These were so good and so easy to make. You take plantains that are still a little green on the outside and sweet on the inside. They are fried first after being sliced, then smashed then fried again into a crisp tostada. Very addicting.

Guetavingui-Cakes of masa and dried shrimp from Oaxaca and Tamales de Frijol from Puebla.

Mole de Venado-Mole with Venison (I used beef) from Oaxaca and Chile Broth from Oaxaca. This mole was more soupy and less thick because of the absence of nuts and bread, and it was HOT. There were a couple guajillo chiles and a ton of costeño chiles inside. And the chile soup, so good. Beef, chicken, tomatoes, acorn squash, corn, chayotes, lima beans and red bell peppers and poblanos (in place of chihuacles).

Empanadas de Hongos-Mushroom Turnovers from Oaxaca that I loved so much I didn’t even put them in a tortilla or make empanadas, just ate them straight out of the pan. Also, Jiná Asado- Grilled Caesar’s Amanitas. I used a portabella and vegan cheese. I know, I know, but I really wanted to be able to eat it!

Cuitlacoches Estilo Costeño-Corn fungus from the Oaxacan coast. They really should say corn mushroom, it sounds more appealing. Cuitlacoches are black mushroom like growths on the ends of the ears of corn. Since I couldn’t find any fresh (I looked and looked) I had to opt for the can. I know, very bad, but I had to do it. It made this paste and I put it inside a quesadilla. I forgot to take a picture of the quesadilla, but I got a picture of the can. It was my first time eating it and I really liked it.


Next came three different tamales. Tamales with Chile Strips from Oaxaca, Tamales de San Luís (poblanos and cheese) and Tamales de Chaya, which I had to substitute chard for. I made half with real cheese and half with vegan cheese. They were all really good. The tamales with the Chile strips had whole slices of serrano inside, they were hot!

Relleno Para Chiles Pasillas de Oaxaca- Stuffing for Chiles Pasillas. A filling made up of pork, plantains, raisins, almonds, olives and pineapple. They were supposed to be fried as well but I just ate them as is.


More Mushrooms! Hongos Azules con Crema (I substituted coconut milk and some vinegar). Mushrooms in a Chile Sauce, Mushrooms in a Green Sauce and Mushrooms with Chile Strips!

Molito de Camarón Seco- Little mole of dried shrimp from Oaxaca. I wish I had known that Andrew was going to think this was too fishy because I loved it, but it had creme fraiche in it!

Beans in Pulque, which I had to substitute regular Mexican beer for and more Stuffed Anchos! This one with skirt steak and an avocado/zucchini sauce on top.

Mole Prieto de Cuitlacoche Seco-Black mole of dried Cuitlacoche. I again wasn’t able to find the corn mushrooms and had to use the can again. This mole was really good and had a really unique flavor. I also made a Salsa de Guajes (fava beans) and a Squash Flower torte that I had to put into little cupcake tins because I halfed the reciepe. I also attempted a Mango Roll that failed miserably and never set.

Then came my favorite dessert, Buñuelos de Amlendra-Almond Fritters from Veracruz. These were like little donuts and I ate them all in one sitting.

Tripe in Mole, which I have liked tripe before, but I didn’t like my execution of this dish. Pecan Candy and a Date and Nut Roll from Chihuahua that didn’t set properly. I should have bought a candy thermometer so I didn’t have to guess when the desserts were done. A Poblano Chile sauce and Chiltatis form Pubela that is sprinkled over tortillas or beans.

A sweet chile relish that cooked on the stove for 3 hours and had so much flavor. A beyond spicy Chile Pastor from Veracruz that Andrew ate in one sitting (I’m talking straight serranos and shallots with some lime). A dried chipotle mora sauce from Veracruz and a Chipotles en Adobo from Chihuaha.

We’re almost there. Pan de Huevo Corriente-Ordinary Egg Bread from Guerrero, which turned out pretty good for being the first loaf of bread I’ve ever baked. Gordas de Harina from Jalisco were this thin, delicious wafers made on the comal and took FOREVER. They went great with coffee. And Doña Rosa’s Bread Pudding from Jalisco.

Salsa de Xoconostle-Sour Tuna Sauce from Hidalgo and a Salsa de Tomate y Vino-Mexican Green Tomato and White Wine Sauce. Then came the Chocolate Tamales from Aguascalientes and the Zapote Negro Cake. I couldn’t find Zapote Negro at the Mexican market and the baker suggested I use a different zapote that turned out to be pink. This little cake was a big hit at my work.

And only two were left. I had been looking for quince paste to put in the Chorreadas from Zacatecas and couldn’t find any. I decided to just slice up a fresh quince, add some vegan cheese and make the quesadilla.


Then came the Molletes de Goyita, Parras from Coahuila. These little semisweet rolls were so, so good. They had such a delicious taste because of the anise, brown sugar and cinnamon. And like that I was done. Finished.


Thanks again for those who followed along and cheered me on, in person, or from afar. It was greatly appreciated.





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