Lindsay's Tips : Mamasota Vintage for the love of Mexico
Vintage Merchant & Mexico Lover
Cooking in Mexico, shopping at markets, food shopping in the pueblo, sharing mexican recipes, mexican cookware, and topics related to the mexican kitchen. Also cooking safely in mexico, vegetarian mexican recipes, vegan in mexico, finding the best mexican ingredients, eating locally, locavore in mexico, seasonal eating.
When I was working at Mexican restaurants in NYC, I always assumed one’s *cilantro allergy* was a desire of keeping cilantro from getting stuck in one’s teeth.
Are you regularly cooking for loved ones who hate cilantro? Use a combination of other fresh herbs. Over time, you may be able to conquer the aversion.
Source: How to manage — or even conquer! — your cilantro hatred – The Washington Post
Where I’m living, the daily market borders the central plaza. With only 3 vendors selling food, the market offers a wonderful introduction to local, seasonal cooking in this part of the world. It is spacious & unhurried. There’s plenty of time to ask questions, and share recipes.
My haul this morning includes aromatic sour oranges, tiny plum tomatoes, fresh chaya greens, 2 kinds of chiles, juicy mangos, fresh cilantro, mint & chives, and a fat papaya. Today I didn’t wake up early enough for fresh pork.
After my shopping, I went across the street to the best loncheria of the 6 on the plaza for an empanada and a salbute, both garnished with cabbage salad, fried tomato sauce, & a pureed habanero chile salsa
Vegi for vegetarian, vegi for vegetables…tacos for one or two…a little veg, a little bean, some cheese, avocado would be awesome…any food is better in taco form. As long as the tortillas are decent, I could never tire of my tacos. Like many, my home cooking is mostly plant-based.
I stock my fridge with homemade salsa, jalapeños y carrots en escabeche, pickled red onions, queso fresco, and the freshest tortillas I can find. Farm fresh eggs, any cheese, cooked potatoes, sautéed greens, a bit of vegetable left over from dinner, warmed up on the comal and served in a warm corn or flour tortilla transports you to your favorite mexican kitchen.
my basic bean cooking
pickled red onions
TRUTH! Bialetti’s Moka Express is redeemed by coffee snobs!
Coffee people have softened their stance, and recognized the moka pot for what it is: an entirely different branch of the coffee machine tree, a very old, very clever, and very economical way to make coffee.
Source: The Humble Brilliance of Italy’s Moka Coffee Pot – Gastro Obscura
I travel with my brilliant espresso pot. Coffee culture has grown muchisimo in Mexico, but it’s still easier to find a stove than an espresso every morning!
