Wheat Flour Tortillas, the taste of Northern Mexico
Wheat flour tortillas are, sometimes, the tortillas of choice in Northern Mexico for tacos. Some people don’t consider them as real Mexican food, mainly because of what the food industry and supermarkets have done to them, following the concept of…
Sikil Pak, Maya Pumpkin Seed Dip
Sikil Pak -or Sikil P’ak- is one of the dips I made for a Mexican dinner I hosted in February 2020. That night I deployed some heavy stile artillery: Pork Shoulder Carnitas, fried Pig’s Head, Pibil Chicken, Huitlacoche and Chilorio…
How to make Tepache – Our house recipe
Tepache is one of the best fermented drinks you can make at home: it’s very affordable and easy as fuck. It has all the benefits from a probiotic drink and all the vitamins from the pineapple; because unlike other Tepache…
Testing Kitchen: Tepache
Our Tepache is different from the classic one. I’m making some substantial changes that purists won’t agree with but that make our drink more suitable for the modern taste. I want to use all the benefits from the pineapple, so…
Tepache: a naturally fermented pineapple drink
Tepache is a Mexican drink made of pineapple, cinnamon, cloves and a special kind of brown sugar called “piloncillo”. As the title says, it is a naturally fermented drink, which means you “brew” it using the wild yeasts and bacterias…
Mexican Salsa Brava – Your new fave tomato sauce
There’s a certain controversy about how the sauce for Patatas Bravas should be. On one side, we’ve got the Madrid purists who put no tomato in their sauce; on the other side, the ones who make their sauce with tomato.…
Vegan Lime & Coriander Aioli for Patatas Bravas
This Vegan Lime & Coriander Aioli is a very important element of our Mexican Patatas Bravas, alongside the Mexican Salsa Brava and the Salsa Macha. Without a good aioli there’s no Patatas Bravas in Barcelona. It’s part of their identity,…
