By José C. Marmolejo The renewed interest in both Mexican and international gastronomy by the young, educated, and curious class of Mexicans has created the demand for a new market concept in Mexico City. While traditional markets in Mexico are hot, crowded, and smelly along with the ever-present threat of pickpockets and not exactly honest vendors, it takes the right …
Here at the Burn Blog, we’re already looking forward to autumn, so here’s something a little different for your fall soups and stews.
My wife Mary Jane’s version has even more ingredients, plus beer!
In this case, we throw some nopales on top of the gordita and go heavy on the chapulines, as if the chapulines were moving to eat the nopales!
This makes an excellent side dish for grilled meats.
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
If you’re looking to enter a lot of your products into the 2018 Scovie Awards Competition, now is the best time to do it. From now until July 12 is our Early Bird Special, with $10 off each entry into the contest. Enter today! And you can watch this video to show you how the Scovies are judged: