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 …
Two Soups Served in All Natural-Bowls
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.
Variations on Picadillo
My wife Mary Jane’s version has even more ingredients, plus beer!
A Gringo’s Guide to Eating Chapulines
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!
Spicy Calabacitas
This makes an excellent side dish for grilled meats.
Making Beef Jerky in a Dehydrator
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
Scovies’ Early Bird Special and Judging Video
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: