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 …
Just in time for the fruit season, we have a series of articles on Fiery Foods Central entitled “Fired-Up Fruits…”
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!
Below is a gallery that will give everyone an idea of how spectacular it is…
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!
Next project? A 300-seat restaurant in Washington, D.C. Buena suerte Roberto!