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Content about Avocado

The Five Dishes that Surprised Me In Mexico September 1, 2010 2 weeks in Oaxaca The Al Pastor was way better... We travel to be surprised, right? While picking my favorite five dishes took some deliberation, coming up with five different foods or dishes that surprised me on a trip to Mexico should have taken me all of five minutes. But for some reason I wasn't expecting this. I have a vertiable library of Mexican cuisine in my condo courtesy of Rick Bayless, Diana Kennedy, and Susana Trilling, and have researched... Read the Full Article	In Praise of Open-Faced Sandwiches January 21, 2010 Some sandwiches don't need a top. Personally, I didn't need any convincing, but after seeing the above picture, I can see why you might. It's the same reason Alton Brown went to great lengths on a recent episode of Good Eats to hide a central ingredient in his recipe. Something small, something oily, something canned, something with a rather poor reputation. This particular foodstuff was apart of a puzzling, yet intriguing little sandwich that was the centerpiece of... Read the Full Article	Zucchini Carpaccio's Best Week Ever June 11, 2007 So, I’d been eating too much meat. After days of centering every single meal around some big cut, I realized it was time for a little break. There aren’t too many times in my life that I can honestly say this, but what I wanted was zucchini. And for those in need of a zucchini recipe, there really is only one place to go: Chocolate and Zucchini. This adoring blog is in no need of more attention -she actually... Read the Full Article	Mexican Chopped Salad with Avocado Dressing December 18, 2006 Ah, the avocado. I'm not sure where it can't be used--sandwiches, tacos, burritos, soups, or salads. The last, particularly, has been of interest lately, as it adds some healthy heftiness (is that a real thing?) to any otherwise wimpy salad. But not content to merely place it in my salads, I wondered what it might be like on it. But I was worried it might go too far. When it comes to the salads, nothing ruins more than a... Read the Full Article
Refried Bean Tacos with Chorizo October 27, 2006 First off, a language lesson: refried beans are not fried twice. It's understandable that most people, myself included until I started writing this, assume a literal translation of the word "refried" and, employing razor-sharp detective skills, deduce that the beans are fried, let rest, and then fried again. But the word refried is actually an approximation of the Spanish word refrito, meaning "over-fried." The prefix re- in Spanish is a... Read the Full Article	An Unlikely Salad Concoction September 28, 2006 I never have any idea what to put in a salad. I know this much: make your own dressing, that's a given. Mushrooms are a good bet, as they soak up all the flavor and end up being remarkably delicious. Leaves: yes. Good oilve oil and vinegar (or lemon / lime juice). Salt, fresh pepper. Avocado if you feel fancy. Raw onions, just a bit, taste sweet when combined in with the vinegar. There's this one salad dressing recipe. It's beyond... Read the Full Article