tag:blogger.com,1999:blog-13803242399780108562024-03-12T17:19:38.004-06:00De La Tierra: Mexican Food BlogMexican Food, Travel Photography, Food Production, Mexican Culinary History, Recipes, Slow Food, Traditional Food, Graphic Design, Mexican IngredientsUnknownnoreply@blogger.comBlogger71125tag:blogger.com,1999:blog-1380324239978010856.post-25921486701283016872014-05-05T02:07:00.003-05:002014-05-05T02:07:48.630-05:00Baja Style Fish tacos for 5 de Mayo
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Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-66739177182124523752013-06-05T04:42:00.000-05:002014-01-27T18:16:42.385-06:00POZOLE ROJO
Pozole is a pre-hispanic dish which has numerous preparations depending on it’s region of origin, but the beautiful flower shaped hominy is essential for any and all. A good pozole is a nourishing broth, brimming with flavour and crunchy with fresh vegetables. Traditionally made with a whole pig head cooked for half a day, this is uses ribs to give the broth body and is one of the moreTravis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-26651377306366647172013-04-06T14:49:00.002-06:002014-01-28T22:35:15.779-06:00On the move, on the web
Flying in to the Copper Canyon in a Cesna, Chihuahua, Mex
I'm back on the road in Mexico, two years after leaving and six years after my first visit, on my most intrepid tour yet. I managed to score a spot as food advisor on an upcoming series on Mexican food, so I am going places I never could have gone on my own, meeting new people and of course eating amazing new food.
If you are so Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-33914845294844688832013-02-05T03:58:00.000-06:002013-02-05T03:58:31.737-06:00Bistec a la Mexicana
The official Mexican Flag
My much tastier version of the flag, which only took 5 minutes. You decide which is better.
You would think that a dish that bares your country's name would be up there with the best, but as you can see from above it is more symbolism than definition at work here. Bistec a la Mexicana certainly does its best to demonstrate the diversity of Mexico, since Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-3357122100086147812013-02-01T04:55:00.000-06:002014-01-08T04:58:26.743-06:00Huevos Rancheros
Ingredients
300 g roma tomato
½ small white onion
1 clove garlic
1 small green chilli
salt, to taste
1 cup vegetable oil
8 corn tortillas
8 eggs
Method
Place the tomato, onion, garlic and chilli in a blender
jug and puree until smooth.
Heat a 25 cm fry pan to a medium heat and add two
tablespoons of the oil. Fry the sauce for 3-4 minutes or until it begins to
thicken, add Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-6280774388510707302013-01-11T22:20:00.000-06:002013-01-12T20:50:42.972-06:00Helado de Cajeta y Nuez<!--[if gte mso 9]>
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Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-76354907937920912102013-01-10T04:17:00.000-06:002013-01-12T02:25:14.199-06:00How to Joint a ChickenAll going to plan, over the next month or two I will be posting recipes from classes I have been ttaught over the past year. In that time I have had the opportunity to cover quite a bit of ground, so will start including a few more instructional "cheffy" things which I hope you will find useful. Something here today that covers an ingredient quite commonly used in Mexico, the bird.
The idea of Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-72789707666058635842012-01-22T16:36:00.008-06:002013-02-06T18:29:19.552-06:00X'ikil Pak, a Mayan Dip
Served here with fresh made tortillas and boiled egg, simple and delicious.
Something very nice below from a class I taught a few weeks back. X'ikil Pak (See-keel Pack) is a nutty, sweet and bright "dip" composed of many of the usual suspects. This concoction does benefit from being stone ground in a molcatjete (Mexican mortar and pestle), but of course we are not all blessed with the Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com8tag:blogger.com,1999:blog-1380324239978010856.post-33816729659384076872011-10-18T22:02:00.008-05:002011-10-19T03:33:47.109-05:00Diana Kennedy Comes to TownDiana Kennedy is often described as "the Julia Child of Mexican Cuisine". She has authored eight books and is recognised as the world's leading authority on Mexican food. Her most recent book, Oaxaca al Gusto was awarded the prestigious James Beard Cookbook of the Year award for 2011, and is one of the most determined pieces of work I have ever seen.Hence, I was pretty thrilled to have the Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com11tag:blogger.com,1999:blog-1380324239978010856.post-29434725777505708152011-07-25T02:39:00.006-05:002011-07-25T04:00:05.746-05:00Huachinango a la VeracruzanaVeracruz lies nuzzled in the southern part of the Gulf of Mexico, not too far away from Cuba and Hispaniola from where Cortéz sailed in 1519. The area was one of the first conquered by the Spanish, and has long had quite a distinct character, as I suppose so many port cities do. The mix of the indigenous history, European culture, African slave elements and even the strong ties to Cuba's recent Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com5tag:blogger.com,1999:blog-1380324239978010856.post-83266312379303248282011-07-05T03:56:00.010-05:002011-08-01T00:52:25.027-05:00Dear Mrs HarveyPretty excited about the sweet sweet candy up there. On May 21st of this year Karin and I got married. We were not able to invite everyone we would have liked, as it was a small event without all the space that would have been required. Sad as that was, Simon and I cooked the whole menu ourselves so I was glad there wasn't too many more.It is a chef's curse to cook at one's own wedding, and I Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-18829185166110481192011-05-17T04:19:00.006-05:002011-05-30T19:08:29.852-05:00Tomatillo SalsaThe bounty of the warmer months strained the branches of our little plot’s chilli and tomatillo plants, and last week we said goodbye to them as we moved from our house to a little flat in Sydney. I do wonder what the next tenants will make of my habanero plants, and the terror they may inflict. Curiosity may well kill the cat yet, or at least her owner.Stranger still they might find these Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-43507949940826954932011-04-03T22:51:00.006-05:002011-04-05T06:38:17.667-05:00Salsa PepianIf by definition, food must yield energy and sustenance, one might wonder whether if a 50 ingredient mole negro should be regarded more as a pastime than a meal. On an energy expended vs. energy gained basis (at least if milling the ingredients by hand), you must certainly be going backwards metabolically. Without a doubt a pleasure to sit down to, it is nevertheless the definition of a chore to Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-28498407532788666422011-03-20T23:55:00.006-06:002011-03-22T15:04:44.340-06:00A Touch of ClassTacos of prawns with achiote, avocado, pico de gallo salsa.Just a reminder for Sydney-siders, only a couple of weeks before our Essential Ingredient class on the 9th of April. Menu for the Tacos and Serious Salsas class on the day: @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 10pt; font-size: 12pt; font-family: "Times New Roman"; }Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-114604651782283192011-03-07T00:58:00.010-06:002011-03-09T03:38:17.930-06:00Nieve de Leche QuemadaThe following is frozen confection, a Oaxacan speciality that performs their usual trick of looking quite normal, but astounding with a complexity and depth of unexpected flavour. Literally "Icy treat of burnt milk", the leche quemada possesses a nutty caramel taste but is marked by the smokey notes of the burnt sugar. Many are delighted by the uniqueness of this frozen treat, and crave its Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com5tag:blogger.com,1999:blog-1380324239978010856.post-32157068218925562682011-02-07T00:23:00.007-06:002011-02-07T04:02:47.214-06:00Polvorones RicasOur guest contributor for this post is Karin Ferguson from Little Thing, an online seller of beautiful handmade clothing, including a lovely bunch of items from Oaxaca. In addition, she designs this very blog, takes the photos, and I might also mention she's my fiancée (and the baker of the house). These facts amongst a mountain of others, make me a very lucky fellow indeed.This recipe is a mix Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-39200773661648268762011-01-04T23:18:00.019-06:002011-01-10T16:21:07.155-06:0010 Things to Eat in Mexico (and Where)In the spirit of helpfulness, I offer here a few pointers for good eating in Mexico. I know many writers have penned numerous invaluable tips of where to find the 'best burritos in town (huge portions!)', or who makes the best pizza in Cancún, but assuming for a moment you would like to eat typical regional food while you travel, look below. This is a guide for the uninitiated and doesn't go Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-13842256803355360352010-12-08T15:04:00.017-06:002010-12-15T04:38:28.666-06:00How to Make TortillasThere are few more potent symbols of Mexico than the corn tortilla. Both socially and gastronomically, it is no less than a cornerstone of indigenous and mestizo culture. It also serves as a class divider (known as the tortilla curtain) as the Spanish-descended upper class have historically consumed Europe's sometime emblem, bread. And like most peasant food, when tortillas are good, they are Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-43117527225006792882010-11-24T03:08:00.004-06:002010-11-24T03:37:41.412-06:00Paletas de CocoA summery treat for readers living south of the equator, where the mercury is rising and the sun taking longer to set. Of course, a ripe coconut is key so be careful when choosing. If you can get your hands on a peeled (meaning white and entirely edible, not just de-husked and looking like a chimp's cranium) coconut, you will know its fresh by checking if its dried out or slimy. If either of Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-34591733278200518192010-11-07T18:29:00.007-06:002010-11-07T23:39:21.045-06:00With a little bit of luck...The Sonora Market, Mexico City.I have always supposed soap to be quite a good thing, of large practical consequence but of little spiritual measure. As it turns out, this is simply not the case. The former assumption is patently clear, but the latter is more a question a symbol, and how it can inhabit a peculiar place in our daily lives. Take the rather heavily scented objects you see below. The Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-60714963110107927752010-10-15T10:28:00.005-05:002010-11-07T21:57:47.527-06:00Sopa TlalpeñoCalle Real de Guadalupe, San Cristóbal de las Casas.Living at an altitude of 2100 m (6890 ft), I suppose one should learn to make a very good broth. San Cristóbal de las Casas sits precisely at this height, and though close to the equator, the city still suffers incredibly cold nights (which surprises many tourists, resulting in a booming trade for scarves and sweaters). Some years ago I very Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-46168500144949085982010-10-06T13:36:00.012-05:002010-11-07T21:58:13.826-06:00Tlahui AppealAs some may know, in the past month Oaxaca and other parts of Mexico have been devastated by floods and landslides caused by the heaviest rainfall in recorded history. The convergence of both Hurricane Karl and Tropical Depression Matthew have caused incredible damage to regions of some of the poorest regions in Mexico.Early morning on Tuesday the 28th of September, the mountain village of Santa Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-8381534083438520422010-09-23T16:34:00.001-05:002010-11-07T21:58:50.726-06:00¡Hot Tamales!Three and a half years ago I spent my very first day in Mexico sweating, eating tamales and then sweating again–from both the heat and the salsa roja. I was in La Paz, Baja California with my brother and a friend, and we had not the slightest clue what was going on. Everyone was ten inches shorter than we'd expected, the language I thought I had a handle on was suddenly as useful as sanskrit, andTravis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-30661739760987623452010-08-30T12:30:00.009-05:002010-11-07T21:59:08.033-06:00Kakaw, Chocolate, the good stuff.Tomes have been written on chocolate's history, culinary influence and botanical origins. After years cooking, selling and reading about the stuff, I could do little more than a disservice if I tried to condense even a portion of all there is about chocolate here. But there are a few things worth mentioning, and you'll see how I make my own at home.Anyone subjected to advertising in the lastTravis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-45582556754614324002010-08-16T10:09:00.002-05:002010-11-07T21:59:42.401-06:00Dark Chocolate SemifreddoLast month when I didn't post, I was writing new menus for the De La Tierra Cooking School. I played around a little, as one must, to keep it interesting for me whilst accommodating the seasons. One of the new courses is a Chorizo and Chocolate workshop, where in a few short hours we roast beans, grind cocoa, toast chiles and eat very, very well.Another course boils down to a market tour where weTravis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4