Eating Las Vegas

We are officially back from our Holiday break and let me tell you it was lovely. We usually stay home during this time but we decided to go to Vegas and see what the see city has to offer.
We haven't been to Vegas in almost ten years and the city is completely different. We did the usual touristy stuff, such as watching shows, cruising the hotels, going to the spa and most importantly to eat and eat some more. Here are some of the places we visit.

Beijing Noodle No.9, Caesars Palace. When we booked the trip we also make sure to make reservations to restaurants and it make a huge difference. This little place is always pack with a 45-60 minute waiting line. The handmade noodles make a huge difference, the place is gorgeous and the food is delicious but the staff leaves you with a bad taste in your mouth. You almost have to have a ruthless attitude to command their respect, its definitive an insiders place and they will let you know that you are a stranger. Would I go back? Not really but it was worth a shot.

Burger Bar, Mandalay Place. Oh boy! Oh boy! Two words...Hubert Keller! I been in love with Chef Hubert Keller since I saw him in the first season of Top Chef Masters. Dreamy, talented and french. We wanted to eat at Fleur de Lys for a while but its always booked. So when the hubby said he wanted a burger I knew exactly were. For some crazy reason they had walk-ins that day and they quickly gave us a table. The staff was friendly, nice and accommodating, just exactly what you want from a chef in control. The burgers were delicious and the sweet potato fries too but if you want your mind to be blown away just order one of the alcoholic milkshakes...WOW! There tall, rich and boozy, a meal at is own. Would I go back? Of course!

The Barrymore, Royal Resort Casino. This a gem! If you have a love for showgirls, glitz and glam this is the place for you. Classic Las Vegas in one little restaurant. Everything is so gorgeous, you will think that Frank, Sammy and Dino eat here every night after their show at the Sands. Again the place is impeccable, the staff friendly and the food is beyond delicious. We had a pre-fixed menu because it was Christmas day but the food was outstanding. Three courses with champs and our waiter was delightful. Would I go back? Hell yes! I would marry again to have my reception here yes!

Border Grill, Mandalay Place. We can go so far not eating mexican food and I was craving guacamole for a couple a days now. So we did the unthinkable... we cancel our reservations from Mesa Grill (Bobby...who?) and went straight to Border Grill. We love, love Susan Feniger (lovely lady) and we wanted to try her food for a while. Again no reservations, we just walk-in and they accommodate us really quickly. We started with chips, salsa and guacamole and the most delicious and fresh peach and strawberry lemonade. The food delicious, the staff friendly, funny and easy going and the place relax and inspiring. Would I go back? Of course, just to support Chef Feniger.

So that's it folks. We know that people love Vegas just to gamble but let me tell you if you are not playing in a poker tournament, your chance to beating the house are pretty slim so instead just enjoy Vegas and eat deliciously.

images via: google

Kahlua Arroz con Leche

In Mexico, one of the ultimate dessert staples for the majority of Mexican families is "Arroz con Leche" or better know as Rice Pudding. To be honest I never cared for it, but my husband has a special fondness for the dessert. He is especially fond of this dish in particular because his beloved Abuelita used to make it for him all the time. So after many years of avoiding the dessert I found a great recipe that we both can enjoy.
Last weekend, I was catching up on my cooking shows, and I saw a wonderful rice pudding recipe made by Ina Gartner. After seeing the list of ingredients and the process I knew this one was the winner, but I made some minor tweaks... I exchanged the rum for the Kahlua (because we are coffee lovers) and it didn't disappoint. Here's the recipe:


Kahlua Raisin Rice Pudding (6 to 8 servings)

Ingredients

· 3/4 cup raisins
· 2 tablespoons kahlua
· 3/4 cup white basmati rice
· 1/2 teaspoon kosher salt
· 5 cups half-and-half, divided
· 1/2 cup sugar
· 1 extra-large egg, beaten
· 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and kahlua. Set aside.

2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

recipe: barefoot contessa

Argentinian Feast

Roasted Vegetables

White Bean Salad

Roasted Chicken

During the Labor Day weekend we celebrated my Mom's Birthday and because she does SO much for us we wanted to throw her a delicious Argentinian feast. We all decided to bring a dish and because my dad wanted to get some empanadas from an Argentinian bakery I decided to plan my menu around them.

Argentina is know for their grilled roasted flavors so no matter what I decided the base has to be that smokey-herby signature flavor. After looking for some recipes I went with a white bean and roasted vegetable salad and my juicy herb grilled chicken with roasted finger potatoes. Here are the recipes:

White Bean Salad with Roasted Vegetables

Ingredients
2 cans white beans, rinsed and drained

1 bag of mixed greens.
1/2 cup small diced roasted red pepper
1/2 cup small roasted baby heirloom tomatoes
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh parsley

Dressing

1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil

1 shallot

1 lemons (zest & juice)
kosher salt, and fresh ground black pepper to taste

Directions

1. In a cookie sheet roast bell peppers and baby heirloom tomatoes at 350 degrees for 15 minutes. Once finish let it cool before combine.
2. In a medium bowl, combine beans, peppers, tomatoes, and mixed greens.
3. In a small Tupperware or jar (with a lid), combine garlic, shallot, oregano, parsley, lemon zest, lemon juice, vinegar, olive oil, salt and pepper. Cover with lid and shake well.
4. Pour dressing over beans. Eat immediately, or store covered, in the fridge for later.

Perfect Roast Chicken

Ingredients:
1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup , or canned low-sodium chicken broth, skimmed of fat Homemade Chicken Stock

Directions:

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
5. Garnish with roasted finger potatoes and roasted red onions (350 degrees for 15 minutes), mint and lemon wedges.

images via: hayanarts 

recipe via: chicken by martha stewart

Slut Raspberries

 

During the weekend I saw one of the most decadent desserts ever made in television with a scandalous name: Slut Raspberries in Chardonnay Jelly! made from the Queen of Food Porn, Nigella Lawson. Although this dessert its luxury at its best to my surprise its quite simple to make. Here is the recipe:

Ingredients:

1 bottle good fruity chardonnay
11 oz raspberries
1 vanilla bean (split lengthwise)
10 gelatine leaves (16g)
9 oz superfine sugar
heavy cream (to serve)

Method:

• Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla bean until nearly boiling and leave to steep on one side for 15 minutes.
• Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes. Meanwhile, after removing the vanilla bean, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
• Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
• Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
• Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.

Serve some heavy cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat. 

image & recipe via: nigella

Taco Bar

In Mexico we do get together for Super Bowl Sunday and its call "Futbol Americano" and instead of doing a traditional BBQ with burgers and hot dogs we always do Carne Asada or a Taco Bar. We served skirt steak with tons of fresh salsa, veggies, pickle chiles, cilantro, lime and of course chard corn tortillas. Here are some ideas for your own Taco Bar:

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.

Ingredients (serves 8)

1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
8 radishes, thinly sliced (about 3/4 cup)
1 cup fresh cilantro, plus more for garnish
3 limes, cut into wedges
1 pound queso fresco, crumbled, or Monterrey Jack, shredded
8 ounces sour cream
Roasted-Tomato Salsa
Salsa Verde
Salsa Cruda
Carnitas
Poached Chicken
1 to 2 packages corn tortillas (12 count)

Directions

Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
Arrange all of the ingredients so that guests can make their own tacos.

Cook's Note
To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

images & recipes via :ms

Birthday Menu

Eggplant & Pasta Incaciata

Chocolate & Hazelnut Cake

Silk Sheets Cocktail

It's going to be Yan's birthday soon and I'm looking for a special birthday menu to celebrate his birthday. Lately he's been in a pasta kick and I figure to make this healthy and adventurous dish: Eggplant Incaciata! Also there's no celebration without an outstanding cake and this Hazelnut and Chocolate cake will cover his nutella cravings...and finally a tasty drink to wash away all this delicious food: Silk Sheets! Here are the recipes:

Eggplant & Pasta Incaciata:

Ingredients:
Red Sauce:

• 1/4 cup olive oil
• 5 cloves garlic, peeled and roughly chopped
• 1 red onion, finely chopped
• Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth 
• Pinch red pepper flakes
• Salt and freshly ground black pepper
• Large handful fresh basil leaves, torn, optional 

Eggplant & Pasta Incaciata:

• Softened unsalted butter, for greasing pan
• 1/4 cup plus 2 tablespoons breadcrumbs
• 1/4 cup grated Parmigiano, plus more a
• 1/2 cup olive oil, plus more as needed
• 1 pound ground pork
• Salt and freshly ground black pepper 
• 2 cloves garlic, cut into 3 chunks each
• 1/2 cup red wine, preferably Chianti
• 2 medium eggplant
• 1 pound ziti pasta, cooked to al dente
• 1 pound fresh mozzarella cheese, grated
• Special equipment: One 9-inch springform pan at least 3 inches high

Directions:
For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Stir the basil leaves into the sauce at the end of simmering, if using.

For the eggplant and pasta incaciata: Grease the bottom and insides of the springform pan with softened butter. Mix 1/4 cup of the breadcrumbs with 2 tablespoons of the Parmigiano cheese. Coat the inside of the pan well with the cheese mixture. Knock out any excess and discard.

Heat 3 tablespoons of the oil in a large saute pan over medium heat. Add the ground pork and sprinkle with salt and black pepper and saute until cooked through. Add the garlic and cook until fragrant. Stir in the red wine and simmer until reduced by half, about 5 minutes. Add 4 cups of the red sauce and bring back to a simmer. Cook for another 5 minutes and season with salt and black pepper. Reserve the remaining red sauce for another use.

Meanwhile, slice the eggplants lengthwise into 1/4-inch-thick planks. Heat 3 tablespoons oil in a large skillet over medium-high heat. Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side. Repeat with the remaining eggplant, using 3 tablespoons of oil per batch. Remove from the oil and drain on a paper-towel-lined baking sheet.

Combine the cooked pasta with the mozzarella and ragu in a large bowl.

To assemble, line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside. Fill the inside of the lined pan with the pasta mixture, pressing down gently. Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top. Cover with plastic and weigh it down with a plate. Refrigerate for a few hours and up to overnight.

When ready to bake, preheat the oven to 350 degrees F.

Sprinkle the top with the remaining Parmigiano and breadcrumbs. Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes. Remove the foil and bake until bubbling and the top is golden brown, an additional 15 minutes. Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan. Slice and serve.


Chocolate & Hazelnut Cake: 
Ingredients:

• 7 tablespoons unsalted butter, room temperature, plus more for greasing pan
• 1 tablespoon cocoa powder
• 1 cup hazelnuts
• 3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
• 6 large eggs, separated
• 1/4 teaspoon sea salt (I like the salt from Trapani) 
• 13 ounces chocolate hazelnut spread, such as Nutella
• 2 tablespoons espresso
• Powdered Sugar, for dusting
• Sweetened whipped cream, optional
• Gelato, optional
• Special equipment: 9- by 3-inch springform pan

Directions:
Preheat the oven to 375 degrees F.

Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder.

Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool.

Lower the oven to 350 degrees F.

Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.

Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder.

Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip.

Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate.

Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold.

Pour the batter into the prepared cake pan. Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period.

Serve garnished with some powdered sugar and whipped or cream or gelato, if using.


Silk Sheets Cocktail: 
Ingredients

• 3 to 4 medium strawberries
• 1 ounce balsamic vinegar
• 2 ounces gin, such as Hendrick's 
• Ice
• St. Germain Foam, optional, recipe follows

Saint Germain Foam:

• 1/2 cup egg whites
• 1/2 cup elderflower liqueur, such as St. Germain 
• Juice from 1 lime

Directions:
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers. Yield: About 1 cup.

images & recipes via: extra virgin

Latte Love

  

 

Here are some of our latest images about coffee. We love our coffee day & night... for breakfast, lunch, dinner, dessert... you name it! To follow our adventures in food and coffee you can always follow us on twitter, here and here.

images via: haydee & yan

It's Challah...Holla!

Oh Challah...were have you been all our lives. This is a Jewish egg bread, often braided for a beautiful presentation. Top it with sesame or poppy seeds or try adding raisins to the batter for a special touch. Here's the recipe:

Ingredients

• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 4 tablespoons vegetable oil 
• 3 eggs
• 1 tablespoon salt 
• 8 cups unbleached all-purpose flour 
• 1 tablespoon poppy seeds (optional)

Directions

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. 
3. Preheat oven to 375 degrees F (190 degrees C). 
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. 
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Here's our favorite recipe for Challah French Toast that we created during the weekend. So good!


Ingredients

• 14 slices challah, sliced 1 inch thick (cut larger slices in half)
• 1/2 cup lowfat milk
• 2 eggs
• 2 tsp vanilla
• 1 tsp almond extract
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1-2 tbsp Rompope (mexican eggnog) or  Kahlua
• 2 tbsp unsalted butter

To serve:

• Pure honey
• Seasonal fruit salad (strawberries, mango, blueberries, orange slices, melon)
• Sifted confectioners' sugar (optional)

Directions

1. Slice the challah in 1-inch thick slices. Toast the the challah in a pan . 
2. In a large shallow bowl, whisk together the eggs, milk, almond extract, cinnamon, rompope, vanilla and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
3. Heat 2 tablespoon butter  in a very large saute pan (can be the same where you toast) over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. 
4. Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked. 
5. Serve hot with honey, fruit salad, and/or confectioners' sugar. 

recipe via: cafeole

Tomato Carpaccio

When I'm feeling lazy or it's just to hot to cook  I always go with my mom's "simple tomato carpaccio" its so easy and simple and the flavors truly shine. Here's the recipe:

Mom's Tomato Carpaccio

Ingredients:

• 1 beefy/large heirloom tomato
• pinch of crushed dried oregano
• a drizzle of lemon extra virgin olive oil
• salt & pepper to taste

Direction:

1. Thinly sliced your heirloom tomato with a tomato knife or serrated knife.
2. Arrange the sliced tomatoes in concentric circles, slightly overlapping the slices.
3. Sprinkle with crushed dried oregano. 
4. Drizzled with lemon extra virgin olive oil. Season with salt and pepper. 
5. Serve at room temperature.   

images via: cafeole

Valle de Guadalupe

Sorry about the lack of posting lately but I decided to take a little break. After a year of a very stick schedule that follow two part-time jobs and full time school...I think two weeks of not doing anything are well deserved. During those weekends we decided to go to Vallle de Guadalupe. You can say is Baja's version of the USA's Napa Valley. The scenery is glorious, the wine refreshing, the food amazing and the hospitality like nothing else. Less than an 90 minute drive from  the border this trip is enchanting for a quick romantic getaway. Here are the places we visit:

• Ochentos Pizza: Delicious italian food with the Baja twist. Live music everyday and the seasoning from this tiny little place is spot on.

• Corazón de Tierra: Such a magical place. The moment that you set foot to this place you know that something special is going on. The love and care that Chef Diego Hernandez-Velasco Baquedano puts in every plate is tangible, plus you can tour there herb garden.

• Museo del Vino: This bran new museum open to the public about two weeks ago. Here you can learn about the history of wine in Baja plus the have a bus trip package to tour the Baja wineries.

• Vinicola Emevé: What a place. The modern Baja is here to stay! Great location, modern, luxe and yet rustic. This place is great to drink big tumblers of wine until night plus you can go to the vineyard fields were the grapes are harvesting.

• Barón Balché: Rustic Baja at its best. You can rent a cabin here or just camp in the recreation area surrounded by the Balché vineyard and nature.

• Hacienda Guadalupe: Great little place to eat. Great food, herb garden and breath thanking views. The staff is very helpful and extremely nice plus you can stay in there hotel too at Hotel Guadalupe.

• Museo Ruso: If you are coming to the vineyards the Russian Museum is a must. This modest little museum is full of history. Here you can see the way the Russian immigrants live in Baja, how they work the land and started there own business. Buying the delicious Russian bread, olive oil and jams are a must do. 

We stop to little shops (Bibayoff, Alximia, La Casa de Doña Lupe, Monte Xanic) between every major stop and let me tell you that the quality of food and ingredients in Valle de Guadalupe is superior that other places we have visit. Besides the lovely wine, we hugely recommend eating and buying their cheeses, olive oil, jams, breads and their lavender care lines. Hugely aromatic. Can't wait to visit soon and stay here!

images via: haydee yanez

CousCous Salad

 Middle Eastern Couscous Salad with Feta and Mint

Grilled Eggplant, garbanzo, pomegranate and mint Couscous Salad

 Couscous & Fruit Salad

 Charred Vegetable and Couscous Salad

 

Whole Wheat Couscous Salad Recipe with Persimmon, Grapes, 

Green Onion, Mint, and Pine Nuts 

Greek Couscous Salad

Lately we been eating a lot of Couscous Salad!! I guess we are a little bored with the green leaf salads that we decided to switch to Couscous instead. What I love about Couscous is that is so versatile. It can be sweet or savory and it will go hand in hand with most of the ingredients that you already have in your fridge and pantry. So whatever you decided from whole wheat to pearl or the traditional just make just to take the time to cook the couscous correctly because nobody likes soggy couscous to ruin your beautiful herbs and ingredients. Here is the recipe for the ever traditional Greek Couscous Salad:

Greek Couscous Salad

• 2 cups water 
• 1 cups couscous
• 1 english cucumber, chopped
• 2 large tomatoes, chopped
• 1/2 red onion, diced
• 1 C Kalamata Olives, pitted
• 1/5 C feta cheese, crumbled
• parsley, to garnish 

Dressing:

• 1/2 C Olive oil
• 1/4 red wine vinegar
• salt
• pepper

Directions:

1. Bring 2 C of water to a boil.  When water is boiling, turn off heat and pour in 1 C couscous. Place lid on pot and remove from heat. Let stand for 2 min. Remove lid and fluff couscous with fork.
2. Pour couscous and chopped cucumber, tomato, onion, olives and cheese into a large bowl and place in fridge until dressing is ready.
3. Prepare dressing and pour over salad.  Toss well, cover with plastic wrap and refrigerate until ready to serve. Garnish with parsley, if using.

images via: google search

Nutella + Berry Sandwich

So Good!! Forget the traditional peanut butter and jelly sandwich. This sandwich is my 5 minute snack that is simple to make as it is delicious. Here is the recipe:

Nutella and Strawberry Sandwich (glass of milk is mandatory)

Ingredients
- 2 slices of bread (I prefer organic spelt)
- 2 tlbs Nutella (or other hazelnut spread)
- 3-6 strawberries, washed

Directions
1. Toast bread to your liking (I like mine crispy and dark– but not burnt)

2. Slice your strawberries while the bread is toasting. You can take a few extra minutes to make them into hearts, but this is completely unnecessary.

3. Spread Nutella on your bread while it is warm, and top with sliced strawberries.

Tijuana Farmers Market

Mercado Hildago

Mercado Campestre

San Diego has some wonderful Farmer's Markets but don't under estimated the people from Tijuana. In Tijuana there's the legendary "Mercado Hildago" a staple for chefs and restaurants in the city as well as the new "Mercado Campestre" in Chapultepe.
Mercado Hildalgo is been there as long as I can remember such an iconic corner in the city of Tijuana. Located in boulevard Sanchez Taboada and Independencia avenue this is where locals come to buy spices, dried chilies, exotic produce, fresh tortillas and seasonal specialties made from Aztec grains. Dried hibiscus flowers make excellent tea and lets not forget the traditional Mexican candy and the pinatas. Open seven days a week.
Mercado Campestre was establish in 2011 and its specialize in organic produce from the different farmers from Baja, were you can find a great selection of jams, cheeses, spices and wines as well as ready to eat food. Only opens on Sundays.
The Farmer's Market communality is growing bigger and stronger each year so don't be surprise if Tijuana has a diferent "Mercado" each day. Also be sure to check with customs before taking fruits or vegetables over the border.

images via: flickr

Strawberry Margarita PopTails!

 Living in sunny San Diego one of the things I crave the most on summer are Ice Pop but not only just your super market pops the one with fresh ingredients like the ones from my homeland (Mexico) with herbs and fruits but this ones took them to another level with Tequila! If you are lazy you can always go here. Here is the recipe:


Ingredients
Yields 18-20 cocktail Popsicles (2-1/4 ounce Popsicle)

1-1/2 oranges (about 2 medium-size oranges)
12 ounces strawberries (about 12 medium strawberries)
5 ounces tequila
3 ounces triple sec

Instructions

1. Cut and skin oranges into small pieces. Halve strawberries.
2. Place all ingredients in a food processor or blender.
3. Pulse until pureed, about 30 to 40 seconds. Mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol to freeze.
4. Pour mixture into preferred Popsicle mold.
5. Place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.
6. Insert Popsicle stick and transfer mold to freezer to set.
7. Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles.

images & recipe via: she knows & bakers royale

Tony in Baja!

 Popotla

 Oaxaqueno Restaurant in Ensenada

Baja Beach

 Las Ahumaderas

La Guerrerense

On Monday was the most anticipated Tijuana/Baja show for Tijuana foodies since the first look of Chef Marcela in MS: The Apprentice. Highly buzz on social media, this episode of No Reservations: Baja in been 10 years in the waiting. Being a Tijuana native I was happy, disappointed and relief of the show. Don't get me wrong I love Anthony Bourdain for over a decade but I was a little disappointing of my Tijuana crew. I mean "Las Ahumaderas", "Kentucky Friend Buches" they went for the kitsch and not for the goodness. There's so many iconic places in Tijuana to eat: Hotel Cesar, Mariscos Titos, Tacos "El Guero" or Tacos "Aaron"  or any other hot dog stand in Downtown... but what I did like is that we went to my all time favorite dive bar "Dandy's del Sur". Also I would love to see Rafa Saavedra, Gerardo Yepiz  or the kids from Life & Food blog as the Tijuana fixers! The Ensenada and Valle de Guadalupe were amazing specially "Corazon de Tierra" you can see the love and honesty the chefs have for their land. Overall not bad! I think this is an amazing  source  for people to see that Baja is not all about drugs, prostitutes and pharmacies. Baja has so much to give to the world and chefs like Marcela, Placencia and specially Benito Molina and Diego Hernandez-Velasco Baquedano are a spark of hope to our community.

images via: no reservations