Cover image via Antojitos Mexican Curious on Facebook Typically tacos al pastor are made with marinated pork which has been stacked onto a vertical spit known as a trompo and cooked much in the same was as the Middle eastern doner kebab (1). The doner kebab (and tacos arabes) are of course not made with the forbidden flesh of the swine but the meats more … Continue reading Recipe : Al Pastor
Typically when I think of a marinade I think of a liquid that something (usually meat) is immersed in so as to give it flavour or, in the case of tougher cuts of meat, to tenderise it. You marinate the meat by soaking it in the marinade. The word marinade hearks back to the use of salted water as a brining/pickling liquid (1). Generally anything … Continue reading Marinades : Recado Rojo
Alo called : urucum, açafrão , açafroa , açafroeria-de-terra (Brazil), axiote (Mexico), bija (Peru, Cuba), santo-domingo (Puerto Rico), urucu (Argentina, Bolivia), bixa (Guyana), analto (Honduras), onotto, onotillo (Venezuela), guajachote (El Salvador), lipstick tree Achiote is a Yucatecan spice obtained from the seeds of the Bixa orellana shrub/tree. Achiote held a sacred function for the Mayas and Aztecs as an extract of the plant was regarded as a symbolic … Continue reading Achiote (Annatto)
Moorish culture had an impact on more than just the medicinal practices of the Mexicans. The method of cooking tacos al pastor (in the style of the shepherd), is a dish developed in Central Mexico that is based on shawarma spit-grilled meat brought to Mexico by Iraqi immigrants in the early 1900s and Christian Lebanese following the Israel-Lebanon war in 1948 and the 6 day … Continue reading Tacos al pastor
Masa Americana 