As a chef I have amassed a collection of books regarding the cuisines of many cultures. The largest section of my collection is by far the books on México (and México adjacent) cuisine. This is a small journey through the library of my mind. This was the book that fundamentally changed my understanding of Mexican cuisine and cookery. This book also introduced me to the … Continue reading Books along the way
Welcome to my 200th Post. My initial reason for starting this Blog began with a single herb; Papaloquelite. I first came across this herb when I was searching for cilantro substitutions and it was a book by a German chef (Christian Teubner) that introduced me to the first in this family, Quillquina (Porophyllum ruderale) (1). Richters Herbs in Canada has been growing and selling herbs … Continue reading Ayauhtona. Another Poreleaf?
Updated 07/07/22 Also called, chapáhuate (Totonac), chucha, cilantro boliviano, Bolivian coriander, Killkiña, (Bolivia) Quilquiña / Quillquiña / Quirquiña (del quechua killkiña), killi, hierba del shingo (Peru), namu, anamu (strongly scented herb), chucha, shuca ruda (Peru), guacamaya, Picão-branco, cravo de urubu (black vulture marigold)(Brazil), yerba de cabra (goat plant), yerba de venado (deer grass), yerba del ciervo (deer grass), yerba galinazo (buzzards breath), yerba porosa, rudade gallina, … Continue reading Quelite : Quillquina : Porophyllum ruderale
Masa Americana 