Tag Archives: Mexican food

Cheese Enchiladas with Chile Con Carne

August 8, 2013 | By Adam Roberts | 11 Comments

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Enchiladas have come into my life in a big way. It started when Craig talked about his mom’s enchiladas in the first episode of The Clean Plate Club. That inspired his mom, a week later, to make her famous enchiladas for dinner when we were all up in Bellingham. Her recipe is hand-written on an old, barely intact index card; bacon drippings are involved (though, in a pinch, she uses butter). Here’s a picture of the card.

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Smoky Beef Chili

June 3, 2013 | By Adam Roberts | 5 Comments

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What happens when a famous French chef offers up a recipe for chili? Here’s what happens: the birthday girl that you make it for (in this case, Diana) writes you an e-mail the next day that says, “Best chili I’ve ever had, hands down.”

Notice I’m not the one saying that. It’s not because I don’t agree, it’s that I’ve already done a post called The Best Chili of Your Life. That chili came from Michael Symon, a man who was born to make chili. This recipe comes from Daniel Boulud, a man who was born to serve foie gras-stuffed truffles at his Michelin-starred restaurant Daniel. Symon’s chili is all explosive flavor; Boulud’s chili has deep, layered flavor, flavor that doesn’t hit you over the head but sort of blooms in your mouth.

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It’s So Easy To Make Your Own Corn Tortillas

April 15, 2013 | By Adam Roberts | 16 Comments

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This weekend my brain burst open like a piƱata when I discovered, after much hemming and hawing, how easy it is to make your own corn tortillas. At Christmas, Craig’s parents bought me a tortilla press (which I’d put on my list) and I very matter-of-factly shelved it away when I got home, telling myself that one day, some day, I’d dig it out and use it. Then, last week, I made a trip to Grand Central Market in downtown LA (more on that later this week) and bought a bag of Maseca. Turns out that’s all I needed–along with the tortilla press–to make the most incredible corn tortillas at home. Look how easy it is.

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Mexican Hot Chocolate Cookies

January 15, 2013 | By Adam Roberts | 18 Comments

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The other night I was very cold so I made a hot chocolate. My method for a fly-by-the-seat-of-your-pants hot chocolate is pretty simple: I warm milk, whisk in unsweetened cocoa powder and a bit of sugar. I taste and allow it to thicken a bit at a simmer. Then, at the last minute, I add a quarter of a Ghiardelli Bittersweet Chocolate bar. Suddenly it’s like you’re drinking a hot melted chocolate pudding and everything’s wonderful. Now imagine sprinkling in some cayenne pepper and cinnamon and turning that hot chocolate into a cookie. Say what? Allow me to explain.

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Carnitas Tacos with Green Salsa and Pico de Gallo

January 14, 2013 | By Adam Roberts | 27 Comments

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To understand my Mexican food expertise, consider this: when I was younger, I took several cruises with my family that brought us to Mexico. Cozumel, mostly. Upon arriving in Mexico, my family would immediately trek to the center of town where my mom would shop for jewelry and my brother, dad and I would stand around impatiently. Then it was time for lunch and, without fail, we’d almost always go to the same authentic Mexican restaurant, The Hard Rock Cafe. I even had the Hard Rock Cozumel t-shirt to prove our devotion. Which is why, when it comes to Mexican food, I’m as gringo as they come.

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Brooklyn Bagel & Mexicali Taco

June 22, 2012 | By Adam Roberts | 0 Comments

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As many of you know, since moving to L.A. I’ve been coping with a loss of decent bagels. My coping led me to Everything Bagel Bombs (which were an enjoyable but unrealistic substitute) and to frozen Murray’s bagels, over-toasted in my toaster to compensate for their cross-country staleness.

Commenters in both posts asked if I’d been, yet, to Brooklyn Bagel here in L.A. I hadn’t. I realized I was being unfair to my new home city, criticizing its bagel culture without really exploring it. So off to Brooklyn Bagels I went.

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Yucatan-Style Slow-Roasted Pork Tacos

June 30, 2011 | By Adam Roberts | 0 Comments

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When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)–because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that have been tweaked in such minor ways you wonder why you bought it; here everything is fresh, smart and mouth-watering. Especially the recipe on pg. 66: “Yucatan-Style Slow Roasted Pork.”

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How To Make Authentic Guacamole

May 27, 2011 | By Adam Roberts | 2 Comments

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My first experience with guacamole was the one in The Barefoot Contessa book, a flavorful guacamole that has the requisite avocados, red onion and lemon juice, but departs from the norm with fresh garlic and a few hits of Tabasco. Up until last weekend, if I were sent to the store to shop for guacamole ingredients, I probably would’ve stuck to The Barefoot Contessa formula. But then my friend Mark entered the picture.

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