Mexican-Style Pizza~Clayuda with Tasajo
March 16, 2008
I can’t remember a plate I ever passed up. Thai, Filipino, Japanese, Italian, Indian, Chinese~name it and I’ll eat it. But I do have a special affinity for Mexican food and most of my introduction to this cuisine is from my kitchen staff’s lunch boxes. If I was free from a meeting, my staff and I would all group at the corner of my office and dig in to the home-cooked meals they have packed for work Read more
Fried Plantains with Refried Black Beans and Mexican Cream
February 23, 2008
Platanos fritos con frijoles negro y crema mexicana~definitely one of my gastronomic pleasures! Although commercially-prepared refried beans are readily available in most grocery shops, I sometimes prefer to make my own at home. Very simple recipe really. It is just a question of how long I am willing to wait for my favorite treat! Read more
Ginisang Munggo at Chicharon (Mung Bean Stew with Pork Rind)
January 22, 2008
Although mung beans require an hour or so of boiling to soften, the actual sauteing and “putting” together of the soup takes a mere 10 to 15 minutes. This ginisang munggo soup recipe is a regular at my table as not only it is a nutritional powerhouse but at .89 cents a pack for dry beans (which can easily serve 12), it is also possibly the cheapest source of protein you can find. Read more
