Mexican

Cajeta - Goat's Milk Caramel

I had my first taste of cajeta at Fonda San Miguel in Austin, TX. It was a dessert I've never forgotten - crepas de cajeta (crepes with goat's milk caramel, served with cajeta ice cream). In fact, it's still on their menu, but I'm 2000 miles away, and that's a long haul for dessert even for me.

I had to learn to make cajeta for myself - and found a recipe in Authentic Mexican, by Rick Bayless. He has a crepas con cajeta recipe too, but the cajeta is really all you need. That and a spoon.

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Chile Rellenos

We're quickly moving to the end of our first pig's offerings - just in time, too. I got a message from Rebecca a few weeks back that said we might be getting close at the beginning of July, which is really just a couple of weeks away.

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Al Pastor

This was Todd's contribution - we'd sort of burned out on pork and beans, and hadn't really tried making anything with a Mexican slant lately. We poured through our Rick Bayless and Diana Kennedy cookbooks, and eventually turned back online where Todd discovered this great al pastor recipe.

He marinated it as directed, but instead of cooking it in a pot, he cooked it in the crock pot the next day. Initially we weren't thrilled with the results, but after making some homemade masa cakes and frying the pork in the skillet, it took on much better results!

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Pozole Rojo

After eating such a luxe meal of pork belly this weekend, we wanted simpler fare to start the week, and something that didn't take 3 days to cook. We'd started with the Rick Bayless recipe for Pozole Rojo, but modified it for the crock pot (and our own tastes).

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