A goldmine of Cinco de Mayo recipes, starting with homemade tortilla chips and salsa verde. Combine those into chilaquiles and top off your celebration with an old-school margarita recipe. Better yet, save the chilaquiles until the next day - it makes great hangover food. ¡Olé!
You may remember from last week’s blog that I recently started posting some of my photos for sale on a stock photo site called Alamy. I uploaded a few more this week, so if you’re in the market or know someone who needs photos for brochures, websites, books or other publications, check out my Alamy page. I’ll be adding something most weeks, so check back often. Thanks!
This week I want to tell you about a recent adventure making flan from my friend Carmela’s mother’s recipe. Flan is a delicious custard dessert of Spanish origins. In this case, the recipe comes direct from Mexico. Here are Carmela’s notes from a phone call with her mother:
She and her husband Ivan had also obtained all the necessary ingredients from the post commissary and a Mexican market they found in a little town nearby named Forchheim, of all places. I wrote about Forchheim’s Medieval town center last year.
I mostly watched, wrote down instructions, and took pictures while the two of them cooked. Here’s the basic process:
They had bought a beautiful chuck roast and cut it so it fit in a large pan. Carmela told me tamales traditionally use a pork roast, but her family uses beef most of the time.