When I am in Texas, it is possible to purchase some really good quality Mexican Chorizo in the grocery. However, most other places offer up products whose ingredient lists are scary! And, that is if you can find it at all. Here in Panama, while Spanish Chorizo is available, it is very different from the Mexican version which is not to be found. So let’s make some! There are a

Have you ever eaten hominy? It is dried corn that has been treated with lye (calcium hydroxide).  This causes all sorts of chemical changes, but of importance to us, is that it causes the kernel to lose the outer shell and expand (very simply put). In Mexico, hominy is used in a sort of meat stew called Pasole.  In this recipe, hominy will be the star of the show without any

Recently, Ramon, our Panamanian helper, brought us a bunch of plantains from trees on our property.  It is always a challenge to use all of a pile of a single ingredient, so I began cooking plantains at every opportunity.  I made Plantains Dulce, Sugared Plantains and sauteed some in butter for a side dish.  Still, I had plantains stacked on the counter! This led me to look around for a dish

Yesterday, Grace the Black Lab and I were taking a walk around the neighborhood.  Labrador Retrievers make wonderful sporting dogs as well as companions.  So it is when we walk, Grace likes to make it a hunting outing, nose to the ground, eyes panning right to left.  Next to a lemon tree loaded with fruit, she spied a ripe Chayote.  She popped it in her mouth, pulled until the

Austin, Texas is a fabulous city.  In addition to being “The Live Music Capital of the World”, it has a zillion wonderful restaurants, among them several stand out Mexican eateries.  Since 1978, one of my favorites has been “Fonda San Miguel”. Perhaps my favorite entrée on their menu is the Enchiladas Suizas.  Believed to have been invented in a Mexico City coffee shop named Sanborns, corn or flour tortillas are liberally stuffed with chicken, covered