Articles Tagged “Mexican”
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new farm growing a bounty of rare Mexican produce.
The herbs pipiche, papalo and epazote might not sound familiar to you, but enterprising farmer Gudelio Garcia is bringing these Mexican flavors to New Yorkers with his new venture, El Poblano Farm. He grows all sorts of Mexican herbs and vegetables not otherwise available this far north - and New Yorkers are catching on. You can catch his produce at local restaurants and farmers' markets, or sign up for a home delivery (which can be paid for using food stamps).
Garcia started his farm on a one-acre plot on Staten Island in 2010, and the popularity of his herbs and produce at New York farmers' markets and among restaurant chefs allowed him to expand his operation to a ten-acre farm in New Jersey. That's where you come in! Garcia still needs to finish planting his New Jersey farm for the late summer and fall season, and start a seed bank for next year's crop. He's raising money to get his larger farm into full gear, where he'll be growing more than 60 varities of herbs and produce.
Which is all good news to us, considering we can't wait to use his herbs and vegetables in everything from Guacamole (which he tells us is traditionally prepared using the Mexican herb papalo instead of cilantro) to taco toppings!Read More »
How to make an even better guacamole.Read More »
Summer tacos just got a whole lot more delicious and a lot more homemade.Read More »
Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week at 11:00 AM.
Today's recipe-writing wisdom comes from JJ Goode. With cookbook co-authoring credits with all-stars such as April Bloomfield (A Girl and Her Pig) and Roberto Santibanez (the 2012 Piglet contender Truly Mexican) -- and that's in addition to his writing in such storied food publications as Gourmet, Food & Wine, and New York Times Dining, among others -- Goode definitely has experience in recipe writing from all over the spectrum.Read More »
The final installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.Read More »
The third installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.Read More »
The second installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.Read More »
The first installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.Read More »
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, it’s all about authentic, Mexican food.
Minerva Orduno believes that pork fat is a gift from the gods. She can grab a piping-hot tortilla with her bare hands, and can make a batch of creamy, goat’s milk caramel with her eyes closed. She does all of this (completely and painstakingly by hand), at Muñeca Mexicana, a project that stands for the artisanal production of mouth-watering, authentic Mexican fare.
The name translates to ‘Mexican doll,’ and is a nod to Orduno’s adolescent nickname. As such, it represents her food perfectly: the confections of Muñeca Mexicana channel her strong sense of culture through the home-cooked food of her childhood.
Orduno is committed to cooking the traditional way - which, for her, is the right way - even if that means longer cooking times. Take her Cajeta de Calaya, a rich caramel made from goat’s milk that evaporates slowly over three hours. Or her coyotas, pastries carefully stuffed with an unrefined sugar known as piloncillo.
Above all, Orduno wants to “show the world that Mexican food is more than just rice and beans.” Her pastries, seasonings, and moles speak for themselves, but your donation will help to make that happen. Pledges will contribute to equipment, and eventually, the physical storefront her products deserve.
Muñeca Mexicana Handcrafted Food from Kickstarter
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Fany Gerson of La Newyorkina has a tough day -- bookended by a parking ticket and a towed car! -- that is redeemed by her delicious ice creams and paletas.
Fany Gerson was born and raised in Mexico City. After attending cooking school in Mexico and at the Culinary Institute of America, she worked in kitchens worldwide, including Michelin-three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her cookbooks are My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats and Paletas & Aguas Frescas, both from Ten Speed Press. She started her company La Newyorkina in 2010.Read More »