Poland meets Mexico -> The Wild Boar

From the thick Polish forests to the warm coasts and deserts of Mexico, there is always a way to combine cultures and their flavors and make something special. It is even more special when you can share it with the people you love. In the case of this delicacy, I teamed up with my dad, the Wild Boar expert. He made the meat and I was busy with the chile sauce and tortillas. 

Steamy kitchen, glass of wine, good company, wild stories, and mutual teaching was more than I could have asked for during my last visit to Poland. On top of that, call me biased, but OMG it was too good to be true. I literary came back the next day for a refill.

The Art of Loving is the Act of Giving

From roses to avocados to ginger to...I won't even go there because today it is a different kind of love we are talking about. It is the pure, innocent, often unappreciated unconditional love called friendship. And we all need to be reminded of its existence once in a while, but how? 

Well, if you are a lucky one like me :) :) :)

First of all, too much mezcal is always good. And yes, mezcal is an aphrodisiac. I have heard of people having orgasms in the middle of restaurants after those. I can't assure you it's true but that's what I have been told. Too much mezcal can also get you all the way to Miami, and for the Winter Music Conference too!!! A proven fact that is. 

This post is dedicated to Don Travis; unconditional, abundant, american (love it or screw you), World Citizen. Let's spice up Mr. Worm shall we?


Marinita, you can watch :p .... love you both

Chile Paste

Pealing chiles poblanos

Burn them on a direct fire until the skin is blackened and is pealing off.  Place chiles into a plastic bag for about 5-10 minutes so they can sweat in its steam. Peal off the skin. A piece of cake.

Chiles en Nogada

Chile en Nogada comes from Puebla to your table celebrating the freedom of Mexico.  This refined Mexican dish was created by the nuns from Puebla to celebrate the independence of Mexico.  The characteristic of this dish is that it has the three colors of the Mexican flag: white for religion, green for independence, and red for union.

Lamb Mixiotes

Will you Salsa with me?

The real treasure of Mexican cuisine lays without a doubt in the glory of a good salsa. You see a salsa can in many cases make or break the whole experience of a given dish. It can be mild, spicy, complex, raw, cooked, you name it. It can lighten up your day, really. If you buy the ready-made so called “Mexican Salsas” that come in a bottle or a carton box in your neighborhood supermarket you obviously do not know what I am talking about, but I dare you to find out. I did and it literary changed the way I look at this “condiment”.

Per recommendation of someone who certainly knows the world of the salsa, I have recently purchased a book with 100 Mexican salsa recipes, and I took on the challenge to try each and every one of them. The best way not to miss any is to go one by one from A to Z. So let’s get straight to the point and attack Guacamole Taquero.