Pico de Gallo (a.k.a. salsa fresca) is a type of fresh salsa found in Mexican cuisine. It is simply one of the easiest recipes you can imagine and one of the most versatile as it can be used as an ingredient or as a topping in so many other recipes. I typically make a fresh bowl of pico de gallo every two days.
It was on my second trip to Peru that I first tried Agua de Sabor. I was living and teaching yoga at Kapievi, an Eco-village in the Amazon, where the family, friends, and guests would come together to eat lunch. Always present on the table was a pitcher of Agua de Sabor or as I like to call it ¨fruit water¨. Through the years I began to realize that this tradition of having Agua de Sabor available at lunch time was not just Peruvian but common throughout all of Latin America including Mexico.
So, what is Agua de Sabor and why is it not found or served in the USA?
Victoria’s Secret Salsa
The other day, out of the blue, I remembered the pure simplicity of La Victoria Salsa, a thick, rich salsa without the spice. If you are not familiar with La Victoria Salsa, at least in California, it was without a doubt the salsa of choice and always present at parties and holidays. Now, living here in Mexico where I have every ingredient, every type of chili pepper, and can create any salsa imaginable, you must be curious as to why I would be thinking about La Victoria Salsa. Well, we had a party the other day and I realized that there are many people who do not like spicy food, and so to offer a salsa for everyone to enjoy, to create a a salsa rich in flavor but without the spice became my goal.
First a little history, is it salsa or sauce?
Who doesn’t like fried potatoes for breakfast, but have you every tried to make hash browns? I have followed so many recipes that claim to be “The Best Hash Browns Ever”, but I always end up with a fried pancake of greasy, grated potatoes. I say the Best Hash Browns are not Hash Browns, but actually Home Fried Potatoes. Home Fried Potatoes require less oil so they are heather, and the can be seasoned as well, thereby they are tastier. Here is the recipe that I have perfected.
Veganism, the top food trend for 2016, is going mainstream and, as with any trend, many will try to capitalize without embracing the trends core values. Vegan Plant, the new vegan restaurant in Mexico City, is an exception. Miguel Bautista, co-founder and Executive Chef, has been vegetarian for over 30 years and vegan for 11 years, and is dedicated to spreading the vegan philosophy through his spectacular food.
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