27 December, 2013

New Years Eves Superstitions and Traditions in Mexico

Wither you believe in this stuff or not it certainly makes for a fun New Years Eve.  It makes for the busiest minute of my life and is much more entertaining than watching a ball drop and kissing a stranger.  There are MANY different things that you can do to bring good luck in the coming year and the superstitions vary around the World and from family to family.  These are some of the fun things that we do in our household come New Years Eve. 

24 December, 2013

Mexican Christmas Traditions

Cheesy family pictures in front of the Christmas tree are a must!
We were so excited to be closing up the shop for the week to head to Mexico City to spend the holidays with our family there.  One of our regular customers commented "I want to spend the holidays with YOUR family because I want to see what you DO."  It hadn't really occurred to me that Mexican traditions were so different.

14 December, 2013

Tastes like ... Tejocote

 "Crataegus mexicana is a species of hawthorn known by the common names tejocote, manzanita, tejocotera and Mexican hawthorn. It is native to the mountains of Mexico and parts of Guatemala, and has been introduced in the Andes." 

It is hard to pick a favorite season to visit the market here in Mexico when every season has its own abundance of unique and interesting flavors.  So maybe it is just safer to say that in the Fall/Winter one of my favorite ingredients is Tejocote.

27 November, 2013

Tastes Like ... Introduction

As many of you know Mexico was awarded the World Heritage Award for their Cuisine.  Which seems to an outsider as an odd thing to be rewarded for TACOS and refried beans.  But Mexico is rich with diversity in their cuisine, from state to state and city to city you will find not only different variations of the same dish but an endless array of produce that you cannot find anywhere else in the world.  Tacos are a simple street snack found mostly in Mexico City and are not as popular in the rest of the country.  I have yet to see Pinto Beans used in real Mexican cooking.  But I have seen more colors of beans than are in the rainbow in markets all over Mexico.  Mexican food (shocking I know) is typically NOT spicy and the array of Chiles used in Mexican cooking is seemingly endless.  Not may house wives can identify more than five!

24 November, 2013

Anniversary`s in San Miguel

Hello again friends and thank you for sticking around!  We have been busier than ever at the shop and catering.  We have met so many new and wonderful people!  Can you believe that we have been living in San Miguel for a whole year???  Some days it feels like just yesterday and others it feels like we have been in San Miguel a life time!  We are so grateful for our new home town.

11 November, 2013

Never Use Canned Pumpkin Again


Today we served a gorgeous Pumpkin Soup and one of our customers asked me what brand of Can we use! Can?!?!?!?  Not in our Kitchen!  She seemed to think that roasting your own pumpkin would be difficult and unrealistic.  It is a little time consuming, but you have fresh pumpkin all year long after a few hours of work.  Here is how:

13 August, 2013

More than Coffee at La Cocina de Boris y Jessi

Hello There!

I don't usually toot the horn too loudly when we get a good review but this one has a little spin on something we have been doing that does not include any type of gain for the shop... other than it fills our hearts.

Brenda and Mr. LeMieux the two people that really started it all!

16 June, 2013

Los Locos Parade in San Miguel de Allende

Today is the Los Locos Parade in honor of San Antonio.  A large portion of the town is shut down for most of the day while the parade meanders through the main streets of downtown and back to the San Antonio church.  This year there is said to be more than 52 floats with the groups of people that dance behind them.  It is loud and colorful, and so intense! 

11 April, 2013

Give a little Whistle!

One of the best things about living in a small colonial town like San Miguel is that you get to experience some old time traditions that are not as common in the big cities.  You get to appreciate more of Mexico with only having to walk to your curb.  UNESCO honored Mexico a few years back with an award for most Intangible Cuisine.  Street food is a huge part of this.  I know back in the states we are limited to thinking only of Greasy Taco Trucks but the food scene in Mexico is so much more than that!  We make jokes with our friends that we are going out for some Vitamin "T" when we head for the streets.  Tacos, Totopos, Tortas, Tamales, Teleras, Tostadas, Tinga, Tortillas, Tetelas, Tlacoyos... and that's just the goodies that start with the letter T.

Once versed in street food in Mexico you inadvertently get trained to the sounds and calls of the vendors. Even if  you do not understand what they are saying a certain string of notes and tones tells you what they are selling.

09 April, 2013

Let's Jam

Recently a customer asked me to teach them to make Jam.  Now Boris is the Chef and he usually does the cooking classes.  My style of cooking is much more Suzy Homemaker and not meant to be shared in a professional sense.  So believe it or not I was really nervous to agree to this class.  But they are good friends as well... so how could I say no!

Gettin' our jam on... mango that is!

I make Jam for the shop all of the time and I used to can at home with my mom every summer.  I love how simple jam is.

27 January, 2013

What we have Been up to & Our First Official Review

Wow!  I just noticed that I have not posted for more than a month...YIPES! We have been busy little bees at the Shop- which is always a good thing.  Here are a few pics to tantalize the taste buds...THIS IS WHAT WE HAVE BEEN UP TO!

Chilaquilas al Horno

Homemade Ricotta

3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice

Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Place over low heat and leave it ALONE.  Let it simmer away until you see the proteins begin to separate from the Whey.  This takes about 10 - 15 minutes.  Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.

Line a colander with a layer of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain. Done!

I like to mix it with honey and pine nuts to serve with mixed berries for breakfast.  Boris adds lemon juice and zest and a little olive oil and some sea salt for a savory spread for crostini.  Add his famous Olive Relish and you have the tastiest treat!

Romesco Sauce


  • 2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
  • 1/2 cup Sherry vinegar
  • 3/4 cup whole almonds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup fruity Spanish olive oil


Place ingredients in food processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream. Done!

Serve with veggies, arranchini, on sandwiches, in wraps...anything that you want to jazz up!

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