#A to Z Challenge
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#A to Z Challenge 04-16-21 Oaxacan Mole Blanco
O=Oaxacan Mole Blanco Natalia Mendez is credited as the creator of the before non-existent mole blanco, at the family-run Oaxacan restaurant -La Morada, in the Bronx, New York. Clear as mud? Let me explain. Since Oaxaca is said to be the home of seven moles, mole blanco was never included on that list. This mole Continue reading
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#A to Z Challenge 04-14-21 Naranjilla
N=Naranjilla Having learned a bit of Spanish, I already knew this word meant “little orange” but these are no ordinary oranges, in fact, they aren’t even citrus!! The naranjilla is from the nightshade family, so it’s more like a tomato or even an eggplant. What?? How can that be? Check out the picture, showing a Continue reading
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#A to Z Challenge 04-14-21 Maca
M=Maca or maca powder The food the Peruvians have been using as a staple crop for millennia is maca, or maca root, which is usually dried and ground into a powder. In that form, it can be used to cook into soup, smoothies, and baked goods, although they say the gelatinized form is more potent. Continue reading
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#A to Z Challenge 04-13-21 Lillipad Cafe
L=Lillipad Cafe Kangaroo meat, otherwise known as “Gangurru” is the star ingredient of the Lillipad’s signature burger, featuring Indigenous Australian wattleseed. This gives the burger hazelnut-bitter notes, and it’s topped with juicy bush tomato relish and finger-lime mayo. This brunch and lunch spot, located in the Glebe Market area of Australia, is owned by Nyoka Continue reading
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#A to Z Challenge 04-08-21 Meet Hercules
No, I am not speaking of the Hercules we all know from classical mythology. I want to introduce you to one of the earliest American chefs, in fact, George Washington’s executive chef! Meet Hercules, a slave from 1770 to 1797. It might have been a long day in the executive kitchen, but when it was Continue reading
Twisted Trunk Travels 