It's Too Darn Hot

Well, that is what everyone everywhere is saying these days, isn’t it?


Identification Required!

I was planning a big Mexican meal to celebrate our friends’ anniversary. After what promised to be a somewhat heavy meal, I wanted to serve something thematic, but light, for dessert.



Texas has Tex-Mex. New Mexico has its own distinctive cuisine. And trendy California has fresh-Mex. Arizona, in addition to its Native American Sonoran cuisine, lays claim on a couple of dishes with a similar history using Mexican ingredients transformed in a new home, two-thousand miles from the capital city of México.


Chilean Chocolate

As you may have seen on social media, I was recently in Santiago de Chile and Rapa Nui (Easter Island). To say it was the trip of a lifetime is an understatement. I am including some photos from Santiago in this post. Stay tuned for those from Easter Island.


Culinary Architecture

Romesco. No, it isn’t the style of church you saw in that small town in Provence. It is a sauce from Catalonia, Spain, made by fishermen to be eaten with fish. It was the inspiration for today’s post.