Jugo verde is as vibrant as the Mexican mercados from which it hails. Translated as “green juice,” it is loaded with nutrients and made with fresh fruits and vegetables that will help you power through your day, which is probably why it is so popular among market goers in Mexico. Making it is easy, but you must get the proportions just right to enjoy the mercado-grade concoction that I have come to love. Read More…
Given the culinary versatility of eggs, they always seem to find a way into my recipes. And when it comes to Mexican breakfast dishes, olvídalo, they steal the show. Therefore it is quite serendipitous (and exciting!) that this year, I’ve partnered with Nellie’s Free Range Eggs to create a variety of flavorful recipes showcasing one of my absolute favorite ingredients: huevos. Read More…
Beans are a protein-rich superfood high in vitamins, antioxidants, and minerals. These legumes were a staple ingredient utilized by indigenous peoples before and after the Spanish colonization of Mexico, and continue to be a mainstay on tables today. Their staying power is a testament to their importance in the human diet. While traditional Mexican beans are made in clay pots, or ollas, this recipe can easily be replicated in a heavy stainless steel stock pot or in this case, cooked overnight in a slow cooker. Read More…
Is it just me, or is there amor in the air? In preparation for El Día del Amor y la Amistad, I’m sharing a Valentine’s Day gift guide of sorts that includes seven chocolate shops you should know about, all owned by women and/or Latinx chocolatiers, along with a few of my favorite confections from each shop.
Some people believe that food nourishes the soul, and while I agree, I believe that cooking can nourish the spirit and serves as a form of self-care, especially now that our social interactions are limited. Taking command of your kitchen can be therapeutic if given the time and patience that the art requires. Admittedly, I was never a huge fan of baking or taking virtual cooking classes, but 2020 allowed me to appreciate the virtue in both activities and so much more. Over the past year, I taught over 10 virtual classes – testing and stretching my own limits – and took at least 20 classes with instructors near and far. Teaching and taking classes has served as a distraction from the everyday stresses of life and is essentially my new favorite form of self-care. I hope you enjoy this guide to virtual cooking classes and that it inspires you to master a new recipe or skill this year.
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.
