• Glenn Wilson
    August 12, 2019
    In Mexican cuisine, pico de gallo (lit. beak of rooster), also called salsa fresca or salsa cruda, is traditionally made from chopped tomato, onion, and cilantro, with lime juice mixed in.

    Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

    The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is normally called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).
    Wikipedia Pico de Gallo.


    Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it! ...

    Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.

    Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.
    Cookie and Kate Classic Pico de Gallo.


    When it comes to Mexican salsas, it doesn’t get any more traditional or authentic than Pico de Gallo. ...

    Let’s talk about how we make a fresh, homemade pico de gallo. Much like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty. You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle.
    Chili Pepper Madness Fresh Pico de Gallo Recipe.

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  • Glenn Wilson
    August 12, 2019

    This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup before enjoying.

    Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking. ...

    More at Forks Over Knives Mexican Lime Soup.

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  • Glenn Wilson
    August 11, 2019

    Eric Pineda runs a modest beachfront restaurant which serves up plates of fresh fish and rice – and faces imminent destruction.

    A recent tidal surge razed the nightclub next door, leaving a pastel pink ruin, and in the past two years, several other businesses between Pineda’s property and the Pacific Ocean have been destroyed by sudden waves.

    “Every year, the ocean is getting closer and higher. I think we’ve got a year – maybe two – before the water takes us too,” said Pineda, 24. “It won’t be long.”

    Golden beaches once helped transform this fishing community on the Gulf of Fonseca into a thriving tourist destination. Nowadays, however, there are barely a few metres of sand left, and rising water levels and tidal surges have wiped out roads, homes and businesses. Locals estimate that around a metre of ground is lost every year – which means this entire community will soon be under water. The same predicament is faced by settlements along the Pacific coast of Honduras, where land and its people are disappearing fast.

    Continue reading at The Guardian ‘It won’t be long’: why a Honduran community will soon be under water.

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  • Glenn Wilson
    August 11, 2019
    OxBow Farm: How to turn Corn into Tortillas, Basic Recipe and Process


    Bonnie Lee Black: According to a Mayan creation myth, the gods went through a trial-and-error process in creating mankind.

    At first, they tried forming man from mud, but that wasn’t successful. This initial effort only resulted in a man that was weak and mindless and didn’t hold up in the rain.

    Then they tried making man from wood. This creature was stronger, but he lacked the spark the gods were looking for.

    Finally, after much discussion, the Mayan gods crafted man from corn, which provided him with strength, intelligence and agility. Thus, the human race was born.
    The WOW Factor Tortilla Story.

    Have you ever wondered about how to make tortillas or tamales from scratch? It is a lot more work than using prepared Maseca. It’s an artform and it takes time. A lot of time. Our friends at Cal y Maiz specialize in heirloom corn, and showed us how to make masa at high altitude.

    The heirloom corn varieties Cal y Maiz works with are grown in the small state of Tlaxcala east of Mexico City. There are a variety of colors; white, yellow, pink, blue, black and red.
    How to Make Masa and Tortillas at High Altitude

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  • Glenn Wilson
    August 11, 2019

    When I first started making this dish in the United States, some of the ingredients were hard to source. Today, nearly 45 years later, the ingredients for picadillo are easily available in almost any supermarket. Starting with the bowl of ground pork at about seven o'clock in the photograph and moving clockwise, you see the raw meat, Mexican cinnamon sticks, bright orange carrots all but hidden in the dish, chiles serrano, Roma tomatoes, white potatoes, a Red Delicious apple, raisins and dried cranberries, freshly dried hoja de laurel (bay leaves), a whole white onion, and, in the little dish in the right-center foreground, freshly dried Mexican oregano. I dried the bay leaves and the oregano myself, but you can make substitutions: use ground cinnamon rather than the cinnamon sticks, store-bought bay leaves, and the oregano you normally use instead of the Mexican type; the rest of the ingredients are commonplace.

    Hash of all kinds is one of the most comfortable of comfort foods, and the hash called picadillo (the word means 'a little something chopped-up') is simply Mexico's slightly more rambunctious cousin. This picadillo recipe is always forgiving, always flexible. Prepare it with ground beef, ground pork, or a combination of the two meats. Use more potatoes, fewer carrots, an extra tomato (or two, if the ones you have are quite small). Don't care for olives? Leave them out. But by all means do try picadillo: it's a far cry from your mother's canned corned beef hash.
    Mexico Cooks! Picadillo :: Mexican Homemade Hash, It's What's for Dinner!

    If you’ve never tried picadillo before, this is a recipe you’ll want to add to your recipe collection asap. Immediately. Like, stop reading and write down “Mexican Picadillo” somewhere so you don’t forget to do it later.

    I’m serious!

    I am totally hooked on picadillo for a number of reasons. First, it’s incredibly delicious. Second, it is MASSIVE on the spiciness factor, and by spicy, I don’t necessarily mean HOT, but see #1 – FLAVOR.

    Oh Baby! Third, it’s pretty darned easy to make, and you guys already KNOW I’m a pretty slow cook in the kitchen, so if something is quick and easy for the most part, it’s that much better for me.
    Chili Pepper Madness Mexican Picadillo.

    This recipe for Mexican Picadillo is spicy and flavorful. Served with tortillas, rice, and beans.

    It’s a winning dish that is perfect for weeknight dinners and family gatherings.

    Watch the VIDEO to learn how to make this Mexican food classic.
    Mamá Maggie's Kitchen Mexican Picadillo + VIDEO.

    Lentil Picadillo Tacos by Piloncillo & Vainilla


    Lentil Picadillo is a vegetarian take on the classic Mexican recipe.

    If you aren’t familiar with picadillo, it is a traditional Latin American dish that translates to mincement. Every country has their own variation of it but they all usually have ground beef, onion, garlic, tomatoes, and potatoes. Some versions add raisins and olives to the mix.

    Hector grew up eating picadillo at least once a week. It was one of his favorites and he said there is no way that picadillo can have lentils. It just isn’t going to happen.
    Thyme & Love Lentil Picadillo.

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  • Glenn Wilson
    August 10, 2019

    Just after 6am, Victor Funez fills a three-gallon plastic pitcher with water from a tap in the cemetery, balances it on his head and trudges home, where his wife waits to soak maize kernels so she can make tortillas for breakfast.

    Funez, 38, stops briefly to help his daughter with some homework before heading back to the cemetery with the pink urn. This load fills large plastic milk and juice bottles used for drinking throughout the day.

    The tap is the family’s only source of water, so Funez makes the journey along the dusty dirt road 15 to 20 times each day.

    “My husband’s job is to fetch the water so I can do the housework. It’s like this every day, all day,” said Bianca Lopez, 46. “We can live without electricity – we have candles and lamps – but water, that’s essential.”

    Continue reading at The Guardian Running dry: Living without water: the crisis pushing people out of El Salvador

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  • Glenn Wilson
    August 10, 2019
    Homemade Refried Beans (Frijoles Refritos) is one of the easiest and yummiest Mexican foods to make. This creamy and vegetarian recipe makes a perfect side dish to any meal.


    Refried beans are a staple in Mexican cooking. The word “refritos” means “well-fried.” It does not mean “fried again.”

    Here’s a simple vegetarian recipe for Frijoles Refritos (or refried beans) that are delicious and good for you too.

    You can always buy a can of pinto beans. That is sacrilegious in my family and most Mexican families. Fresh is the only way in Mexican cooking. But, canned beans are a huge time-saver.

    Mamá Maggie's Kitchen Refried Beans (or Frijoles Refritos).

    Mexican Refried Beans. How to Make Mexican Refried Beans

    Jauja Cocina Mexicana

    If you use a Pressure Cooker to cook the beans:
    There will be more cracked beans than pinto beans cooked on the stovetop or in the slow cooker.

    They are also more mushy, but if you’re making yummy and creamy refried beans or sticking them in a soup, this isn’t a problem.

    Full natural release is better than quick release. It will help prevent all of the above.

    Mamá Maggie's Kitchen Instant Pot Pinto Beans NO SOAK.

    Also see There were beans, beans, as big as…

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  • Glenn Wilson
    August 9, 2019
    gpuy8742heolzig0.jpg
    Calzada de la Aurora near Mario Talavera.

    Joseph Toone: Gamboling with my ferocious (pun intended, he’s a walking stuffed toy) dog, Jasper, on Aurora today I noticed the parking lot was for sale that features my favorite historical mural. Before it disappears I wanted to explain how what appears to be a typical San Miguel parade is really a Reader’s Digest version of local history.

    Naturally the parade starts at the Parroquia, named for the town’s namesake, St. Michael on whose feast day the Battle of Barbarians ended in 1530 gaining the area our moniker, San Miguel.

    Beneath the church is a profile of man, typical indigenous art of the Pre-Hispanic era. The lad is being devoured by a dragon. Specifically St. Martha’s dragon, a world-wide legend that came over with the Spanish, of how St. Martha represented the Church destroying all previous and pagan religious beliefs.

    Continue reading at Joseph Toone Tours Fun History in Murals,

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  • Glenn Wilson
    August 8, 2019
    Regular reader, neighbor, and good friend Madeline Poley sent me the link for today's recipe with the note: "Obviously not vegan, but an easy, tasty recipe your might want to put on FAQ." Maddy knows a thing or two about food, so here is Summer Bolognese.


    Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!
    bon apetít Summer Bolognese.

    "Obviously not vegan ..." But, with a few changes for those so inclined ...


    "with nooch replacing parm"? What the Heck is Nooch?

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  • Glenn Wilson
    August 7, 2019

    ... Le Potager de Charlotte, where a signature appetizer is the avocat facon oeuf mimosa, a “deviled egg” avocado with turmeric-yellow hummus taking the place of the mashed yolk, and toasted squash seeds for crunch. I serve a bunch of them on a platter, with spoons for eating, for brunch; they look so appetizing and are always the first item to disappear.

    More, including the recipe at Deviled Avocado.

    I haven't tried this recipe but I have had avocado with hummus in a tortilla. I've also tried it on toast. A nice combo, but rather rich for my taste to serve "with spoons for eating" without something to spread it on or mix it with.

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