Two authentic taste of Mexico: Guacamole & Mojito

Here are two new recipes (to me, at least) for two old Mexican goodies, inspired by recent trip to Isla Mujeres:

Guacamole: I sued to make guacamole dip with minced avocado and tomatoes (equal amount) and some chopped coriander, plus jalopeno and fresh lime juice of course. Well, the ratio matters a lot. The “real” guacamole, the one served with almost all local foods in Mexico would have the following recipe:

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Salads, for the love of a pretty table

Never underestimate the power of a refreshing and gorgeous-looking bowl of salad, even of the simplest type; it adds color to your table, flavor to your main dish, and admiration towards your taste

No. 1 : Cabbage-Noodle Salad. Grate the carrot and chop the cabbage. Still fry sliced almond briefly (w/o oil) and mix with cabbage-carrot. Top with dried rice noodle. The dressing (salt and rice vinegar) should go just before serving else it soften and noodles Read the rest of this entry »