In the Kitchen

It's kinda intimidating moving to another country with its own style of cuisine that blows your bland food away. My kids have gradually becomed accustomed to the spicier food here in Mexico and have a new taste for onions, tomatoes and those dark chilies. For us gringas however, whom have never really cooked traditional mexican food, it's daunting. I'm amazed at all simple flavors and natural ingredients used. I would love to try to make some of those recipes, but it's intimidating nonetheless.

My mom, who wanted to ease the transition to Mexico for us, bought me more than I needed here in Mexico. Two of my favorite things were the much needed water cooler (for all our drinking water) and a cookbook....well two. WOW. The books are phenomenal. Rich flavors, authentic recipes, AND my kids love them. Rick Bayless, in two of his books, "Salsas That Cook" and "Mexican Kitchen", are so freakin amazing and so EASY that I just had to write a blog about it. Last night I made a Red Chile Rice and Chicken and potato tinga. The best thing about these books are that after the recipe, there are ways to use the sauces and leftovers in AMERICAN style meals..... more comfortable for us foreigners. If you can, check them out. Well worth the investment.