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What’s for breakfast? Or lunch? Or dinner? How about some quesadilla recipes? September 25th is National Quesadilla Day. The quesadilla is half indigenous Mexican, half Spanish, in origin. From the New World: the corn tortillas, hot sauce and other salsas, and eggs* for breakfast quesadillas. From Spain: the cheese†, beef-chicken-or-pork, and shredded lettuce…as well as…
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As with the U.S., different types of tea are enjoyed in Egypt, hot and iced. One of the popular herbal teas is karkadè (KAR-kah-day, with a rolled “r”), brewed from dried hibiscus leaves. The flavor of hibiscus is floral, tart and fruity, reminiscent of cranberry juice. Sugar and honey are added for a sweet and…
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Save calories and carbs: skip the pita and serve falafel with romaine leaves (photo © Sun Basket). Check out the link for their recipe for tempeh falafel, instead of traditional chickpeas. June 12th is International Falafel Day, celebrating a vegan Middle Eastern street food that’s become very popular in the U.S. It’s an especially…
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[1] This potato and chicken hot pot recipe is below (photo © Little Figgy | Idaho Potato). [2] Note the divided dish, which holds two different broths (photos #2 and #3 © Little Sheep | Pasadena [alas, permanently closed]) [3] Grasp food with chopsticks, dip it into hot broth, cook, and eat. Repeat. [4] Beef…
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Queso is the Spanish word for cheese, but in Mexico, it also refers to a warm cheese dip, a truly great comfort food. We’ve got a queso fundido recipe below. Queso fundido is a rich Mexican comfort food dish that’s typically served as an appetizer. It consists of pieces of chorizo, tomatoes, onions, poblano peppers,…
Continue reading “Queso Dip Recipe For Cinco De Mayo & The Other 364 Days”
