How-To (DIY stuff)

Fire Roasted Salsa

By Hank Shaw on July 30, 2020 - 17 Comments

This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.

By Hank Shaw on July 6, 2020 - 22 Comments

Salmon jerky is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.

By Hank Shaw on July 2, 2020 - 11 Comments

How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico’s wine country.

By Hank Shaw on June 25, 2020 - 8 Comments

How to grow and cook with rau ram, Persicaria odorata. It’s also called Vietnamese coriander or laksa leaf and is used like cilantro.

By Hank Shaw on May 28, 2020, Updated June 15, 2020 - 8 Comments

Young paddles from the prickly pear cactus, de-spined and served as a fresh salad.

By Hank Shaw on May 18, 2020 - 56 Comments

Purslane is an edible weed eaten in many cultures. Called verdolagas in Mexico, purslane is tart, tasty and easy to grow. Here’s what to do with it.

By Hank Shaw on May 4, 2020, Updated June 15, 2020 - 35 Comments

Old frozen meat can have a second life! Here are some tips and ideas for you.

By Hank Shaw on April 30, 2020, Updated June 1, 2020 - 25 Comments

The Mexicans use wild greens as much as any culture. Here’s an overview of the species: Many grow all around us.