Tuesday, February 26, 2013

Street Food of Mexico

     Hugo Ortega's Street Food of Mexico (Bright Sky Press, $34.95) is a dream come true for anyone who has eaten street food in Mexico and wants to either relive those thrilling moments or cook some of those delicacies at home.
     I remember buying tacos made from fresh tortillas and green chiles stuffed with pork bits (who knows exactly!) from a vendor on the zocalo in Oaxaca. I remember the cocktail de mariscos from a seafood shop in Salina Cruz. This book brings back all that flavor, flavor, flavor!
     Hugo Ortega and his brother Ruben are both Mexican-born chefs who run Hugo's restaurant in Texas. Hugo was a finalist for a James Beard Award in 2012. The more than 100 recipes are clearly written and easy to follow.
     For instance, Taquitos al pastor, or slow-roasted pork taquitos, makes the intimidating sight of Mexican gyros easy to accomplish at home. (Taquitos are just small tacos, not the fried things found in may faux Mexican restaurants). The ingredients are not that difficult to find anymore; achiote paste, guajillo peppers, plus orange juice, whole cumin seeds, dried thyme and the rest are easily blended into a marinade for pork shoulder, also not that hard to find anymore.  
     Recipes for antojitos, tacos, salsas, tortas, ceviches y cocteles and more are surrounded by photographs that bring back the sounds, the smells and the sights of street food in Mexican towns and cities. Photographs by Penny de los Santos, a contributor to Saveur and National Geographic.
     If you love to cook and eat Mexican food, this book is a must.

Sunday, February 17, 2013

Mole Pulled Pork Tacos with Napa Cabbage Slaw

Savory Larry's Mole Sauce and slow-cooked pulled pork is one of the best flavor combinations ever. Pulled pork without bbq sauce is getting easier to find in grocery stores and Hispanic markets. Napa cabbage has the perfect balance of crunchiness and tenderness that makes it a better choice for tacos than green cabbage or lettuce.

One 16 oz jar Larry's Mole Sauce
1 and 1/2 lbs pulled pork w/out bbq sauce
8 soft corn tortillas
2 cups finely-shredded Napa cabbage
Juice of one lime
4 tablespoons minced fresh cilantro or parsley
  1. Place Larry's Mole Sauce into a medium-sized saucepan. Add the pulled pork, cover and simmer over medium low for 10 to 15 minutes.
  2. Warm the corn tortillas until they are pliable. Cover and keep warm.
  3. Place the shredded cabbage in a bowl, pour the lime juice over and stir.
  4. Place equal amounts of the mole pulled pork on the warm tortillas, sprinkle with equal portions of Napa cabbage slaw, sprinkle with the minced cilantro or parsley and serve. 
  5. Serves 4.
Find more easy, family-friendly recipes at www.larryssouthwesternsauces.com

Monday, February 11, 2013

Where to Buy Larry's Sauces List Updated

Shop Rite in Slingerlands

      Larry has just updated the list of stores from Maine to Missouri and ONLINE where you can buy Larry's Mole, Chipotle and Ranchero Sauces.

Click on the STORE tab at the top of this page.

Thanks for being a Larry's customer.

Hawthorne Valley Farm Store in Ghent

Thursday, February 7, 2013

Larry's Sauces Giveway at WAMC Fund Drive

Larry has donated six sets of sauce to the WAMC Fund Drive Feb 4 thru 10th. Each set is one jar each of Larry's Mole, Chipotle and Ranchero sauce. Pledge your support for WAMC and you might get a three-pack of Larry's Sauces.

Larry is also feeding the volunteers chicken Mole enchiladas and Ranchero bean enchiladas on Saturday Feb 9th.

Larry to Demo at ShopRite in Slingerlands

Larry will offer tasting samples of Chipotle Beef Tacos at ShopRite in Slingerlands, NY, Sat. Feb 9 from noon to 3 p.m. Drop by for a sample and say, Hola!

Friday, February 1, 2013