February 13, 2016 one day full participation class only $100.00--first few registrations taken!
Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
Our Gift Boxes are a great present for most anyone anytime.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
The fresh taste of cilantro complements the spiciness of chile. You’ll find that this pesto is terrific in dishes such as the Chevre Wrap and on most any pasta. You can even add more olive oil and vinegar in equal parts for a delicious salad dressing.
Yield: 1 cup
¼ cup extra-virgin olive oil, preferably Spanish 1 cup loosely packed cilantro leaves 2 Tablespoons roasted piñon nuts 2 large cloves garlic 1 fresh jalapeno 1/3 cup grated Romano or Parmesan cheese
In a blender combine the oil, cilantro, piñon nuts, garlic, jalapeno, and cheese. Process until smooth.