What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!! (more…)


The other day I found fresh corn advertised in the sale circular.  It seemed a bit early for having corn on the cob but it was on sale so I had to check it out.  When I saw the golden silk and perfect kernels I found myself picking up a half dozen ears.  I had planned to roast it outside, but an unexpected rain storm came up and I had to find an alternative.  I searched the web to see if anyone roasted corn in the oven.  As it turns out, yes, some do roast it in the oven and find it quite tasty.  Obviously I wasn’t going to do any grilling today and I didn’t want the corn to sit out another day so I tried the oven roasting method.  It worked really well!  I had some extra corn left over and decided to make salsa in the Molcajete and add the left over corn kernels.  It was so good!  Everyone loved it and I thought it was worthy of sharing!