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Chicken Tinga

This is another one of those classic guisados, or stewed mixtures, sold at local quesadilla and tlacoyo stands. Shredded chicken is simmered in a light tomato sauce with a touch of smoky chipotle. Usually it’s served in a warm, freshly made corn tortilla, with or without cheese. The dish originated in the state of Puebla, but it’s become popular in Mexico City and the surrounding states. I’ve included a tostada version here, which is a bit more fun to eat. Of course, a warm corn tortilla works just as well, too.

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I love this soup. Its funny, for the Food Network cooking show we'd bought tons of squash to decorate the set and I thought, 'What feels like winter?' Winter vegetables, and of course, tons of pumpkins. We had just gone to the store and we cleaned them out, we got every pumpkin they had. We put them all over the house and put bows on them. When the show was over, I had all this squash, and of course I had to cook it. After a couple weeks of squash this and squash that, my husband and my son were like, 'Please, no more!' But there was more. I hate wasting food. We're a member of a vegetable collective that delivers locally grown produce once a week. During the fall and winter months, every single week, there's another butternut squash in our package. This butternut squash soup was one of the last squash things I made before the season for them was over, and it was such a victory. Even though they were sick of squash, my husband and son both ate it: it was that good. I add cream to the soup but it's also delicious without it. MAKES ABOUT 4 QUARTS OR ENOUGH FOR 8 SERVINGS

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