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Chinook Olive

Chinook Olive

Category Archives: Mexican

Chapulines

22 Saturday Jun 2013

Posted by dark locks in allium, American, autochthonous, BBQ, celebrations, education, foraging, herbs and spices, insects, lactose free, meat, Mexican, Queens, snacks, spicy

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Chapulines are a variety of grasshopper commonly eaten in some parts of Mexico. They are typically fried on a comal with garlic, lime juice, and salt flavored with agave worm extract. This tangy, aromatic snack can occasionally be found at delis and groceries in Corona, Queens.

I was able to sample some excellent chapulines this week when a student brought them in to share with the class. I expected them to be crispy but they were definitely of the juicy side, especially the plump abdomens.

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Nattochos

02 Sunday Jun 2013

Posted by dark locks in American, Asian, bucket list, fish, Hawaiian, herbs and spices, Japanese, Mexican, New York, Queens, seafood, snacks, spicy, Williamsburg

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My best friend is in Honolulu right now and she sent me a picture of Gyotaku’s nattochos (a portmanteau of “natto” and “nachos”). I immediately went to Family Market in Astoria and bought wonton wraps, tuna, natto (fermented soy beans), yamaimo (wild yam), green onions, radish sprouts, and nori.

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We found that our poke mix was a little bland so some yuzu kosho, yuzu chili paste, really helped make the nattochos a success! Please like Chinook Olive’s Facebook page!

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Gyotaku
1824 South King St
Honolulu HI 96826
808-949-4584

Family Market
2915 Broadway
Astoria NY 11106
718-956-7925

Camotes de Santa Clara

25 Friday Jan 2013

Posted by dark locks in fruit, Mexican, New York, Queens, snacks, sweets, wagashi

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Camotes de Santa Clara are hand made sweet potato candies from Puebla, Mexico. Sweet potato paste is mixed with fruits, such as strawberries and coconut, and rolled into a little 5 inch log. They are sold wrapped in wax paper for $1.50 per piece at various bodegas throughout Corona and Elmhurst in Queens.

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cilantro macho

12 Monday Nov 2012

Posted by dark locks in herbs and spices, Mexican, New York, Queens

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Tags

cilantrillo, cilantro macho, culantro, herbs, pápalo

The Associated in Sunnyside now sells cilantro macho. I’m having trouble finding information about what it’s used for. The flavor kind of reminds me of pápalo. Maybe it goes on cemitas?

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Skwinkles

31 Wednesday Oct 2012

Posted by dark locks in Brooklyn, bucket list, celebrations, Mexican, Queens, snacks, spicy, sweets

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Tags

candy, Halloween, Mexican, Mexico, NYC, queens

These tamarind-filled candy tubes are covered in spicy, salty, tangy powder (salsa en polvo). I bought this pack of Skwinkles at an Associated in Sunnyside, Queens but MexGrocer.com is offering free shipping on orders for the next two days if you use the code “FREESHIP12” at check out.

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Churros Cereal

25 Wednesday Jul 2012

Posted by dark locks in American, Mexican, snacks, sweets

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Tags

cereal, Churros, Mexican, Post

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This Churros cereal by Post was spotted at a Michigan supermarket this afternoon. Not surprisingly it tastes like Cinnamon Toast Crunch.

Tortillería Nixtamal

21 Saturday Jul 2012

Posted by dark locks in autochthonous, Mexican, New York, Queens, seafood, snacks, spicy, sweets

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Tags

fish tacos, Mexican, new york, Nixtamal, nixtamalization, NYC, shrimp tacos, taco recipe

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Shrimp tacos with mango and cucumber at Nixtamal in Corona, Queens ($3/taco)

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Chongos zamoranos is a sweet curd dessert from Zamora in Michoacán, Mexico.

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Nixtamal provides tortillas to many restaurants in New York such as La Esquina, Choza Taquería, and even Nobu. The owners, Shauna Page and Fernando Ruiz, make their own corn masa using a method called nixtamalization. The corn is soaked in mineral lime, which increases its nutritional value, allows it to be more easily ground, kills fungus, and improves flavor. In front of Nixtamal there are a few stalks of corn growing in a planter.

My Molcajete

17 Tuesday Jul 2012

Posted by dark locks in bucket list, Mexican, New York, Queens

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Tags

how to season, Molcajete, new york, NYC, recipe

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A few months ago MexGrocer.com had a huge blow out sale and so I bought a real lava rock molcajete. It was kind of hard to find a real one even in New York. Many of the ones I found in Jackson Heights and Corona were decorative serving dishes made out of cement, not lava rock. It took me at least three months to season the one I bought online! I read on The Mija Chronicles that you should do a few turns of dry beans, then dry corn, dry rice, wet rice, and finally the spices. The many rounds help get rid of gritty pieces that might get mixed into your food. Today I finally got to the spices round!

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I ground some garlic, dried epazote, ancho chiles, and salt. The resulting paste was very fragrant and tasty!

Garlic Tea

10 Sunday Jun 2012

Posted by dark locks in allium, Mexican, remedy

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Tags

cold, colds, Garlic, medicine, remedy, sick, tea

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Here’s a cure for colds that I just learned about: garlic tea.

It sounds so delicious I might drink it even when I’m not feeling under the weather!

4 cups of water
6 cloves of garlic
1/2 cup of honey
1/2 cup fresh lemon juice

Cut the garlic cloves in half and put them in a pot with the water. Bring it to a boil and then remove from heat. Stir in honey and lemon juice.

I am going to make some right now with the madroño honey I have.

Pulque in New York

08 Friday Jun 2012

Posted by dark locks in American, autochthonous, Mexican, New York, Queens

≈ 1 Comment

Tags

Alcohol, Corona, Pulque, queens

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La Choza, a restaurant in Corona, Queens, serves homemade pulque. It’s a milky fermentation of maguey cactus sap. You can pick up a liter of it for $12!

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