Article written by Indigo
Delicious And Good For You Nearly Vegan Peanut Butter Cookies
Article written by Alex Rocklin and Rachel Wallis
It may surprise you to learn that squash is one of the most common
crops grown in Chiapas. An impressive array of varieties regularly
appear in San Cristóbal markets and delicious local recipes. Featuring
the delightful combination of zucchini and platano, this yummy
breakfast bread is a cinch to whip up with ingredients from your local
venta de frutas y verduras or US grocery store.
Article written by Alex Rocklin and Rachel Wallis
The nice thing about living in the Chiapas Peace House is that every
new person brings something exciting with them into the house. Our
current volunteer, Sarah, has not only brought her green thumb to our
sorely neglected garden, but has also given us the gift of enchiladas.
Enchiladas are a filling, savory, satisfying meal, which more or less
occupies the same food niche as lasagna, and other starchy, cheesy,
tomato-y foods. Their preparation is a little involved, so they're a
food best cooked with a couple of extra hands around to help with the
dipping, stuffing and rolling. They're also good cold, for breakfast
the next morning. We love them.
Article written by Alex Rocklin and Rachel Wallis
The Tostada, a Mexican Mystery slathered in Beans and "Guac" (you always hated it when your mother used that term, but now you just can't help yourself)
Article written by Alex Rocklin and Rachel Wallis
Here is a recipe for Cuban-style black bean soup, which you don't
really find here in Southern Mexico. But, you will notice that if you
order beans around here, especially in the central market, it is served
very soupy, so you can really think of this as an especially flavorful
black bean recipe (they are made the same, but with the addition of the
sauteed portion).
Article written by Sarah Faye McMullen
Article written by Michelle Akane Storey
This recipe brought back Akane`s lost voice in a speedy fashion!
Article written by Michelle Akane Storey
Article written by Colin Bossen
This is a classic Chiapanecan breakfast. It is rich and relatively easy
to make. The key ingredient is pepita, ground roasted pumpkin seeds.
Pepita is relatively hard to find in the U.S. so you can either make
your own or substitute pre-made Pipian sauce (I recommend Dona Maria
brand).
Article written by Sarah Faye McMullen
Serves 4 People
Well, this started out as a recipe from Yakira (volunteer last spring) that seemed easy to follow and problem free, but then we started cooking and things had to be drastically changed (well, not drastically, but we were quite worried that our hopes for dinner in the near future would never reach fruition). Things worked out deliciously well in the end Oh, and if the recipe doesn't work, just put on your thinking caps and invent something!
