by Tony Richards | Jul 13, 2026 | Recipes
The first Mexican mollete I ate was something of a disappointment. It was billed as a toasted bolillo (a crusty white roll popular in Mexico) served with refried beans, chorizo and cheese with some pico de gallo salsa on top. And that is exactly what it was, nothing...
by Tony Richards | Jul 11, 2026 | Recipes
This recipe has become our go-to dish after trying many different bean recipes. We used black beans for a long time until we began experimenting with other varieties. The bayo, a bean that is native to Mexico, won hands down. They have a nice creamy texture and much...
by Tony Richards | Jul 4, 2026 | Blog
I love my job. The days can be long but they are not laborious. Deficiencies in local infrastructure are frustrating but they are not new. Nine people turn up for breakfast when you’re expecting eight, but there is always a Plan B. And the more people we have at the...
by Tony Richards | Aug 4, 2025 | Recipes
Mix chia seeds, native to Mexico, with liquid and they develop a gelatinous coating that binds them together in a creamy chia pudding. Add some mango to that liquid, which in this case is milk, and you have a very tasty breakfast fruit dish. Serve as is or top with...
by Tony Richards | Aug 3, 2025 | Recipes
If you like smoke you will like our salsa morita recipe. The morita pepper starts out as a ripened jalapeño that is dried and smoked. The morita chile is a cousin of the chipotle, which is a jalapeño that has been dried and smoked before it is fully ripe. The Zandoyo...
