About the “Cooking with Kennedy” project

So, there it is. I wrote it down. Now I have to do it. Right? Well, no. I could just stop. In fact, my history as a human being says

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Tostadas de Apatzingán

Here we are in the 2nd installment of Cooking with Kennedy. I jumped past a few recipes for enchiladas to get to these Tostadas de Apatzingán. Tostadas are commonly found

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What exactly is a Gordita?

You have seen them at your local Taco Bell as combo item #10, stuffed with shredded lettuce, a “taco” shell, shredded cheddar cheese, and a ground “beef” mix designed to

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Cooking with Kennedy

Here is an idea that is not at all original. Frankly, I didn’t even use my Google Fu to find out if someone else is doing it. What’s the idea?

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Oaxaca Cheese

Say it with me, wah-HAH-kah. Maybe you’re an old pro and you already love Oaxaca cheese, maybe you’re like an old friend of mine who just figured it was made

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Frijoles de la olla (Pot ‘O Beans)

While not quite a fruit, beans really are a magical legume. In hard economic times, they can be the star in your kitchen–to the point of eye-rolling boredom when mom

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