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Top 5 Educational Video Games for your Techie Kid

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There are countless options for kids’ video games, with more being uploaded for purchase on Smart Phones and tablet computers every single day. However, many of the available games do nothing to really engage your child’s mind and instead…
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Why Parents Should Avoid Playing Favorites

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It’s been the subject of books, comedies, tragedies, and countless movies. It can be real or imagined; it can cause arguments over dinner or a lifetime of damaged relationships. It’s that feeling one child has about a sibling—that…
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Spanish-Style Meatballs From La Mancha

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Earthy ingredients from sunny Spain come together for a richly flavored meatball. A sharp Manchego sheep’s milk cheese and paprika-spiced chorizo sausage are mixed with ground pork and just a hint of red pepper flakes and garlic. When rolled…
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A Desert Classic: Coconut Flan

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Everyone loves flan. While the custard is rich, it is easily digestible, and the added coconut here makes it even more so. The important thing to remember if you suffer from GERD is that dessert should not be a habit but a treat. And you really…
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Traveling Solo: A Oaxacan Food Diary

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I arrive by bus just after sunset. A 6-hour drive southeast of Mexico City, Oaxaca is known for its archeological wonders, colonial-era architecture, and its unique and astonishingly complex cuisine. At the heart of Oaxaca’s centro histórico…
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Chicken Mole Tamales (Tamales de Pollo en Mole)

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UPDATED August 1st, 2016 Homemade mole sauce from scratch requires a long list of ingredients and can take hours to prepare. Thankfully, you can buy pre-made pastes from any decent Mexican market. Some may have a homemade version in their refrigerated…
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Oaxacan Street Food: Corn on the Cob (Elotes)

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Most people cook the corn entirely on the grill, which can make the kernels dry and unevenly cooked. I prefer to cook this corn on the cob in a pot of steaming water, then sear them in a hot pan. OAXACAN STREET CORN Serves: 4 Ingredients 4…
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Sweet Corn Gruel with Cinnamon (Atole Dulce)

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You can find different versions of atole throughout Mexico. Some prefer to cook the masa harina (a type of corn flour that has been treated with slaked lime) in milk instead of water. Others add vanilla for flavor. Here, we use a combination…