Making coyotas is my life.
Making coyotas is my life.
Ginger lime cochitos. A simple cookie-bread combo. So simple, the recipe took 3 attempts to fully develop. So tasty I ate 3 palm sized piggies. Once I start to make many, I won’t want to eat them again.
The adventures of the Muñeca Mexicana indica the world. A very sleepy morning at Phoenix Sky Harbor Airport,
How amazing is it that my little food label Muñeca Mexicana Handcrafted Food is getting so much love from Kickstarter?
Mmmm, homemade, slowly-evaporated goat milk caramel from Muñeca Mexicana Handcrafted Food. You can snatch up a jar for a mere ten bucks!
Serving suggestions include drizzling over ice cream or French toast, but we kind of just want to take a bath in it.
Cracked cast aluminum tortilla press. Not something you do every day.
Watch me be awkward on video and talk about my new project Muñeca Mexicana handcrafted food, authentic Mexican food products available in local Phoenix markets.
“The power of art is that it creates stories between strangers.”
Mexican pastries require lard. And occasionally they require a hammer. How else does one break up those magical brown sugar cones known as piloncillo? Boiled down sugar cane syrup tasting of caramel, and a slight metallic tang, this is about as pure and natural as sugar gets. And lard? Well, I would rather have a pure snow white block of rendered pork fat in front of me than any hydrogenated vegetable oil or even expensive French butter. Combine flour, lard and piloncillo, make a tortilla sammich, bake. Coyotas, the taste of my childhood and not found outside of the state of Sonora. Why did it take me so long to make these?
