This vibrant fruit mole is for my abuelo Beto's altar for Day of the Dead. It's made with guava, plantains and chiles, inspired by my grandfather's garden in the tropical paradise of Puerto Vallarta, Mexico.
This vibrant fruit mole is for my abuelo Beto's altar for Day of the Dead. It's made with guava, plantains and chiles, inspired by my grandfather's garden in the tropical paradise of Puerto Vallarta, Mexico.
Tiki bar culture is on an upswing. But have we considered the food? Crab rangoon, "coco" shrimp and sweet-and-sour pork defined tiki restaurant menus in the mid-century they're best when prepared at home.
Jam, pies, tarts and salads are just a few ways to use summer's bounty of cherries, peaches, nectarines, plums, apricots, raspberries and blackberries.