Everything you need to know about blueberries
Surely you have heard a lot of myths and truths about this fruit; At Don Zabor we investigate and tell you all the points in favor of this super food.
Grades
Do not miss anything for your Christmas posadas
The end of the year has arrived and with it one of the most exciting festivals of the year: Las posadas. Who does not remember sharing a delicious punch or breaking the piñata with family and friends? Among so many things to prepare, here is a list for your inn to be the best of the season.
The Chile Pasilla or chilaca, a chili with a double personality
The pasilla chili is a dry, wrinkled chili with reddish-brown to almost black skin, and is usually quite meaty. It belongs to the same family as serrano peppers. It normally measures between 15 and 30 cm, is semicircular, elongated, thin and wavy.
Among its properties it has vitamin C, it is helpful in the prevention of respiratory diseases, it helps to better assimilate iron and improve the appearance of the skin. So now you know, let's eat pasilla chili!
30% of the pasilla chili is grown in the State of Chihuahua, but also in other states such as Aguascalientes, Guanajuato, Jalisco, Michoacán, Nayarit and Zacatecas. In addition, it is grown in other countries such as Venezuela. It is usually grown in mountains, although not exclusively. The plant of this chili usually blooms two months after being planted, its flowers are white and tend to fall two days after leaving, with which its chillies give rise to the formation of the chili.
Some of the chiles that are commonly consumed in Mexico can be consumed fresh and/or dried and are known by a different name based on this. The pasilla chili is called that when it is dry, but when it is fresh it is known as “chilaca”.
According to the region where it is grown, it also receives different names such as: black, prieto, cuernillo or to shred. Now, don't get confused, in some regions such as Colima they usually call the poblano chili and the chile ancho “pasilla”.
According to the Scoville hotness scale, its level of intensity is moderate (1000 to 2000 units), which is why it is usually used more to cook a variety of typical Mexican cuisine recipes. As well as for moles, marinades and sauces.
Some of the popular dishes that are prepared with pasilla chili are: steak or chop in pasilla chili, stuffed pasilla chili, tortilla soup with pasilla chili, pot mole, pasilla chili broth with mushrooms or drunk sauce, among others. many others.
The pasilla chili is also part of the trio of most famous dried chili peppers in Mexican cuisine, along with the chile ancho and the guajillo chili. Its flavor is very distinctive compared to other chili peppers, so it can be easily purchased. Of course, at Don Zabor you will always find it available and with its aromatic notes intact, thanks to the high conservation of its products.
“Chili that has to be peeled, let it soak” (popular phrase)
What you should know about collations
Collations or snacks have been a trend at different times, depending on the current diet or food system, but do you really know if they are necessary? How do they work and what are they for? Here we tell you about it and we also recommend the best healthy snacks to include in your diet.
6 REASONS WHY YOU SHOULD INCLUDE WALNUT IN YOUR DIET FROM TODAY
Surely you have already heard about the benefits of walnuts, but are they really as good as they say?... Let's review some of the benefits of this incredible food.
The food at the altar of the dead
What are the dishes you put on your altar? What food do you prepare for your dead to come and taste? These are the most popular dishes for that night, and with good reason, since they are the favorite dishes of any Mexican.
Flowers in Mexican cuisine
Mexican cuisine has evolved incorporating new elements, one that has gained special relevance in recent years are flowers. Probably the classic dishes with pumpkin flowers or with the iconic jamaica come to mind, however, there is a wide variety that are edible.
And Don Miguel Hidalgo, what did he eat?
At this time we are all fine-tuning the last details for the national holidays; On Mexican nights, there are many dishes that represent the colors of the flag, but we will tell you which ones really fed the Mexican people back then.
Chili, a gastronomic heritage
They say that a Mexican who respects himself asks for the spicy one, and if you have eaten in the company of a foreigner who is not used to chili, the question they usually ask is why do we like to suffer? The reality, according to different scientific studies, is that just as we enjoy the feeling of danger when getting on a mechanical game, jumping out of a plane in flight, the feeling of fear and anxiety when watching a horror movie, we also enjoy the heat of chili the same way.
The cuisine of pre-Hispanic Mexico
The basic elements of Mexican cuisine are corn, beans and chili. However, it is much more complex than that; there are countless native products that are now an essential part of the gastronomy of other countries.
