Mexico City

For some time, Mexico City has been on the top of my list of cities to visit.  I’ve always been intrigued by the history, the markets, the art and of course, the food!  After all, it’s considered by many to be the culinary capital of the world. 

My dream came true last month when I traveled there with Copita's new Executive Chef, Daniel Tellez.  Daniel was born in Mexico City and I was delighted to explore it with him.  We were invited to represent Copita at a charity event for children with cancer and money raised would enable them to have life-saving treatments.

The event was a huge success and when were done serving ceviché to our guests, Daniel led me through markets filled with incredible ingredients and more varieties of chilis than I knew existed!  Then we sampled dishes at some fabulous restaurants, including Quintonil, Nicos, El Bajio and La Utica.  The food scene was incredible and I was honored to to meet several prominent Mexico City chefs. We walked around Polanco on Sunday and I thought I was on Rodeo Drive in Beverly Hills.   

In the market with Elsie Mendez, Daniel and his kids

I love the warmth of the people, the delicious food, and the vibe of this gorgeous cosmopolitan city.  

This kitchen gypsy arrived home enthusiastic and excited planning my return.  The next morning over coffee, I opened the New York Times travel section and what do you think was the numero uno travel destination in 2016?   Mexico City!!  Click here to read all about it.

I can't wait to get back there and would love to take you with me.  Imagine us-- taco-stall hopping with the aroma of fresh tortillas wafting in the air,  tasting a mescal or two, selecting unbelievably fresh ingredients at the local markets, cooking flavorful dishes together and taking an excursion to Xochimilco, the Venice of Mexico City.   Of course we'll stay at a lovely boutique hotel in the heart of Polanco....what do you think?  

Culinary Journey to Mexico City, anyone?

Grab your cazuela!

Culinary Journey through La Rioja and Basque Country, Spain

Every year, I pack a giant suitcase full of cooking gadgets, hop on a plane and head to Europe, where small groups join me for a Culinary Journey.  We cook, explore, and taste our way through Italy, France, Spain, or Morocco!   

Oh, I wish you were here!!  We're about to finish up a week in La Rioja, Spain and just had the most succulent meal:  Cazuela-roasted Baby Lamb.  
Cazuelas ("cooking pots" in Spanish) are clay dishes that have been used for centuries to cook food.  They really hold the heat!   One bite of this dish and I couldn't get over how a few simple ingredients could taste so incredible.   And of course the vast selection of Spanish wines in this region took this over the top.

Grab your cazuela and a bottle of and try it for yourself!

Cazuela-Roasted Rioja Baby Lamb 

1 baby lamb quarter*, about 4 pounds

2 cloves crushed garlic

Kosher salt

Place a small rack in an earthenware cazuela with 1/2 cup water, 1 teaspoon salt and the garlic in the bottom of the casuala. Place the lamb, skin side down, on the rack.  Roast at 390F for 30 minutes. Reduce heat to 300F for 1 1/2 hours, basting with the salt water from time to time.  Make sure there is always water in the bottom of the casuela.  Increase heat to 390F and turn lamb over. Cook an additional 30 minutes. 

Let rest loosely with foil for 10 minutes. Slice and serve.

Serves 4 to 6

* If you can't find this cut, try it with leg of lamb.