There was a lot of food and wine involved during those two long weeks where we unnoficially “opened” our pied-á-terre for friends and family. We ate unbelieveable amounts of grilled fish and seafood, which was freshly caught le jour/soir même. It is not by chance we choose Carro in South of France (Provence) as our french home. This tiny, cute village has nothing chic or overstated in its footprint, the only thing that makes it remarkable is its (also quite small) Marché de Poisson (fish market). Rumour has it, even famous three Michelin  star chefs such as Passedat come to this port from time to time to get his hands on some extraordinary oursins (sea urchins).

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Filed under: Entertaining Recipes

Black zapote (or sapote) is a fruit native of Mexico and Central/South America. It is a seasonal fruit that starts  to be seen in mercados (markets) on September just in time for Independence day,  and that will see its end in December, by Posadas time. However depending the region of the country you can get zapotes earlier in July. Next to mameys and chicos, they are the ugliest-mexican-fruits-with-weird-names-group  but with rich texture and fullfiling flavors.

Probably is this lack of attractiveness the reason why black zapotes aren’t used in many ways (which is a shame).

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No matter if you are five, eighteen or forty four, you will always be her baby and she will always be there for you.

Better than diamonds and specially better than vacuum cleaners (don´t go there, just don´t go) our Moms prefer simple things like hugs, kisses and maybe one sweet treat (or two). My Mom still keeps those handmade letters I wrote for her when a was a little girl. Isn´t that cute?

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As any other Mexican kid I grew up eating aguacates (avocados) next to everything; huevos (eggs), frijoles aguados, refritos o chinitos ( soupy beans or refried beans) toasts, tortas ó tacos de aguacate con sal (avo & salt tacos or tortas) when we just got back from school , sopa aguada (thin angel hair pasta in tomato broth) and as arroz rojo (mexican red rice) topping de rigueur.

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One of the many joys of experiencing any holiday season is the preparations ahead. In Mexico, Día de Muertos, which is (almost religiously) held every first and second of November, that joy is not an exception. I have so many sweet memories since my childhood of visits to markets with my Mom and sisters, where we would stock up on seasonal products. Calabaza (pumpkin), tejocotes (mex hawthorn) and guayaba (guava) for tachamole and chocolate from Oaxaca for our Ofrenda (my maternal grandpa was from Oaxaca); tamales nejospipian (pepita/green mole),  calaveritas (sugar skulls) labeled with my  four grandparents names, candles of all sizes and shapes and of course flores de cempazuchiy terciopelo to build up the petals caminos (ways) that will lead the Muertos (dead people) to their Altares.

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Filed under: Recipes

Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.