Middle East rice with lentils dish

Mejadra (rice and lentils) is a dish from the Levantine region that has traveled all over the world and has seen as many reinterpretations as possible, the most notable being the Hindu version of it (at least, that’s mho). In Mexico, I ate this dish whenever my parents would bring us to eat Lebanese food, a very common *ethnic* cuisine that is easily accessible in most of the territory, however the Israelian-ish version I ate at Magdalena was the best I´ve ever had, of course, their version is an upscale one of the New Arabic Cuisine, and my intentions when I cook at home is to keep things delicious but simple, so I mixed several Mejadra recipes I found here and there, and I came up with my own hybrid version.

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salmon tacos with chipotle cream - coconut rice with spices and plantains

We’re approaching Lent and with it many families that  follow this religious tradition have to adapt their  daily eating lifestyles to a Meatless meals starting with Clean Monday or Ash Wednesday (depending on the Christian beliefs), continuing every Friday until Easter. Regardless if you are a religious person or not, the idea of cutting down your meat ingestion sounds like a good, healthy one; so I thought to share some non-meaty meals ideas to help you prepare ahead your  Cuaresma (Lent) menus, or just for when you are done with heavy meals and need something kinder to your belly.

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Arroz al coco was some sort of experiment I prepared when I was back at home during the past vacay in Mexico. Although hard to believe, in my hometown this dish is not very common so neither my parents or I had any idea if this was indeed a good plan. Nonetheless, I embarked on the task of making a mix of mexican and asian culinaria.

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I made up a lil Christmas gift guide with tons of mexican flare for you all. Many, many times, friends and readers all over the world ask me to recommend them what to buy, do or eat while in my muy delicioso country. Most of those times, I find difficult to put up an inmediate perfect list while others, is just impossible to explain what achiote looks and taste like. So here´s my list. Whenever I travel to my hometown I make sure to pack  some of these cuties when is time to fly away.

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Filed under: Entertaining Random

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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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.