Taco Tuesday

Do you ever wonder how Mexican restaurants get their taco meat to have a completely different taste and texture, to the stuff that we all seem to make at home? Well it was only after my husband worked at a Mexican restaurant, that he was able to observe a few simple tips and tricks that … Continue reading Taco Tuesday

Chimichurri

In our last blog, we used a Hollandaise sauce to liven up foods with delicate flavors, like eggs or Asparagus.  In this blog we are going to focus on an Argentinian sauce called a Chimichurri. Chimichurri is a sauce generally made from Parsely, Cilantro, Oregano and garlic, and has a bold flavor that can stand … Continue reading Chimichurri