Mexico Bans GMO Corn
The Mexican government has officially banned Genetically Modified Organism (GMO) corn in order to protect native heirloom corns, bio-cultural wealth, farming communities, gastronomic heritage, and the health of Mexicans. The move also contributes to food security and sovereignty in Mexico. In addition to banning GMO corn grown in Mexico, the ban will phase out importing food sector GMO corn by January 2024 and eliminate use of glyphosate, a controversial herbicide, by the same date.
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Chef Mario Peralta’s New Tijuana Gourmet Deli, Txoko
Chef Mario Peralta (of Los Compas and Tacos del Koshy) has opened a new gourmet deli called Txoko in the La Cacho neighborhood of Tijuana. In Basque language, the word txoko means “corner” or “little place” and the idea of Txoko was to create a quaint deli that offers delicious local and artisan products to enjoy at home. Prepared deli foods are sold alongside regional products, local craft beers, and boutique Baja wines. For more information, check out the Txoko Facebook page.
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Ribs Recipe and Wine Pairing from Bodegas F. Rubio
At Parcela 70 restaurant, located at Bodegas F.Rubio winery in Valle de Guadalupe, Chef Alex Rubio creates dishes using regional and seasonal ingredients, achieving a perfect harmony with the balance of Bodegas F. Rubio wines. They serve dishes with campestre flavor in a relaxed atmosphere, with seasonal specials every weekend. Check out their rib recipe and wine pairing below to bring some of the flavors of Valle de Guadalupe into your own kitchen!
Ribs with Marinade
By Alejandro Rubio / Chef of Parcela 70
-Pork rib (Back Ribs)
-Homemade pepper and mustard marinade
-Salt and pepper to taste
1. Marinate the ribs with a homemade pepper and mustard marinade. Let stand for 24 hours with the marinade.
2. After 24 hours add oregano, and season with salt and pepper.
3. Bake for 5 hours until the meat slides off the bone.
4. Serve with roasted corn with butter (DB note: we love it with our favorite elote recipe)
Pair with Herencia Tinto from Bodegas F. Rubio, a mixture of 50% Cabernet Sauvignon, 15% Merlot and 10% Malbec. The toasted notes of the wine will give an explosion of flavors, making an excellent combination with the ingredients of the ribs.
If you’re in the U.S., you can purchase Bodegas F. Rubio’s Herencia Tinto online from LMA Wines.
The recipe was originally shared with Baja wine association Provino.
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Tamales for Día de Candelaria
February 2 was Día de Candelaria (Candelmas), which in Mexico marks the day that the person who received the monito (the baby Jesus figurine) in their piece of rosca de reyes cake on Día de los Reyes Magos on January 6th has to either buy or make tamales for friends and family. The Día de Candelaria holiday blends both European and pre-Hispanic traditions. The Catholic side of the holiday celebrates the presentation of Baby Jesus at the temple, 40 days after his birth. But the holiday also pays homage to the pre-hispanic tradition of tamales being used as offerings to the water god Tláloc to ensure early spring rains for an abundant corn harvest. You can celebrate Día de Candelaria by enjoying some tamales, the masa-based treats that are stuffed with fillings and wrapped in a corn husk for steaming (just be sure to remove the husk wrapping before indulging!). Want to fit in like a local? While multiples of these savory items are called tamales, just a single of these savory treats is called a tamal (no “e” sound at the end). If you want to try your hand a making your own tamales, check out the the recipe from Mexico in My Kitchen.
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Recipe: Chili Beans with Quinoa and Spices from Rancho La Puerta
Rancho La Puerta’s Executive Chef Reyna Venegas shares her chili beans with quinoa recipe that’s perfect for warming you up on a cold winter day. The flavorful and versatile vegan recipe can be eaten as is or used as a dip, wrapped up in a burrito, or thinned out as a soup. Get the full recipe here.